roasted beet salad with mandarin citronette and mint
  • 2 lbs small beets (an assortment of varieties could work well here, although I used red alone)
  • 6 tbl olive oil, divided
  • salt and pepper
  • 4 sprigs fresh thyme
  • 2 mandarins
  • 2 tsp dijon mustard
  • 2 tbl fresh mint leaves, shredded
  1. preheat oven to 350 degrees. prepare tin foil to wrap around each beet. before enclosing add to each a touch of olive oil (2 tablespoons altogether) and disperse the leaves of the thyme sprigs. roast the beets on a large sheet pan until tender, and easily pierced with a knife, about 1 hour. cool slightly and rub gently to remove skins. quarter beets into wedges and place them on a large serving plate.
  2. in a medium bowl juice the mandarins. whisk in the dijon mustard, remaining olive oil, as well salt and pepper to taste. pour over the beets and toss to coat. garnish beets with mint.
Recipe by the perpetual season at