Baked Potato Style Red Beets Food

ROASTED BEETS AND POTATOES

Steps:

• Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
• Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
• Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
• Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.

BAKED-POTATO-STYLE RED BEETS

Steps:

• Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan filled with an inch of water. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. (Cook beets ahead and reheat if you wish.)
• When beets are ready, place them on a platter, unpeeled, and split them top to bottom with a paring knife. Season cut sides with salt and pepper. Top each beet half with a little butter and a generous spoonful of crème fraîche. Sprinkle with chives and dill, and cilantro (if using). Serve piping hot.

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

ROASTED POTATOES, CARROTS AND BEETS

Steps:

• Preheat the oven to 400˚F.
• In a large bowl, mix together the potatoes, carrots, onion, and beets. Set aside.
• In a small bowl, mix together the olive oil, balsamic vinegar, salt, pepper, rosemary and parsley. Pour over the vegetables, and mix until the veggies are fully coated.
• Pour your vegetables on a rimmed baking sheet, and spread them out so that they are in one layer.
• Roast the vegetables in the preheated oven for 20 minutes. Remove to stir, and return to the oven to cook for another 20-25 minutes.

ROASTED BALSAMIC RED POTATOES

Steps:

• Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan., Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.

BEET AND POTATO SALAD

Steps:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

BAKED BEETS

Steps:

• Preheat oven to 400 degrees.
• Wrap beets in foil and arrange beets in a casserole dish
• Bake 1 hour.
• When cool rub skin away and remove stem and root.
• Slice thickly and serve or put in a saucepan, add a little butter and toss beets until warmed through.

ROASTED BEET AND POTATO SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
• Roast in the preheated oven until tender, about 1 hour; allow to cool.
• Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
• Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

BAKED BEET CASSEROLE

Steps:

• Blend butter and cornstarch adding water gradually and cook until mixture starts to thicken, stirring constantly.
• Add sugar, salt, horseradish and beets.
• Pour into greased baking dish and top with dry bread crumbs and dot with butter.
• Bake about 20 minutes at 350 degrees or until crumbs are browned.

ROASTED RED BEETS, HARVARD STYLE

Steps:

• 1. Heat oven to 375 degrees F. Line a large cookie sheet with non-stick aluminum foil. Set aside.
• 2. Using a large piece of aluminum foil, place the scrubbed red beets in middle on foil. Drizzle with vegetable oil. Fold in edges of foil to encase beets in a foil packet. Place on cookie sheet and roast in oven for 1 hour or until a knife inserted into the largest beets meets no resistance.
• 3. Remove beets from oven and let cool for 15-20 minutes. When cooled, carefully unwrap and transfer any liquid in the foil to a 2 quart saucepan.
• 4. To peel the beets, run under a stream of cool water and rub skins off with hands. When peeled, cut each into quarters and set aside.
• 5. Place the 2 quart saucepan on medium high heat and add the sugar, ground cloves, vinegar, cornstarch and apple juice. Cook and stir until thickened and bubbly. Stir in the butter until melted then add the beets. Cook an additional 1-2 minutes to heat through.