Second Roasted Beets Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Rinse beets thoroughly to remove dirt. Trim stems and root tips but keep skins intact to retain moisture and color.

Oil and season

Rub beets with 2 tbs olive oil, sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper so they are evenly coated.

Roast

Place beets on a foil-lined baking sheet or in a shallow roasting pan. Roast in the preheated oven for 45–60 minutes depending on size, until a paring knife or skewer slides easily into the center. Rotate pan halfway through for even cooking.

Cool and peel

Remove beets from oven and allow to cool 10–15 minutes until they can be handled. Slip off skins using a paper towel or small knife (skins should rub away easily). Cut into 1/2-inch thick wedges or slices and set aside to keep warm.

Mix fromage blanc

In a bowl whisk together 1 cup fromage blanc, 1 tsp orange zest, 1 tbsp fresh orange juice, 1 tsp honey and a pinch of fine sea salt until smooth and slightly airy. Taste and adjust honey or salt so the cream is bright, slightly sweet and balanced. Keep chilled until plating.

Segment the orange

Using a sharp knife, trim top and bottom of the orange, slice away the peel and pith, then carefully cut out the segments (supreme) over a small bowl to catch juices. Reserve segments and the juice.

Make dressing

Combine the reserved ~1 tbsp orange juice with 1 tsp white wine vinegar, 1 tsp extra virgin olive oil, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Whisk until emulsified. Taste and adjust seasoning.

Toss segments

Lightly toss the orange segments in half of the dressing to coat, reserving the rest for drizzling over the plated dish.

Toast almonds

Heat a small skillet over medium heat. Add 1/2 cup whole almonds and 1 tsp butter. Toast, stirring frequently, 4–6 minutes until fragrant and lightly golden. Remove from heat and immediately sprinkle with 1/4 tsp flaky sea salt. Let cool slightly, then roughly chop or halve almonds for texture.

Assemble and garnish

To plate: Spoon a generous 2–3 tbs of the fromage blanc cream in the center or in a shallow pool on each plate. Arrange roasted beet slices around or atop the cream. Scatter the dressed orange segments over the beets. Drizzle remaining dressing over the beets and oranges. Sprinkle toasted chopped almonds evenly. Finish with a few fresh mint leaves and a handful (approx. 1/4 cup per plate) of microgreens or baby arugula if using. Adjust final seasoning with a pinch of flaky sea salt and a crack of black pepper.