Parchment Candied Beets & Greens With Blood Orange & Balsamic

• 3 pounds beets with greens, peeled and cut into 1 1/2-inch pieces
• 6 sprigs thyme
• 2 medium shallots, thinly sliced
• 1/2 cup fresh blood orange juice (from 2 to 3 oranges)
• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 dash kosher salt, to taste
• 1 dash freshly ground black pepper, to taste
• 2 blood oranges, supremed
• 2 tablespoons tarragon, roughly chopped

1. Preheat the oven to 400u0b0 F. Remove and wash the beet greens and tender stems, then thinly slice and set aside. Peel the beets and cut into 1 1/2-inch pieces. Place the beets in a large bowl with the thyme and shallots.
2. Whisk the juice, vinegar, oil, honey, salt, and pepper in a small bowl, reserving 1/3 cup. Add the remaining vinaigrette to the beets and toss to coat. Transfer to a medium parchment roasting bag and season with more salt and pepper. Tightly seal the bag by folding and crimping. Place on a rimmed baking sheet and roast until the bag is puffed and the beets are tender, about 40 to 50 minutes. Remove and let cool slightly before using kitchen shears to cut away end of the bag.
3. Mix the warm beets with the reserved greens and stems, the reserved vinaigrette, the blood orange segments, and tarragon. Toss to wilt slightly and season to taste.

beets with greens, thyme, shallots, fresh blood orange juice, balsamic vinegar, olive oil, honey, kosher salt, ground black pepper, oranges, tarragon

Taken from food52.com/recipes/78177-parchment-candied-beets-greens-with-blood-orange-balsamic (may not work)