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Roasted Beets with Pistachios, Herbs and Orange


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#1 Jdtirado

Jdtirado

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Posted 27 April 2012 - 10:01 AM

I have never given beets a second thought, until I made this recipe. It is AWESOME!!!Posted Image
  • 3 3 pounds medium beets, preferably a mix of colors
  • One 3-inch cinnamon stick, broken into 3 or 4 pieces
  • 2 bay leaves
  • 1 cup water
  • 1 large shallot, minced
  • 1/4 cup white wine vinegar
  • Salt
  • Finely grated zest of 1 orange
  • 1/4 cup chopped tarragon
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped chives
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped unsalted roasted pistachios
  • 1/4 cup celery leaves, for garnish
  • Preheat the oven to 375°. Arrange the beets in a roasting pan and add the cinnamon, bay leaves and water. Cover tightly with foil and bake for 1 hour, until the beets are tender; transfer to a large rimmed baking sheet and let cool; discard the liquid and spices.
  • Meanwhile, in a bowl, mix the shallot, vinegar and a large pinch of salt. Let stand for 10 minutes. Stir in the orange zest, tarragon, parsley, chives and oil; season with salt.
  • Peel and trim the beets and slice them 1/4 inch thick. Arrange the beet slices in overlapping rows on a platter. Stir the herb dressing and spoon it over the beets. Scatter the pistachios and celery leaves on top and serve.

MAKE AHEADThe beets and dressing can be refrigerated separately overnight; return to room temperature before proceeding.




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