Roasted Baby Beets with Orange Glaze and Pistachios

Roasted Baby Beets with Orange Glaze and Pistachios

Tender roasted beets get a tangy citrus glaze and a scattering of crunchy pistachios.

Total 1 hr 15 min Makes 4 servings Calories 185/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher, Kosher for passover

Allergens

Tree nuts, Dairy

Baby beets are roasted until tender, then tossed in a reduced orange glaze that balances sweet and tangy notes. Chopped pistachios add crunch and a touch of color contrast, making this a bright side dish for roasted meats or a composed salad course. It works well warm or at room temperature for entertaining.

Ingredients

  • 1 1/2 pounds baby beets, trimmed and scrubbed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 3/4 cup fresh orange juice
  • 1 tablespoon honey
  • 1 teaspoon orange zest
  • 1 tablespoon unsalted butter
  • 1/3 cup pistachios, shelled and roughly chopped
  • 2 tablespoons fresh parsley, chopped
  • flaky sea salt, to taste

Method

  1. Preheat the oven to 400°F. Toss the baby beets with olive oil, salt, and pepper, and wrap tightly in a foil packet on a baking sheet.

  2. Roast the beets until a paring knife slides in easily, about 45 minutes.

  3. Carefully open the foil packet and let the beets cool for 10 minutes, then peel off the skins using a paper towel to rub them away.

  4. Halve or quarter the beets depending on size and set aside.

  5. In a small saucepan over medium heat, combine the orange juice, honey, and orange zest. Simmer until reduced by half and syrupy, about 8 minutes.

  6. Remove the glaze from the heat and whisk in the butter until glossy.

  7. Add the roasted beets to the glaze and toss gently to coat.

  8. Transfer the glazed beets to a serving platter and sprinkle with chopped pistachios, parsley, and flaky sea salt.

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    Roasted Baby Beets with Orange Glaze and Pistachios

    Baby beets are roasted until tender, then tossed in a reduced orange glaze that balances sweet and tangy notes. Chopped pistachios add crunch and a touch of color contrast, making this a bright side dish for roasted meats or a composed salad course. It works well warm or at room temperature for entertaining.

    1 hr 15 min 4 servings 185 cal

    Ingredients

    • 1 1/2 pounds baby beets, trimmed and scrubbed
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 3/4 cup fresh orange juice
    • 1 tablespoon honey
    • 1 teaspoon orange zest
    • 1 tablespoon unsalted butter
    • 1/3 cup pistachios, shelled and roughly chopped
    • 2 tablespoons fresh parsley, chopped
    • flaky sea salt, to taste

    Method

    1. 1

      Preheat the oven to 400°F. Toss the baby beets with olive oil, salt, and pepper, and wrap tightly in a foil packet on a baking sheet.

    2. 2

      Roast the beets until a paring knife slides in easily, about 45 minutes.

    3. 3

      Carefully open the foil packet and let the beets cool for 10 minutes, then peel off the skins using a paper towel to rub them away.

    4. 4

      Halve or quarter the beets depending on size and set aside.

    5. 5

      In a small saucepan over medium heat, combine the orange juice, honey, and orange zest. Simmer until reduced by half and syrupy, about 8 minutes.

    6. 6

      Remove the glaze from the heat and whisk in the butter until glossy.

    7. 7

      Add the roasted beets to the glaze and toss gently to coat.

    8. 8

      Transfer the glazed beets to a serving platter and sprinkle with chopped pistachios, parsley, and flaky sea salt.