Roasted Beets with Orange and Ginger
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Martha Stewart Living, November 1994
- Yield Serves 4
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Ingredients
- 4 medium beets (about 1 1/2 pounds), trimmed and scrubbed
- 3 tablespoons olive oil
- 1 medium orange
- 1 1/2 teaspoons sherry vinegar
- 3/4 teaspoon grated fresh ginger, or to taste
- 1/4 cup pecan halves, toasted and broken in half lengthwise
Directions
- Heat oven to 425 degrees. Lay a large piece of aluminum foil on a baking sheet and place beets in the center. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Wrap foil loosely around beets and roast in oven until beets are tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle.
- Using a zester, remove a quarter of the orange rind in long, thin strips. Cut away remaining rind and pith with a sharp knife. Remove segments from half the orange and cut them in half crosswise; set aside. Squeeze juice from remaining half and place 1 tablespoon of juice in a small bowl. Add vinegar and ginger and whisk in remaining 2 tablespoons olive oil. Season to taste with salt and pepper.
- Peel beets and quarter them; toss in a bowl with vinaigrette. Mix with orange segments, zest, and pecans, reserving some of each to sprinkle on top as a garnish.
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Great texture and of course color. I would like it with a little more ginger, the beets are so strong I could hardly taste it. Loved the addition of the toasted pecans and might enjoy more orange zest as well. I served it at room temperature over a small bed of lettuce. Great recipe.