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
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 ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
BEET GREENS WITH BACON AND BALSAMIC VINEGAR
This recipe is in my hubby's top 5 favorite! He is notorious for picking out the beet bunches at the farmer's market by looking at the tops without even checking out the actual beets at the bottom. Easy to make and tasty with or without the added roasted beet roots. Time does not include the beet root roasting time.
Provided by ChefBella
Categories < 30 Mins
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium high heat, cook bacon in olive oil until starting to lightly brown, about 5-7 minutes.
- Add chopped onion and continue to cook until onion is translucent and starts to brown lightly, another 3- 4 minutes.
- Add beet greens and roasted beets (if using), water and a pinch of salt and pepper.
- Cover and cook for 3-4 minutes, stirring occasionally, until greens start to wilt.
- Add balsamic vinegar and continue to cook until greens have wilted, about another 3-4 minutes and liquid has evaporated slightly. Season to taste with salt and pepper.
- Transfer to serving bowl and offer additional balsamic at the table, if desired.
Nutrition Facts : Calories 175, Fat 17, SaturatedFat 4.3, Cholesterol 15.4, Sodium 189.9, Carbohydrate 2.9, Fiber 0.4, Sugar 1.2, Protein 2.9
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.
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