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  • Oven Roasted Beets with Orange

    Method

    • Preheat the oven to 400F.

    • Wrap the beets, thyme, garlic, and shallots in a large piece of aluminum foil but do not close all the way.

    • Pour the 1 tablespoon of olive oil and water over the beets and season with salt and pepper.

    • Roast the beets for 25 to 30 minutes or until a small paring knife can be inserted into the center of a beet with no resistance.

    • Remove the beets from the oven and let cool slightly.

    • Meanwhile, whisk the orange zest and juice, vinegar, Dijon and shallot in a medium mixing bowl.

    • Slowly drizzle the olive oil in while whisking until fully emulsified, season to taste with salt and pepper.

    • Cut the beets in quarters, arrange on the center of a serving platter with the orange segments, and drizzle the vinaigrette over and around the beets and oranges and serve.

  • Oven Roasted Beets with Orange

    Serves 4

    Ingredients

    2 bunches baby red beets, stem trimmed, washed and scrubbed clean
    2 sprigs fresh thyme
    2 cloves garlic, crushed
    1 shallot, cut in half
    1 tablespoon extra virgin olive oil
    1 tablespoon water
    For the dressing:
    Zest of 1 orange
    1 tablespoon orange juice
    1 tablespoon balsamic vinegar
    1 teaspoon Dijon
    1 tablespoon shallot, chopped fine
    2 tablespoons extra virgin olive oil
    Segments from 2 oranges to serve

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