Recipe from Melodie: BEETS

Citrus Roasted Beets

1lb beets (about 6 small beets)
Zest of 1 orange
1tsp salt, plus additional to taste
½ tsp freshly ground pepper, plus additional to taste
2 tbsp olive oil
2 tbsp fresh orange juice
3 tbsp chopped fresh cilantro, flat-leaf parsley, or mint

Preheat the oven to 350 degrees. Trim the stem ends of the beets, leaving about 1 inch intact; leave the root ends untouched. Place the beets in a small dish with water to a depth of ¼ inch. Scatter half of the orange zest, the salt, and the pepper over the top. Cover the pan tightly with aluminum foil and bake until the beets are tender enough to pierce easily with the tip of a paring knife, about 1 hour.
When beets are cool enough to handle, trim the ends and slip off the skins. Quarter each beet lengthwise and cut each quarter into ½ inch thick slices.
Whisk together the olive oil, remaining orange zest, orange juice, and cilantro in a serving bowl. Add the roasted beets and toss well. Season to taste with additional salt and pepper. Serve warm.

Serves four.