italy at home: braised beets with blood orange and pistacchio

Braised Beets with Blood Orange
barbabietole brasate con arancia rossa e pistachhio

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Ingredients & Equipment

2 large beets

2 blood oranges

1 cup Vegetable or Chicken Stock

Extra virgin olive oil, salt and pepper

Sprinkle of pistachio, chopped

Optional handful of arugula

1 medium size bowl

1 small size bowl

1 oven safe skillet

Dressing

1 cup Greek Yogurt

1 teaspoon Cumin

Prepare the Beets

Pre-heat your oven to 200 C / 400 F.

Peel and chop your beets into slices, just as you would slice apple or orange slices and place into your medium sized bowl. Juice one of the blood oranges over top of the beets. Add a heavy pour (about 1/4 cup) of extra virgin olive oil. Toss to combine and set aside.

Prepare the dressing

Zest the entire other blood orange into the small bowl and gently fold with the Greek Yogurt and Cumin - done! Now prepare your orange by removing the rind and cutting into thin slices. Set aside to hang out until ready to plate.

Andiamo… Let’s cook!

Heat your large oven-safe skillet on medium high. Dump the beets with their marinate directly into the pan - pop, sizzle - and immediately add the Vegetable or Chicken stock. Give them a little toss, let them simmer in the pan until the liquid has reduced by about half and then place in the oven on the top shelf for about 10-15 minutes until tender and slightly charred.

Presentation

Prepare a serving platter, and using the back of a spoon, smear a generous portion of the yogurt dressing first. Sprinkle a handful of arugula next. Gently place the beets on top, tucking some fresh blood orange slices in between. Finally for a finishing touch, add your chopped pistachios… Enjoy!