Beets, Roasted with Orange & Ginger

Heat oven to 425.

4 medium beets, trimmed and scrubbed

3 tbl olive Oil

Salt and Pepper

1 medium orange

1/12 tsp sherry vinegar

3/4 tsp grated fresh ginger

1/4 cup toasted pecan halves

Drizzle beets with olive oil, salt and pepper and wrap in aluminum foil.  Place on baking sheet and roast until tender when pierced with a fork, about 1 hour.   Cool to handling.

With zester, remove a quarter of the orange rind in long, thin strips.  Peel and remove segments from half the orange.  Squeeze juice from remaining half.  Mix 1 tbl juice with vinegar and ginger and whisk in remaining 2 tbl of olive oil.  Season to taste with salt and pepper.

Peel beets and quarter; toss in a bowl with vinaigrette.  Mix in orange segments, zest, and pecans, reserving some of each as garnish.

Serves 4

Martha Stewart's Food Magazine