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 AND FENNEL W/BALSAMIC VINAIGRETTE
I love beets and had fresh ones I wanted to do something different. I also had a bulb of fresh fennel, which we usually just eat raw. So...I cooked up the beets to almost done and then oven roasted them with the fennel. With the addition of the vinaigrette and a little crumbled Gorgonzola...well it was heaven on a plate. The prep...
Provided by Pat DiMercurio
Categories Vegetables
Time 1h45m
Number Of Ingredients 10
Steps:
- 1. Scrub beets and boil in water until nearly cooked through. Drain and cool in cold water until you can peel the beets. Cut in half and then wedges.
- 2. Trim the stalks and the very edge of the bottom from the bulb of fennel. Save a few of the fronds to use as garnish. Cut the bulb into about 8 wedges.
- 3. Preheat oven to 425°. Cover a sheet pan with foil or parchment. Spritz the pan with a little pan spray. Place the beets and fennel on the pan.
- 4. Mince the clove of garlic. Whisk in a small bowl the olive oil, vinegar, garlic, Dijon mustard, honey, salt and pepper until emulsified (gets thickened). Drizzle over the beets and fennel.
- 5. Place in a 425° oven for 10-15 minutes, enough to finish cooking, yet crisp and caramelized.
- 6. Put the roasted veggies into a serving bowl. sprinkle the crumbled cheese over the top and add the saved and chopped fennel fronds.
- 7. NOTE: This may serve more than 3 persons, depending on how big the beets and fennel are and how big your portions happen to be.
BEETS WITH ORANGE VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3 each red beets and yellow beets in boiling salted water until tender, 30 minutes. Let cool; peel and cut into wedges. Whisk 2 tablespoons each orange juice and olive oil, 1 tablespoon white balsamic vinegar and 3/4 teaspoon kosher salt in a large bowl. Add the beets, 4 segmented blood oranges and 1/3 cup chopped parsley; toss.
ROASTED MARINATED BEETS WITH VINAIGRETTE
I love roasted beets and am always ordering them out...but have never tried making them at home. Posting this recipe for safekeeping. Adapted from "Atlanta Cooks: 125 Recipes from 25 Top Atlanta Chefs" by Melissa Libby, this recipe is from the Floataway Cafe restaurant in the Atlanta area. Their roasted beets are the BEST. Also great paired with goat cheese in a green salad. NOTE: 2nd ingredient is for 1/4 cup raspberry vinegar...for some reason ZAAR won't let me input that ingredient.
Provided by Epi Curious
Categories Vegetable
Time 2h40m
Yield 2 1/2 lbs., 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place washed beets in a deep roasting pan. Fill pan halfway up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center. Remove from oven and remove beets from cooking liquid. Wearing gloves, peel off the exterior skin of the beets and dice.
- For the vinaigrette, place vinegar and honey in a bowl and whisk together. Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream. Season with salt and pepper and toss with the warm, peeled and diced beets.
- *The beets will be even better the second day.
Nutrition Facts : Calories 357.5, Fat 21.4, SaturatedFat 3.6, Cholesterol 7.6, Sodium 169.2, Carbohydrate 38.5, Fiber 3.8, Sugar 32.5, Protein 3.5
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
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- Preheat oven to 425°. Toss beets with 1 Tbsp. oil in an 8x8" baking dish; season with salt. Add ¼ cup water and cover tightly with foil. Roast beets, shaking once, until a knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub off skins with paper towels. Using 2 forks, tear beets into large pieces; toss in a large bowl with 2 Tbsp. oil.
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ROASTED BEET & FENNEL WITH ORANGE VINAIGRETTE - WALDER …
From walderwellness.com
5/5 (7)Category Side DishCuisine MediterraneanTotal Time 50 mins
- Remove the stalks, fronds, and any dirty outer peel of the fennel. Cut into 8 similarly-sized chunks, like the beetroot.
- Place the chopped beet and fennel chunks onto a baking sheet and toss with olive oil and salt, using your hands. Spread the vegetables out evenly, allowing some room between each piece. Transfer the baking sheet to the oven for about 40 minutes, or until fork-tender and lightly browned.
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