Honey Mustard Roasted Beets with Toasty Pine Nuts and Basil

Ingredients

1. Beets
2. Pine nuts
3. Basil (fresh)
4. Extra-virgin olive oil
5. Apple Cider Vinegar
6. Honey
7. Mustard
8. Garlic
9. Salt
10. Pepper

How to Make

1. Wash beets. Leave skin on. Dry.
2. Cover beets in olive oil and roast in the oven at 400ºF. Methods vary here, but we recently started to forego individually wrapping them in foil after learning that there's a risk of aluminum seeping into the food. So just put them on a baking sheet, or on a silicon mat.
3. Wash and chop basil.
4. Toast pine nuts in a pan, dry, for a few minutes, until they look and smell toasty.
5. Beets are done when a knife sinks in smoothly. Let them cool. When cool, remove skin by hand. Chop into bite-sized segments.
6. Make honey mustard. By volume, it's equal parts apple cider vinegar, mustard, and olive oil, and a half-part honey. Mince a clove or two of garlic, depending on how much you like garlic. Add a pinch of salt and a sprinkle of pepper. Whisk or shake to emulsify and combine.
7. Combine everything: beets, pine nuts, basil, and honey mustard.