Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted-Beet-and-Tomato-Puree with Orange 3.1 (13) Add your rating & 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Orange juice and plum tomatoes brighten purply-red beets and balance out their earthy flavor. Ingredients 1 pound plum tomatoes, quartered and seeded 1 teaspoon chopped fresh thyme Coarse salt 3 tablespoons extra-virgin olive oil 2 ½ pounds trimmed medium red beets (about 4 ½ pounds with greens) 4 teaspoons fresh orange juice Directions Preheat oven to 375 degrees. Toss tomatoes with thyme, 1 teaspoon salt, and 1 tablespoon oil on a rimmed baking sheet. Spread in a single layer on half the sheet. Toss beets with 1 teaspoon salt and remaining 2 tablespoons oil. Wrap beets in parchment and then foil, and add to baking sheet. Roast until beets are tender, 45 to 50 minutes. Let cool slightly. Peel beets, and coarsely chop. Puree tomatoes and beets in a food processor in 2 batches, then combine. Just before serving, stir in orange juice, and season with salt. Cook's Notes Puree can be made up to 1 day ahead and refrigerated; reheat in a saucepan over low heat, stirring occasionally. Rate it Print