Roasted Beets with Pistachio, Herbs & Orange
I landed on this beet recipe partly because I wanted to recreate the beautiful picture, and partly because the herbs conjured up memories of cooking days in Paris- tarragon, chives, and shallots. Delicate and forgotten ingredients in America, but worth a try! and a culinary awakening!
I hope you enjoy eating your good-for-you colorful beets with this bright vinaigrette. Add beets to your anti-cancer and weight-loss diet too! The antioxidants and low-calorie benefits are just to name a few.
Ingredients (4 servings)
- 2 bunches beets, one gold, one red (about 1.5 lbs)
- one 1-inch cinnamon stick
- 1/2 cup water
- 1 Bay leaf
- 1/2 large shallot, minced
- 2 Tablespoon white wine vinegar
- 1/4 teaspoon salt
- zest of 1/2 orange
- 2 Tablespoons chopped fresh tarragon
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped fresh chives
- 2 Tablespoon extra virgin olive oil
- 2 Tablespoons chopped unsalted roasted pistachios
1. Preheat the oven to 375 F.
2. In a 8" X 8" or 9" X 9" glass or roasting dish, place trimmed beets (leave skin on), water, cinnamon stick, and bay leaf. Cover with foil tightly and bake for 1 hour or until very tender. Then, set aside on baking pan to let cool. Discard the liquid and spices.
washing the beets
save the greens for raw chard salad*
3. Meanwhile, in a small bowl, mix the white wine vinegar and minced shallot together and let sit for 10 minutes. This tenderizes the shallot. Then add the orange zest, tarragon, parsley, chives, salt, and olive oil and mix well with fork. Set aside.
4. When the beets are cool to touch, peel and slice into 1/4 " slices. Top beets with herb mixture and chopped pistachio. Serve with goat cheese and garnish with more parsley if desired.
For Roasted Beets Nutrition Facts, please visit Shape Up America!