Citrus Roasted Beets (For Ashley) from: The Culinary Institute of America:Vegetables
Zest of 1 Orange
Salt and Pepper
2 tbsp Olive Oil
2 tbsp Fresh Orange Juice
3 tbsp chopped fresh Cilantro, Flat Leaf Parsley or Mint (I also like to add a splash of Balsamic after cooking)
Preheat oven to 350. Trim greens from beets leaving about an inch intact. Leave the root end untouched. Rinse well.
Place clean beets in small baking dish with water to a depth of 1/4 inch. Scatter half the orange zest and salt and pepper on top. Cover with oven proof lid or foil and bake until beets are tender enough to pierce easily the tip of a paring knife, about an hour.
When beets are cool enough to handle, trim off the ends and slip off the skins. quarter each beet lengthwise and cut each into quarter to 1/2 inch slices.
Whisk together olive oil, remaining orange zest, orange juice and cilantro in a serving bowl. Add the roasted beets and toss well. Season with salt and pepper to taste.