Navel Orange Roasted Beets with Crumbled Cheese and Hazelnuts, Drizzled with a Tangerine Balsamic Reduction
This is a bright and beautiful dish to serve during the dreary winter months. The beets soak up the flavor of the Navel orange oil as they roast, adding to their natural sweetness, and the tangerine balsamic reduction lends another layer of syrupy sweetness balanced with a mild tanginess.
Our flavorful Navel orange fused olive oil is made by crushing together fresh Navel oranges and early harvest Arbequina olives. It’s zesty, bright and exceedingly versatile! Use it on fish, in deserts, baking, with seafood, chicken, pork, fruit, salads and so much more.
Beets pair deliciously with blue or goat cheese, but if you’re dairy-free, you can leave the cheese off entirely. Serves 4 to 6.
Navel Orange Roasted Beets with Crumbled Cheese and Hazelnuts, Drizzled with a Tangerine Balsamic Reduction
This is a bright and beautiful dish to serve during the dreary winter months. The beets soak up the flavor of the Navel orange oil as they roast, adding to their natural sweetness, and the tangerine balsamic reduction lends another layer of syrupy sweetness balanced with a mild tanginess. Beets pair deliciously with blue or goat cheese, but if you’re dairy-free, you can leave the cheese off entirely. Serves 4 to 6.
Ingredients
Ingredients:
- 4 golden beets trimmed and scrubbed4 red beets, trimmed and scrubbed
- 3 Tbsp Sigona’s Navel fused orange olive oil (formerly called for Blood orange fusion olive oil)
- Zest from half a blood orange or Navel orange use the half the orange for garnish
- 1 tsp fresh minced rosemary or ½ tsp dried
- Salt and pepper to taste
- 200 ml Sigona’s tangerine balsamic
- A couple handfuls arugula
- 1/3 cup hazelnuts lightly crushed
- 1/3 cup crumbled blue cheese more to taste (you can also use crumbled goat cheese)
Instructions
- Directions: In a bowl, mix together the olive oil, zest, rosemary, salt and pepper. Toss the beets in the oil, ensuring they are well coated. Wrap each beet in foil and place on a rimmed baking sheet. Roast for 45 mins to 1 hour, until knife tender (time varies depending on beet size). Remove and set aside to cool to the touch. When cool, remove the skins by peeling it off with your fingers or rubbing with a paper towel.
- As beets cool, prepare the balsamic reduction. Add the balsamic to a small heavy-bottomed saucepan and bring to a simmer over medium-low heat. Allow to simmer for about 20 minutes, stirring occasionally, until reduced by half; it should be thick and syrupy. Remove from heat; the balsamic will continue to reduce and thicken off the heat.
- Slice into discs about 1/4-inch thick. Arrange a little arugula on a platter, then add the beets in a circular design, alternating colors and nestling them among and on top of the arugula; add more arugula as desired.
- Sprinkle the arranged beets with crumbled cheese and hazelnuts. Garnish with a few slices of orange. Drizzle the dish with a couple tablespoons of the balsamic reduction, serve the remaining on the side. Serve immediately.
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