Roasted baby beets with red onion and oranges from Appetites: A Cookbook (page 247) by Anthony Bourdain

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Notes about this recipe

  • Acarroll on August 02, 2024

    I thought I had oranges but didn't, so it was mangoes instead. I used half wild rose vinegar from Noma and half ACV, turned out delicious. Served with bison steaks.

  • L.Nightshade on July 09, 2018

    We got two bunches of baby beets from the farmers’ market, one red, one golden, so decided to make this dish, with a couple adjustments. My one pound was about 20 beets, so I guess they were preemies. No red onion, so I used a shallot, and our market doesn’t have navel oranges so I used Valencia, which fell apart when sliced due to so many seeds. So it was more or less orange bits instead of slices. The roast and peel method works well for such tiny beets, as the skins just rub off. (I normally prefer the peel then roast method.) I used pineapple mint, as that is what was doing well in our garden. Anyway, delicious! Oranges and beets are a lovely combination, and the touches of cider and mint were worthy additions to the flavors. I liked it with shallots, but I will try it again with a red onion.

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