ROASTED BALSAMIC BEETS
Make and share this Roasted Balsamic Beets recipe from Food.com.
Provided by ewilli
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
- Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
- Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
- Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally.
- Serve warm or cold, or add to a salad.
Nutrition Facts : Calories 65.1, Fat 3.5, SaturatedFat 0.5, Sodium 64, Carbohydrate 7.8, Fiber 2.3, Sugar 5.5, Protein 1.3
BALSAMIC BAKED BEETS WITH RED ONIONS & HAZELNUTS
Make and share this Balsamic Baked Beets with Red Onions & Hazelnuts recipe from Food.com.
Provided by Rita1652
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Wrap the beets in a large piece of aluminum foil and place on a baking sheet.
- Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender.
- When cool enough to handle, peel and slice thinly.
- In a small jar, shake together the vinegar, olive oil, and honey.
- Pouring over the beets and onions.
- Season with salt and pepper.
- The beets can be eaten warm or marinate in the refrigerator several hours or overnight.
- Just before serving, stir in nuts and parsley.
BALSAMIC BLEU BEETS
Make and share this Balsamic Bleu Beets recipe from Food.com.
Provided by Millereg
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium-size serving bowl, blend the vinegar and olive oil.
- Add the beets and toss gently to coat.
- Sprinkle with walnuts and cheese.
Nutrition Facts : Calories 118.1, Fat 7.4, SaturatedFat 0.9, Cholesterol 0.5, Sodium 90.3, Carbohydrate 11.8, Fiber 2.6, Sugar 8.8, Protein 3
BEETS WITH CREAMY BALSAMIC VINAIGRETTE AND MINT
Top these beets with a smooth, Greek-yogurt based dressing for a dish that's both hearty and heart-healthy.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beets in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook the beets in intervals of 2 minutes, until they can be easily pierced with a knife, 8 to 10 minutes. Let sit wrapped in parchment to complete the cooking process and until cool enough to handle, about 15 minutes.
- Meanwhile, whisk together the yogurt, broth, vinegar, oil and 1/8 teaspoon salt in a small bowl. Peel the garlic cloves, mash completely and whisk into the vinaigrette. Season with salt and pepper. (Alternatively, make the vinaigrette with the microwave-roasted garlic up to a few hours in advance to allow the flavors to blend. Cover and refrigerate. Bring to room temperature before serving.)
- Peel the beets using a paring knife and cut into wedges or slices. Arrange on a platter, drizzle with the vinaigrette and sprinkle with the mint and pistachios. Serve immediately, while still warm.
BAKED BEETS WITH BALSAMIC VINEGAR
The beets become very sweet when baked in this way. They take a long time but can be baked with sweet potatoes or baked potatoes.
Provided by mary winecoff
Categories Vegetable
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 400°F
- Place each beet on a square of aluminum foil and wrap tightly.
- Place on baking sheet.
- Bake until the beets are tender when pierced with a wooden toothpick, usually 1 to 1 1/2 hours.
- Poke holes in foil to let steam escape and carefully unwrap.
- When the beets are cool enough to handle, slip off the skins.
- Slice the beets and place them in a bowl.
- Add the vinegar and salt and pepper to taste.
- Toss to combine, adding a little more vinegar if needed.
- Let stand at least 15 minutes before serving.
BEETS WITH BALSAMIC VINEGAR
Provided by David Waltuck
Categories Roast Rosh Hashanah/Yom Kippur Dinner Lunch Beet Potluck Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350°F.
- 2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy "tail" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.
- 3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.
- 4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.
- 5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours.
BALSAMIC BEETS AND GREENS
Beets are a good source of potassium and vitamins C and A. Not to mention they taste good too! Adapted from Great Good Food Cookbook by Julee Rosso.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.
- Toss with the beets and marinate at room temperature for at least 1 hour.
- In a large, skillet, heat the oil over medium heat.
- Place the garlic in the pan and saute for 1 minute.
- Add the greens, lemon juice, salt and pepper to taste.
- Cook for 2-3 minutes, stirring well.
- Cover and cook until the greens are wilted, about 5 minutes.
- Divide the hot greens among four salad plates and top with the beets and vinaigrette.
- Serve immediately and enjoy!
BALSAMIC-GLAZED BEETS
Steps:
- In a large saucepan cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges. Beets may be prepared up to this point 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding.
- In a large skillet stir together vinegar, syrup or honey, and oil and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently.
- Serve beets sprinkled with remaining thyme.
EASY BALSAMIC ITALIAN BEETS
Make and share this Easy Balsamic Italian Beets recipe from Food.com.
Provided by EdandTheresa
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Drain beets and julienne.
- Peel and shred carrots.
- In a bowl combine beets and carrots.
- Add vinaigrette and pepper.
- Toss gently.
- Chill for 30 minutes.
Nutrition Facts : Calories 59.8, Fat 0.3, Sodium 103.6, Carbohydrate 13.6, Fiber 3, Sugar 9.9, Protein 2.1
ROASTED BALSAMIC BEETS
Yield 12 Servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan.
- Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in same baking pan.
- Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.
ROASTED BEETS WITH HONEY BALSAMIC GLAZE
Make and share this Roasted Beets With Honey Balsamic Glaze recipe from Food.com.
Provided by Elmotoo
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 356.9, Fat 26.4, SaturatedFat 6.5, Cholesterol 15.3, Sodium 207.4, Carbohydrate 29.9, Fiber 4, Sugar 25.7, Protein 3.5
ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE
Beets and carrots roasted in the oven, then simmered in an easy glaze and served.
Provided by Jen
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 1h55m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 5.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 21.6 g
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