Marinated Roasted Beets with Orange Vinaigrette

Diane's Recipes

From Taste of the Season

Serves 6

These rosy beets are accented with an orange-flavored vinaigrette and toasted pecans.  Walnuts also work well here.  I like to serve this on a bed of bright green arugula for a beautiful color contrast. Crumbled feta cheese adds a creamy component to these colorful nuggets. Take this on a tailgate picnic or serve it as colorful first course.

2 medium bunches beets, trimmed and scrubbed, about 2 pounds
1/4 cup coarsely chopped pecans

Dressing
2 tablespoons orange juice
1 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
salt and freshly ground black pepper
1 tablespoon chopped chives

1 bunch arugula, cleaned

1.    Preheat the oven to 425F.  Place the beets in a roasting pan and add 1/4-inch water.  Cover the pan with foil and roast for 45 minutes or until fork tender.  When cool enough, remove the skins and cut into 1/2-inch pieces.  Transfer to a transportable bowl, cover and refrigerate.

2.    Meanwhile toast the nuts:  Preheat the oven to 350F.  Place the nuts on a baking sheet and toast for 5-7 minutes or until lightly browned and aromatic.  Reserve.

3.    Make the dressing:  In a small bowl combine the orange juice, balsamic, mustard and whisk to combine.  Add the olive oil and whisk until blended.  Season with salt and pepper and add the chives.  Taste for seasoning.

4.    Pour the dressing over the beets and mix to coat evenly.  Sprinkle with the toasted nuts and cover until serving.

5.    To serve: Place a bed of arugula on serving plates and arrange the beets on top.

Keywords: beets

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