Sounds weird, I know. But, beets and oranges play well together…after roasting the beets & letting cool, mix with the oranges – the color from the beets bleeds onto the oranges and makes them red. Very cool. I used a vinaigrette made from the rest of the oranges after slicing, some dijon mustard, rice vinegar, horseradish, and dill.
Oh yeah, wear rubber gloves while peeling, dicing, and handling the beets. These little buggers really stain your hands.
- 1 large red beet, peeled and cubed into about 1/2" cubes or so
- 2 large seedless oranges, cut off ends, remove peel with a sharp knife, and cut between the membranes to remove the orange wedges
- 1 Tbsp orange juice (from what's left of the orange)
- 1 Tbsp Dijon mustard
- 1 Tbsp Rice Vinegar (or whatever vinegar you have handy)
- 1 tsp horseradish
- A few pinches dill weed
- Preheat oven to 400°F
- Peel & cube the beet
- Place cubed beets on baking sheet and spray with olive oil or vegetable oil
- Roast in oven at 400°F for 40 minutes
- After beets are cool, combine beets, oranges, and vinaigrette in a bowl and toss
Works great served cold. Garnish with walnuts or pecans and parsley.