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Categories: Salads, Vegetarian

Beets with orange and almonds

Beets with orange and almonds
Lawrence K. Ho / Los Angeles Times

Great dishes may be served in fancy restaurants, but often they have the humblest of origins. French chef Roger Verge is known for his Michelin-starred restaurant Le Moulin de Mougins near Cannes, but he dedicated his 1992 book, "Roger Verge's ... Read more

Active work time: 15 minutes | Total preparation time: 2 hours | Serves 4
  • 1 pound beets
  • Juice of 3 oranges
  • Zest of 1 orange
  • 1/4 cup (1/2 stick) unsalted butter
  • Salt
  • Freshly ground pepper
  • 1/3 cup slivered almonds, toasted
  • 1/2 orange, for garnish
  • 2 tablespoons coarsely chopped chervil or 1 to 2 teaspoons chopped fresh tarragon, for garnish

Step 1Heat the oven to 375 degrees.

Step 2Trim the leaves off the beets, leaving about an inch of stem. Set the beets in a roasting pan. Bake until the skins are crinkled and loose and a sweet beety smell permeates the kitchen. Medium-sized beets should take about 1 1/2 to 2 hours, small ones about 1 1/2 hours.

Step 3Peel the beets and cut into 3/8-inch cubes. Place the orange juice, orange zest, beets and butter in a shallow saucepan or a skillet. Cook over low to medium heat for 15 minutes--stirring occasionally--then raise the heat to high to reduce the cooking liquid, about 2 minutes. The beets should be coated with an orange glaze. Taste. Salt if necessary, and add plenty of freshly ground pepper. Turn into a warm serving dish and top with the almonds. Squeeze the orange half over the cooked beets and garnish with the chervil. Serve immediately.

Each serving:
207 calories; 153 mg sodium; 31 mg cholesterol; 16 grams fat; 8 grams saturated fat; 15 grams carbohydrates; 4 grams protein; 4.09 grams fiber.
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