GARLICKY OVEN-ROASTED BEETS
I came up with this randomly one Monday afternoon. Roasted beets are excellent atop a salad of spinach, fruit, and goat cheese.
Provided by Kristin Licavoli
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 475 degrees F (245 degrees C). Line a shallow baking dish with foil.
- Trim and discard beet greens and cut off bottoms. Place beets top-side up in the prepared baking dish.
- Combine olive oil, garlic, balsamic vinegar, thyme, and honey in a bowl; spoon over beets. Drizzle honey over top.
- Roast in the preheated oven until tender and caramelized, 50 to 60 minutes. Remove from the oven and peel when cool enough to handle.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 26.7 g, Fat 5.5 g, Fiber 7.1 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 195 mg, Sugar 18.9 g
ROASTED BEETS WITH ORANGE AND THYME
These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
- Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.
Nutrition Facts : Calories 99 g, Fat 2 g, Fiber 5 g, Protein 3 g
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 BEETS AND SAUTEED BEET GREENS
This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
Provided by BN61079
Categories Side Dish Vegetables
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
- Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
- When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 18 g, Fat 13.9 g, Fiber 8.9 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 442.3 mg, Sugar 8 g
ROASTED BEETS AND GARLIC
You can roast more than one color of beets, such as golden and red at the same time. Just remember to wrap each color individually in foil to prevent them from bleeding into each other. From Canadian Living Magazine.
Provided by daisygrl64
Categories Vegetable
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- remove outer skin layer from garlic heads.
- wrap garlic and beets in foil or place in covered casserole dish.
- roast in 375*F-190*C oven until tender, about 1 1/2 hours.
- let cool enough to handle.
- peel beets, cut into wedges.
- set garlic and beets aside.
- meanwhile, in large skillet, heat oil over medium heat, cook tarragon, salt and pepper stirring for 2 minutes.
- add beets and garlic, toss gently to coat.
- heat through about 2 minutes.
Nutrition Facts : Calories 111.4, Fat 3.8, SaturatedFat 0.5, Sodium 209.1, Carbohydrate 18.1, Fiber 2.2, Sugar 6.3, Protein 3.5
GARLIC BEETS
Make and share this Garlic Beets recipe from Food.com.
Provided by mysticalmagical
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the beets and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker).
- Remove the skins by running cold water over the boiled beets, and then slipping of their skins.
- Slice the beets and toss with the olive oil, vinegar, garlic, and salt.
ROASTED BEETS & GARLIC
This recipe from Canadian Living magazine has been in my "recipes to try file" since Nov 2003. I finally did so last night & wish I had done so much sooner. Its so easy & the flavour combination is so good!
Provided by CountryLady
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Separate garlic cloves from head & peel.
- Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
- Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
- Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
- Add beets & garlic; toss gently to coat & heat through, about 2 minutes.
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PERFECT ROASTED BEETS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (74)Calories 103 per servingCategory Side Dish
- Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
- Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about 1/2 to 3/4-inch thick on the widest edge.
- Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
- Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.
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