Beets are the perfect addition to bountiful fall feasts. They are satisfying without being heavy, and their rich ruby and golden tones add visual interest to any seasonal color scheme.
Plus, beets are incredibly flexible on temperature — serve them warm, room temperature or chilled — which is a huge bonus when planning food for holiday entertaining. Having a few dishes that you can make ahead can be a stress-saver when you are hosting a holiday meal.
Beets are more than just their sweet earthy flavor. They also boast ample antioxidants, fiber, folate, manganese, vitamin C, iron and pack almost as much potassium as bananas. Also, beets are what I like to call a two-for-one veggie. Buy the beets and get the beet greens (full of vitamin A) for free (rinse, chop and saute as you would chard).
My holiday beet recipe uses the foil-roasting method, but to save time (if not money), you could use pre-cooked beets you’ll find in the refrigerated section of the produce aisle.
Roasted beets with orange vinaigrette, pecans and goat cheese
2bunches of medium beets, trimmed of stems
1/2cup olive oil, divided
Salt and ground black pepper
4scallions, light and dark green parts, chopped
Zest and juice of 2 small oranges
2teaspoons minced fresh thyme
1/2cup toasted pecans, chopped
1/2cup soft goat cheese crumbles
Heat the oven to 400 F. Rub the beets with 2 tablespoons of the olive oil, then sprinkle with salt and pepper. Wrap the beets in a double layer of foil, then set them on a baking sheet. Roast until just tender, about 45 minutes (larger, older beets could take longer). Set aside to cool until easily handled.
Using paper towels, gently rub off and discard the skins of the beets. Cut the beets into 11/2-inch cubes. Set aside.
In a small bowl, whisk together the remaining olive oil, scallions, orange zest and juice, and the thyme. Season with salt and pepper. Toss the beets with the vinaigrette, then sprinkle with pecans and goat cheese. Serve at room temperature or chilled.
Start to finish: 1 hour (20 minutes active). Servings: 8
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
