Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Beets with Orange
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- #29851
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
12 small, young beets with greens attached
1/4 cup fresh orange juice
1/2 cup water
3 tablespoons chopped fresh tarragon, parsley or chives
1/2 cup olive oil
salt and freshly ground black pepper
1/4 cup red wine vinegar
directions
Preheat an oven to 350 degrees F.
Cut off the greens from the beets, leaving about 1/2 inch of the stems. Discard the tough, damaged outer leaves.
Thoroughly wash the beets and greens. Chop the greens coarsely. Place the whole beets and the greens in a baking dish with a lid. Add the water, cover the dish and place in the oven. Bake until the beets are tender, 40-50 minutes (the amount of time will depend upon the size of the beets).
Remove from the oven and set aside to cool. Trim off the stem and root ends. Peel the beets; the skins will slip off easily. Slice the beets thinly and place on a serving plate. Using a slotted spoon, transfer the greens to the plate and arrange around the beets.
In a small bowl stir together the oil, vinegar, orange juice and 2 tablespoons of the tarragon.
Season to taste with salt and pepper. Pour the dressing evenly over the beets and greens. Garnish with the remaining 1 tablespoon tarragon.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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