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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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