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Categories:
beets olive oil shallot red wine vinegar freshly grated orange zest extra-virgin olive oil parsley chives salt
Viewed: 69 - Published at: 4 years agoIngredients
- 12 lb beets, mixed red and candy-striped baby or 1 medium beet, stems trimmed
- 1 tablespoon olive oil
- 1 tablespoon minced shallot
- 1 tablespoon red wine vinegar
- 1 teaspoon freshly grated orange zest
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon roughly chopped parsley
- 1 tablespoon chopped chives
- salt and pepper
Method
- To prepare beets, preheat oven to 400.
- Rinse beets.
- Wrap colours seperately in foil, drizzle with olive oil and roast in middle of oven until tender, 45 minutes to 1 hour.
- Cool.
- Peel beets and halve lengthwise.
- If using medium beets, cut each half crosswise into 1/4 inch thick slices, keeping colours seperate.
- Whisk together shallot, orange zest, vinegar and olive oil.
- Season dressing to taste with salt and pepper.
- Just before serving, toss beets together with dressing and chopped herbs.
