Balsamic Baked Beets With Red Onions Hazelnuts Food

ROASTED BALSAMIC BEETS

Steps:

• Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
• Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
• Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
• Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally.
• Serve warm or cold, or add to a salad.

BALSAMIC ROASTED BEET SALAD

Steps:

• Preheat the oven to 400 degrees.
• Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
• Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
• Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

ROASTED BALSAMIC BEETS

Steps:

• Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan.
• Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in same baking pan.
• Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.

BALSAMIC BAKED BEETS WITH RED ONIONS & HAZELNUTS

Steps:

• Wrap the beets in a large piece of aluminum foil and place on a baking sheet.
• Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender.
• When cool enough to handle, peel and slice thinly.
• In a small jar, shake together the vinegar, olive oil, and honey.
• Pouring over the beets and onions.
• Season with salt and pepper.
• The beets can be eaten warm or marinate in the refrigerator several hours or overnight.
• Just before serving, stir in nuts and parsley.

BAKED BEETS WITH BALSAMIC VINEGAR

Steps:

• Heat oven to 400°F
• Place each beet on a square of aluminum foil and wrap tightly.
• Place on baking sheet.
• Bake until the beets are tender when pierced with a wooden toothpick, usually 1 to 1 1/2 hours.
• Poke holes in foil to let steam escape and carefully unwrap.
• When the beets are cool enough to handle, slip off the skins.
• Slice the beets and place them in a bowl.
• Add the vinegar and salt and pepper to taste.
• Toss to combine, adding a little more vinegar if needed.
• Let stand at least 15 minutes before serving.

BEETS WITH BALSAMIC VINEGAR

Steps:

• 1. Preheat the oven to 350°F.
• 2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy "tail" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.
• 3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.
• 4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.
• 5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours.

CHARCOAL ROASTED BEETS AND RED ONIONS

Steps:

• Prepare a moderately hot charcoal fire in a grill unit that has a cover.
• Place beets and red onions in a 10 inch cast iron skillet and drizzle with olive oil.
• Place skillet on grill rack over fire, cover the grill unit and roast the vegetables 1 to 1 1/2 hours, depending on the size of the vegetables.
• You may have to cook the beets a little longer than the onions.
• The onions should be soft to the touch and a fork should pierce the beets easily.
• Alternately, you can roast the beets in a skillet in a preheated 400 degree oven.
• Remove vegetables from skillet with tongs.
• Add broth, vinegar and 1 teaspoon thyme to the skillet, place over high heat and boil liquid, scraping bottom of skillet for about 4 minutes or until it's dark, glossy brown and syrupy.
• Season with salt and pepper.
• Peel beets and onions when they're cool enough to handle.
• Slice the beets into julienne strips and onions into thin rings.
• Spoon liquid over onions and beets, add remaining 1/2 teaspoon thyme and stir well to combine.
• Heat briefly and serve.

BEETS WITH ONIONS

Steps:

• In large nonstick skillet, melt butter over medium heat; cook onions, stirring often for 5 to 10 minutes.
• Sprinkle with sugar and vinegar; reduce heat to low and cook for about 20 minutes or until tender and golden.
• Add beets to onions; add salt and pepper.
• Heat over medium heat for 3 to 5 minutes or until heated through.