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Roasted beet with vinaigrette


Rate this recipe 4.4/5 (16 Votes)
Roasted beet with vinaigrette 0 Picture


  • 4 raw beets
  • 1 bunch spring onions
  • 3 tablespoon of olive oil
  • salt and pepper
  • for the vinaigrette:
  • 4 oranges
  • 8 tablespoons of olive oil
  • 1/2 bunch tarragon


Servings 4
Level of difficulty Difficult
Preparation time 20mins
Cooking time 40mins
Cost Budget Friendly


Step 1

Preheat the oven to 410 ° F

Peel beets.

Put them in cold water

Prepare dressing by mixing everything

Step 2

Cook beets until you can pierce them easily with a knife.

Top with vinaigrette and spring onions. Season to taste.

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  1. Boil the desired amount of small potatoes until tender.
  2. Spread on a lined baking tray, flatten slightly using a cup or jar. Don't over-flatten them!
  3. Sprinkle liberally with shredded cheese and Parmesan.
  4. Top with bacon slices approximately the same size as the potatoes.
  5. Drizzle liberally with balsamic vinegar.
  6. Place in oven, under the grill for 15 min at 375°F until the cheese is melted and  the bacon is crispy.
  7. Enjoy!

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