Nik Sharma, of Serious Eats, writes: Roasting beets, whatever the hue, is that the water-soluble pigments responsible for their colors regenerate while they rest after cooking, so they lose none of their vibrancy. Here, a punchy, zesty lime dressing adds brightness to the earthy, sweet flavors of the roasted beets, carrots, and onions. Source: https://www.seriouseats.com/roasted-root-vegetables-with-lime-dressing-8728919
4 servings
Ingredients
For the Shallots:
- 4 shallots (about 6 1/4 ounces; 180g total), sliced crosswise into thin 1/8-inch-thick rings
- 2 tablespoons (30ml) extra-virgin olive oil
- Kosher salt
- For the Beets, Carrots, and Onions:
- 8 medium beets (about 2 pounds; 910g total), washed
- well, ends trimmed, and cut into 2-inch-thick wedges
- 4 large carrots (about 1 pound; 455g total), washed well,
- ends trimmed, and cut into 1-inch chunks
- 4 small yellow onions (about 1 pound; 455g total), ends
- trimmed but root left intact, peeled, and quartered lengthwise through the root
- 2 tablespoons (30ml) extra-virgin olive oil
- Kosher salt
For the Sweet Lime Dressing:
- 1/4 cup (60ml) fresh lime juice, plus the finely grated
- zest of 1 lime
- 1 medium clove garlic, minced or grated
- 2 tablespoons light or dark brown sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 2 tablespoons (30ml) extra-virgin olive oil
- Kosher salt
- To Serve:
- 1 teaspoon toasted sesame seeds
- 4 scallions, both white and green parts, ends trimmed and thinly sliced crosswise
To Serve:
- 1 teaspoon toasted sesame seeds
- 4 scallions, both white and green parts, ends trimmed and thinly sliced crosswise
Directions
- For the Shallots: Preheat the oven to 300°F (150°C). On a rimmed baking sheet, toss shallots with olive oil until evenly coated. Season with salt, then arrange in a single, even layer. Roast shallots, rotating baking sheet halfway through cooking, until golden brown and crispy, 45 to 60 minutes. Set aside.
- For the Beets, Carrots, and Onions: Increase oven temperature to 400°F (200°C). On a rimmed baking sheet, toss beets, carrots, and onions with the olive oil; season with salt. Spread vegetables out in an even layer and roast, stirring vegetables and rotating the baking sheet once halfway through cooking, until a paring knife can easily pierce beets and carrots, 45 to 60 minutes. Remove from heat, cover with a layer of foil, and let rest 5 minutes.
- Meanwhile, for the Sweet Lime Dressing: In a small bowl, whisk the lime juice and zest, garlic, sugar, black pepper, and red pepper flakes until the sugar dissolves completely. While drizzling in a slow, steady stream, whisk in olive oil to form a creamy dressing. Season with salt.
- In a large serving bowl, toss roasted beets, carrots, and onions with the dressing until evenly coated. Garnish with the sesame seeds, scallions, and crispy shallots. Serve warm or at room temperature.