Roast Beets, Sour Cream, Dill, Parsley and Orange Segments

4

3 medium beets, greens removed 

½ cup sour cream

2 tablespoons olive oil

Kosher salt to taste

2 squeezes of lemon juice

2 navel oranges, skinned and segmented  

½ bunch parsley, leaves picked from stems, left whole 

¼ bunch dill, fronds picked from stems and roughly chopped

1 celery heart, including leaves roughly chopped

⅓ cup shelled, salted pistachios, roughly chopped 

Preheat oven to 400°F. In a small roasting pan, place beets (skins on) along with 1 cup of water. Cover with foil and place in the oven for 45 minutes or until tender when pierced with a knife tip. Let cool, peel and slice into wedges. Toss them in a tablespoon of olive oil, a squeeze of lemon juice and a big pinch of salt. 


In a small bowl, toss herbs and celery heart with a pinch of salt, 1 tablespoon olive oil, and a squeeze of lemon juice. 


On a platter, smear the sour cream on the base of the plate. Lay the beet slices on top, with the orange segments intermingled. Then place the herb and celery salad on top and scatter with the pistachios.

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 13 / Summer 2020

Recent Recipes

Hemingway Daiquiri

Hemingway Daiquiri

Strawberry Ginger Icebox Pie

Strawberry Ginger Icebox Pie

Elderberry Apple Slab Pie

Elderberry Apple Slab Pie

Bumbleberry Rhubarb Lattice-Topped Pie

Bumbleberry Rhubarb Lattice-Topped Pie

Maine Wild Blueberry and Cinnamon Hand Pies

Maine Wild Blueberry and Cinnamon Hand Pies

Maine Grains Double Crust Pie Dough

Maine Grains Double Crust Pie Dough

Honey, Apple, and Ricotta Tartine

Honey, Apple, and Ricotta Tartine

Hot Honey Butter Bath Corn on the Cob

Hot Honey Butter Bath Corn on the Cob

Maine Honey Mustard BBQ Sauce

Maine Honey Mustard BBQ Sauce

Cucumber Lavender Mojito Pitcher

Cucumber Lavender Mojito Pitcher

Citrus and Rosemary Sangria Pitcher

Citrus and Rosemary Sangria Pitcher

Recent eM Blog Posts

Header Logo 1.png
  • Email
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
 

Maine's award winning

food magazine

PO Box 11318

Portland, ME 04104

(207) 358-6112

hello@ediblemaine.com

MEMBER OF EDIBLE COMMUNITIES

NEARBY:

edible NEW HAMPSHIRE

edible GREEN MOUNTAINS

edible BOSTON

edible NUTMEG