Califonia Bountiful
Print this recipe

Market Watch with Timaree Hagenburger: Roasted beets with citrus

Market Watch with Timaree Hagenburger: Roasted beets with citrus


1 bunch of beets (see tip)
2 small oranges
Orange zest
1/4 cup orange juice (see tip)
2 tbsp. apple cider vinegar (or more to taste)
1 tsp. maple syrup
1 tsp. spicy brown mustard
1 clove garlic, minced
1/2 tsp. black pepper
1/4 tsp. salt

When you enjoy a big scoop of this delicious combination of citrus and beets on top of your favorite green salad, you won't need any other dressing!


Scrub beet roots well, wrap in foil and roast on a foil-lined baking sheet at 375 degrees for 45 to 60 minutes or until tender (test by piercing with a knife). While beets are roasting, zest oranges and combine zest with orange juice, vinegar, syrup, mustard, garlic, pepper and salt. Dice oranges and stir in. Once beets are cool enough to handle, skin will easily rub off. Then, dice roasted beets into small pieces and add to orange/dressing mixture. This will keep well in the refrigerator for a week.

Serves 2

The Nutrition Professor's Shop Smart, Prep Smart, Cook Smart Tips:
• As soon as you get fresh beets home, cut the leaves off at the top of the beet root and store beets and leaves in separate bags. That way, the leaves will not pull moisture from the beets while they are waiting for you in the refrigerator.
• Thoroughly rinse any sand or debris from beet leaves, then dry in a salad spinner or on a paper towel. Chop the most tender leaves into shreds to add to salad greens, and/or chop any of the larger leaves to sauté with garlic and onion for a separate dish.
• An easy way to have juice at your fingertips for any recipe is to keep a container of juice concentrate (no added sugar) in your freezer. Apply the 3 parts water/1 part concentrate principle. For this recipe, because you needed 1/4 cup of juice, use 1 tbsp. orange juice concentrate mixed with 3 tbsp. water.