Oven Roasted Baby Beets with Orange Vinaigrette

Ingredients

Us (Imperial)
Aus (Metric)

Beets:

2 bunches baby red beets, scrubbed, stems trimmed

2 fresh thyme sprigs

2 garlic cloves, finely chopped

1 shallot, cut in half

1 tablespoon extra-virgin olive oil

1 tablespoon water

Sea salt and freshly ground black pepper

2 cups (not packed) baby arugula

Vinaigrette:

2 oranges

1 tablespoon balsamic vinegar

1 tablespoon finely chopped shallot

1 teaspoon Dijon mustard

2 tablespoons extra-virgin olive oil

Beetroots:

2 bunches baby beetroot, scrubbed, stems trimmed

2 fresh thyme sprigs

2 garlic cloves, finely chopped

1 eschalot, cut in half

3 teaspoons extra-virgin olive oil

3 teaspoons water

Sea salt and freshly ground black pepper

2 cups (not packed) baby rocket

Vinaigrette:

2 oranges

3 teaspoons balsamic vinegar

3 teaspoons finely chopped eschalot

1 teaspoon Dijon mustard

1 1/2 tablespoons extra-virgin olive oil

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Directions

PREP TIME

COOKING TIME

Serves

Make-Ahead:

The beets can be roasted and the vinaigrette and orange segments can be prepared up to 8 hours ahead, covered separately and refrigerated. Let the beets and vinaigrette stand at room temperature for 20 minutes and rewhisk the vinaigrette before serving.

Make-Ahead:

The beetroot can be roasted and the vinaigrette and orange segments can be prepared up to 8 hours ahead, covered separately and refrigerated. Let the beetroot and vinaigrette stand at room temperature for 20 minutes and rewhisk the vinaigrette before serving.

To roast the beets:

Preheat the oven to 400°F.

Place the beets, thyme, garlic, and shallot in the center of a large piece of aluminum foil, then fold up the sides of the foil to form a pouch, leaving the pouch open at the top. Pour the 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. Set aside to cool slightly.

Meanwhile, to make the vinaigrette:

Into a medium bowl, finely grate the orange zest from 1 orange. Cut off the tops and bottoms of 2 oranges. Using a small sharp knife, cut away the peel and white pith from the oranges, following the curve of the oranges from top to bottom. Holding 1 orange in your hand, and working over a bowl, make 2 cuts along the membranes on either side of a segment, then lift the segment out of the membranes and drop it into the bowl. Repeat to remove all the segments from both oranges, and set the segments aside. Squeeze the membranes over the bowl of orange zest to release 1 tablespoon of juice.

Whisk the vinegar, shallot, and Dijon into the bowl of orange zest and juice. Slowly add the oil while whisking to blend completely. Season the vinaigrette to taste with salt and pepper.

To serve:

Quarter the beets and arrange them on the center of a platter with the orange segments. Sprinkle the arugula over. Drizzle the vinaigrette over and serve.

To roast the beetroot:

Preheat the oven to 200°C.

Place the beetroot, thyme, garlic and eschalot in the centre of a large piece of aluminum foil, then fold up the sides of the foil to form a pouch, leaving the pouch open at the top.

Pour the oil and water over the beetroot and season with salt and pepper.

Roast the beetroot for 25 to 30 minutes, or until a small paring knife can be inserted into the centre of a beetroot with no resistance. Set aside to cool slightly.

Meanwhile, to make the vinaigrette:

Whisk the vinegar, eschalot and Dijon into the bowl of orange zest and juice. Slowly add the oil while whisking to blend completely. Season the vinaigrette to taste with salt and pepper.

To serve:

Quarter the beetroot and arrange them on the center of a platter with the orange segments. Sprinkle the rocket over. Drizzle the vinaigrette over and serve.