Beets And Sweets Food

ROASTED BEETS 'N' SWEETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
• Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
• Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

BEET AND SWEET POTATO FRIES

Steps:

• In a small bowl, combine the mayonnaise, peppercorns and 1/4 teaspoon ground pepper. Cover and refrigerate until serving., Peel and cut sweet potato in half widthwise; cut each half into 1/2-in. strips. Place in a small bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Spread onto a parchment-lined baking sheet., Peel and cut beets in half; cut into 1/2-in. strips. Transfer to the same bowl; add the remaining oil, salt and pepper. Toss to coat. Spread onto another parchment-lined baking sheet., Bake vegetables, uncovered, at 425° for 20-30 minutes or until tender, turning once. Serve with peppercorn mayonnaise.

WHISKEY COLA CHICKEN WITH BEETS AND SWEETS

Steps:

• Preheat oven to 375 degrees F.
• Boil the beets in salted water until softened, approximately 20 minutes. Using a rag and gloves, peel your beets. Cut into 1-inch wedges and set aside.
• Cut the sweet potatoes into 1-inch wedges. Place in a roasting pan with approximately 1/2 inch water. Top with margarine, cover pan with foil and bake until al dente, 15 to 20 minutes.
• Next, trim all fat off chicken thighs and discard. Set chicken aside. Whisk together honey, cola, whiskey, mustard, sriracha, ginger powder, 2 tablespoons blended oil and 1 teaspoon chopped garlic in a medium bowl. Set aside half the sauce for later, then add the chicken thighs to the remaining sauce. Mix until the chicken is fully coated, then place on a parchment-lined sheet pan and bake until sauce and chicken start to darken and the internal temperature is at least 165 degrees F, 15 to 20 minutes.
• Meanwhile, add the remaining 2 tablespoons oil to a saute pan set on medium-high. Once oil is hot, add diced onion and remaining teaspoon chopped garlic and cook until the onions and garlic turn translucent, then add sweet potatoes. Saute until the outsides of the sweet potatoes crisp up, 7 to 10 minutes.
• Toss beets and kale together in a mixing bowl. Add sweet potato mixture directly from the saute pan while hot. Mix all together, then add cilantro, parsley, rosemary and pepper and move to a sheet pan. Place in the oven to heat and crisp kale, approximately 5 minutes. Remove and plate with chicken. Top chicken with reserved sauce and serve.

SWEET AND SOUR BEETS

Steps:

• In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste.
• Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch).
• Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often.
• Cook until liquid is clear (about 5 minutes).
• Stir in cooked beets, butter and orange zest; stir until the beets are heated through.
• Season with black pepper is desired.

BEET RECIPES: SIMPLE ROASTED BEETS

Steps:

• Preheat the oven to 400°F.
• Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
• Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
• Slice the beets into 1" wedges or chunks and place them in a bowl. If you're using red and yellow beets, place each color into separate bowls so the red beets don't stain the yellow beets.
• Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
• Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.
• Serve on a platter with the orange segments, watercress, and citrus curls.

ROASTED BEETS N' SWEETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
• Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
• Bake beets 30 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

BEETS AND SWEETS

Steps:

• 1. Preheat oven to 425F. Spray a large sheet pan with cooking spray. Peel sweet potatoes and beets and cut into 1-inch dice.
• 2. In a large bowl, toss the sweet potatoes, beets, olive oil, garlic powder, salt & pepper until well coated. Place on baking tray in a single layer and put in oven, roast for about 25 minutes.
• 3. Meanwhile, in a small skillet, melt the butter with the thyme, and allow the butter to brown over medium heat. This will take about 4-5 minutes. Take care not to let it get too dark. It should smell nutty, not burnt!
• 4. Stir in the maple syrup and remove the pan from the heat.
• 5. After 25 minutes, remove the tray from the oven, pour the browned butter glaze over the vegetables and toss them to combine.
• 6. Place the vegetables, (in single layer so they will brown, not steam) back in the oven for 10-15 minutes, then remove to a serving dish. Sprinkle with more chopped thyme if desired.