CARAMELIZED ROASTED BEETS
Provided by Ann
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 F. Spray a large baking sheet with cooking spray or brush lightly with olive oil.
- In a medium mixing bowl, toss together the beets, onions, olive oil, brown sugar and salt until all the veggies are coated in oil and well mixed.
- Spread the mixture out over the prepared pan and bake for 45 - 60 minutes, stirring every fifteen minutes or until the beets are tender and the onions are caramelized.
- Enjoy immediately or keep in a sealed container in the fridge until serving time. A little crumbled blue or goat cheese is marvelous on top.
CARAMELIZED BEETS WITH ORANGE-SAFFRON YOGURT
This astonishingly pretty platter is equally delicious, a signature of the British chef Yotam Ottolenghi, who provided the recipe: soft, sweet beets against the tart astringency of the orange-tinctured yogurt, its coolness threaded with saffron. It is also an ace make-ahead dish: You can prepare the yogurt and the beets the night before serving, or in the morning. Look for a good variety of beets if you can, for reasons of color and taste alike: golden ones to offset the red, say, with a mixture of candy canes between the two.
Provided by Sam Sifton
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 1h30m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Heat oven to 400. Put the beets into a high-sided baking pan, so that they fit together relatively snugly. Cut off the top of the head of garlic and place it, cut side up, in one corner of the pan. Mix together 1 cup oil and the butter and drizzle it over the beets and garlic. Cover the tray tightly with aluminum foil and roast for approximately 1 hour, or until the beets are soft when pierced with a knife and the garlic is soft and caramelized.
- Remove the beets and garlic from the oven and allow to sit until the beets are cool enough to handle, approximately 10 to 15 minutes. Lift them out of the oil, peel and discard the skin and place them in a medium bowl with a pinch of salt and 1 tablespoon of the cooking oil from the baking pan. Mix well and set aside.
- Squeeze the garlic cloves out of their skin and into a small bowl. Roughly mash with the back of a fork before adding the yogurt, saffron threads and water, the lemon juice, orange zest and a pinch of salt. Stir well and place in the refrigerator until needed.
- Place a medium-size sauté pan over medium heat with the remaining 1 tablespoon of olive oil. When it shimmers, add the almonds and sauté for 1 to 2 minutes, stirring and tossing frequently, until they begin to turn golden. Add the red pepper flakes and the orange juice and continue to cook until the liquid has evaporated, approximately 30 seconds. Spoon the nuts onto a wide plate and set aside to cool.
- When you are ready to serve, spoon the yogurt onto a large serving plate and spread it out slightly. Top with the beets, making sure that you can still see yogurt at the edges. Sprinkle the almonds over the top, then the basil, and serve.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 29 grams, Carbohydrate 19 grams, Fat 44 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 572 milligrams, Sugar 12 grams, TransFat 0 grams
BEETS AND CARAMELIZED ONIONS WITH FETA
Steps:
- Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
- Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.
BEET & CARAMELISED ONION TART
A great make-ahead vegetarian main that is much easier than it looks, from Trill Farm in Devon
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Pulse the flour, oats and butter in a food processor until crumb-like, add the grated carrot and continue to process until the mixture comes together to form a ball. Alternatively rub the butter into the dry ingredients, add the carrots and press together until a ball is formed. Carefully roll out the pastry and line a metal 25cm pizza dish or shallow tart case. Chill.
- Gently cook the onions in oil for about 15-20 mins until beginning to caramelise. Place the beetroot in the pastry case and cover with the onions. Whisk the eggs and milk together, season and pour over the onions and beetroot. Bake in the oven, lowering to 160C/140C fan/ gas 3 after 15 mins, for 40 mins or until firm and golden.
Nutrition Facts : Calories 395 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 0.44 milligram of sodium
BEETS AND CARAMELIZED ONIONS WITH FETA
Steps:
- Whisk together the vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
- Cook the onions with the remaining 1/4 teaspoon salt in the remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add the onions to the dressing, then add the beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.
CARAMELIZED SUNCHOKES WITH BEET CONFIT
Provided by Julia Moskin And Melissa Clark
Categories salads and dressings, side dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Place the beets in a baking dish and toss with just enough olive oil to coat. Sprinkle with salt and pepper and add apple cider and thyme sprigs to the pan. Cover with foil and bake for 1 hour 30 minutes to 2 hours, removing the foil after an hour to allow the pan juices to reduce. Let beets cool in cooking liquid.
- Meanwhile, in another baking pan, toss the sunchokes with just enough olive oil to coat and season with salt and pepper. Add a tablespoon of water to the bottom of the pan and cover tightly with foil. Bake in the same oven as the beets for 30 to 45 minutes, or until tender. Let cool.
- To make the beet dressing, whisk together 3 tablespoons of the beet cooking liquid, the apple cider vinegar, mustard, ginger and walnut oil. Season with salt to taste.
- Peel beets using a paper towels to rub off the skins. Coarsely chop the beets and place in a salad bowl. Toss the beets with the dressing.
- Heat a large sauté pan over medium-high heat. Add grapeseed oil to the depth of 3/4 inch. Once the oil is hot, fry sunchokes in batches until crisp. Drain on paper towels. Toss the fried sunchokes in a medium bowl with honey and rosemary. Season with salt.
- To serve, spread the beets on a platter and top with the warm sunchokes. Sprinkle with herbs if using.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 41 grams, Carbohydrate 39 grams, Fat 48 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 778 milligrams, Sugar 26 grams, TransFat 0 grams
ROASTED BEETS WITH CARAMELIZED ONIONS AND FETA
This is an amazing recipe for fresh beets, if you don't have any fresh beets you can substitute two 15-ounce cans drained small whole beets, halved or if they are large then quarter them, but I have to say that fresh beets are better! --- for the fresh beets you can boil them or I prefer to roast them in the oven in foil in a 400°F oven for about 30 minutes or until just fork-tender --- this is just as delicious cold as it is served hot! --- prep time does not include roasting the beets and cooking the onions.
Provided by Kittencalrecipezazz
Categories Onions
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Quarter the beets if they are large, if they are small then just cut in half.
- In a large bowl whisk together cider vinegar, Dijon mustard, black pepper and salt.
- In a slow steady stream whisk in 3 tablespoons olive oil whisking continuously until well combined.
- In a large skillet cook the sweet onions in about 3-4 tablespoons olive oil with 1-2 teaspoons sugar until golden brown (about 15-18 minutes) season with salt and pepper to taste.
- Add the cooked beets, browned onions and feta cheese; to the dressing in the bowl; stir gently to combine.
- Sprinkle with toasted walnuts if desired.
- Delicious!
Nutrition Facts : Calories 304.2, Fat 17.1, SaturatedFat 6, Cholesterol 26.8, Sodium 1095.2, Carbohydrate 31.8, Fiber 5.8, Sugar 22.1, Protein 8.8
CARAMELIZED ONIONS AND BEETS
As retired farmers, my husband and I enjoy delicious, down-home foods. These onions and beets have just the right amount of sweetness, so they complement a variety of main dishes.-Violet Klause, Onoway, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside., Meanwhile, in a large skillet, saute onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through.
Nutrition Facts : Calories 95 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 258mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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