Roasting these beets in parchment allows the blood orange balsamic vinaigrette to soak in and imbue the beets with flavor without the risk of burning the sugars in the juice, vinegar, or shallots. The end result is tender, glazed beets whose sweetness is offset by the tartness of the vinegar, savoriness of the thyme, and mellowness of the shallots. You can opt to forgo the beet greens and skip to tossing the candied beets with only the orange segments and tarragon; in that case, use two pounds of trimmed beets and keep in mind that the modified recipe will serve four. —Judy Haubert
6 to 8
beets with greens, peeled and cut into 1 1/2-inch pieces
medium shallots, thinly sliced
fresh blood orange juice (from 2 to 3 oranges)
kosher salt, to taste
freshly ground black pepper, to taste
blood oranges, supremed
tarragon, roughly chopped
In This Recipe
Preheat the oven to 400° F. Remove and wash the beet greens and tender stems, then thinly slice and set aside. Peel the beets and cut into 1 1/2-inch pieces. Place the beets in a large bowl with the thyme and shallots.
Whisk the juice, vinegar, oil, honey, salt, and pepper in a small bowl, reserving 1/3 cup. Add the remaining vinaigrette to the beets and toss to coat. Transfer to a medium parchment roasting bag and season with more salt and pepper. Tightly seal the bag by folding and crimping. Place on a rimmed baking sheet and roast until the bag is puffed and the beets are tender, about 40 to 50 minutes. Remove and let cool slightly before using kitchen shears to cut away end of the bag.
Mix the warm beets with the reserved greens and stems, the reserved vinaigrette, the blood orange segments, and tarragon. Toss to wilt slightly and season to taste.