You can’t beet these beets!
2 pounds small beets (12-16 beets)
2 teaspoons extra-virgin olive oil
1/4 cup sliced scallions
2 tablespoons Dijon mustard
1 tablespoon lemon juice
Salt & freshly ground pepper, to taste
Preheat oven to 425°F.
Scrub the beets well and cut in half lengthwise. Toss the beets with oil on a baking sheet with sides. Arrange cut-side down and roast until tender when pierced with a fork, about 30 minutes. Let cool for 5 minutes, then peel off and discard the skins.
Cut the beets into matchsticks. Place in a serving bowl and toss with scallions, mustard and lemon juice. Season with salt and pepper.