Looking for a new side dish or appetizer for your Passover meal? Try these citrus beets! By simply roasting beets with some citrus, you get a bright and vibrant dish that puts roasted potatoes to shame.
Citrus Beets with Walnut Brittle
- 2 lbs beets (of desired color*)
- 1 tablespoon kosher salt
- 3 tablespoons oil
- 1 pint water
- 2 large naval oranges segments
- 2 grapefruit segments
- ¼ cup of lime juice, fresh squeezed
- ¼ cup of lemon juice, fresh squeezed
- ¼ cup of extra virgin olive oil
- kosher salt to taste
- ground black pepper to taste
- [i]For the brittle:[/i]
- ½ cup honey
- ½ cup water
- 1 cup sugar
- 2 cup walnuts
- 2 tablespoons margarine
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon baking soda
- Pre-heat oven to 350 degrees.
- Toss beets, salt, and oil together in mixing bowl.
- Put them in a high-sided roasting pan and add enough water to cover beets half way. Cover roasting pan with aluminum foil. Bake in oven until fork tender, or about 30 to 45 minutes.
- Allow to cool 5 to 10 minutes. Use a clean kitchen towel to rub the skin off the beets.
- Cut into wedges. Pour juices over the beets as they cool. Refrigerate until thoroughly chilled.
- To prepare the brittle, boil the honey, water, and sugar until just before caramel.
- Add in the walnuts and stir continuously, until walnuts are toasted and sugar has reached caramel stage.
- Carefully stir in margarine, followed by vanilla, salt, and baking soda.
- Quickly spread thinly on parchment paper and let cool completely.
- Break into desired size shards.
- Place beet wedges in a medium size bowl, add oranges, grapefruit, and olive oil, toss to coat and season with salt and pepper to taste.
- Garnish with walnut brittle and fresh greens.
WINE PAIRING SUGGESTIONS
Baron Herzog Old Vine Zinfandel, California $13$15—Full bodied wine with rich concentrated flavors and lush mouth feel.
Tierra di Seta Chianti Classico Reserva $20$25—Slightly balsamic, it offers a grand structure with a rich and fruity bouquet of cherries and wild berries, aromas of spice and violet.
Domain du Castel Grand Vin, Israel $70$75—Full-bodied, bold, concentrated, and with layer after layer of aromas and flavors that linger on.