Reviews Add Rating & Review
Back to Roasted Beets with Citrus and Curly Endive All Reviews for Roasted Beets with Citrus and Curly Endive - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Beets with Citrus and Curly Endive Recipe Summary Servings: 10
Ingredients Ingredient Checklist 1 pound golden or red beets, trimmed and scrubbed 2 1/2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 4 oranges, 2 blood and 2 navel if possible 4 pixie tangerines or clementines, or 2 tangerines 1/4 cup freshly squeezed orange juice 1 teaspoon white-wine vinegar 2 teaspoons Dijon mustard 2 tablespoons black-olive paste 1 small head frisee (10 ounces), washed and dried 1 small head curly endive (10 ounces), washed and dried 1/2 red onion, peeled and cut in half lengthwise; slice each half crosswise very thinly 1 cup kumquats, sliced crosswise into 1/8-inch rounds, seeds removed 1 bunch radishes, trimmed, sliced crosswise into 1/8-inch rounds 1/4 cup flat-leaf parsley, medium chopped
Cook’s Notes Substitute Belgian endive and escarole if you can’t find the lettuces listed below. Variations The 4 pixie tangerines or clementines can be replaced with 2 tangerines.
Gallery Roasted Beets with Citrus and Curly Endive
Recipe Summary Servings: 10
Gallery
Roasted Beets with Citrus and Curly Endive
Roasted Beets with Citrus and Curly Endive
Roasted Beets with Citrus and Curly Endive
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 1 pound golden or red beets, trimmed and scrubbed 2 1/2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 4 oranges, 2 blood and 2 navel if possible 4 pixie tangerines or clementines, or 2 tangerines 1/4 cup freshly squeezed orange juice 1 teaspoon white-wine vinegar 2 teaspoons Dijon mustard 2 tablespoons black-olive paste 1 small head frisee (10 ounces), washed and dried 1 small head curly endive (10 ounces), washed and dried 1/2 red onion, peeled and cut in half lengthwise; slice each half crosswise very thinly 1 cup kumquats, sliced crosswise into 1/8-inch rounds, seeds removed 1 bunch radishes, trimmed, sliced crosswise into 1/8-inch rounds 1/4 cup flat-leaf parsley, medium chopped
Directions
Heat oven to 425 degrees. Place large piece of foil on baking sheet, place beets in center. Drizzle with 1 tablespoon of oil, season with salt and pepper. Wrap foil loosely around beets to make packet. Roast until beets are tender when pierced with knife, about 1 hour. Let stand until cool. Peel and slice into 1/8-inch rounds, transfer to large bowl. Set aside.
Cut the peel and pith from oranges. Slice oranges into 1/4-inch rounds. Scrape juices from cutting board into small bowl. Add orange rounds to beets. Peel tangerines; separate into sections. Pull white pith. Add to beets.
For vinaigrette, combine orange juice, vinegar, mustard, olive paste, and any collected citrus juices in small bowl. Gradually whisk in 1 1/2 tablespoons oil until combined. Season with salt and pepper.
To serve, arrange lettuces on platter. Arrange with onion slices. Add kumquats, radishes, and parsley to beet mixture. Drizzle with vinaigrette; toss. Arrange beet mixture over lettuce and onions.
Cook’s Notes Substitute Belgian endive and escarole if you can’t find the lettuces listed below.
Variations The 4 pixie tangerines or clementines can be replaced with 2 tangerines.
Cook’s Notes
Substitute Belgian endive and escarole if you can’t find the lettuces listed below.
Variations
The 4 pixie tangerines or clementines can be replaced with 2 tangerines.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted Beets with Citrus and Curly Endive
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Beets with Citrus and Curly Endive
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
