Prep Time: 30 minutes
Cook Time: 30-45 minutes Yield: 6 Servings
6 medium Red Beets, washed and tops removed
2 Cara Cara Oranges
¼ cup Roasted and Salted Pistachios
¼ cup Basil, chiffonade
Salt and Black pepper to taste
Method of Preparation:
1. Pre-heat oven to 375 F.
2. Take the beets and place 3 of them in enough aluminum foil to make a pouch. Add about ¼ cup of water to the pouch and seal tightly. Repeat with the other 3 beets. Place both foil pouches in the oven and roast them for 30-45 minutes or until the beets are tender. (Use a small knife to test; if it goes into the beets with ease they are done.) Peel the beets using a paper towel and set them aside to cool. Once cooled cut them into quarters.
3. Now zest both oranges over the beets. Then “supreme” the oranges to get membrane-free
segments. Once all the segments are free of the membrane squeeze the membrane over the beets and orange segments.
4. Toss in Pistachios, Basil and Salt and Pepper to taste. Mix together and serve.
Lucio C. Battista is a graduate of Johnson and Wales University with a Bachelor’s in Culinary Nutrition and a Master of Arts in Teaching. He can be found cooking in kitchens all over Westchester County as a personal chef and can be reached at firstname.lastname@example.org.