I am not shy about my love for beets. From soup to sandwiches to brownies, I can’t get enough of the earthy flavor of this vibrantly colorful vegetable. Even our baby has had his share of beet puree—of course only the golden variety. He makes enough mess on his own. There is no need to have his delicious plump cheeks stained beet red.
My usual method for beets is to tuck them in individual foil packets and pop them in the oven. In this recipe they are placed in a single baking dish with a cinnamon stick, bay leaves and water. The subtle aromatics of the beets paired perfectly with an herby vinaigrette accented with orange zest and chopped walnuts added an appealing crunch.
Roasted Beets with Herbs & Walnuts
Adapted from Food & Wine
3 pounds medium beets, a mix of colors
1 cinnamon stick
2 bay leaves
1 cup water
1 large shallot, minced
1 tablespoon chopped flat leaf parsley plus more for garnish
1 tablespoon chopped chives plus more for garnish
Zest of 1 orange
1/4 cup white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup plus 2 tablespoons olive oil
1/4 cup chopped toasted walnuts
Preheat the oven to 375 degrees F.
Wash the beets and place them in a rectangular baking dish with the cinnamon stick, bay leaves and water. Cover tightly with foil and bake until the beets can easily be pierced with a paring knife, about 1 hour. Transfer the beets to a rimmed baking sheet to cool before trimming, peeling and cutting into 1/4-inch-thick slices.
For the dressing, in a small bowl, combine the shallots, parsley, chives, orange zest vinegar salt and pepper. Whisk in the olive oil until combined.
In a large bowl toss the beets with the dressing and garnish with walnuts, parsley and chives.