Recipe/ Salads/ Vegetarian

SRC January Reveal: Oven Roasted Beets & Orange Segments

So I got to “beet off” last night. ….Okay, I just really wanted to say that.

But seriously – I totally got a “beeting” at dinner! …Nah, I didn’t. It was a pretty uneventful night actually.

But I do really think you should turn up the “beet” right NOW…. Okay, I’ll stop. But I did make oven roasted beets.

Oven Roasted Beets - SheEats.ca

I tend to think of beets as the jewelry of the vegetable world. Only cheaper. They come in all different colours – red, purple, striped, golden, white, yellow… And it doesn’t matter how you slice them, there are always those little “veins” of color through out. Plus, unlike actual jewelery, you can eat them. They’re kind of amazing.

Roasted Beets Food Styling - SheEats.ca

For me, there isn’t anything much better than fresh, gently roasted beets in the oven, peeled, lightly sprinkled with salt and pepper and then… I bite down. There’s something delicate and pleasant about the texture of fresh beets. If your beets are old, they can become woody, lose flavor and generally become fiberous uninteresting bastards. But get ’em when they’re fresh, and it’s one of the sublime things in life. Not crunchy, not mushy, naturally sweet, just perfect.

Roasted Beets Recipe

Yup. I cook a lot with beets. Be it cake, salad, bruschetta, a carpaccio or this new side dish I made – beets are the shiznat. And if I can say I got to “beet off” last night, you can sure as heck bet I’m going to keep on cookin’!

Speaking of this new side dish I made, I can’t exactly take credit for this recipe. It comes courtesy of this month’s Secret Recipe Club assignment, Cookin’ With Moxie. Jamie – the super suave chica who runs it – is, in a word, awesome. Her blog is loaded with amazing looking dishes like Maple Apple Ginger Cake, Grasshopper Bars, Four Cheese Stuffed Shells, and totally giving myself a shameless plug here but she’s also made my Black Bean Veggie Dip. Lemme tell ya, a girl who makes my dip and shares my genuine (and somewhat unhealthy) love of pasta is good in my books. Ultimately though, I selected her  Roasted Beets with Orange Slices. It was the CSA comment that got me – I love me some fresh beets!

Roasted Beets and Orange Segments - SheEats.ca

Small change to her recipe: I omitted the lemon juice. Instead, I used orange juice because, well, I had oranges! I also dressed them with some fresh mache leaves. It was lovely.

Print

Oven Roasted Beets & Orange Segments

Prep

Cook

Total

Yield 4 servings

Ingredients

  • 4 Medium Beets, scrubbed and well dried.
  • 1 Large Orange.
  • 1 Tbsp White Wine Vinegar.
  • 2 Tbsp Orange Juice.
  • 2 Tbsp Good Quality Olive Oil + more for roasting.
  • Handful of Mache Leaves.
  • Coarse Sea Salt & Fresh Cracked Black Pepper

Instructions

  1. Pre-heat your oven to 400 degrees F.
  2. Place the beets in a roasting pan, drizzle with olive oil, season well with salt and pepper and shake to coat. Cover. Roast in the oven for 45 - 60 minutes, or until fork tender, shaking half way through the cooking process.
  3. In the meantime, grate zest from the orange into a medium serving bowl. Trim ends away, stand fruit upright, and remove peel and pith with a sharp knife. Hold fruit over bowl (to catch juice), and cut segments from membranes, set aside. Squeeze remaining juice from what's left in your hand into the bowl.
  4. Whisk together the orange juice, vinegar, orange zest, and a good pinch of salt and pepper. Gradually whisk in oil.
  5. Once beets are finished cooking, remove from the oven and allow to cool so you can touch them. Cut off their "bums" (the end icky bits). Peel - the skin should mostly just slide away. Cut into quarters.
  6. Arrange beets and orange wedges on a serving plate. Toss mache leaves with vinaigrette and gently pile on top of the oranges and beets.
  7. Eat.

Notes

Adapted from Cookin' with Moxie via http://www.cookinwithmoxie.com/blog/?p=3653

 

How are your feelings about “beeting off”? Yay? Nay? Only on days that end in Y?

