Ingredients
2 bunches baby red beets, stems removed and scrubbed
2 sprigs fresh thyme
2 cloves garlic, crushed
1 shallot, cut in half
1 Tbs extra-virgin olive oil
1 Tbs water
salt and freshly ground black pepper
2 oranges, segmented (peels reserved for zest if you like)
Vinaigrette
1 Tbs balsamic vinegar
1 Tbs orange juice
1 Tbs finely chopped shallot
1 tsp Dijon mustard
zest of 1 orange
2 tablespoons extra-virgin olive oil
Preparation
Preheat the oven to 400F. In a large piece of aluminum foil, make a packet in which to place the beets, thyme sprigs, garlic and shallots. Place the packet onto a rimmed baking sheet or casserole dish. Pour the water over the beets and then drizzle with the olive oil. Salt and pepper everything. Close up the packet, but not completely, then roast the beets until they are tender when pierced with a paring knife into the center, about half an hour.
While the beets roast, peel and segment the oranges. If you’d like the oranges to look pretty and to use the peels for zest, use a sharp paring knife to remove the peel. Or you could zest one of the oranges first and then use the knife to remove the remaining pith. Set the orange segments aside.
In a medium bowl wisk together the vinegar, orange juice, shallot, mustard, and zest. Drizzle in the olive oil while whisking until the vinaigrette is emulsified. Salt and pepper to taste.
Remove the beets from the oven and allow them to cool enough to handle. Cut the beets into quarters and place them on a platter surrounded by the orange segments and drizzle with the vinaigrette.
