Roasted Beets with Orange & Walnut Butter

Roasted beets are coated in warm orange butter with walnuts and capers.

Cooking time ≈ 1 h 20 min

Estimated nutrition · Per serving
≈ 200 kcal · Protein 3 g · Carbs 17 g · Fat 14 g

Ingredients

• For the beets
• 4–5 medium beets
• Olive oil (optional)
• For the dressing
• 4 tbsp unsalted butter
• ½ cup walnuts, roughly chopped
• 2 tbsp capers, drained
• 1 tbsp Dijon mustard
• Zest of 1 orange
• Flesh of 2 oranges
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 2-3 tbsp fresh parsley, finely chopped
• Sea salt and freshly cracked black pepper

Method

1. Wrap beets individually in foil and roast at 200°C / 400°F for 60–90 minutes until tender. Cool slightly, peel and tear into chunks.
2. Melt butter over medium heat; toast walnuts and capers for 2–3 minutes. Add Dijon for 1–2 minutes, then orange zest and flesh for another 2 minutes.
3. Add vinegar, honey, parsley and seasoning; cook a few more minutes.
4. Spoon the warm dressing over beets or toss them directly in the pan. Serve immediately.