Roast beets and oranges with candied pistachios
2 red beets
6 baby golden beets (if available)
4 of your favorite oranges, we used blood orange and Cara Cara oranges
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
Rub the beets with olive oil. Lightly cover two small cookie sheets with salt to create a bed. Place the beets on the bed of salt, red beets on one, baby golden beets on another. Cover both sheet trays tightly with aluminum foil. Roast in a 400-degree Fahrenheit oven until the beets are tender and a knife easily slides in, about 1 hour for the large beets and 45 minutes for the baby beets. Remove from the oven, discard the aluminum foil and allow to cool. Peel the beets by rubbing the skins gently with a towel. They should peel off easily.
Peel and cut the oranges as desired. You can use a mix of segments and rounds, just make sure to discard any seeds.
Place the beets on a pretty plate, top and arrange with oranges, top with a little oil and vinegar and sea salt. Garnish with candied pistachios and micro celery or celery leaves.
Melt the sugar in a nonstick sauté pan over medium heat. Allow the sugar to caramelize, add the pistachios and stir to coat. Turn out onto a greased cookie sheet and allow to cool. Roughly chop.
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