Roasted Beets with Pistachios Herbs and Orange
Ingredients
- 3 pounds medium beets, preferably a mix of colors
- One 3-inch cinnamon stick, broken into 3 or 4 pieces
- 2 bay leaves
- 1 cup water
- 1 large shallot, minced
- 1/4 cup white wine vinegar
- Salt
- Finely grated zest of 1 orange
- 1/4 cup chopped tarragon
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped chives
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped unsalted roasted pistachios
- 1/4 cup celery leaves, for garnish
Instructions
Roasted Beets with Pistachios, Herbs and Orange serves 8 original recipe by Food & Wine.
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