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Roasted Beets with Pistachios, Herbs and Orange
Ingredients
  • 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
  • ¼ cup white wine vinegar
  • Salt
  • Finely grated zest of 1 orange
  • ¼ cup chopped tarragon
  • ¼ cup chopped flat-leaf parsley
  • ¼ cup chopped chives
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • ¼ cup chopped unsalted roasted pistachios
  • ¼ cup celery leaves, for garnish
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