Roasted Beets with Green Onion Vinaigrette

1 bunch beets, tops removed

1 bunch green onions

½ cup olive oil

¼ cup lemon juice

2 Tbsp honey

1 tsp ground coriander

½ tsp salt

¼ tsp pepper

Preheat oven to 400˚F.

Scrub beets and peel. For the beets that are small, cut off the ends and run a paring knife down just below the skin of the beet to peel. 

Cut beets into medium dice and toss in olive oil. 

Lay out evenly on a sheet tray or oven safe dish and roast for 30 minutes or until fork tender. Stir halfway through cooking. 

For the Vinaigrette:

Chop the green onion, separate the white parts for the green tops.

Blend, in a blender or small food processor, the white parts of the green onions, olive oil, lemon juice, honey, coriander, salt and black pepper until smooth and well combined.

Once it’s mixed, taste and adjust the seasonings if necessary. You can add more salt, pepper, or honey.

Serve immediately or cover and refrigerate for future use.