Best Roasted Golden Beets With Orange Pepper Vinaigrette Recipes

RED AND GOLDEN BEETS

Steps:

• 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.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.