Roasted Chioggia Beets With Nectarine Juices & Marjoram

6 faves
More from this source
SF Gate


Add a comment


20 baby Chioggia beets, washed

2 nectarines

3 tablespoons extra virgin olive oil

8 ounces fresh squeezed orange juice, or as needed

4 ounces water, or as needed

4 to 6 sprigs fresh marjoram, leaves stripped and stems reserved

1/4 teaspoon salt

1 teaspoon Champagne vinegar

Sea salt and black pepper to taste

Marjoram leaves, for garnish

You might also like

Beet Crudo With Chimichurri
The Year In Food
Chioggia Beets With Raspberry Mint Vinaigrette
Triple Beet Salad With Basil And Olive Oil
Nourished Kitchen
Market Salad With Corn, Beets, Fennel, And Cucu...
Roasted Beets With Horseradish Panna Cotta
SF Gate
Italian Parsley And Beet Salad
Candy-Stripe Beet And Carrot Slaw
Bon Appetit
Beet-And-Burrata Crostini
The Bitten Word
Roasted Beet And Pistachio Salad
The Dr. Oz Show
Roasted Chioggia Beets With Feta
Food & Wine