ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
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 BEETS WITH APPLE CIDER VINEGAR
Roasting beets can make them become as sweet as candy! These ruby red roasted beets are tossed with apple cider vinegar, salt, and pepper. Simple goodness!
Provided by David & Debbie Spivey
Categories Side Dish
Time 1h20m
Number Of Ingredients 11
Steps:
- Arrange the rack to the middle position and preheat the oven to 400 degrees F.
- Using a sharp knife, cut off the tops and bottoms of each beet. Scrub the beets like you would a potato, using a vegetable brush, getting rid of any hidden dirt on the surface.
- Wrap the beets loosely in aluminum foil. Don't worry, you don't have to dry them off before wrapping. Place the wrapped beets on a baking sheet to catch drips in case the beet juices leak.
- Roast in the oven until cooked through, approximately 45 to 60 minutes. Test for doneness, by piercing the beets with a toothpick. If there is any resistance, leave the beets in the oven for ten more minutes and recheck with the toothpick. Repeat the process as necessary until the toothpick goes in without resistance.
- Remove from the oven, open up the foil and let the roasted beets cool no less than 10 minutes. (They stay hot just like a potato, so make sure they are cool enough to handle.) Wearing disposable rubber gloves, peel the beets over the sink using a colander to catch the skins with a steady trickle of cool water to help cool if the beets are still to warm to handle. Gently rub the skin off of the beets with your fingers. The skin should peel away easily; if it doesn't, the beets need to cook a little longer. Peel the remaining beets.
- Slice into ¼-inch thick slices and place into a deep serving bowl, season with salt and pepper, to taste and pour apple cider vinegar over the roasted beets until just covered.
Nutrition Facts : Calories 47 kcal, Carbohydrate 8 g, Protein 1 g, Sodium 66 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ROASTED BEETS WITH CITRUS
You'll love these citrus-marinated roasted beets! To make this recipe an easy holiday side dish, roast and marinate the beets up to a few days in advance. Then, add the orange wedges, zest, and watercress right before you eat.
Provided by Jeanine Donofrio
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
- Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
- Slice the beets into 1" wedges or chunks and place them in a bowl. If you're using red and yellow beets, place each color into separate bowls so the red beets don't stain the yellow beets.
- Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
- Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.
- Serve on a platter with the orange segments, watercress, and citrus curls.
TASTY ROASTED BEETS
Try roasting beets, it is easy and quick.
Provided by cookingtwist
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 20m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 8.1 g, Fat 6.9 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 144.3 mg, Sugar 5.5 g
BEETS IN VINAIGRETTE
Provided by Edna Lewis
Categories Onion Side Vegetarian Lunch Beet Parsley Boil Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
- Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.
More about "roasted beets with apple cider vinegar food"
BEET AND APPLE SALAD WITH APPLE CIDER VINAIGRETTE
From vanillaandbean.com
5/5 (8)Total Time 15 minsCategory Dinner, Lunch, SaladCalories 332 per serving
- Toast the walnuts in a preheated 400F (204C) oven for 8-9 minutes. Keep an eye on them starting at 7 minutes because they can go from toasty to burnt fast. Set aside to cool. Rough chop once cool.
- Into a jar with a tight fitting lid add the extra virgin olive oil, apple cider vinegar, maple syrup, a pinch of salt and dijon mustard if using . Shake vigorously to create an emulsion.
EASY ROASTED BEET SALAD WITH APPLE CIDER VINAIGRETTE
From chatelaine.com
Estimated Reading Time 1 min
CIDER ROASTED ROOT VEGETABLE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
10 BEST PICKLED BEETS APPLE CIDER VINEGAR RECIPES
From yummly.com
POACH, DON'T ROAST, YOUR BEETS FOR EASIER COOKING AND …
From thekitchn.com
CIDER-VINEGAR-PICKLED BEETS RECIPE - JOHN CURRENCE - FOOD & WINE
From foodandwine.com
BEET-AND-APPLE SALAD RECIPE - GEORGE MENDES - FOOD & WINE
From foodandwine.com
14 ROASTED BEET RECIPES THAT EVERYONE WILL LOVE
From allrecipes.com
QUICK PICKLED BEETS RECIPE - PINCH AND SWIRL
From pinchandswirl.com
EASY PICKLED BEETS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
QUICK PICKLED APPLE CIDER BEETS - SWEET CS DESIGNS
From sweetcsdesigns.com
EASY REFRIGERATOR PICKLED BEETS - BELLY FULL
From bellyfull.net
ROASTED GOLDEN BEETS RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED BEET AND RASPBERRY SALAD WITH GOAT CHEESE
From washingtonpost.com
PICKLED LEFTOVER ROASTED BEETS RECIPE - TODAY
From today.com
10 BEST PICKLED BEETS APPLE CIDER VINEGAR RECIPES | YUMMLY
From yummly.com
SAUTéED BEET GREENS WITH ROASTED BEETS - EATING BIRD FOOD
From eatingbirdfood.com
LEMONY YOGURT, ROASTED GARLIC AND HERB DIP - MORE.CTV.CA
From more.ctv.ca
ROASTED BEET AND NY APPLE SALAD WITH APPLE CIDER VINEGAR DRESSING
From applesfromny.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love