| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 15 min |
| Cook: | 1 hr 15 min |
| Yield: | 4 servings |
Ingredients
- 4 medium red beets, tops removed and scrubbed
- Extra-virgin olive oil
- 2 navel oranges
- 1/4 cup toasted, peeled hazelnuts, chopped
- Kosher salt and freshly cracked black pepper
- 1 small wedge Pecorino Romano, for shaving
Instructions
- Preheat the oven to 400 degrees F.
- Put a large piece of aluminum foil on a baking sheet and put the beets on it. Drizzle olive oil over them and wrap them tightly in the foil, making a packet. Roast until a knife inserted into the largest beet meets no resistance, about 1 hour to 1 hour and 15 minutes. Cool and remove the skins by rubbing the beets with a paper towel. (Gloves are a good idea to prevent staining your hands.)
- Cut the peel away from the oranges with a sharp knife, exposing the flesh. Hold the peeled orange in your hand and carefully slice the segments away from the membrane, dropping them into a bowl. Do not discard membrane. Thinly slice the beets and arrange on serving plates. Scatter the orange segments and hazelnuts over the sliced beets, drizzle the plates with olive oil and squeeze a little juice from the orange membrane over each plate. Season with salt and pepper, to taste. Garnish with shaved thin slices of cheese and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 171 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 6 g |
| Cholesterol | 7 mg |
| Sodium | 396 mg |
Reviews
Made this for Christmas eve dinner and everyone loved it. I used red and golden beets and used some goat cheese. The hazelnuts made its Christmasy!
An excellent recipe…a definite “do-over”. I love its simplicity. I used goat cheese and roasted red beets as well as yellow. I sprinkled a little bit of diced red onion onto it, used walnuts on mine but my husband doesn’t like walnuts so I added toasted pine nuts to his. This is definitely a recipe that can be suited to your preferences or mood. I think substituting a little blue cheese might be good too. I served it on a bed of lettuce leaves which really perked up the beautiful colours.
Excellent, wonderfully tasty a bit of work also a bit messy but well worth it thank you Claire love your show keep up the good work your fan forever Gabriela
This was so tasty. It was a little work preparing the beets (wear gloves like she tells you and oranges but well worth it. It’s also a good template to switch out ingredients, ie. use golden beets and blood oranges, walnuts instead of hazelnuts or even asiago instead of romano.
Surprisingly YUMMY!!! I was never a fan of beets and always thought that it’s yucky. My husband used to boil beets and make it into a paste with goat cheese and I couldn’t eat more than one bite of it. I saw this recipe on TV and I thought it looked fairly easy to make so I wanted to try it. The 5-star reviews here were also encouraging. I roasted the beets 2 days ahead as I thought it’s wasteful to fire up the oven for 3 pieces of beets. So one day I was baking scones and cheesecake I threw in the beets with them. I used toasted walnuts because I didn’t have hazelnuts and actually forgot the cheese! But my husband and I loved it! I thought the beets tasted like sweet corn and we just love sweet corn. I think roasting instead of boiling retained the beet’s natural sweetness and texture. Mixed with the sweetness of the navel orange and a little saltiness, this recipe is a winner! I still have leftovers so I will add some goat cheese before serving.
WOW!!! I loved this. The kids said it smelled bad, but when they tried it…they loved it! Even my picky kids ate it. The beats were wonderful. I used golden beets…because they looked nicer at the store. I am going to make this again. Not so hot on the hazel nuts, but I still used them. And used shredded romano cheese…easier to eat. Might try broiling it for lunch tomorrow to melt the cheese and warm it up again. Super easy side, kids loved it, so it is a winner.
This recipe is so easy and fool proof. Also goes well with goat cheese.
Agree with Sara, if you’re a beet fan you will LOVE this recipe! Easy prep too! Really colorful!
The husband hates beets…but I must say this recipe was a hit. Roasting the beets in a little olive oil made the skins come off so easily and I believe made them even more delicious. Paired with the oranges (and I added a small shallot) was lovely, bright, and surprising. My husband tried them…he said they still tasted “like beets” (his way of saying “dirt”, bless his heart), but he had seconds. Overall, will make them again this summer.
This was so good. I will make this many more times.