Easy Roasted Beets Food

TASTY ROASTED BEETS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
• Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

ROASTED BEETS

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.

SIMPLE ROASTED BEETS

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.

EASY AROMATIC ROASTED BEETS

Steps:

• Wash beets and remove any green portion from the stem area, but leave the top in tact, clean root end and trim but not too close to the bulb portion of the beet.
• Wrap each beet in foil and roast in a 400 degree oven for approximately 1 hour (depending on the size of the beets). Test for doneness by inserting a paring knife into the beet.
• Remove from oven and let stand for a few minutes. Unwrap, and use a paring knife to gently peel the skin away.
• Cut into pieces and drizzle with olive oil and salt and pepper.

EASY ROASTED BEETS AND CARROTS

Steps:

• Heat oven to 425°F.
• Wrap beets individually in foil; place in shallow pan. Toss carrots with oil in large shallow baking dish. Bake beets 1 hour 15 min., adding carrots to oven after 45 min.
• Unwrap beets; remove and discard skins and stems. Cut each beet into 8 wedges. Add to carrots with combined dressing and ginger; toss to coat.
• Bake 15 min. or until vegetables are tender.

EASY PICKLED BEETS

Steps:

• Boil beets for approx.
• 15-20 minutes.
• Drain and pour cold water over them.
• Peel skin off and cut roots& tops off.
• In a sauce pan add remaining ingredients, stir.
• and add beets, bring to a boil.
• Simmer for 5 minutes.
• Chill.
• Good for 1 month in refridgerator.