Our Roasted Beets with Mustard Vinaigrette is the delicious side you must make this week. Roasting heart-healthy beets at high heat brings out their earthy sweetness, and the crunchy root vegetable is transformed into a soft and delicate bite—excellent for soaking up the tangy and zingy mustard vinaigrette. Fresh parsley and chives add freshness and color, complementing the flavors of this nutrient-packed side. Keep reading for our expert tips, including the best way to peel beets without staining your hands. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• You can use precooked beets to save time, but be sure to pick ones that aren’t packed in vinegar or pickling liquid. That way your homemade vinaigrette will shine.
• To make the vinaigrette, mix it directly in the bowl used to toss the beets. This saves a dish and ensures you capture every bit of flavor.
• For added flavor, consider sprinkling some goat cheese or feta on top of the roasted beets.

Nutrition Notes

• Both red and yellow beets are packed with antioxidants, which can help lower inflammation contributing to heart disease or type 2 diabetes. They are also rich in nitrates, which convert to nitric oxide, and this helps to open your blood vessels and can contribute to lower blood pressure. 
• We chose extra-virgin olive oil as the base of the vinaigrette because it is a heart-healthy choice packed with monounsaturated fats. It also has a rich flavor that comes from its polyphenols, which are antioxidants that can help reduce inflammation associated with chronic diseases such as heart disease and type 2 diabetes.