Roasted Beets with Roasted Garlic Vinaigrette

Preheat oven to 400ºF.

Place beets on a rimmed baking sheet. Drizzle with 1 Tablespoon of the oil and a big pinch of salt. Toss to coat and spread the beets out evenly on the pan.

Cut the top 1/2 inch or so off the head of garlic, exposing most of the cloves inside. Place the trimmed head on a small piece of aluminum foil. Drizzle the remaining 1/2 tablespoon of oil on the exposed garlic cloves and a small pinch of salt. Wrap the foil around the garlic to form a packet. Place the packet on the pan with the beets.

Roast beets and garlic for 40–50 minutes, tossing them around a few times during roasting, until beets are fork-tender and caramelized on the edges.

When everything is finished roasting, carefully open the garlic packet and remove the soft, roasted garlic from the head by giving it a squeeze (after it cools down some) or removing them with a fork. Place the garlic in a small bowl and smash it with a fork. Add the balsamic vinegar, extra virgin olive oil, orange juice, and a pinch of salt to the bowl and whisk it well.

Transfer roasted beets to a serving bowl. Pour the vinaigrette over the beets and mix well. You may serve it immediately or at room temperature after the beets have had some soaking time in the dressing.

Note: I like the bits of roasted garlic in the dressing, but if you’d like it to be more smooth you can buzz it up in a blender or a food processor.