Plated in Season

✨ Fresh Roasted Orange Beets with Orange Vinaigrette ✨

There’s nothing better than turning farm-fresh finds into something bright and memorable. These vibrant orange beets get a sweet, earthy depth when roasted with garlic — wrapped in foil and cooked at 400°F for about 45 minutes until perfectly tender. Once cooled and peeled, they’re ready to shine.

Orange Vinaigrette:

• ½ cup white wine vinegar
• Juice of 1 orange
• 2 Tbsp. honey
• ½ Tbsp. Dijon mustard
• 2 Tbsp orange zest
• 1 shallot, minced
• Salt & pepper to taste

Mix in a bowl or shake in a closed jar. The dressing can be stored in a sealed jar for up to five days.

To plate:

Lay the warm roasted beets over a bed of crisp field greens tossed gently in the orange vinaigrette. Finish with a drizzle of balsamic glaze and a sprinkle of chopped pistachios for a touch of crunch and elegance.

Chef’s tip:

Serve slightly chilled or at room temp — this lets the flavors open up beautifully. Pair with grilled fish or a crusty baguette for a light summer meal.

Seasonal, simple, and chef-inspired — that’s Plated in Season. 🌿✨