Orange Roasted Beets and Potatoes
For all the beet freaks! Beautiful, highly nutritious and easy.
About 2 1/2 pounds fresh beets
About 2 1/2 pounds Yukon gold potatoes
1/3 cup olive oil
1/4 cup Balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 450 degrees F. Trim stems and chunks beets. Place in a large bowl with a little water, loosly cover and microwave 10- 12 minutes, or until somewhat fork tender (they'll finish cooking in the oven). Place beet pieces in a paper towl and peel the skin off with a paring knife. Place in a large roasting pan and cut into bite-sized pieces. Cut potatoes into similar sized chunks and add to pan, along with olive oil, Balsamic, and salt and pepper. Toss with a large spoon and roast for 20-25 minutes, uncovered. Remove from oven and grate rind from the oranges all over the top. Halve oranges and squeeze juice all over. Return to oven for another 10 minutes, or until fork tender and lightly browned. Serves 6 - 8.
Notes: Can be served warm or chilled. When microwaving smaller beets whole, leave the end of the stem on for less 'bleeding' and pierce with a fork so they won't explode. If using large, cut beets, save the beet juice to use in smoothies, stock, or boiling rice in.