Roasted Beetroot Toast Food

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.

ROASTED BEETROOT TOAST

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Scrub the beetroots really well, then chop into wedges and place in a roasting tray.
• Add the vinegar, thyme and 4 tablespoons of water, then toss to coat (you may want to wear gloves!).
• Cover with tin foil and roast for 45 minutes, or until cooked through.
• When you're almost ready to serve, toast the bread and spread with the horseradish.
• Top with the roasted beetroot, then snip over chives and tuck in.

CREAMY BEET TOAST

Steps:

• Toss 3 sliced roasted small beets with 2 tablespoons each sherry vinegar and olive oil; season with salt and pepper. Spread cashew cream cheese on 4 slices multigrain toast. Top with the beets, toasted sesame seeds, chopped chives and salt.

EASY AND DELICIOUS ROAST BEETROOT

Steps:

• Heat the oven to 400 F (200 C/Gas Mark 6).

ROASTED BEETROOT WITH SAUTEED GREENS

Steps:

• Heat the oven to 425 degrees F/220 degrees C.
• Chop the tops off the beets, leaving about 1 inch/2.5 cm of green on the bulb, and set aside. Remove the tail-like root end of the beet and discard. Cut each beet into about eight sections (or halve small beets), as you would cut an apple for pie, leaving a little green on the top of each wedge. Put the beets on a baking sheet. Drizzle over some olive oil and toss the beets to coat well. Dot with some butter and sprinkle with some salt and pepper. Roast until they are soft and well caramelized, about 1 hour, depending on the size of the beets (small beets will obviously cook faster).
• Just before the beetroots are done, heat a little more olive oil in a saute pan. Roughly chop the green beet tops along with the red stems, and saute until tender, about 5 minutes. Season with salt and pepper. Serve tossed with the roasted beets.

ROASTED BEETROOT WITH ZA'ATAR, CHICKPEAS & HARISSA YOGURT

Steps:

• Heat oven to 220C/200C fan/gas 7. Halve the beetroots. Or quarter them if you're using medium ones or bigger. Mix all the spices together. On a very large baking tray or 2 smaller ones, mix the chickpeas and beetroot with the oil. Season well with sea salt and sprinkle the spices over. Mix again. Roast for 30 mins or until crisp at the edges.
• While the vegetables are cooking, mix the lemon zest and juice and some salt with the yogurt. Swirl the harissa through and thickly spread onto a platter or shallow bowl. Top with the beetroot and chickpeas, and sprinkle with the chilli flakes and mint.

HONEY-ROAST BEETROOT

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.