adapted from the Hay Day Country Market Cookbook by Kim Rizk serves 4 as an appetizer or salad course
Beets are most commonly prepared oven-baked or boiled, cooking processes that generally take the better part of an hour. This recipe cuts that cooking time in half and the oven-roasting technique highlights the natural sweet flavor of the beet.
- 1 pound red beets, trimmed and scrubbed
- 1 small red onion, peeled
- 2 Tbsp olive oil
- ¼ tsp kosher salt
- 1 Tbsp plus 1 tsp sherry vinegar
- 3 large navel or other juicy seedless oranges
- 1/3 cup pine nuts, lightly toasted
- ¼ pound sharp blue cheese (1/2 cup crumbled)
Preheat the oven to 375 degrees Using the slicing disk of a food processor, a vegetable slicer, or a mandolin, cut the beets into rounds approximately 1/8 inch thick. Scatter the slices in a single layer on a large baking sheet. Slice the onion in the same manner, break the slices into rings, and scatter them over the beets. Drizzle with the oil and sprinkle with the salt. Roast in the oven until the beets are tender and have begun to char around the edges, 30 to 35 minutes. Remove from the oven, transfer to a large bowl, and sprinkle with 1 tablespoon sherry vinegar while still warm. Cover the beets and set aside while you prepare the oranges. Using a small serrated knife, cut away the peel and white pith from all the oranges. Slice the oranges into thin rounds and arrange them, alternating with the beets on four serving plates. Sprinkle with the remaining teaspoon sherry vinegar. Arrange a mound of onions on top of each. Finish each with equal amounts of the pine nuts and crumbled cheese scattered on top. Serve at room temperature.