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Roasted Beets with Pistachios, Herbs and Orange

Fredrika Stjärne
Active time 20 mins
Total time 1 hr, 20 mins
Yield 8
Beets are a no-brainer for healthy meals since they taste great even when they're simply roasted with a little oil. Naomi Pomeroy goes beyond that, topping red and golden beet slices with a lively mixed-herb dressing, pistachios and celery leaves.

Ingredients

  • 3 pounds medium beets, preferably a mix of colors
  • 1 3-inch cinnamon stick, broken into 3 or 4 pieces
  • 2 bay leaves
  • 1 cup water
  • 1 large shallot, minced
  • 1/4 cup white wine vinegar
  • Salt
  • Finely grated zest of 1 orange
  • 1/4 cup chopped tarragon
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped chives
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped unsalted roasted pistachios
  • 1/4 cup celery leaves, for garnish

How to Make It

  1. Preheat the oven to 375°. Arrange the beets in a roasting pan and add the cinnamon, bay leaves and water. Cover tightly with foil and bake for 1 hour, until the beets are tender; transfer to a large rimmed baking sheet and let cool; discard the liquid and spices.

  2. Meanwhile, in a bowl, mix the shallot, vinegar and a large pinch of salt. Let stand for 10 minutes. Stir in the orange zest, tarragon, parsley, chives and oil; season with salt.

  3. Peel and trim the beets and slice them 1/4 inch thick. Arrange the beet slices in overlapping rows on a platter. Stir the herb dressing and spoon it over the beets. Scatter the pistachios and celery leaves on top and serve.