Vitamin-rich beets get roasted and jazzed up a bit

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Beets are rich in vitamins and low in calories. They also happen to be delicious.

Here’s a recipe from Food & Wine magazine (contributed by Naomi Pomeroy) that sounds divine. A combination of red and golden beet slices are simply roasted with a little oil and then topped with a lively mixed-herb dressing, pistachios and celery leaves.


Active prep time: 20 minutes

Total time: 1 hour and 20 minutes

Servings: 8


3 pounds medium beets, preferably a mix of colors

One 3-inch cinnamon stick, broken into 3 or 4 pieces

2 bay leaves

1 cup water

1 large shallot, minced

1/4 cup white wine vinegar


Finely grated zest of 1 orange

1/4 cup chopped tarragon

1/4 cup chopped flat-leaf parsley

1/4 cup chopped chives

1/4 cup plus 2 tablespoons extra-virgin olive oil

1/4 cup chopped unsalted roasted pistachios

1/4 cup celery leaves, for garnish

Preheat the oven to 375 degrees. 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.

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.

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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