Roasted Beets With Apples Food

ROASTED BEET AND APPLE SALAD

Steps:

• Preheat oven to 425 F. Trim beets leaving 1 inch of the stem. Coat lightly with olive oil. Wrap tightly in aluminum foil and place on a baking sheet in the preheated oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool for about 10 minutes.
• Slip off the skins with a paring knife and cut the stem. Dice beets in 1" cubes.
• Mix beets, chopped apple and olive oil in a mixing bowl. Season with salt and freshly ground black pepper to taste. Transfer to a salad plate, top with chopped walnuts, crumbled feta cheese and a little bit of maple vinaigrette.
• Mix all ingredients and stir until well combined.
• Enjoy!

ROASTED BEET, BUTTERNUT SQUASH & APPLE SALAD

Steps:

• Preheat the oven to 450 degrees F. Arrange two oven racks evenly spaced.
• Place the beets on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and spread out in one layer. On a second sheet pan, toss the butternut squash and apples with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and spread out in one layer. Roast both pans of vegetables for 25 to 30 minutes, tossing occasionally, until everything is tender and lightly browned.
• Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small saute pan over medium-low heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds. Over low heat, whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm.
• Place the roasted vegetables and fruit in a large bowl. Add the arugula and vinaigrette and toss well. Sprinkle with the almonds and serve warm.

ROASTED BEETS WITH WATERCRESS & HORSERADISH APPLE SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. If your beetroot comes with leafy tops, cut them down, making sure you leave about 3cm stalk intact. Leave the beets whole, then carefully wash and pat dry. Wrap individually in foil and roast until tender when pierced - about 1-2 hrs (depending on size). Cool in the foil before peeling. Can be done up to 2 days ahead.
• To make the sauce, heat a small frying pan, then toss in the apples with the sugar and 1 tbsp water. Cover and cook until the apples are soft and mushy. Remove from the heat, add the vinegar and blitz to a purée using a hand blender or food processor. Stir in the horseradish and soured cream and season with salt.
• To serve, cut the beetroot into wedges, place in a bowl and mix with the sauce. Serve on a bed of watercress.

ROASTED BEET AND APPLE SALAD

Steps:

• Preheat oven to 400°
• With cooking spray, lightly spray a piece of foil large enough to loosely wrap quartered beets.
• Place beets on the oiled side of the foil, and loosely wrap to make a sealed package.
• Put foil-wrapped beets on a baking sheet in the center of the oven and roast 30-45 minutes until tender.
• In the last 5 minutes of roasting time, spread walnuts on the baking sheet alongside the roasting beets to toast.
• Remove beets and walnuts from the oven, remove beets from foil, and allow to cool.
• When beets are cool, slice the quarters into thinner wedges.
• Make the dressing, by whisking lemon juice, olive oil, vinegar, parsley, and salt together in a bowl.
• Add apple slices, beet slices, and walnuts to the bowl and toss with the dressing.
• Serve immediately, or refrigerate and serve chilled

ROASTED BEETS WITH APPLES

Steps:

• In a bowl, whisk together honey, mustard (if using), lemon juice, salt, and pepper. Set aside.
• Toss beets, apple, and onion with honey mixture.
• Place beets in a casserole dish and bake in a preheated 375* oven for 15 minutes.
• Add onion and bake for an additional 20 minutes.
• Add apple and bake for 10-15 minutes longer (depending on how soft they are).
• Enjoy!

ROASTED-BEET AND APPLE RELISH

Steps:

• Preheat oven to 425°F.
• Tightly wrap beets in a double layer of foil and roast on a baking sheet in middle of oven until very tender, 1 1/4 to 1 1/2 hours. Cool in foil package until warm (the steam makes beets easier to peel), about 20 minutes.
• While beets are roasting, stir together vinegar, sugar, salt, and pepper in a large bowl until sugar and salt are dissolved. Cut apples into 1/4-inch dice and add to dressing along with horseradish. Toss well.
• When beets are cool enough to handle, slip off skins and remove stems. Cut beets into 1/4-inch dice and stir into apple mixture.
• Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 3 days.

ROASTED BEETS, APPLES AND FENNEL

Steps:

• Preheat oven to 400°F.
• In a bowl, whisk together honey, mustard, vinegar, lemon juice and garlic. Set aside.
• In a bowl, toss beets with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Place in a casserole dish and bake 15 minutes.
• In same bowl, toss fennel with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Add to casserole, toss to combine, return to oven, and bake another 30 minutes.
• In same bowl, toss apples with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Add apples and sauce to casserole. Toss to combine, return to oven and bake another 15 minutes.