Roasted Beets with Citrus and Tarragon

Number of servings

ingredients

  • 4 medium beets
  • 1 large Sunkist® grapefruit
  • 2 Sunkist® Valencia and/or blood oranges
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh tarragon
  • 0.25 cup walnuts, toasted

PREP TIME

PREP TIME: 15 minutes

ROAST TIME: 1.5 hours

Directions
  1. Preheat oven to 400°F.
  2. Wash beets and then place in a baking dish. Cover with foil and bake for about 1 1/2 hours or until fork tender (check beets after 1 hour as cooking times may vary).
  3. Remove from oven and uncover. Let cool to room temperature. Remove the skins using a paper towel – they should slip off easily, otherwise use a knife to assist with this.
  4. Cut beets into wedges and lay out on a platter.
  5. Zest the orange over the beets.
  6. With a sharp knife, cut a thin slice off ends of the grapefruit and orange. Then cut rind off all the way around, using downward cutting motions. Trim off all remaining white pith. Hold grapefruit/orange over a small bowl, with a small paring knife, cut out grapefruit and orange segments, capturing any extra juice in the bowl. Discard any seeds.
  7. Drizzle the segments with olive oil then arrange the segments over the beets. Pour the juice and oil mixture over the dish. Scatter with tarragon and walnuts.

    VARIATION:
    • This salad would be delicious topped with crumbled feta cheese or fresh goat cheese.
    • Double the recipe for a great party dish.