International
Roasted Beets With Orange Sauce
this colorful side dish comes alive with orange flavor
Beets · Olive oil · Orange · Anise Seeds
Photo by Ben Fink Photography / NHLBI · NHLBI published reuse policy. Original cookbook photo copied unchanged; displayed without cropping, with interface badges overlaid.
Gather
Ingredients
- 1½ lb small beets, leaves trimmed, peeled and cut into four chunks
- 1 tsp olive oil
- 1 orange, rinsed (for peel and juice)
- ½ tsp anise seeds (optional)
Make it
Method
- 1
Preheat oven to 450 °F. Cover a baking sheet with aluminum foil for easy cleanup.
- 2
In a medium bowl, toss the beets with the olive oil until well coated.
- 3
Spread beets on baking sheet in a single layer.
- 4
Bake 30–40 minutes. When done, beets should be easily pierced with a sharp knife.
- 5
While beets bake, grate the zest from the orange. Place in a small bowl. Cut the orange in half. Squeeze the juice (about ½ cup) into the bowl with the orange zest. (Use a large spoon to press the inside of the orange to extract more juice.) Add anise seeds (optional). Set aside.
- 6
When the beets are tender, return them to the tossing bowl. Pour the juice mixture over the beets. Mix well to coat, and serve.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.