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2-1/2 lbs. golden, pink or red beets (including tops), (each 2-3" wide), rinsed and greens trimmed and discarded or reserved for another use
Place beets in a 9"x13" baking pan. Add 1/2" water. Cover tightly with foil and bake in a 375°F regular or convection oven until tender when pierced, 45 to 60 minutes. When cool enough to handle, peel and cut into 1/2" wedges.
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.
Make ahead:
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
6 tbsp. freshly squeezed orange juice
3 tbsp. champagne vinegar or white wine vinegar
2 tbsp. minced shallots
1 tsp. salt
Pepper
You can make this salad up to 1 day ahead; cover and chill. Bring to room temperature before serving, and season to taste with additional vinegar, salt, and pepper.
If you combine red beets with yellow or pink, the red will discolor the others; toss each separately with a portion of the vinaigrette, then combine just before serving.