Roasting beets increases their sweetness; pair with the acidity of citrus for a natural contrast. The combination of citrus and beets can’t be beat, making this a wonderful dish in the winter or any time of year. This simple recipe can be served warm on its own, on top of cooked beet greens or served cold as a salad, with or without salad greens.
- 1 1/2 pounds red, gold or Chioggia beets, or a combination
- 2 tablespoons olive oil
- 1/4 cup water
- Salt and pepper
- Juice of 1 orange
- Juice of 1 lime
- 1/4 teaspoon salt
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped parsley and basil or cilantro
Preheat oven to 450 degrees F.
Trim the tops off the beets but leave the tails. Rub the beets with a little oil. Put in a baking dish with the 1/4 cup water. Cover the dish and put in the oven. Test for doneness by inserting a sharp knife after 30 minutes. They may take up to 1 hour to cook, depending on their size.
When they are done, let them cool a bit, then peel them and cut them either into rounds, half-rounds or chunks. Season with salt and pepper.
Combine the orange juice, lime juice, salt, mustard, oil and chopped herbs in a small bowl. Dress the beets with the dressing. Serve warm or chilled. You can also serve this over greens as a salad.
Recipe reprinted by permission of Meyer Corporation, U.S.. All rights reserved.
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