I used to love beets as a kid, because I loved everything my mom loved... I was her little shadow, you know (she also loved the end piece of the loaf of bread and that's the one I like too)
The only problem with the beets of my youth was that we ate them from a can (which equals very high sodium)...
So today I decided that I would try roasting the beets myself and covering them with a homemade dressing that is low in sodium. And the fun begins...
I found beets from the produce section of Kroger. Because the bunch was still fresh from the ground, it didn't look red on the outside, but after I washed them, they looked dark red on the skin...
But I have to warn you, when I washed and cut this beautiful produce, my fingers turned pink, so I washed my hands afterward so that I wouldn't stain my clothes or the counter.
I placed them in a baking dish, covered them and cooked them on 400 degrees for about 25-30 minutes. Aren't they pretty?
Then I made the dressing: 2 Tbs. orange juice, 2 Tbs. olive oil, 2 Tbs. dijon mustard, 2 Tbs. honey and pepper to taste (since the honey didn't want to mix well, I microwaved the mixture for about 10 seconds).
After the beets are done roasting, pour the dressing over them and enjoy!!
yum, yum, yum!
