Relishing It

First, I want to thank all of you who left comments on my One Year Blogiversary post.  I wanted to thank each of you individually, but that would have complicated things for the contest a bit.  I really do appreciate that you take time out of your day to stop by and see what has been happening in my kitchen.  Congratulations to Tammy Kimbler, who won the cookbook!  She chose that fantastic cookbook, Plenty, by Yotam Ottolenghi.

On to today’s recipe.  I know I’ve mentioned a time or two that I love beets.  Again, I’m not talking about the tasteless little purple cubes that come out of a can.  Beautiful, fresh beets can really be amazing.  One of my favorite ways to prepare them is by roasting.  Roasting brings out their natural sweetness, making them a perfect match for the honey and oranges in this salad.  The balsamic vinegar adds a nice tangy dimension, and the mint provides its signature crisp, freshnesh that ties this dish together.  I sometimes make this dish just for myself– no sharing.  True statement.  I hope you enjoy this salad as much as I do– it’s simple, stunning, and so tasty.

The Recipe:  Roasted Beets with Orange and Mint

(Serves about 4)

About 12 assorted small beets (dark reds, chioggia, and golden)

2 medium oranges, supremed

handful of mint leaves, torn

5 tablespoons olive oil

2 tablespoons balsamic vinegar

2 teaspoons honey

1 teaspoon dried thyme

salt and pepper, to taste

Preheat oven to 400°F.  Wash and trim the beets, but leave the skins on.  Place on a aluminum foil lined baking sheet and drizzle about 2 tablespoons olive oil on them. Cover with more foil and roast in the oven until tender and a knife can cut through them with ease, about 25 minutes.  Remove from oven and let cool.  Use a sharp knife to remove the skins and cut the beets into chunks.

Meanwhile, in a small bowl, mix the remaining olive oil, balsamic vinegar, honey and thyme together.  Place  the beets and the oranges that have been supremed into a large bowl and pour the dressing over the top. Gently toss to coat.  Add salt and pepper, if necessary, and sprinkle with the torn mint.  Enjoy!

Source:  Adapted from Harvest to Heat

Thanks for stopping by Relishing It!

Laurie