By Mark Bittman
- Total Time
- 1 hour 20 minutes
- Rating
- 4(126)
- Notes
- Read community notes
A departure from the standard pairing of beets with goat cheese is a dressing of walnuts, garlic and fresh orange juice. Note that all of these have some bitterness or acidity, which counter the sweetness of beets beautifully.
Featured in: A Divorce for Beets and Goat Cheese
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Ingredients
Yield:4 servings
- 2pounds red beets, about 4 large, trimmed of greens
- ¼cup olive oil
- 6cloves garlic, peeled
- ½cup walnuts
- 2tablespoons to ¼ cup freshly squeezed orange juice
- Salt
- black pepper to taste
- ¼cup chopped fresh parsley leaves, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
329 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 9 grams polyunsaturated fat; 27 grams carbohydrates; 8 grams dietary fiber; 16 grams sugars; 6 grams protein; 633 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat oven to 400 degrees. Wash beets well. While still wet, wrap them individually in foil and place on a cookie sheet or roasting pan. Bake beets, undisturbed, for 60 to 90 minutes, until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)
Step
2
Meanwhile, put oil in a skillet over medium-low heat. When it is warm, add garlic and cook until fragrant and beginning to soften, about 6 minutes. Add walnuts and continue to cook until they begin to color, about another 4 minutes. Let mixture cool slightly and then put it in a small food processor; process until you have a relatively smooth paste. Add orange juice to taste and sprinkle with salt and lots of pepper.
Step
3
After beets have cooled, peel off skins. Slice beets into wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish with parsley and serve.
Ratings
4
out of 5
126
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Cooking Notes
Lori
Is there any other way to roast beets without wasting aluminum foil? In a covered casserole maybe? And I assume they’d have to be of similar size so you don’t end up opening the lid every 10 minutes...
Abbie
I put mine, unpeeled (and barely washed) in the instant pot on the trivet with a cup of water, for 20-23 mins, depending on size and how firm you like them, quick pressure release. Slip the skins off when they’ve cooled.
Claire
I thought the sauce was quite earthy when I first mixed it so I wanted to liven it up a lot to contrast more with the earthy beets. I used two oranges worth of juice (close to 1/2 cup) and added zest from one orange as suggested by others. I thought it needed more so I also zested a lemon and added juice of half the lemon, added some habanero powder, a little white wine vinegar, extra parsley, and green onions. It was quite tasty and had a nice light and balanced flavor.
RB
This was a pleasant dish. When I asked my husband how he liked it he said, "You know I like just plain beets too." So do I.
pdavid
Roasting whole beets in foil sounds wholesome, but for a smaller environmental footprint AND better consistency across a batch of beets, I prefer to peel and dice beets to the size and shape I want and then either (a) toss in olive oil, salt and pepper and roast on a parchment paper lined cookie sheet, or (b) steam them until al dente. I am most anxious to try this dressing, however.
Abbie
I put mine, unpeeled (and barely washed) in the instant pot on the trivet with a cup of water, for 20-23 mins, depending on size and how firm you like them, quick pressure release. Slip the skins off when they’ve cooled.
Claire
I thought the sauce was quite earthy when I first mixed it so I wanted to liven it up a lot to contrast more with the earthy beets. I used two oranges worth of juice (close to 1/2 cup) and added zest from one orange as suggested by others. I thought it needed more so I also zested a lemon and added juice of half the lemon, added some habanero powder, a little white wine vinegar, extra parsley, and green onions. It was quite tasty and had a nice light and balanced flavor.
Lori
Is there any other way to roast beets without wasting aluminum foil? In a covered casserole maybe? And I assume they’d have to be of similar size so you don’t end up opening the lid every 10 minutes...
dee from New Orleans
Interesting combination of flavors. Definitely needs the orange peel and juice. I put half an orange in minichoper and the walnut, garlic mixture. Then added the juice to thin it out a bit. I think I could have added more garlic. Maybe green onion to finish? Next time I will experiment.
Jack
Blah, and not attractive. Instead of parsley, I would use finely grated blue cheese. That would look more interesting and enhance the taste. Also consider something other than walnuts. Make sure the nuts are thoroughly toasted.
Sally
Added pineapple chunks to give it more acidity. Don't leave out the parsley (cilantro would work, too). Better the next day, so make ahead.
Pegeen
I used 1/2 C orange juice, 4 mandarins and their zest, and puréed with immersion blender.
Sally
This is very nice, but borders on bland - I used a full orange of juice and all of the zest to brighten it. Don't leave off the parsley, as it adds another layer of flavor.
Vernonstwhiz
I learned this from a French woman years ago and served it as a crudites. The beets are boiled and then chopped into smaller pieces and it gets dressed with a basic vinaigrette...simple and oh so garlicky!
I will try this baked version...looks good.
Alysia
Made this to take to Thanksgiving dinner. I added all of the orange juice and greatly appreciated the zest and lightness it added to contrast with the garlic.
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