Red And Golden Beets With Oranges, Endive And Walnuts

By á-174942

Ingredients

• 2 pounds red and golden beets
• 1/2 cup shelled walnuts
• 2 blood or navel oranges
• 2 tablespoons red wine vinegar
• 2 tablespoons orange juice
• Zest of 1/2 orange finely chopped
• 1/4 cup olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 pound Belgian endive

Details

Servings 4

Preparation

Step 1

Heat the oven to 400 degrees. Trim and wash the beets and roast them, tightly covered, with a splash of water in a roasting pan until very tender, 50 to 60 minutes.

While the oven is on, place the walnuts on a baking sheet and toast them about 5 minutes. With a sharp paring knife, trim off the top and bottom of each orange. Pare off the rest of the peel, making sure to remove all of the pith. Slice the oranges into 1/4-inch rounds.

Make a vinaigrette by mixing together the vinegar, orange juice and the zest, and stirring in the olive oil and salt and pepper to taste.

When the beets are cool enough to handle, peel them and slice into rounds. Toss them gently with the vinaigrette and arrange the beets on a plate with the orange slices and Belgian endive leaves. Drizzle over any vinaigrette remaining in the bowl, and garnish with the toasted walnuts.

This recipe yields 4 to 6 servings.

Each of 6 servings: 230 calories; 150 mg sodium; 0 cholesterol; 16 grams fat; 2 grams saturated fat; 21 grams carbohydrates; 4 grams protein; 6.26 grams fiber.