I've made this several times lately because beets are in season here in the South. If you don't think you like beets I'd challenge you to give these a try. They don't taste anything like pickled beets and they are so healthy for you.
Roasted Beets with Orange Vinaigrette Download Roasted Beets with Orange Vinaigrette
6 medium beets (red, striped, yellow or other variety), trimmed of greens and washed well
Zest and juice of one orange
¼ cup olive oil
2 Tbsp balsamic vinegar
2 Tbsp maple syrup
Sea Salt and freshly ground pepper
Optional: thin slices of fennel
1. Preheat oven to 400 degrees F.
2. Place beets on a baking sheet with sides or in a large, glass baking dish. Pour the orange juice, oil, maple syrup, and ¼ cup water over the beets and season with salt and pepper. Cover the baking dish tightly with foil and roast the beets until they’re tender when pierced with a knife, 40-45 minutes. Uncover and let the beets cool to room temperature. Reserve cooking liquid.
3. Peel the beets (you may want to wear gloves to prevent staining) and quarter them.
4. Add orange zest to cooled cooking liquid and drizzle over peeled and quartered beets.
5. Optional: sprinkle in some thinly sliced fennel
And if you happen to have beets with the greens still attached and looking vibrant here's a link to a recipe and article you could use with the greens.
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