Recipe adapted from and with thanks to Everyday Food
Ingredients
1 1/2lbsbeetsscrubbed, peeled and cut into 3/4" pieces
1-2teaspoonsextra virgin olive oil
Course sea salt
Freshly ground black pepper
2tablespoonsred wine vinegar
1teaspoonhoney
1/4cupfreshly squeezed orange juiceI used the AZ Sweet Oranges that were also in my CSA basket
Instructions
Preheat oven to 425. Toss the beets with the olive and sprinkle generously with salt and pepper. Set them on a large piece of foil on a baking sheet. Fold the sides and ends up and over, crimping them to seal and create a packet for roasting the beets. Roast until the beets are tender when pierced with a fork, about 45 minutes.
Transfer the cooked beets to a small bowl and set aside. In a small measuring cup, whisk together the vinegar, honey and orange juice. Drizzle over the beets and toss to coat. Enjoy!