Roasted Beets with Pistachios, Herbs and Orange |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
3 pound(s) medium beets, preferably a mix of colors |
one 3-inch cinnamon stick, broken into 3 or 4 pieces |
2 bay leaves |
1 cup(s) water |
1 large shallot, minced |
1/4 cup(s) white wine vinegar |
salt |
finely grated zest of 1 orange |
1/4 cup(s) chopped tarragon |
1/4 cup(s) chopped flat-leaf parsley |
1/4 cup(s) chopped chives |
1/4 cup(s) plus 2 tablespoons extra-virgin olive oil |
1/4 cup(s) chopped unsalted roasted pistachios |
1/4 cup(s) celery leaves, for garnish |
Directions:
1. Preheat the oven to 375°. Arrange the beets in a roasting pan and add the cinnamon, bay leaves and water. Cover tightly with foil and bake for 1 hour, until the beets are tender; transfer to a large rimmed baking sheet and let cool; discard the liquid and spices.
2. Meanwhile, in a bowl, mix the shallot, vinegar and a large pinch of salt. Let stand for 10 minutes. Stir in the orange zest, tarragon, parsley, chives and oil; season with salt.
3. Peel and trim the beets and slice them 1/4 inch thick. Arrange the beet slices in overlapping rows on a platter. Stir the herb dressing and spoon it over the beets. Scatter the pistachios and celery leaves on top and serve.
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