Roasted Beets With Oranges And Basil Vinaigrette
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Roasted beets are easy to cook and taste wonderful, especially when using super sweat organic beets.
3 medium beets, cut into eighths
3 Tbsp. Olive oil
Sea salt and fresh ground pepper to taste
1 seedless orange
3 Tbsp. Balsamic vinegar
3 Tbsp. Chopped fresh basil or 1 dried
Preheat the oven to 400 F. Place the beets on a roasting pan, and dribble 1 tablespoon of the olive oil over them. Season the beets with sea salt and pepper. Bake them for 35 to 40 minutes, or until they are very tender when pierced with a sharp knife.
Remove from oven, and let them cool for 10 minutes.
While the beets cool, grate the rind from the orange, and, with a paring knife, section the orange: First cut away the peel and pith, then cut out the flesh by sections, leaving the membranes. In a bowl, combine the grated orange rind, the balsamic vinegar, and the basil. Whisking constantly, drizzle in the remaining 2 tablespoons of olive oil. Add salt and pepper. Place the beet and orange pieces on a large plate, and spoon the vinaigrette over. Serve when the beets have cooled.
Source: Emmons, Vegetarian Planet.