ROASTED CARROTS AND BEETS WITH PECAN PESTO
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Tear off 3 pieces of foil; put 2 beets on each sheet. Drizzle the beets with 1 tablespoon olive oil and wrap in the foil. Transfer the carrots and beets to the oven; bake the carrots until browned and tender, 30 to 35 minutes, and bake the beets until easily pierced with a knife, 50 minutes to 1 hour.
- Meanwhile, toast the pecans in a small dry skillet over low heat, stirring, about 5 minutes; let cool. Transfer to a food processor; add the parsley, mint, garlic, lemon zest, 2 tablespoons water, 1 teaspoon salt and a few grinds of pepper. Pulse a few times to make a paste. With the machine running, gradually add the remaining 1/3 cup olive oil and puree until smooth. Add the parmesan and pulse to combine.
- Let the beets cool slightly, then peel and cut into wedges. Transfer to a large bowl or serving dish and add the carrots and pesto; toss to coat. Season with salt and pepper.
BEETS WITH PECORINO, PECANS, AND SHISHITO PEPPERS
If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.
Provided by Nick Curtola
Categories Bon Appétit Beet Side Cheese Chile Pepper Roast Winter Wheat/Gluten-Free Vegetarian Vegan Pescatarian Paleo Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Toss beets with 2 Tbsp. oil in a 13-by-9-inch baking dish; season with salt. Add thyme and 1/4 cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60-75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1" pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.
- Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6-8 minutes. Let cool; coarsely chop.
- Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.
- Do Ahead
- Beets can be roasted 3 days ahead. Cover and chill.
BEET RISOTTO WITH PECORINO
Steps:
- Add the oil and shallots to a large, high-sided saute pan over medium heat. Sprinkle with a pinch of salt, then cover and sweat (do not caramelize) for 2 to 3 minutes. Add the rice and toast for about 5 minutes, stirring to coat the grains with oil. Add the garlic and cook, stirring, until aromatic. Deglaze the pan with the red wine.
- Meanwhile, in a medium saucepan, warm the beet juice and vegetable stock. Slowly add the beet juice mixture to the risotto pan, one ladle at a time, stirring and adding ladlefuls only once the previous has been absorbed. Cook in this manner until the rice is tender and all the liquid has been added, 30 to 40 minutes.
- Stir in the butter and then the pecorino. Taste for seasoning and adjust as needed. Serve garnished with Roasted Red Beets, more pecorino, and chives.
- Preheat the oven to 350 degrees F. Place the beets in the center of a large piece of foil and drizzle with the olive oil. Add the garlic, rosemary and some salt and pepper. Crimp the edges of the foil together to seal. Roast until tender, 40 minutes. When cool enough to handle, remove the skins and cut the beets into dice.
ROASTED BEETS WITH HONEY-GLAZED PECANS
Got extra beets on hand? Try this recipe for Roasted Beets with Honey-Glazed Pecans. This beet dish makes the perfect side for beef or chicken!
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Cover baking sheet with foil; spray foil with cooking spray. Place beets on prepared baking sheet. Bake 1 hour or until tender. Remove from oven; cool slightly.
- Meanwhile, combine nuts and honey in small skillet; cook on medium-high heat 4 to 6 min. or until mixture is simmering and foamy, stirring constantly. Immediately spread onto baking sheet sprayed with cooking spray; separate slightly with fork. Set aside to cool. Mix oil, juice and pepper; set aside.
- Peel and quarter beets when cool enough to handle; place in medium bowl. Add oil mixture; mix lightly. Sprinkle with nuts.
Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
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