Orange-Roasted Beets and Shallots with Orange Gremolata
from Vegan Planet by Robin Robertson
4 servings
2 tablespoons frozen orange juice concentrate, thawed
8 small beets, trimmed, scrubbed and halved
4 large shallots, halved
salt and pepper
2 tablespoons Orange Gremolata
Preheat the oven to 450 degrees F.
Place the beets and shallots in a lightly oiled baking dish and add the
orange juice concentrate, stirring to coat. Spread out in a single layer and
season with salt and pepper to taste.
Cover the baking dish tightly and roast until the beets are soft and the
shallots caramelized, stirring halfway through, about 50 minutes. Cool the beets
slightly and slip off their skins.
Serve hot, garnished with a sprinkling of the gremolata.
Orange Gremolata
(makes 1/3 cup)
1 medium orange zest
1 large shallot, chopped
1/3 cup chopped fresh mint
Mince the orange zest, shallot, and mint together until well combined. Place
in a tightly sealed container and refrigerate until ready to use. It is best
used the same day it is made, though it will keep, tightly covered, in the
refrigerator for a day or two.
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