Orangey Basil Beets

Amarante

Wed, Oct 02 2019, 10:34 am

A nice preparation for beets - at the bottom are some of the cookbook author's suggestion for using beets

Orangey Basil Beets

Excerpt From: Lucinda Scala Quinn - Mad Hungry: Sunday Suppers

serves 4 to 6

The flavors of oranges and beets have a natural affinity for each other in a tart and sweet way. Pour the citrusy vinaigrette over the beets while they’re still warm so the dressing flavors will be quickly absorbed.

3 large beets, scrubbed
Finely grated zest and juice (about ½ cup/120 mL) of 1 large orange
1 teaspoon red wine vinegar
¼ teaspoon coarse salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
¼ cup (10 g) fresh basil leaves, roughly torn

Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast until tender, about 1 hour. When cool enough to handle, peel the beets and cut into ¼-inch-thick (6 mm) slices. Spread the slices on a platter.

Meanwhile, whisk together the orange zest and juice, vinegar, salt, and a couple grinds of pepper. While whisking, slowly drizzle in the oil until thickened.

Pour the vinaigrette over the beets and scatter the basil leaves over the top.

Ways with Prepped and Peeled Beets

Once the beets are cooked, try any of these serving options:

Layer sliced beets on a platter with sliced ripe tomatoes. Dress with olive oil and salt.

Chop the beets into cubes and toss with a dash of white wine vinegar, a dollop of prepared horseradish, salt, a pinch of sugar, and chopped fresh dill.

Quarter the beets and top them with fresh goat cheese or sliced blue cheese and toasted walnuts.