Wednesday, September 21, 2011
Roasted Beets and Oranges
I just love Ina Garten's recipe for Roasted Beets with Orange Vinaigrette.
Her recipe calls for canned beets, but, instead, I prefer to roast fresh beets with herbs, so they are more aromatic. The cooked beets are tossed with sectioned oranges and a flavorful orange vinaigrette. This makes a wonderful side dish., that can be served warm or cold.
3-4 medium beets
1 Tablespoon olive oil
2 Tablespoons herbs de provence
2 Tablespoons raspberry vinegar
2 Tablespoons freshly squeezed orange juice
3 Tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 large seedless oranges, zested
Segments of 2 large seedless oranges
Preheat the oven to 450 Degrees farenheit.
Wash and dry the beets, then toss them with the oil and herbs de provence. Line a roasting pan with aluminum foil, and place the beets in the pan. Cover the beets with another sheet of aluminum foil, and bake until the beets are tender, about one hour, depending on the size of the beets. Poke a knife in them, and once the knife goes through them easily, they are tender and cooked. Remove them from the roasting pan and let them sit until they are cool, in the foil.
Remove the skin from the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature
You may add a bit of diced red onion if you wish.