Oven Roasted Beets & Orange Segments




Yield 4 servings



  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.


Adapted from Cookin' with Moxie via

Recipe by She Eats at