Salt-“Roasted” Beets

One of my favorite ways to eat beets is roasted and finished with a vinaigrette. I used the components of a lemon-Dijon dressing to flavor the beets as they cooked, resulting in tangy, mustardy, tender fuchsia bites. These would make a great winter side dish, alongside some peppered pan-fried steaks or breaded chicken fillets.

Prep time 15 minutes
Serves 8 as a side

2 pounds (905 g) beets, peeled and cut into 1-inch (2.5 cm) chunks
1 shallot, peeled and diced
1/4 cup (60 ml) freshly squeezed lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons (30 ml) extra-virgin olive oil

1 Put the beets and shallots in a 2- or 3-quart (1.9 or 2.8 liter) slow cooker.

2 Whisk together the lemon juice, mustard, salt, pepper, and olive oil. Pour the mixture over the beets.

3 Cover and cook on low for 5 to 6 hours.

4 Serve hot, warm, or cold.