Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Beets with Orange and Ginger 3.6 (20) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Roasting the beets concentrates their sweet flavor. Ingredients 4 medium beets (about 1 ½ pounds), trimmed and scrubbed 3 tablespoons olive oil 1 medium orange 1 ½ teaspoons sherry vinegar ¾ teaspoon grated fresh ginger, or to taste ¼ 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. Rate it Print