Roasted Beets with Pistachios, Herbs & Orange

By [e-mail]

Ingredients

• 3 lbs mixed beets
• 1 3" cinnamon stick, broken into 3-4 pieces
• 2 bay leaves
• 1 C water
• 1 large minced shallot
• 1/4 C white wine vinegar
• Salt
• Zest of 1 orange
• 1/4 C chopped tarragon
• 1/4 C chopped parsley
• 1/4 C chopped chives
• 1/4 C + 2 T olive oil
• 1/4 C chopped, roasted pistachios
• 1/4 C celery leaves for garnish

Preparation

Step 1

Preheat oven to 375.
Arrange beets in roasting & add cinnamon, bay leaves & water. Cover tightly with foil & bake for 1 hr. Transfer to rimmed baking sheet & let cool; discard liquid & spices
Meanwhile in bowl, mix shallot, vinegar & large pinch of salt. Let stand for 10. min. Stir in orange zest, tarragon, parsley, chives & oil Season with salt.
Peel & trim beets & slice then 1/4” thick. Arrange on platter in overlapping rows. Stir herb dressing & pour over beets. Scatter pistachios & celery leaves on top & serve