This recipe for oven-roasted beets with a winter citrus vinaigrette comes from Grow Cook Eat, a new “garden-to-table handbook” from writer and urban gardener Willi Galloway, with photos from fashion and food photographer Jim Henkens. Subtitled “A Food Lover’s Guide to Vegetable Gardening,” the book also includes recipes and tips for harvesting and storing vegetables, fruit and herbs.
“Earthy beets and a trio of citrus juices make this a bright and flavorful wintertime salad,” writes Galloway. “I like to roast the beets ahead of time and marinate them overnight in the vinaigrette because they become infused with its citrusy flavor.”
Oven-Roasted Beets With Winter Citrus Vinaigrette
3 large beets (about 1½ pounds total), washed and trimmed
½ cup freshly squeezed blood orange juice (from about 3 medium blood oranges)
¼ cup freshly squeezed grape- fruit juice (from about 1 medium grapefruit)
2 tablespoons freshly squeezed lemon juice (from about 1 small lemon)
1 tablespoon honey
1 tablespoon champagne vinegar or white wine vinegar
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 teaspoon blood orange zest
½ teaspoon lemon zest
1 teaspoon chopped fresh thyme, for garnish
Preheat the oven to 400 degrees F. Wrap the beets individually in aluminum foil. Place them seam side up on rimmed baking sheet and roast until fork-tender, 45 to 60 minutes, depending on size of beets.
Carefully open the packets, draining off any juice inside. When the beets are cool enough to handle, remove the skins and discard; chop the beets into ½-inch chunks.
Combine the blood orange, grapefruit, and lemon juices in a small saucepan. Bring to a boil, reduce the heat, and simmer gently until reduced to ¼ cup.
Remove from the heat and whisk in the honey and vinegar. Add the oil in a slow, steady stream, whisking until emulsified. Season to taste with salt and pepper.
Toss the beets with the blood orange and lemon zests and ¼ cup of the vinaigrette; marinate for at least 20 minutes. Garnish with the thyme before serving.
Check out more from Willi Galloway at http://www.digginfood.com.