SIMPLE ROASTED BEETS
Wrap beets in foil before roasting for perfectly tender results.
Provided by Food Network Kitchen
Time 55m
Yield 4-6
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F.
- Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
- Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
- Slice and dress the beets as desired and serve.
ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE
Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team. With the creaminess of burrata, it's just out of this world.
Provided by Paul Kahan
Categories Fall Salad Dinner Mozzarella Root Vegetable Beet Hazelnut Marinate Roast
Yield 6 servings
Number Of Ingredients 25
Steps:
- Marinate the Kale:
- In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine-really get in there and work the kale with your hands; this isn't a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They'll marinate just the same.
- Make the Vinaigrette:
- Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.
- Char the Kale and Beets:
- Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.
- Put it together and serve:
- Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts
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
PICKLED BEETS
This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!
Provided by SHARON HOWARD
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 60
Number Of Ingredients 5
Steps:
- Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
- Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
- In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g
PICKLED BEETS
The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. -Sara Lindler, Irmo, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
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
MARINATED BEETS WITH CHARRED ONION CREMA
I love this recipe for traveling because I can marinate the beets ahead of time and they hold up well. You can then bring along accompaniments on the side, that add new elements, like crunch, and add them to make the final dish later. In this recipe I use harissa, a North African chile paste made from sun-dried chiles. I like to use it because it has an approachable chile flavor without all the heat.
Provided by Food Network
Categories side-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Scrub the beets to remove any residual dirt and trim the tops and tails but leave the skin on. Cut in half and place in a medium pot, then add water to cover by at least 1 inch. Place the pot over high heat and bring to a boil, then reduce to a simmer. Simmer the beets until fully tender, testing by piercing to the center of the largest beet with the tip of a paring knife, 15 to 20 minutes. Drain the beets, and while they are still warm to the touch, use your not-favorite kitchen towel to rub off the skins. Cut the beets into wedges, taking care to keep the like-colored beets together, but separate from the other colors.
- Whisk together the olive oil, vinegar, mustard and honey in a medium bowl. Add salt and pepper to taste and whisk again to combine. Add the Pickled Shallots and the beets and marinate for at least 30 minutes or up to 1 hour.
- Dollop spoonfuls of the Charred Onion Crema on the bottom of a serving platter. Top with the beets, herbs and Harissa Breadcrumbs.
- Cut the shallot into 1/8-inch rings and place in a medium metal bowl. Separate the layered rings with your fingers and try to keep the rings as whole as possible.
- Combine the apple cider vinegar, beet juice, sugar, salt and a few turns of pepper in a small pot. Whisk the mixture and bring to a boil over high heat. Whisk one more time to make sure everything is fully combined. Remove the pot from the heat and pour over the prepared shallot rings. Stir the rings to make sure they are fully covered. Allow the shallots to cool naturally, 20 to 30 minutes.
- Cut the onion into 1/2-inch slices or wheels. Place the onion wheels in a dry cast-iron pan set over medium heat. Allow the onions to char deeply on one side, 10 to 15 minutes, then flip them over and char the other side, 10 to 15 minutes. Remove the pan from the heat and allow the onions to cool slightly.
- Place the onions in the bowl of a high-powered blender and pulse a few times to break them up and release any remaining steam. Let the onions cool down for another few minutes, then add the crema to the blender. Blend the onions and crema, then season with salt and pepper.
- Preheat the oven to 350 degrees F.
- Peel the outer crust off the boule. