Roasted Beets Recipe
jalapeno yogurt, citrus vinaigrette, candied pistachio, torn herbs
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Ingredients
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Roasted Beets
Method
Preparation
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim off the tops. Coat them with olive oil and sprinkle with salt. Wrap each beet in aluminum foil and place on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. Let them cool slightly before peeling and slicing.
- 2
- 3
Preparing the Citrus Vinaigrette
In a small bowl, whisk together lime juice, honey, citrus zest, and a pinch of salt until well combined. Set aside.
- 4
Candied Pistachios
In a small pan, toast the pistachios over medium heat for 2-3 minutes. Add sugar and stir until the sugar melts and coats the pistachios. Remove from heat and let cool on parchment paper.
- 5
Plating
On a serving plate, arrange the sliced roasted beets. Drizzle with citrus vinaigrette and dollops of jalapeno yogurt. Scatter candied pistachios and torn fresh herbs over the top.