Dutch Oven Beets Food
SIMPLE ROASTED BEETS
Wrap beets in foil before roasting for perfectly tender results.
Provided by Food Network Kitchen
Time 55m
Yield 4-6
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
- Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
- Slice and dress the beets as desired and serve.
DUTCH OVEN ROASTED BEETS RECIPE
These Dutch oven roasted beets will add a little sweetness and a pop of color to your dinner table. They make the perfect healthy side dish!
Provided by Cheryl Najafi
Categories side dishes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Clean beets under cold water and cut off stems. Place beets in Dutch oven or casserole dish, drizzle with small amount of olive oil and cover.
- Roast 1 hour or until toothpick can pierce beet and come out smoothly.
- Remove skins from beets by gently rubbing sides with paper towel (optional). Cut beets into chunks, toss with butter until coated.
- Add salt and pepper to taste. Garnish with parsley or chives if desired. Enjoy!
Nutrition Facts : Calories 109 kcal, Carbohydrate 12 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 135 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 4 g, ServingSize 1 serving
DUTCH OVEN BEEF STEW
This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.
Provided by Baildon
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
- Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
- Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 28 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 517 mg, Sugar 3.4 g
DUTCH BEETS
Even people who typically shy away from beets will polish these off. This healthy canned vegetable recipe is quick to make, too, since you start with canned beets. -Marie Hattrup, Sonoma, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Drain beets, reserving 1 cup liquid. In a saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in reserved beet liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in remaining ingredients and beets; heat through.
Nutrition Facts : Calories 118 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 717mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
OVEN ROASTED BEETS RECIPE
Steps:
- Preheat the oven to 350 degrees. In a large bowl, combine all of the ingredients.
- Peel (optional) and cut the beets in quarters. Place the beets in an oven safe dish, drizzle with olive oil and apply generous pinches of salt and pepper. Then apply the rosemary.
- Cover with aluminum foil, and roast until they're fork-tender. Mine usually take 35-50 minutes - this will depend on the size of the beets.
- Remove the foil then set the beets aside to cool.
- Serve them with your favorite dish or protein and enjoy!
Nutrition Facts : ServingSize 4 g, Calories 83 kcal, Carbohydrate 5.2 g, Protein 0.9 g, Fat 7.1 g, SaturatedFat 1 g, Sodium 329 mg, Fiber 1.1 g, Sugar 4 g
DUTCH BEETS
Make and share this Dutch Beets recipe from Food.com.
Provided by smellyvegetarian
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain beets, reserving 1 cup liquid (discard remaining liquid); set beets aside.
- In a saucepan, saute onion in butter until tender. Stir in flour until blended.
- Gradually add the reserved beet liquid. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the vinegar, sugar, salt, pepper and beets; heat through.
Nutrition Facts : Calories 138.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 465.1, Carbohydrate 25.6, Fiber 4, Sugar 18.6, Protein 3.7
DUTCH OVEN BEETS
When I came across this recipe by Tim Love, I knew I had to make it -I love-love-love beets. This is such a great idea A baked beet instead of a baked potato and so good for you- a great source of iron. Oh so Good!
Provided by Pat Duran
Categories Vegetables
Time 1h40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375^. Wash and scrub beets. Trim top from beets leaving 2 inches of leaf stem end- do not cut any of the beet tail. Rub beets with peanut oil and season well with salt. Put beets into a Dutch Oven and place in conventional oven for about 1 hour and 30 minutes. Remove the beets from the oven, split and pinch like a baked potato. Top with your choice of toppings and season with salt and pepper serve. (I like mine with sour cream and butter and bacon). EAT THE SKIN TOO! Just like a baked potato.
DUTCH OVEN CHUCK ROAST
Dutch Oven Chuck Roast is a delicious meal for any occasion.No matter the occasion, this Chuck Roast is sure to please a crowd.
Provided by Alli
Categories Main Course
Time 4h15m
Number Of Ingredients 15
Steps:
- Preheat the oven to 275ºF.
- In a 5-quart dutch oven (see note), heat the olive oil on high heat until smoking.
- Season the Chuck Roast with the salt and pepper, rubbing it into Chuck Roast.
- Sear the Chuck Roast until a golden crust forms, about 5 minutes per side. Remove and set aside.
- Brown the onion quarters in the dutch oven until dark golden brown.
- Remove the dutch oven from the heat.
- Add the carrots, garlic, dried mustard, red wine, beef broth, Worchestershire sauce, and balsamic vinegar to the dutch oven.
- Place the seared Chuck Roast in the dutch oven, it will be almost completely submerged in the liquid.
- Place the herbs on top of the Chuck Roast.
- Cover with the lid and slow cook the Chuck Roast in the oven for 4-5 hours, until the Chuck Roast is fork-tender and shreds easily.
Nutrition Facts : Calories 542 kcal, Carbohydrate 13 g, Protein 46 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 1080 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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- Place a rack in the center of your oven and preheat the oven to 450 degrees F. If using a covered oven-safe casserole dish or Dutch oven, brush the inner surface of the dish liberally with olive oil. If using a 9x13 baking dish, brush it liberally with olive oil.
- As the oven is heating up, use kitchen shears to trim leaves and upper stems of the beets, leaving about 2 inches of the stems intact at the top of each beet. Do not trim the tails of the beets; if you do, you’ll lose precious juicy flavor that will drizzle out of the trimmed tails during roasting.
- Scrub the beets clean. You want to get the dirt off of them, but you don't want to scrub the skin off-- it will help to hold the juices in while the beets roast.
- Place the beets in the a single layer in the bottom of casserole or baking dish. Cover with lid. If using a 9x13 baking dish, you will need to cover it with foil. I am transitioning out of using foil in my cooking, so I prefer the covered dish.
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- 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.
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- Sear The Meat: Heat olive oil in a large dutch oven until hot, the add your stewing meat to the pot. Sear on each side until beginning to brown, about 2-3 minutes per side. When done, remove from the pot and set aside.
- Sauté The Veggies: Add the chopped carrots, onion, and beets to the same pot that the meat was cooking in. Sauté, stirring frequently, until beginning to soften, about 8 minutes.
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- Preheat the oven to 375 degrees F. Remove the leaves and stems from the beets and peel them.
- Add 1/2 cup water to the Dutch oven, then nestle the whole beets together in the bottom. If you have one or two that are much larger than the others, cut in half or thirds so that they are all closer to the same size, but leave them large enough to be cut into wedges once cooked.
- Drizzle the beets with olive oil and sprinkle with salt. Cover the Dutch oven and cook for about one hour, until you can easily run a knife through the roasted beets.
- Meanwhile, make the dressing. Add orange zest to a small bowl with the olive oil, orange juice, cider vinegar, maple syrup and salt. Whisk to combine.
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