Roasting beets concentrates their rich, earthy flavor...while keeping them firm and almost potatoe-like texture.
The only thing roasted beets need is a light vinaigrette to be absolutely perfect. Always roast a few extra beets to use in salads and sandwiches or in other beet dishes.
Try this: 4 medium beets(trimmed & scrubbed)
2 medium oranges
1 Tbs. sherry vinegar
2 Tbs. lemon juice
1/2 tsp. salt
2 Tbs. olive oil
Preheat oven to 400 F. Wrap each unpeeled beet in foil. Place on a baking sheet and roast for about 40minutes or until beets are tender enough to be pierced with a knife. Cool until easy to handle.
Grate 1/2 tsp. zest from 1 orange: set aside. Trim ends away from both oranges, stand fruit upright and remove peel and pith with a knife. Holf fruit over bowl to catch juice. then cut segments from the membranes. Cut each segment in half and place in separate bowl.
Whisk together 2 Tbs. orange juice in a bowl, with vinegar, orange zest, lemon juice and salt. Gradually whisk in oil.
Peel beets by rubbing off skin under cold water. Cut beets into 1 inch pieces, and add to bowl with ornage segments. Top with vinaigrette, and toss well. Chill several hours before serving. Can be made ahead up to 2 days.
