If you’ve roasted root vegetables before, you already know and love the sweet crispy caramelization that happens in the cooking process. Adding maple syrup to the mix might sound a little unnecessary. Yet when you combine it with the bright tartness of roasted oranges, it makes for the perfect balance and for a perfectly timed dish.
I wasn’t really paying attention to what kind of beets I grabbed the other day, but when I sliced into them, I was happy to find they were the beautifully striped Chioggia. I didn’t bother to peel them. I chopped them up, drizzled them with some oil and maple syrup, and put them on a tray and into a 425F preheated oven. After 25 minutes, I added in two peeled, seeded, and chopped oranges and roasted for another 20 minutes. You could eat the beets and oranges as is, for a side dish. Or place over greens with a maple balsamic dressing, top with cheese and seeds, and have yourself a light and realistic spring dinner.
Maple Roasted Beets and Oranges
- 3-4 medium beets
- 2 oranges
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 1 teaspoon ground ginger
- Kosher salt and pepper
- Preheat the oven to 425F.
- Slice the ends off the beets, slice in half, then each half into pieces. Place on a baking sheet, drizzle with oil and maple syrup, ginger, and salt and pepper.
- Roast for 25 minutes. Meanwhile, peel, seed, and chop the oranges. After 25 minutes, toss the beets on the sheet with the orange pieces and bake another 20 minutes or until the beets are tender and crispy.