Roasted Beets with Orange Vinaigrette

By Dunjab

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

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.