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Roasted Beets with Pistachios, Herbs and Orange
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| 3 pounds | medium beets, preferably a mix of colors |
| One 3-inch | cinnamon stick, broken into 3 or 4 pieces |
| 2 | bay leaves |
| 1 cup | water |
| 1 large | shallot, minced |
| 1/4 cup | white wine vinegar |
| Salt | |
| Finely grated zest of 1 | orange |
| 1/4 cup | chopped tarragon |
| 1/4 cup | chopped flat-leaf parsley |
| 1/4 cup | chopped chives |
| 1/4 cup plus 2 tablespoons | extra-virgin olive oil |
| 1/4 cup | chopped unsalted roasted pistachios |
| 1/4 cup | celery leaves, for garnish |
Preheat the oven to 375°. Arrange the beets in a roasting pan and add the cinnamon, bay leaves and water. Cover tightly with foil and bake for 1 hour, until the beets are tender; transfer to a large rimmed baking sheet and let cool; discard the liquid and spices.
Meanwhile, in a bowl, mix the shallot, vinegar and a large pinch of salt. Let stand for 10 minutes. Stir in the orange zest, tarragon, parsley, chives and oil; season with salt.
Peel and trim the beets and slice them 1/4 inch thick. Arrange the beet slices in overlapping rows on a platter. Stir the herb dressing and spoon it over the beets. Scatter the pistachios and celery leaves on top and serve.
MAKE AHEAD
The beets and dressing can be refrigerated separately overnight; return to room temperature before proceeding.
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