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“Really tangy beet number to serve with grilled meat or fish. Wear clean rubber gloves to avoid beet stained hands. Time does not include marinating.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb beet, rinsed and trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 orange, zest plus a squeeze of orange juice for the dressing
  • 1 tablespoon thyme, leaves
  • 1 tablespoon balsamic vinegar

Directions

  1. Place the beets in a medium pan, cover with water, bring to the boil and cook for 20-25 minutes until tender. Drain and peel the skins off under running water.
  2. Preheat the oven to 400°F Cut the beets into wedges, place in a roasting tin and toss with half of the oil, the orange zest and thyme. Season and roast for 10-15 minutes.
  3. For the dressing, mix the balsamic vinegar with the remaining oil and the orange juice.
  4. Place the cooked beets in a large bowl and pour over the dressing.
  5. Leave to marinate for 30 minutes or up to 2 hours before serving with grilled meat or fish.

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