TASTY ROASTED BEETS
Try roasting beets, it is easy and quick.
Provided by cookingtwist
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
- Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 8.1 g, Fat 6.9 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 144.3 mg, Sugar 5.5 g
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
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 BEET BORSCHT
"This dish has an early sweetness that people love, and the fuchsia color is a real showstopper," says Tyler.
Provided by Tyler Florence
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚. Scrub the beets and put them on a large piece of foil; season with salt and pepper, add 3 thyme sprigs and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. When the beets are cool enough to handle but still warm, slip off their skins and chop them into large chunks.
- Bring the chicken stock to a gentle simmer in a saucepan over medium-low heat. Meanwhile, heat the remaining 3 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, garlic and remaining 3 thyme sprigs and cook, stirring, until softened and just starting to color, about 10 minutes.
- Add the warm chicken stock to the vegetables in the pot and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprigs. Put the chopped beets in a blender and add the cooked vegetables and stock. Blend until smooth, adding more stock if the puree is too thick. Add the vinegar and honey; season with salt and pepper. Blend again to incorporate the flavors. (The borscht can be served hot or cold; for a chilled soup, transfer to a bowl and refrigerate until cold.)
- To make the garnish, grate the apple on the large holes of a box grater into a medium bowl; mix in the dill. Ladle the soup into bowls and swirl in a big dollop of sour cream. Top with the apple-dill mixture.
EASY AROMATIC ROASTED BEETS
Roasting beets before you peel them is so easy, and way less messy. It also lets the natural juices stay in the beet. Cool these and use for salad, or eat warm, either way they are delicious!
Provided by icancook66
Categories Low Protein
Time 1h2m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Wash beets and remove any green portion from the stem area, but leave the top in tact, clean root end and trim but not too close to the bulb portion of the beet.
- Wrap each beet in foil and roast in a 400 degree oven for approximately 1 hour (depending on the size of the beets). Test for doneness by inserting a paring knife into the beet.
- Remove from oven and let stand for a few minutes. Unwrap, and use a paring knife to gently peel the skin away.
- Cut into pieces and drizzle with olive oil and salt and pepper.
ROASTED BEETS
I was looking for a savory new way to prepare beets, so this is what I came up with. I liked it so much I wanted to post the recipe here so I can make it again!
Provided by Kaarin
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel the beets and cut into 1/2 inch cubes.
- Halve and slice the onion.
- Toss the vegetables with the oil, salt, pepper and vinegar.
- Bake in a single layer in a roasting pan at 400 degrees for 45 minutes, stirring several times.
Nutrition Facts : Calories 97.5, Fat 2.5, SaturatedFat 0.4, Sodium 892.8, Carbohydrate 17.7, Fiber 3.4, Sugar 13.1, Protein 2.8
BOBBY FLAY'S ROASTED BEETS FOR RECIPES
I found this on Food Network within a Bobby Flay roasted beet salad recipe. I wanted the recipe for roasted beets and this one was the best I've seen as far as simple and no mess! You wrap the beets in foil with a little oil and bake!
Provided by Magic Mushroom
Categories Vegetable
Time 52m
Yield 3 roasted beets, 3-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees F.
- Coat beets lightly with oil.
- Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
- Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
Nutrition Facts : Calories 22, Fat 0.1, Sodium 38.5, Carbohydrate 5, Fiber 1, Sugar 4, Protein 0.8
ROASTED BEET BORSCHT BORSCH
I found this on the Food Network site and decided to give it a try. From Tyler Florence and Food 911, Episode: Tastes of Russia
Provided by Charlotte J
Categories Vegetable
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees.
- Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil.
- Bake until the beets are tender, about 1 hour.
- Set aside.
- When the beets are cool enough to handle but still warm, slip off their skins, and chop them into large chunks.
- In a large heavy bottomed pot over medium heat, add the remaining 3 tablespoons olive oil.
- Put in the onion, carrots, garlic, and remaining 3 thyme sprigs and cook until softened and just starting to color, about 10 minutes.
