Marinated Beets With Orange
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound beets (any kind)
  • Salt
  • 1 tsp orange juice
  • grated zest of ¼ orange
  • 1 to 2 tsp extra-virgin olive oil
  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.
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