DEE-licious golden beets!

C

cheezz

Well-known member
I used the recipe in Good Housekeeping, Feb '12 (with modification). It definitely needs more kick, so I added 2 Tbl. of pear flavored balsalmic. Next time I would add more...or a little heavier on the salt. (recipe at bottom)

Roasted:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/goldenbeets.jpg

Beet salad:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20pics/beetsalad.jpg

Roasted Beets in Orange Vinaigrette

Ingredients

6 medium beets

2 tablespoon(s) olive oil

1 teaspoon(s) olive oil

1 clove(s) garlic

1/2 teaspoon(s) grated orange peel

1/4 cup(s) fresh orange juice

1/4 teaspoon(s) salt

1/4 teaspoon(s) pepper

1/4 cup(s) cilantro leaves

Directions

Preheat oven to 400 degrees F.

Trim and scrub beets. (mine were large so I cut them in half - loved the way they caramelized on the foil. On large sheet foil, toss beets with 1 teaspoon olive oil and garlic. Wrap tightly; roast in pan 1 hour or until knife easily pierces beets.

Peel and cut into wedges when cooled. Place on platter; drizzle with any juices left in foil.

Peel roasted garlic and place in small bowl. Mash with fork, then stir in 2 tablespoons olive oil, grated orange peel, fresh orange juice, salt, and pepper. (I then poured this on the foil to deglaze it). Drizzle over beets.

Sprinkle with fresh cilantro leaves.

Keeps easily for a week in the fridge - I toss daily to marinate the beets evenly. Jane

http://www.goodhousekeeping.com/recipefinder/roasted-beets-orange-vinaigrette-recipe-ghk0212?click=rec_sr

 
I always peel my beets before roasting. that way you don't lose any of that nice caramelization

they are quite easy to peel with a potato peeler.

 
Good idea! I had thought of that, too, but since I'm new to the beet roasting, thought I'd better

follow directions. I will pre-peel next time smileys/smile.gif

 
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