This recipe for Roasted Beets with Orange Vinaigrette was adapted from a William Sonoma recipe. Fresh beets are tender, flavorful, and really delicious! I first tried these roasted beets with orange vinaigrette when my sister-in-law made and brought them to my Easter dinner. What a treat!
- 6 bunches of fresh beet with green tops
For Orange Vinaigrette
- 3 tablespoons of red wine vinegar
- 2 teaspoons of finely granted orange zest
- salt and pepper to taste
- 1/3 cup extra virgin olive oil
- 1/2 of a Vidalia onion sliced thin
- 6 thin navel orange slices, halved
- minced chives for garnish (optional)
- Preheat oven to 400 degrees. Trim off and reserve the heavy beet tops and wrap beets in foil. Roast on a baking sheet until easily pierced with the tip of a knive (about 1 hour). Remove from oven and let cool.
- Meanwhile, trim the long stems from the beet greens and reserve only the leaves. Get rid of blemished leaves. Rinse and dry well. Gather all the leaves together and cut crosswise into one inch wide strips.
- Fill a sauce pan up half way with water and bring to a boil. Add the beet greens and 1 tsp. of salt and cook, uncovered until greens are tender (about 8 minutes). Drain and set aside.
- Unwrap and peep cooled beets. If there are beet juices in the foil, pour them into a small bowl. Cut the beets into wedges.
To make the vinaigrette, add the vinegar, orange zest, salt and pepper and any beet juices in a small bowl. Add the oil in a thin stream, whisking constantly until dressing is smooth.
In a large bowl, combine the beet wedges, onion, cooked beet greens, and dressing. Toss to mix. Garnish with orange slices and minced chives and serve.