Roasted Beets with Orange Vinaigrette

In the past, I wasn’t all that jazzed to receive beets in a farm box. I loved the idea of them - gem-like and grounding - but in reality I had decided that they taste like soil. I’m pleased to say that I’m now excited to receive beets because this preparation is so bright and tasty. Of course, to make it vegan, you can omit the goat cheese. Beets shown are from the magical Plumcot Farm in Malibu.

6-10 beets, depending on size, washed well and stems removed

1 tablespoon chopped shallot or one crushed garlic clove (optional)

1 tablespoon apple cider vinegar (I recommend Bragg’s raw with the mother)

2 teaspoons honey

2 tablespoons fresh-squeezed orange juice (about half an orange)

2 tablespoons olive oil + more for roasting

crumbled or soft goat cheese (optional)

chopped fresh tarragon (optional)

Roast the beets: Preheat oven to 400. Place beets in a roasting pan while wet from washing. Drizzle with olive oil. Cover tightly with foil and pop into oven. After about 45 minutes, test with a fork to see if they’re tender. If not, return to oven until done. Allow them to cool before the next step so you don’t burn your fingies.

Slip the skins off the beets. I use a knife to make a vertical cut, which helps. Depending on their size, half or quarter them.

Make the vinaigrette: In a small bowl combine shallots, apple cider vinegar, and a pinch of salt. Stir in honey and o.j. until combined. Verrry slowly drizzle in the olive oil while whisking vigorously to incorporate. Taste for acid/sweet/salt balance and adjust to taste if necessary.

Garnish with goat cheese and tarragon if using. Enjoy your earthy candy on a plate!