- Add the chicken stock and simmer until the vegetables are tender, about 20 minutes.
- Remove the thyme sprigs.
- Put the chopped beets into a blender and add the cooked vegetables and most of the stock.
- Blend until smooth, add more stock if the puree is too thick.
- Add the vinegar and honey; season with salt and pepper.
- Blend again to incorporate flavors.
- Borscht can be served hot or cold.
- To make the garnish, grate the apple on the large holes of a box grater and mix in the dill.
- Serve in bowls, garnished with a big dollop of sour cream and topped with the apple and dill mixture.
Nutrition Facts : Calories 283.7, Fat 16.6, SaturatedFat 2.7, Cholesterol 7.2, Sodium 417.7, Carbohydrate 27.1, Fiber 3.2, Sugar 17.6, Protein 7.9
SALT-ROASTED BEETS
Salt-roasting is a genius method for cooking not just beets but all root vegetables, generating tons of flavor with no fuss. Salt does the work here, encasing the beets, then baking right in. The result? Beets that are tender and seasoned from the outside in. Worth it to make a farmer's market run.
Provided by Amanda Cohen
Categories side-dish
Time 1h15m
Yield 12 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees F. Remove greens from beets (reserve if making Amanda Cohen's Beet-Green Pesto). Scrub the beets clean. Place them in a deep roasting pan, then bury them completely in salt and pack it down. Bake 1 hour.
- Remove beets from oven. Insert a paring knife through the salt crust and into a beet to check for doneness. (On the off chance they're not done, return them to the oven and check every 10 minutes.) Crack the crust with a spoon, then remove the beets to a bowl, scraping the salt off them. Careful, they'll be very hot! (You can save the salt for future beet-roasting-just get rid of the clumps and store in an air-tight container in the fridge or freezer.) Rinse beets in water to remove any lingering clumps of salt. Allow to cool so they can be peeled.
- Peel beets with a paring knife, starting with the light-colored ones first, so you don't stain them with juice from the darker beets. First cut the root end, then peel the skin. The skin should peel off easily-a sign they're cooked properly. Cut into quarters, or, if they're smaller, leave whole.
- Arrange beets on a platter and serve.
ROASTED BEET SALAD
Make and share this Roasted Beet Salad recipe from Food.com.
Provided by Food.com
Categories Salad Dressings
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place a rack in the center of the oven and preheat the oven to 425 degrees F.
- For the roasted beets:.
- Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.
- While the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.
- For the vinaigrette:.
- Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.
- Slice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.
- Quarter and core the pear and slice it into julienne strips, about 1/8-inch thick.
- Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.
Nutrition Facts : Calories 274.1, Fat 22.9, SaturatedFat 4.6, Cholesterol 7.5, Sodium 307.2, Carbohydrate 14.8, Fiber 3.2, Sugar 10.4, Protein 4.3
ROASTED BEETS WITH APPLES
Make and share this Roasted Beets With Apples recipe from Food.com.
Provided by katii
Categories Apple
Time 1h5m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, whisk together honey, mustard (if using), lemon juice, salt, and pepper. Set aside.
- Toss beets, apple, and onion with honey mixture.
- Place beets in a casserole dish and bake in a preheated 375* oven for 15 minutes.
- Add onion and bake for an additional 20 minutes.
- Add apple and bake for 10-15 minutes longer (depending on how soft they are).
- Enjoy!
Nutrition Facts : Calories 85.4, Fat 0.2, Sodium 39.9, Carbohydrate 21.8, Fiber 2.9, Sugar 17.5, Protein 1.2
ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
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 BEET SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 4 beets in a baking dish with olive oil, salt and pepper. Cover and roast at 425 degrees F until tender, about 40 minutes; let cool, then rub off the skins. Cut into wedges; toss with any juices from the baking dish, capers, chopped pickles, a dash each of Worcestershire and hot sauce, and chopped parsley.
