Oven Roasted Beets With Wilted Spinach Food

EASY ROASTED BEETS

Steps:

• Preheat oven to 375°F.
• Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper.
• Lay out a large piece of tinfoil, top with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover).
• Roast the foil package for 1 hour or until beets are tender when poked with a fork.
• Using rubber gloves or paper towels, rub the beets and the skins will just slide right off.
• Serve warm with butter or chilled in salads.

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. and line a baking sheet with parchment paper.
• Wash the beets and use a vegetable scrubber to wash the outside. Remove the stem and root end with a sharp knife. Use a vegetable peeler or paring knife to peel the beets. Slice the beets into 1/4-inch thick rounds and place them in a small bowl.
• Drizzle the olive oil over the sliced beets and then toss to combine. Place the sliced beets in a single layer on your prepared baking sheet and sprinkle with kosher salt.
• Roast in the hot oven until the beets are fork tender, 10 to 15 minutes. Enjoy hot with additional salt to taste.

TRACY'S WILTED SPINACH SALAD WITH ROASTED BEETS, STRAWBERRIES, P

Steps:

• Heat oven to 425 degrees.
• 1) Place baby spinach in a bowl.
• 2) Spray Pam on cookie sheet.
• 3) Toss olive oil (or butter spray) with beets and sprinkle with seasoning, place in single layer on cookie sheet.
• 4) Layer the strawberries, tomatoes, and pineapple next to the beets in a single layer on cookie sheet.
• 5) Layer Almonds in a single layer next to fruit and spray tops with Pam.
• 6) Roast for 20 minutes and toss with spinach. (If using raw beets roast only the beets for 20 additional minutes).
• Serve immediately.

WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE

Steps:

• Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
• Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
• Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
• Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.

SPINACH AND ROASTED BEET SALAD WITH GINGER VINAIGRETTE

Steps:

• Preheat oven to 450°F. Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.
• Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.
• Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.

ROASTED BEET, SPINACH & WALNUT SALAD

Steps:

• Preheat the oven to 400F degrees.
• Lightly brush a roasting pan or cookie sheet with 1/2 tablespoon of the olive oil.
• Place the beets and onion in the pan and roast in the oven for about 30 minutes, or until the beets are tender.
• Add the walnuts to the roasting pan for the last 5 minutes.
• In a mixing bowl, whisk the remaining 4 1/2 tablespoons of olive oil with the balsamic vinegar, garlic, salt and pepper until well blended.
• Peel the beets and onion, slice and add to the bowl with the toasted walnuts.
• Add the spinach and toss together.
• Transfer the salad to serving plates and sprinkle with the blue cheese.

ROASTED BEET, CARROT AND SPINACH SALAD

Steps:

• Heat oven to 450ºF.
• Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
• Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
• Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.