Marinated Beets With Orange
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 pound beets (any kind)
  • Salt
  • 1 tsp orange juice
  • grated zest of ¼ orange
  • 1 to 2 tsp extra-virgin olive oil
Instructions
  1. Trim the greens to ½ inch from 1 pound beets.
  2. Wash thoroughly. Put them in a baking dish with a little water (enough to cover the bottom of the dish to a depth of ⅛ inch) and sprinkle with salt.
  3. Cover tightly and bake the beets in a 350°F oven until they can be easily pierced with a sharp knife, 30 minutes to 1 hour, depending on their size. Uncover and cool. Cut off the tops and roots and slip off the skins. Cut the peeled beets into small wedges or ¼-inch dice and sprinkle with 1 teaspoon orange juice, zest, and salt.
  4. Let stand for a few minutes to allow the beets to absorb the flavor. Taste and add more salt or juice as needed. Toss with 1 to 2 teaspoons extra-virgin olive oil.
Notes
You can use any kind of beets, as well as any kind of orange (I used blood oranges because they were available) for this. You can substitute 1 teaspoon vinegar (wine or sherry) for the orange juice. You can also add a pinch of fresh herbs, such as rosemary. The beets make a marvelous salad, and I served them with blood orange segments, toasted walnut pieces, and then added some crumbled goat cheese just before serving.
Recipe by Sprung At Last at http://www.sprungatlast.com/2013/04/marinated-beets-with-orange/