Roasted Green Beans And Beets Food

ROASTED GREEN BEANS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your fingers to coat beans evenly with olive oil and spread them out so they don't overlap.
• Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.

ROASTED POTATOES AND GREEN BEANS

Steps:

• Preheat oven to 400 degrees.
• Spray a 13 x 9 inch casserole with non-stick cooking spray and set aside.
• Brush mushrooms clean and trim the ends of the stems.
• Cut the mushrooms in half through the stem.
• Cut potatoes into 1-inch pieces.
• Cut the onion into wedges approximately 1/2 inch thick.
• Seperate the garlic into cloves and peel.
• Trim ends from green beans, wash and break into 1-inch lengths.
• Set green beans aside.
• In prepared casserole, combine the mushrooms, potatoes, garlic and onion.
• Drizzle with olive oil, tossing to coat evenly.
• Roast vegetables until they begin to brown on the edges, about 30 minutes.
• Add the broken green beans to casserole dish and carefully turn and rearrange vegetables in an even layer.
• Sprinkle with 1/4 teaspoon salt and a few grinds of pepper.
• Return to oven and continue to roast until the vegetables are browned and tender when pierced with a knife, about 15 minutes longer.
• Sprinkle the grated Parmigiano-Reggiano and thyme over the vegetables.
• Return to oven and cook for 5 minutes longer to melt the cheese.

ROASTED BEETS AND SAUTEED BEET GREENS

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
• Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
• When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

ROASTED GREEN BEANS

Steps:

• Preheat oven to 400°F.
• Wash, dry well, and trim green beans.
• Put green beans on a jelly roll pan.
• Drizzle with olive oil.
• Sprinkle with salt and pepper to taste (I like them salty so I use about 1 1/2 teaspoons of salt and about 8-10 grinds of the pepper mill). *Mrs. Dash may be substituted for salt and pepper as desired.
• Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.
• Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
• Serve hot or at room temperature.

ROASTED GREEN BEANS

Steps:

• Heat oven to 400°F.
• Toss vegetables with dressing in large roasting pan.
• Bake 30 min. or until vegetables are tender, stirring after 15 min.
• Sprinkle with cheese; bake 2 to 3 min. or until melted.

BEET AND MARINATED GOAT CHEESE SALAD

Steps:

• For the dressing: Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl and whisk to blend. Season with additional salt and pepper.
• For the salad: Preheat the oven to 425 degrees F. Place the goat cheese in a medium bowl. Drizzle with just enough dressing to moisten. Refrigerate until ready to serve.
• Wrap each beet in foil. Place the beets directly onto the oven rack and roast until tender, about 50 minutes. Eight minutes before the beets are tender, place the green beans in a pie dish. Add the oil and a pinch each salt and pepper and toss to coat. Roast the green beans alongside the beets until crisp-tender, about 8 minutes. Remove the foil from the beets and set aside until cool enough to handle. Cut each beet into 6 to 8 wedges.
• Combine the lettuces in a large bowl. Add the green beans and apple slices and top with the beet wedges. Sprinkle the goat cheese on top. Just before serving, pour the dressing over the salad and toss until coated.

ROASTED GREEN BEAN, RED ONION, AND BEET SALAD

Steps:

• Preheat oven to 400°F. Wrap beets tightly in foil. Place directly on oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets. Peel and quarter beets. Transfer to large bowl. Add 2 tablespoons olive oil, 2 teaspoons thyme, salt, and pepper; toss to coat.
• Spray 2 large rimmed baking sheets with nonstick spray. Divide onion wedges between prepared baking sheets. Brush onions on both sides with 2 tablespoons oil; sprinkle with 4 teaspoons thyme, salt, and pepper. Arrange onions cut side down and roast until golden brown on bottom, about 10 minutes. Turn onions over. Roast until golden brown and tender, about 10 minutes longer. Transfer to another large bowl.
• Divide green beans between same baking sheets. Drizzle beans with remaining 2 tablespoons olive oil, 1/4 cup water, and 2 teaspoons thyme. Sprinkle with salt and pepper. Cover tightly with foil and roast until almost crisp-tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 minutes. Transfer to bowl with onions. (Beets, onions, and green beans can be prepared 2 hours ahead. Let stand at room temperature.)
• Drizzle onions and green beans with balsamic vinegar; toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.

PERFECT ROASTED GREEN BEANS

Steps:

• Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
• Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
• Place the prepared green beans on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
• Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
• Transfer to a serving dish and enjoy with any desired accompaniments (see recipe notes for seasoning suggestions). Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

PORK TENDERLOIN WITH ROASTED BEETS AND GREENS

Steps:

• Preheat oven to 425 degrees. Loosely wrap beets in parchment-lined foil. Place on a rimmed baking sheet and bake until easily pierced with a knife, about 1 hour. Let cool slightly; remove skins. Slice beets. Set aside.
• Season pork generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden, about 6 minutes. Transfer skillet to oven and roast until pork registers 150 degrees on an instant-read thermometer, 8 to 10 minutes. Remove from pan and let rest for 10 minutes.
• Meanwhile, whisk mustard and vinegar in a bowl. Gradually whisk in 6 tablespoons olive oil until emulsified. Season to taste; set aside.
• In a large skillet, heat remaining tablespoon of olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add beet greens, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes. Remove greens from heat. Add reserved sliced beets and half of vinaigrette, and toss to combine.
• Slice pork and drizzle with remaining vinaigrette. Serve with sauteed greens and sliced beets.

BEET AND GREEN BEAN SALAD WITH DIJON DRESSING RECIPE

Steps:

• Bring a medium pot of salted water (a couple inches) to boil. Set aside a large bowl of ice water for the green beans.
• Blanch the beans. (Add green beans to pot and boil for about three minutes, or until just tender.)
• Drain beans and let them sit in the ice bath for a few minutes to chill.
• Prepare dressing by whisking together dijon, red wine vinegar, olive oil and honey. Season with a good pinch of salt and pepper to taste.
• In a large bowl, combine mixed greens, drained green beans, sliced beets and sliced red onion. Toss with desired amount of dressing, add a pinch of salt and pepper and serve.

ROASTED GREEN BEANS AND BEETS

Steps:

• Preheat Oven to 350 degrees. Cut the beets from the greens and reserve the greens. Wrap each beet individually in foil, and bake for 30 min. Trim the green beans if needed. Cut the shallots into 1/2" thick slices. When the beets are done (they will not be completely tender because they are going back in the oven), skin them and cut them into slices that are about 1/2" thick, 1" wide and 2" long. Toss the beets, green beans, shallots, olive oil (enough to coat everything), and salt and pepper in a bowl. Dump the mixture into a glass or ceramic rectangular dish (that's about 9x7), turn the oven temp down to 325 degrees, and cook for about 40 min, or until vegetables are tender, stirring once or twice every 15 or 20 min. While the veggies are cooking, you can make the beet greens. Trim the stems from the beet greens, wash thoroughly, drain, and chop. Slice the garlic clove into thin slices. Heat 1 T olive oil in a medium skillet over medium heat and add the garlic. When the garlic is just starting to brown, add the chopped beet greens and stir for 30 sec. Add about 1/4 cup of water, stock, and / or red wine and season with salt and pepper. Cover the greens and let them steam for 2 min. Remove the lid and simmer until the liquid is evaporated or strain the greens with a slotted spoon if there is too much liquid. (this will make 1 serving of braised beet greens)