Nutrition Facts : Calories 67 calorie, Fat 3.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 235 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 6 grams
SIMPLE ROASTED BEETS
Wrap beets in foil before roasting for perfectly tender results.
Provided by Food Network Kitchen
Time 55m
Yield 4-6
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
- Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
- Slice and dress the beets as desired and serve.
ROASTED BEET SALAD
There's a time and place for pickled beets, but I prefer the effects of roasting them. They turn soft and buttery and form a nice backdrop for a salad. The peppery arugula and creamy goat cheese work well with beets and walnuts add the perfect amount of crunch. I served this salad alongside a grilled steak. It was the perfect, fresh side dish.
Provided by Diet It Up
Categories < 4 Hours
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Wash beets. Drizzle whole beets with 1 tablespoons olive oil, season with salt and pepper and wrap in a tin foil pouch. Roast for 1 hour or until fork tender. Peel beets, cut into slices and set aside.
- Whisk together the reserved juice from segmenting the orange, balsamic vinegar and 1 tablespoons olive oil. Season dressing with salt and pepper.
- Combine sliced beets, orange segments, red onion and dressing in a bowl.
- Spoon the beet salad over a bed of arugula and top with chopped walnuts and crumbled goat cheese.
Nutrition Facts : Calories 363.8, Fat 28.8, SaturatedFat 10.9, Cholesterol 33.6, Sodium 299.4, Carbohydrate 16.8, Fiber 3.3, Sugar 12.8, Protein 12.1
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- Scrub beets under running water. Wrap each with alumunium foil and place on baking sheet with parchment paper. Bake at 350 degrees for about an hour, or until you can easily slip a knifepoint in and out smoothly.
- Crumble goat cheese liberally oer the beets, drizzle with olive oil and vinegar, and season with salt and pepper.
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- Wash beets and discard the stems by slicing them off. Lay out on a counter two large pieces of foil and add 2 beets to each foil and lightly close the foil. Place the two prepared foils on a baking sheet and bake at 425 degrees F for 45 min. to 1 hour or until the center of the beets can easily be poked with a fork. Let the beets cook for 15 minutes before peeling the skin with hands or using a paper towel to lightly rub the skins off.
- Place 4 beets that are washed with stems removed in a slow cooker with 1 inch of water. Cover and cook on low for 2-4 hours or until the beets are tender. Remove from the slow cooker (or crock pot) and let the beets cook for 15 minutes before peeling the skin with hands or using a paper towel to lightly rub the skins off.
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- Peel red or golden beets. Then slice off both ends. Slice them up into ¼ inch long slices to resemble fries.
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- Preheat the oven to 400°. Wrap the beets in foil and transfer to a rimmed baking sheet. Bake for about 1 hour, until tender when pierced. Unwrap and let cool.
- Spread the ricotta on a platter. Cut the beets into chunks and arrange on the cheese. Season lightly with sea salt.
- In a medium bowl, whisk the oil with the vinegar. Add the beet greens and stems, the onion and chopped dill and mix well. Season the salsa verde with sea salt and pepper and spoon over the beets. Scatter the pomegranate seeds on top, garnish with dill sprigs and serve.
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- Wrap each beet in it's own aluminum foil packet (making sure that it's tightly closed) and place on a lined baking sheet. Cook ~ 1 hour or until fork pierces softly through the beet. Be careful opening up the aluminum packets to avoid getting a steam burn. Cool, remove skin, and cut each beet into wedges.
- Make the vinaigrette: Combine all vinaigrette ingredients in a jar with a lid and shake vigorously. Add salt and pepper to taste
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- Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl.
- Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 tablespoons of olive oil in a steady stream.
- Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve.
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- Preheat oven to 400°F. Toss beets with olive oil and 1/2 teaspoon salt. Place beets in a roasting pan; add a splash of water. Cover tightly with aluminum foil, and roast in preheated oven until tender when pierced, about 1 hour and 30 minutes. Remove foil, and let cool 15 minutes. Peel beets, and roughly chop.
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