Roasted Beets with Pistachios, Herbs, and Orange
Makes 8 servings
Ingredients
3 lbs medium beets, trimmed for roasting (mixed-color beets, which I didn't have, work really well for this)
1 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 fresh tarragon (or 4 tsp dried tarragon)
1/4 cup chopped flat-leaf parsley
1/4 cup chopped chives
1/4 cup plus 2 TB extra-virgin olive oil
1/4 cup chopped unsalted roasted pistachios
1/4 cup celery leaves, for garnish
Directions
Set your oven to 375F.
Place the beets in a roasting pan, along with the cinnamon stick pieces, the bay leaves, and water. Cover tightly with foil and bake until the beets are tender, 1 hour. Remove the beets to a plate and allow to cool enough to be handled.
While that's goin on, make the vinaigrette. Put the shallot in a medium bowl and add in the vinegar and a pinch of salt. Mix and let it sit for 10 minutes. After that, mix in the orange zest, the herbs, and the oil. Give it a good mix and set aside until the beets are ready to handle.
Top and tail the beets and peel them, then slice about 1/4-inch thick. Arrange the slices in a nice presentation on a platter or plate, then spoon over the vinaigrette, sprinkle with the pistachios, and scatter the celery leaves over, then serve.
Recipe based on one from foodandwine.com
Makes 8 servings
Ingredients
3 lbs medium beets, trimmed for roasting (mixed-color beets, which I didn't have, work really well for this)
1 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 fresh tarragon (or 4 tsp dried tarragon)
1/4 cup chopped flat-leaf parsley
1/4 cup chopped chives
1/4 cup plus 2 TB extra-virgin olive oil
1/4 cup chopped unsalted roasted pistachios
1/4 cup celery leaves, for garnish
Directions
Set your oven to 375F.
Place the beets in a roasting pan, along with the cinnamon stick pieces, the bay leaves, and water. Cover tightly with foil and bake until the beets are tender, 1 hour. Remove the beets to a plate and allow to cool enough to be handled.
While that's goin on, make the vinaigrette. Put the shallot in a medium bowl and add in the vinegar and a pinch of salt. Mix and let it sit for 10 minutes. After that, mix in the orange zest, the herbs, and the oil. Give it a good mix and set aside until the beets are ready to handle.
Top and tail the beets and peel them, then slice about 1/4-inch thick. Arrange the slices in a nice presentation on a platter or plate, then spoon over the vinaigrette, sprinkle with the pistachios, and scatter the celery leaves over, then serve.
Recipe based on one from foodandwine.com