Roasted Beets with Winter Fruits and Charred TANGERINE Vinaigrette
This week, we’re diving into one of my all-time favorite winter dishes: roasted beets with winter fruits and a charred tangerine vinaigrette.
This recipe is deep, earthy beets paired with bright citrus, sweet plums, smoky creme fraîche, and just the right crunch from pistachios. If you’ve ever wondered how to make roasted beets that taste like a restaurant-worthy plate, this step-by-step guide will take you there.
Roasting the Beets
Let’s start with the star: the beets. You can peel them first or roast them whole and slip the skins off afterward (totally up to you). Once prepped, wrap them in foil and roast at 400°F (200°C) until fork-tender. Depending on their size, this can take anywhere from 45 minutes to an hour and a half.
Pro tip: Save those peels! Dry them out at low heat and blitz into a gorgeous beet powder. It adds color and subtle flavor to sauces or even the smoked creme fraîche we’ll use later.
Toasting the Pistachios
While the beets are roasting, let’s move on to the nuts. Sicilian pistachios are my favorite here, but any good-quality pistachio works. Toss them with a little olive oil and salt, then toast at the same oven temperature for just a few minutes. Keep an eye on them, they go from golden to burnt quickly.
Making the Blueberry Gel
Next up: blueberries. Their tangy sweetness plays beautifully with roasted beets. Juice your berries, combine the juice with a touch of simple syrup, and set it with agar to create a gel. Once cooled, blend it smooth and transfer to a piping bag. This will give us those sweet little pops of flavor when plating.
The Charred Tangerine Vinaigrette
This is where things get exciting. Halve your tangerine and give it a hard sear until lightly charred. That smoky sweetness is the backbone of the vinaigrette. Blend with olive oil, rice wine vinegar, rosemary, thyme, Aleppo pepper, and a touch of juniper.
For the best flavor, let it sit overnight in the fridge so all the aromatics meld together. What you get is a dressing that’s floral, tangy, smoky, and absolutely perfect with earthy roasted beets.
Smoked Beet Creme Fraîche
Here’s a little extra flair: smoked creme fraîche tinted with beet powder. Spread your creme fraîche flat, infuse it with cedar smoke, then whisk in a touch of beet powder for color. The result is rich, tangy, slightly smoky cream that brings a luxurious note to the dish.
Preparing the Winter Fruits
To keep things bright and seasonal, we’re adding navel orange supremes and fresh teardrop plums. Keep the cuts natural and organic. They’ll add both freshness and a touch of sweetness to balance the savory beets.
Adding Texture with Chili Curls
For a surprising twist, julienne sweet red chilies (like Fresnos or Jingle Bells) and shock them in ice water. They’ll curl into delicate ribbons that bring both visual drama and a gentle heat to the plate.
Now comes the fun and creative part: assembling everything. I will leave this part to you!
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