Beet Toast Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beets in foil individually. Roast until the beets are tender, about 1 hour. Let cool.
• Working over a bowl, segment the blood oranges: Cut away the peel and white pith using a sharp knife, leaving the blood orange flesh exposed, then gently cut between the membranes to release each orange segment into the bowl, catching the juices.
• Peel the beets. Cut each beet in half lengthwise with a sharp knife. Cut each half lengthwise into 4 or 5 wedges and toss in a bowl along with the tarragon, shallot and half the orange juice.
• Preheat the broiler on high. Cut four 1-inch-thick slices of bread. Brush each piece of bread with oil and sprinkle a pinch of salt and pepper on each side. Broil until golden, 2 minutes per side.
• Spread cream cheese on one side of each slice of bread. Spoon the beet mixture evenly on top of the cream cheese. Top with blood orange segments, cherry tomatoes and a drizzle of olive oil, then garnish with extra tarragon. Sprinkle with salt to taste. Enjoy!

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.

Steps:

• Preheat the oven to 400 degrees F.
• Add the olive oil to a large ovenproof skillet over medium heat until shimmering, then add the beets, salt and pepper. Cook until slightly soft, about 6 minutes. Add the shallots, garlic, oregano and wine, then transfer to the oven and roast, 12 to 15 minutes. Add the snails and continue to roast until the snails heat through, about 5 minutes
• Meanwhile, place the bread on a baking sheet. Brush with olive oil on one side, then toast in the oven, 4 to 5 minutes. Sprinkle the toasted bread with salt.
• Spoon the beets and snails on the toast and enjoy!

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.