Beet and orange salad or beets with any type of citrus is so delicious. These roasted beets get even better with the addition of fresh rosemary, caramelized shallots, a little red wine vinegar, and orange zest. Not everyone loves beets, not even everyone in my family. However, I believe that roasted fresh beets are an eating experience that is not to be missed. These are not your school cafeteria-style beets, limp and tasteless. These beets are deep and dense with the sweet flavor of the earth.
Beets can be red or golden. For this beet and orange salad, you can use red or golden beets or a combination of the two. When you purchase beets at your market, make sure that the green leaves are fresh and not wilted or dry and brown. If you wish to make full use of every part of the beet, save the greens and chop and cook them like spinach.
In order to retain the nutrients of the beets, it is important to cook them gently. Boiling beets results in a waterlogged tasteless spongy beet. Roasting the beets for this beet and orange salad keeps them firm and flavorful. Beets are low in calories and high in vitamins and minerals. They are an excellent source of fiber, folate, and vitamin C.
Beets have many versatile uses. They can be juiced, roasted, steamed, or pickled. You may be familiar with the beet soup known as borscht. Have you tried my Sur le Plat roasted beet hummus? I have also used raw grated beets in vegetarian burgers with black beans and sweet potatoes. You can also add them to meat burgers for additional flavor, color, and nutrients.
It takes about an hour to roast the beets. They do not require any attention. Wash and dry the beets, drizzle them with olive oil, wrap tightly in foil, and roast for about an hour. After this step is complete, the rest of the recipe is quick and simple. The marinated beets seem to get better each day. Enjoy!