The addition of oranges to some vegetables just heightens the flavour,and along with this recipe the added grated ginger really awakens your taste buds. Besides the kids will really love these.
The challenge is to try and find some yellow beets as well. This way you get colourful beets to serve. Just ups the ante for being called “the best”.
- 4 medium beets (about 2 lbs) trimmed and scrubbed
- 3 tbsp. olive oil
- pinch of salt and pepper
- 1 medium orange
- 1 tsp. sherry vinegar
- 1/2 tsp. sherry
- 1/4 tsp. grated fresh ginger or more if you like ginger
- 1/4 cup pecan halves, broken lengthwise
Heat oven to 425 degrees. Lay a large piece of tinfoil on a cookie sheet and place the beets in the center. Drizzle with 1 tbsp. oil and season with salt and pepper. Wrap the foil around the beets and roast until tender when pierced with a knife. This should take about 1 hour. Let stand until you can handle.
With a zester, remove 1/4 of the orange rind in long thin strips. Peel the remainder of the peel and white pith with a sharp knife.
Remove segments from half the orange and cut in half crosswise and set aside. Squeeze the juice from the remainder of the orange and place 1 tbsp. in a small bowl and add the vinegar, sherry, ginger and whisk in the remaining 2 tbsp. of oil. Season lightly with salt and pepper.
Peel the beets, quarter them and toss with the dressing. Mix in the orange pieces, zest and pecans, reserving some to sprinkle on top as a garnish.
Not only will the kids love these so will everyone else. You may have to double the recipe…..everyone will want seconds. Enjoy!
