The Recipe

Roasted Beets with Orange Vinaigrette

Name: Roasted Beets with Orange Vinaigrette
Yield: Makes about 7 cups; 6 to 8 servings
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

COOK TIME : a few secondsPREP TIME : a few seconds

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Ingredients

DESCRIPTION

Notes: 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.

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

DIRECTIONS

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NUTRITION