Discover the perfect harmony of flavors with our Roasted Beets with Orange and Tarragon Vinegar recipe and enjoy. By indulging in this delightful dish, you're also supporting a great cause. Wednesdays Angels is dedicated to supporting homeless pets and their owners, one bag and donation at a time. Consider donating $1.00 to Wednesdays Angels mission if you can and help us make a difference.
 
Roasted Beets with Oranges & Tarragon Vinegar (United States)
A simple yet flavorful dish that pairs roasted beets with citrus and a punchy vinegar dressing.
Ingredients:
8 to 10 assorted baby beets, trimmed
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 oranges (a mix of navel, Cara Cara, and/or blood oranges)
3 tbsp white wine vinegar (preferably tarragon vinegar)
1 tbsp chopped fresh chives
Instructions:
Preheat the oven to 400°F (200°C). Place the beets on a large sheet of foil; drizzle with 1 tbsp olive oil and season with salt and pepper.
Fold and crimp the edges of the foil together to form a packet, leaving room for steam to circulate.
Transfer the packet to the oven rack and roast until the beets are tender when pierced with a knife, about 40-45 minutes.
Let cool slightly in the foil, then carefully open. Rub off the skins with a paper towel and cut the beets into wedges.
Trim the bottoms and tops of the oranges, then cut off the peel and pith with a paring knife. Slice crosswise into rounds, removing any seeds.
Combine the beets and oranges on a serving platter and gently toss.
Drizzle with the vinegar and remaining olive oil. Season with salt and pepper, then top with the chives.