Beets are one of my favorite foods. Not only are they deliciously rich in vitamin C, vitamin B, fiber, and potassium, but they also add life to one’s plate with their bright colors. On top of that, beets tend to be on the affordable side of produce and you can find them pretty much anywhere in the Americas. If this is not enough to make you fall in love with beets, you should also know they are a pretty amazing natural die, they will even dye your pee. 😉
This recipe was born a while back, inspired by my mother’s fish a l’orange and was fine tuned for this blog while we were in Costa Rica. After cooking for the yoga retreat we had quite a few of beets and oranges left over and needed to find a way to eat them. Tired of orange juice and raw beets on salads, we decided to go a bit wild and combine them both. It is quite simple to prepare this dish and you can play around with the seasonings to suit your pallet, but paprika, pepper and salt is my predilect selection. We hope you enjoy and let us know how it worked out in the comments!
Prep time: 10 minutes
Cook time: 35 – 40 minutes
- 4 large beets.
- 3 oranges.
- Salt to taste.
- 3 tablespoons of paprika.
- 2 tablespoons of pepper.
- Olive oil for greasing the cooking sheet.
- Preheat the oven to 250 F (medium heat).
- Slice the beets in even thin slices.
- Arrange the beets on a cooking sheet.
- Tip: make sure they are not overlapping too much otherwise they won’t get enough orange juice. See photo below.
- Squeeze the orange juice over the beets as evenly as possible.
- Sprinkle paprika, salt and pepper.
- Place the beets in the oven and wait for about 40 minutes.
- Tip: you want to take the beets out of the oven as they start turning slightly darker, not burned. Also, beets conserve their nutrients more if baked for less than an hour.
- Let the beets cool down and enjoy!
Suggested variation: You can cut the beets in 4 and add a bit of vegan cheese (or cream Cheese) on top for some easy and delicious appetizers. They’ll sure brighten your dinner party. See below!
Fun fact: Whereas In Mexico beets are called betabel, in Costa Rica they are called remolacha. It is always amusing to learn more about Spanish nuances and the cultural richness of Latin America.