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Roasted Beets with Pistachios, Herbs and Orange

Food & Wine
  • minutes
  • Serves 8

INGREDIENTS

2

Bay leaves

3

lbs Beets, medium

1/4 cup

Celery, leaves

1/4 cup

Chives

1/4 cup

Flat-leaf parsley

1

Orange, zest of

1

Shallot, large

1/4 cup

Tarragon

1

3-inch cinnamon stick

1

Salt

3/8 cup

Olive oil, extra-virgin

1/4 cup

White wine vinegar

1/4 cup

Pistachios, unsalted roasted

1 cup

Water