Roasted Beets With Oranges
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 106
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 253
- Total: 1 hr
- Active: 20 min
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
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.