Roasted Beets with Orange Vinaigrette
By Dunjab
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Ingredients
- 2 1/2 pounds (including tops) golden, pink, or red beets (each 2 to 3 in. wide; see notes), rinsed and greens trimmed and discarded or reserved for another use
- 6 tablespoons orange juice
- 3 tablespoons champagne vinegar or white wine vinegar
- 2 tablespoons minced shallots
- 1 teaspoon salt
- Pepper
Details
Servings 6
Preparation time 20mins
Cooking time 80mins
Preparation
Step 1
1. Place beets in a 9- by 13-inch baking pan. Add 1/2 inch water. Cover tightly with foil and bake in a 375° regular or convection oven until tender when pierced, 45 to 60 minutes. When cool enough to handle, peel and cut into 1/2-inch wedges.
2. Meanwhile, in a bowl, combine orange juice, vinegar, shallots, salt, and pepper to taste. Add the warm beets and stir to coat. Serve warm or at room temperature.
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