Roasted Beets with Pistachios, Herbs and Orange

Ingredients

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

Preparation

1. 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. 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. 3. Peel and trim the beets and slice them ¼ 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.