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