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Roasted Beets with Orange Sauce

Roasted Beets with Orange Sauce – Forkwise recipe card (illustration, no photo yet)
DinnerAmerican⏱ 55 minServes 4MediumGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1½ lb small beets, leaves trimmed, each peeled and cut into four chunks
  • 1 tsp olive oil
  • 1 orange, rinsed (for peel and juice)
  • ½ tsp anise seeds (optional)

Method

  1. Preheat oven to 450 °F. Cover a baking sheet with aluminum foil for easy cleanup.
  2. In a medium bowl, toss the beets with the olive oil until well coated.
  3. Spread beets on baking sheet in a single layer.
  4. Bake 30–40 minutes. When done, beets should be easily pierced with a sharp knife.
  5. While beets bake, grate the zest from the orange. Place in a small bowl. Cut the orange in half. Squeeze the juice (about ½ cup) into the bowl with the orange zest. (Use a large spoon to press the inside of the orange to extract more juice.) Add anise seeds (optional). Set aside.
  6. When the beets are tender, return them to the tossing bowl. Pour the juice mixture over the beets. Mix well to coat, and serve.

Recipe source: NIH National Heart, Lung, and Blood Institute · Public domain (U.S. Government work) · NHLBI – Deliciously Healthy Dinners · Reformatted; ingredient quantities parsed
No photo yet – illustrated placeholder.