Roasted Beets With Oranges

Name: Roasted Beets With Oranges
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
Ingredients: 8 to 10 assorted baby beets, trimmed; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 4 oranges (a mix of navel, Cara Cara and/or blood oranges); 3 tablespoons white wine vinegar, preferably tarragon vinegar; Chopped fresh chives, for topping

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Level: Easy

Total: 1 hr
Active: 20 min

Yield: 6 to 8 servings

Roasted beets with citrus is a classic combination of flavors and a beautiful way to round out your holiday table. This recipe combines a mixture of colorful citrus and roasted beets, along with punchy tarragon vinegar and fresh chives.

Level: Easy

Total: 1 hr
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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8 to 10 assorted baby beets, trimmed

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

4 oranges (a mix of navel, Cara Cara and/or blood oranges)

3 tablespoons white wine vinegar, preferably tarragon vinegar

Chopped fresh chives, for topping

Directions

Preheat the oven to 400 degrees F. Place the beets on a large sheet of foil; drizzle with 1 tablespoon olive oil and season with salt and pepper. Fold and crimp the edges of the foil together to form a packet, leaving room for steam to circulate. Transfer the packet to the oven rack and roast until the beets are tender when pierced with a knife, 40 to 45 minutes. Let cool slightly in the foil, then carefully open. Rub off the skins with a paper towel and cut the beets into wedges.
Trim the bottoms and tops of the oranges, then cut off the peel and pith with a paring knife. Slice crosswise into rounds, removing any seeds.
Combine the beets and oranges on a serving platter and gently toss. Drizzle with the vinegar and remaining 3 tablespoons olive oil. Season with salt and pepper, then top with the chives.