Many people love beets but don’t know how to cook and prepare them.  Here is a super simple recipe for roasting and making an easy colorful delicious dish.  This recipe comes together through the combination of orange and lemon juice as well as sherry or balsamic vinegar, orange zest and watercress.


Beets, red and gold
Olive oil
Sherry or balsamic vinegar
Orange juice
Lemon juice
Maldon sea salt



How to Roast Beets
Pre-heat the oven to 400 degrees Fahrenheit
Wrap each beet in foil with a drizzle of olive oil and generous pinches of salt and pepper
Place the wrapped beets on a baking sheet and roast until they are fork tender. Between 35-60 minutes – the time will depend on the size and freshness of your beets.
Unwrap the beets and let them cool.
When they are cool to the touch, slip off the skins. Doing it underwater is ok, and makes for an easy clean-up.
The roasted beets can be marinated in lemon and orange juice, sherry and balsamic vinegar to give them a sweet tangy flavor.


Assembling the dish
Slice the beets into quarter size or smaller if you’d like.
Toss with more splashes of sherry or balsamic vinegar, orange juice, lemon juice and a few pinches of salt.
This can be done a few days ahead of time.
When you are ready to serve, assemble the plate with orange segments, zest peels and a few sprigs of watercress or arugula.
Can be topped with a little flaky Maldon sea salt


Thanks to

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