0 (0)

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.


Grilled Salmon Teriyaki
Grilled Salmon Teriyaki

Lawry's Carvery baked macaroni and cheese
Lawry's Carvery baked macaroni and cheese

Fig tart with mascarpone cream
Fig tart with mascarpone cream

Mixed Vegetable Pickle
Mixed Vegetable Pickle

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Winter salad of radicchio, romaine and persimmons
Kale and wild rice salad with raisins and walnuts
Kale "Caesar"
Chi Dynasty's Chinese chicken salad