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Roasted Beets with Pistachios & Orange
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This earthy and bright side dish is a great alternative to a traditional salad. You can elevate it further by adding crumbled, or dollops of, chévre cheese before serving.  
serves 6


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
Finely grated zest of 1 orange
1/4 cup chopped tarragon
1/2 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


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Roasted Beets with Pistachios & Orange
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1. Preheat the oven to 375 degrees. Arrange the beets in a roasting pan and add cinnamon, bay leaves and water. Cover tightly with foil and bake for 1 hour, until the beets are tender; transfer to platter to cool; discard the liquid and spices.
2. Meanwhile, in a bowl, mix the shallot, vinegar and a large pinch of salt. Let stand for 10 minutes. Stir in the orange zest, tarragon, parsley, chives and oil; season with salt.
3. Peel and trim the beets and slice them 1/4-inch thick. Arrange the beet slices in overlapping rows on a platter. Stir the herb dressing and spoon it over the beets. Scatter the pistachios and reserved 1/4 cup chopped parsley on top and serve.

Adapted from Food and Wine magazine

Per serving: 194 calories, 12g fat, 2g sat fat, 19g carbohydrates, 4g protein, 125mg sodium, 5g fiber

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