Tre Trattoria’s Roasted Golden Beets w/ Orange Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - Golden beets, with tops*, About 10 large
  • 3/4 cups - Extra-virgin olive oil, Divided use
  • 1/2 cups - Water
  • 1 pounds - Oranges
  • 1/4 cups - Red wine vinegar
  • 2 tablespoons - Fresh mixed herbs (combo of parsley, mint, basil, thyme and tarragon, if available), Chopped
  • - Sea salt, to taste
  • -
  • - Fresh cracked black pepper, to taste
  • Directions:

    1. Heat oven to 350.

    2. For Beets: Cut off the tops of the beets at the base of the stems (these can be cooked, if desired; see Note). Trim the root ends of the beets. Leave the skin on the beets, wash them, and place them in a roasting pan; toss the beets w/ 1/4 C olive oil, then add water. Cover w/ aluminum foil. Roast beets for 45 min, or until soft. Test them by inserting a toothpick. Once they are tender, romve beets from oven and set aside to cool slightly.
    Using a hand towel, gently rub off the skins while they're still warm. Once they're peeled, dice beets to desired size and set aside in refrigerator.

    3. Peel oranges. Then, working over a bowl, use a sharp paring knife to cut each orange sement free from the membranes. Drop the segments (called supremes) into a bowl, and squeeze the remaining part of the orange to extract as much juice as possible. (Refrigerate if doing this a couple of hours ahead of time.)

    4. Toss chilled beets w/ orange segments, orange juice, remaining 1/2 C olive oil, red wine vinegar and chopped mixed herbs. Season to taste w/ sea salt and fresh cracked black pepper.

    5. Serve immediately.

    Brief Description

    Great antipasto or vegetable dish from a celebrated local San Antonio restaurant

    Main Ingredient:

    Golden Beets (or Candy stripe or red beets)

    Category:  Appetizers

    Cuisine:  Italian


    If the beet tops are very fresh, they can be cooked separately, either by boiling them in salted water or sauteing them. Dress w/ olive oil, freshly squeezed lemon juice and salt.


    Tre Trattoria Restaurant, Alamo Heights, San Antonio TX

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    Posted On:

    November 6, 2012

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