Roasted Beets With Honey Glazed Pecans Food

BALSAMIC ROASTED BEETS RECIPE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Grease a large baking sheet or dish, set aside.
• Peel and cut 3 beets into 1" cubes.
• Toss beets with 1 TBS olive oil and ½ tsp sea salt.
• Spread onto a greased baking dish in an even layer.
• Bake in preheated oven for 15-20 minutes.
• After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.
• Mix together balsamic vinegar and honey.
• After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish.
• Stir until all the beets are evenly coated.
• Return to the oven for 10 minutes, stirring once half way through.
• Roast until the balsamic/honey mixture coats the beets (and isn't runny).
• Remove from the oven and serve warm or store and serve later over your favorite salads.

HONEY-ROASTED BEETS

Steps:

• Place a large rimmed baking sheet in the oven. Preheat to 425 degrees F.
• Stir oil, salt and pepper together in a large bowl. Add beets and toss well to coat. Transfer the beets to the hot baking sheet and roast until almost tender, 20 to 25 minutes. Remove from the oven and drizzle, with honey and lemon juice, tossing to coat. Continue roasting until tender, about 5 minutes more.

ROASTED BEETS WITH HONEY BALSAMIC GLAZE

Steps:

• Preheat oven to 350°F
• Trim & scrub beets leaving root & 1" stem intact. Place on a sheet of foil, drizzle with 1/2 TB olive oil & wrap loosely but tightly(seal edges). Place on a baking sheet. Bake for 1 hour & let cool enough to handle.
• Remove stems & roots, peel & slice beets. Place in bowl.
• Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute. Pour over beets.

HONEY-GLAZED PECANS

Steps:

• Preheat oven to 350°F.
• Stir together honey and pecans, tossing to coat well. Spread pecans in 1 layer in a shallow baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir and bake 5 minutes more.
• Transfer while still warm to a sheet of parchment paper or foil and, working quickly, separate pecans with a fork. Cool completely (about 1 hour) and remove nuts from parchment, breaking up any large pieces.

BEET SALAD WITH PECANS AND BLUE CHEESE

Steps:

• Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
• Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
• Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
• Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
• Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
• Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
• Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

HONEY ROASTED PECANS

Steps:

• Heat oven to 350 degrees. Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl.
• In saucepan combine honey and pecans. Cook over medium high heat, stirring until mixture simmers and foams (about 4-6 min).
• Transfer to a baking sheet (lined with wax paper for easy clean up) and separate with fork. Cool completely. Store in air tight container.

BEET AND FIG SALAD WITH CANDIED PECANS RECIPE

Steps:

• Preheat the oven to 335°F. In a small ovenproof sauté pan, combine the pecans and honey and place in the oven. After 5 minutes, stir the pan to evenly coat the pecans with the now-melted honey. After another 5 minutes, stir again. After a final 5 minutes, remove the pan from the oven and empty the nuts out onto parchment paper, making sure to separate each nut so they don't stick together once cool.
• Preheat the oven to 375°F. Slice the tops off the beets and wash the beets thoroughly. Toss the beets with enough olive oil to coat (about 1/2 cup) and a pinch each of sea salt and pepper. Place in a shallow roasting pan, add about 1/4 inch water to the pan, and cover with foil. Roast until a small knife easily pierces a beet, 45 to 60 minutes. When cool enough to handle, use your hands and a towel to slide the peels off under cold running water. Cut the beets into wedges and toss them with half of the lemon juice, a pinch of sea salt, and 1/2 cup olive oil. Set aside.
• In a bowl, toss the arugula with a pinch of sea salt and the remaining lemon juice and olive oil and divide among four plates. Add the figs to the bowl that had the arugula and toss with whatever dressing is still in the bowl (give them a good stir to coat). Arrange the figs atop the arugula. Add the beets and pecans to the plates in the same manner and garnish with small dollops of labneh.