Balsamic Roasted Beets with Mandarin Oranges, Walnuts, and Scallions →

Roasting vegetables intensifies the flavor. This recipe came to our family from Nancye’s sister, Jane Mayer. If you enjoy beets, this is a healthy, delicious, and colorful dish that will satisfy your beet craving and covers all five taste senses. Serve it as a side dish with ham and sweet potatoes or as a salad with assorted greens and/or micro-greens dressed with citrus vinaigrette and garnished with crumbled creamy, briny sheep milk cheese like Feta or Manchego, or goat cheese. Remember, when working with fresh beets, beet juice stains! Enjoy!

Roasted Beets
Serves 6-8

INGREDIENTS

• 2 pounds of beets (about 6 medium golden or red beets)

• 2 tablespoons walnut oil or olive oil

• 2 teaspoons of chopped fresh rosemary leaves

• 2 tablespoons of balsamic vinegar

• 1 cup of Mandarin orange slices (can use water-packed bottled Mandarins)

• 2 scallions thinly sliced

• ¼ cup chopped walnuts (can sub pistachios)

• salt and pepper to taste

• crumbled Feta or Manchego or a crumbled firm goat cheese (optional)

• assorted salad greens and/or micro-greens (optional)

PREPARATION
Preheat the oven to 400 F.

1. Peel the beets over parchment paper so you don’t stain your countertop. Cut the beets into ½ inch cubes.

2. Drizzle with the oil, balsamic, and chopped rosemary. Sprinkle on ¼ teaspoon each of salt and pepper and toss.

3. Roast in the middle of your preheated oven for about 60 minutes or until tender when pierced with a fork. (Stir the beets around after 30 minutes so they cook evenly.)

4. Remove the beets from the oven and place them in a large bowl to cool for a few minutes.

5. Add the Mandarin slices, scallions, and chopped nuts and mix.

6. Adjust the salt and pepper to taste.

7. Serve as a side dish, or as a salad over assorted salad greens or micro-greens drizzled with a citrus vinaigrette (3 parts oil, 1 part lime juice, sweetened with honey or maple syrup to taste).

8. Optional: sprinkle with crumbled Feta or Manchego or goat cheese.

Pickled Beets

Ingredients:

• ½ cup cider vinegar
• ¼ cup water
• ¼ cup sugar
• 1 teaspoon pickling spice
• 1 small bay leaf (not California)
• ¼ teaspoon whole black peppercorns
• 2 small beets (1 medium size) sliced into ¼ inch rounds

Preparation:

1. Peel and slice the beets to ¼ inch rounds.

2. Add to a saucepan along with a cup of water and bring to a boil over medium heat; lower heat and simmer until tender (about 15 minutes).

3. Reserve a 1/4 cup of the beet water and drain the beets; put the beets aside.

4. Add the beet water to the remaining ingredients and bring to a boil; remove from heat and bring to room temperature.

5. Once the pickling mixture has cooled, pour it into a glass container with a secure top; add the cooked beets; seal and refrigerate overnight before using.

*Pickled beets will keep refrigerated in a sealed glass container for about 5 days.