Roasted Beets with Pistachios, Herbs and Orange

3 lbs.

Medium Beets, Preferably a Mix of Colors


3 inch Cinnamon Stick, broken into 3 or 4 pieces


Bay Leaves

1 Cup



Large Shallot, minced

1/4 Cup

White Wine Vinegar




Finely Grated Zest of 1 Orange

1/4 Cup

Chopped Tarragon

1/4 Cup

Chopped Flat-Leaf Parsley

1/4 Cup


1/4 Cup Plus 2 Tbsp.

Extra Virgin Olive Oil

1/4 Cup

Unsalted Roasted Pistachios

1/4 Cup

Celery Leaves, for Garnish

Preheat the oven to 375 degrees. Arrange the beets in a roasting pan and add the cinnamon, bay leaves and water. Cover tightly with foil and bake for 1 hour until the beets are tender; transfer to a large rimmed baking sheet and let cool; discard the liquid and spices.

Meanwhile, in a bowl, mix the shallot, vinegar and a large pinch of salt. Let stand for 10 minutes. Stir in the orange zest, tarragon, parsley, chives and oil; season with salt.

Peel and trim the beets and slice them 1/4 inch thick. Arrange the beet slices in overlapping rows on a platter. Stir the herb dressing and spoon it over the beets. Scatter the pistachios and celery leaves on top and serve.