Look at these colors! They are 100% all natural. Need I say more? This recipe could be the poster child for the phrase "you eat with your eyes first." Ras Vin, I am oh so happy you joined the fam!
What you need
4 small beets (or 2 large)
1 tablespoon olive oil
coarse salt and freshly ground pepper
2 blood oranges (or 2 navel oranges)
¼ cup Tessemae’s Raspberry Vinaigrette
2 tablespoons chopped fresh parsley
2 tablespoons chopped walnuts
What to do
Heat your oven to 400. Place each beet on a small piece of foil and drizzle with oil, salt and pepper. Wrap the beets up and place them on a large rimmed baking sheet. Roast until the beets are tender when pierced with the tip of a paring knife. The small beets cooked in about 30 minutes, for large beets it make take up to an hour.
Meanwhile, peel the oranges (see the Tip below). Halve them lengthwise, then slice them crosswise.
Once the beets are cooked, let them cool until they are easy to handle. Peel them by rubbing the outside with paper towel, the skins will slide right off. Halve the beets and cut them into wedges. Toss the beets with the Raspberry Vinaigrette, oranges and parsley. Season with salt and pepper and top with the walnuts.
Tip: For fancy schmancy peeling, cut off the top and bottom of the orange. Set it flat on your cutting board and use your knife to cut off the peel and white pith, following the curve of the fruit.