Roasted Beets with Lemoncello Vinaigrette Dressing


6 Servings
Note: Frozen beets can be used if fresh are not available.
  • 10-12 phyllo dough sheets purchased ready made (9” x 14”)
  • Preheat over 400°
  • 12 beets (approx 3 cups)
  • 3 tablespoons EVOO
  • 1½ teaspoons fresh thyme leaves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons Raspberry Vinegar (or wine vinegar if not available)
  • ¼ Cup Orange Juice
  • ⅓ Cup Gioia Luisa Lemoncello
  1. Remove the tops and roots from the beets and peel with vegetable peeler (like a carrot),
  2. Cut beets into small chunks. Place on baking sheet and toss with olive oil, fresh thyme, salt and pepper. Roast 35-40 minutes turning twice during the cooking process until beets are tender.
  3. While beets are roasting, prepare the dressing. Whisk vinegar, orange juice and Gioia Luisa Lemoncello together. Remove beets from oven and toss immediately with Lemoncello Vinaigrette Dressing.
    Serve warm as a side dish to poultry or pork.



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