  • Feast on the Cheap
    January 20, 2014 at 7:20 AM

    Wow, the colors in this dish are just gorgeous!

    • Kristy Gardner
      January 20, 2014 at 7:33 AM

      Thank you so much ladies! I carefully places the orange segments so they didn’t go all purple. hahaha… Can’t wait to see yours later today!

  • A Couple in the Kitchen
    January 20, 2014 at 9:10 AM

    Beautiful!!!!

    • Kristy Gardner
      January 20, 2014 at 9:30 AM

      YOU’RE beautiful 😉 Thanks for taking a moment to stop by guys!

  • Chris
    January 20, 2014 at 12:18 PM

    Those beets with the orange slices look really lovely. I used fresh beets when I had a garden, but now I have to rely on getting them from a shop. I just used beets yesterday in a filling for ravioli.

    • Kristy Gardner
      January 24, 2014 at 11:10 AM

      Oh dear. I’ve been having to get mine from the grocery store too right now – I somehow got lucky with these ones. I can imagine they’d be AMAZING in ravioli!! What kind of sauce did you put with that??

  • Karen - Cinnamon Frued
    January 20, 2014 at 2:43 PM

    Never had an orange beet combo before but it looks beautiful and sounds delicious!

    • Kristy Gardner
      January 24, 2014 at 11:10 AM

      Thanks Karen! It was lovely! Kinda like you!

  • Nayna Kanabar (@SIMPLYF00D)
    January 20, 2014 at 4:48 PM

    Colourful and tasty love the clicks.

  • Deanna Segrave-Daly
    January 20, 2014 at 8:32 PM

    Oooh, this salad looks beautiful and really should be called Salad of Jewels! Beets and oranges are truly a fabulous pair and thanks for reminding me with this winter veggie delight 🙂 So fun to see you in SRC – Serena & I are stoked you are helping us.

    • Kristy Gardner
      January 24, 2014 at 11:11 AM

      hahaha thank you Deanna! Sometimes we need a little Winter jewelery, don’t we? 😉

      P.S. I’m stoked to help you too!

  • Karen
    January 21, 2014 at 4:11 AM

    This looks SO pretty and colourful! LOVE it! Karen from Group C

    • Kristy Gardner
      January 24, 2014 at 11:12 AM

      Thank you so much Karen!

  • Kirsten
    January 21, 2014 at 1:35 PM

    Kristy,
    THANK YOU THANK YOU for not wrapping the beets in foil to “roast” them! It is becoming my new pet peeve (yes, you can find older recipes on my blog which refer to this method–as I know now that I wasn’t “roasting” them, I was oven steaming them).
    Thanks to Meghan’s smoothies I knew that beets + oranges went together, but the colors on this. Oh so beautiful!

    • Kristy Gardner
      January 24, 2014 at 11:13 AM

      You’re MOST welcome Kirsten! 😉 I used to wrap them in beets too – and then I learned better. Roasting just gets so much more flavor, don’t you think?

      PS. Meghan makes the most incredible smoothies. We should raid her house and make her make them for us.

  • Liz
    January 21, 2014 at 9:08 PM

    Oh, I adore beets, too! And this combination of beets and oranges looks spectacular!

    • Kristy Gardner
      January 24, 2014 at 11:13 AM

      I’m glad we’re on the same page Liz 🙂 Virtual high five for beets!

  • Jamie
    January 23, 2014 at 9:14 PM

    I loved this recipe! Thank you for the kind words!!

    • Kristy Gardner
      January 24, 2014 at 11:13 AM

      Any time Jamie – you’re awesome.

  • Oven Roasted Beets with Orange Slices: She Eats | The Secret Recipe Club
    January 25, 2014 at 6:00 AM

    […] Check out the recipe for Oven Roasted Beets with Orange Slices. […]

  • Meghan@CleanEatsFastFeets
    January 25, 2014 at 6:09 PM

    Only on days that end in Y. 😉

    Beautiful colors. I love it.