Beets With Rosemary And Balsamic Vinegar Food

BALSAMIC ROASTED BEETS RECIPE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Grease a large baking sheet or dish, set aside.
• Peel and cut 3 beets into 1" cubes.
• Toss beets with 1 TBS olive oil and ½ tsp sea salt.
• Spread onto a greased baking dish in an even layer.
• Bake in preheated oven for 15-20 minutes.
• After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.
• Mix together balsamic vinegar and honey.
• After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish.
• Stir until all the beets are evenly coated.
• Return to the oven for 10 minutes, stirring once half way through.
• Roast until the balsamic/honey mixture coats the beets (and isn't runny).
• Remove from the oven and serve warm or store and serve later over your favorite salads.

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.

ROSEMARY BEETS

Steps:

• In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top., Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.

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.

BEETS WITH ROSEMARY AND BALSAMIC VINEGAR RECIPE

Steps:

• 1. Heat the oil in a pan and add onion. Cook until softened. 2. Add the beets and rosemary and cook until beets are soft 3. Add apples and cook for 3 to 5 minutes 4. Remove pan from heat, add balsamic vinegar and toss to coat.