By roasting these beets in parchment, the vinaigrette imbues the beets with flavor. The end results are tender, glazed beets whose sweetness is offset by the tartness of the vinegar, savoriness of the thyme, and mellowness of the shallots. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Serves: 6 to 8 Prep time: 20 min Cook time: 40 minIngredients:3 pounds beets with greens, peeled and cut into 1 1/2-inch pieces6 sprigs thyme2 medium shallots, thinly sliced1/2 cup fresh blood orange juice (from 2 to 3 oranges)1/4 cup balsamic vinegar3 tablespoons olive oil2 tablespoons honey1 dash kosher salt, to taste1 dash freshly ground black pepper, to taste2 blood oranges, supremed2 tablespoons tarragon, roughly choppedFULL RECIPE ►►https://f52.co/2zK8gwQCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
