Roasted Beets with Orange and Tarragon

Something Extra
Winter 2017

Recipe Theme

Start the new year with a focus on wellness!


Roasted Beets with Orange and Tarragon

Roasted Beets with Orange and Tarragon
6 large beets, tops trimmed
3 tbsp. California Olive Ranch Olive Oil
2 oranges
4 tbsp. California Olive Ranch Extra Virgin Olive Oil
3 tbsp. tarragon leaves
2 tbsp. rice wine vinegar
Salt and pepper to taste

Prep: 10 minutes, Cook: about 1 hour, Serves: 6

1. Preheat oven to 375˚F. Lightly coat beets with olive oil, then wrap in foil. Bake for 45 to 60 minutes.

2. Meanwhile, peel oranges and cut out segments. Place into a medium bowl; set aside.

3. Remove beets from oven and let cool for about 10 minutes. Peel when cool enough to touch. Cut into 1-inch cubes and add to orange segments.

4. Add extra virgin olive oil, tarragon, vinegar, salt and pepper; toss and serve.

Nutritional Information:
161 calories, 3 g protein, 10 g total fat (1 g sat., 0 g trans), 18 g carbohydrate, 4 g fiber, 12 g sugar, 0 mg cholesterol, 97 mg sodium, 6 points


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