Roasted Beets With Orange Slices

By Ammerie

Ingredients

• 4 medium beets
• 2 medium oranges
• 1 Tablespoon sherry vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Preparation

Step 1

1. Preheat oven to 400 Trim and scrub (but don't peel beets). Wrap each beet individually in foil. Place beets on baking sheep and roast 40 minutes, or until tender enough to be pierced with knife. Cool until easy to handle.

2. Grate 1/2 teaspoon zest from 1 orange; set zest aside. Trim ends away from both oranges, stand fruit upright and remove peel and pith with knife. Hold fruit over bowl (to catch juices), and cut segments from membranes. Cut each segment in half and place in separate bowl.

3. Whisk together 2 tablespoons ornage juice, sherry vinegar, orange zest, lemon juice and slat. Gradually whisk in olive oil.

4. Peel beets and cut into 1-inch pieces, and add to bowl with orange segments. Top with orange-lemon vinaigrette, and toss well. Chill several hours or up to 2 days.