- Servings: 2
1 bunch beets (3-4 large)
dollop of honey
2 tablespoons olive oil
1 tablespoon vinegar (a mild one, such as sherry, is nice)
salt and pepper to taste
2 tablespoon finely diced red onion 1 orange, supremed
1 handful green olives, pitted and broken in half
1 handful chopped pistachios
Preheat your oven to 450° Fahrenheit.
While the oven is preheating, peel the beets, and cut into wedges (either quarters or sixths, depending upon their size). Place in a pot of water and bring to a boil, then reduce to a simmer. Cook until they're soft but not quite done, ~10 minutes. Drain, place in a small casserole dish, and toss with a drizzle of oil. Place in the oven and roast until they're fully cooked and just beginning to get some sweetness around the edges, ~10 more minutes.
While the beets are cooking, In a small bowl, pour any accumulated orange juice, the honey, olive oil, vinegar, and salt and pepper. Whisk to combine, and taste to adjust seasoning. Place the onions in the dressing to allow them to mellow.
When the beets have cooked, let them cool slightly, then scatter them on a serving dish or individual salad plates. Add the oranges, then scatter the olives and pistachios on top. Give the dressing a stir, pour over the salad, and serve.