Red and Golden Beets
- Ready In:
- 1hr 50mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 lb red beet
- 1 lb golden beets
- 1⁄2 cup shelled walnuts
- 2 blood oranges
- 2 tablespoons red wine vinegar
- 2 tablespoons orange juice
- 1⁄2 orange, zest of, finely chopped
- 1⁄4 cup olive oil
- salt and pepper
- 1⁄4 lb Belgian endive
directions
- Preheat oven to 400 degrees.
- Wash the beets and roast them, tightly covered, with 1/4 cup of water.
- Roast for 1 hour or until tender.
- Place the walnuts on a baking sheet and toast them in the oven for about 5 minutes.
- With a sharp knife, trim off the top and bottom of each orange.
- Pare of the rest of each peel, making sure to remove all pith.
- Slice the oranges into 1/4 inch rounds.
- Make a vinaigrette by mixing together the vinegar, orange juice, and zest.
- Stir in olive oil.
- Season to taste with salt and pepper.
- When the beets are cool enough to handle, peel them and slice into rounds.
- Toss the beets gently with the vinaigrette, and arrange the beets on a place with the orange slices and Belgian endive leaves.
- Sprinkle with the toasted walnuts.
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Reviews
-
Great recipe - easy to prepare, looks excellent, and a wonderful variety of flavours and textures. Someone who takes good food photos must photograph it! My only alteration was to use just red beets because I had a lot of them in the house. I look forward to making this for company, it is delightful. Thanks for sharing the recipe!
RECIPE SUBMITTED BY
Daphne2002
Wilkesboro, NC
I am a mother, student, breastfeeding counselor, Reiki practitioner and work in a group home. My family of three lives in North Carolina, near the mountains that I love. I enjoy cooking, reading, yoga, learning, traveling, and of course, spending time with my family.