Embrace the last of winter’s root vegetables with this vibrant roasted beet dish. Lively balsamic fig dressing, sweet oranges, and a delightful crunch is a must-try before spring arrives.
PREP TIME: 20 minutes | COOK TIME: 30 minutes | TOTAL TIME: 45 minutes
Serves: 4 as a side or 2 as a main
Ingredients
· 1 lb. fresh beets
· 1 tablespoon Drench Balsamic Fig dressing
· 3 oranges (1 juiced and 2 broken into segments)
· 2 tablespoons honey
· 2 tablespoons Ruby Crunch Chili Crisp (divided)
· Handful parsley, finely chopped for garnish
Instructions
1. Prepare the beets: Preheat oven to 375°F (190°C). Peel and wedge the beets. Briefly simmer the beets in salted boiling water for 10 minutes, then drain and pat dry.
2. Marinate and roast: Toss the beets with the Drench Balsamic Fig Dressing, ensuring even coating. Spread them in a single layer on a parchment-lined baking sheet, avoiding any liquid pooling. Roast for 30 minutes, flipping halfway, until tender and slightly caramelized.
3. Create the orange glaze: In a saucepan, combine the juice of one orange, 1 tbsp of Ruby Crunch oil, and honey. Simmer over medium heat until slightly thickened. Add the orange segments from the two remaining oranges and cook until warmed through. Stir in 1 tbsp of Ruby Crunch bits.
4. Assemble and serve: Arrange the roasted beets on a serving platter. Drizzle generously with the sweet orange glaze. Garnish with fresh parsley.
For a main course, serve with some greens and crushed pistachios or a side of grains.
You can find Drench dressings online here or in stores here.
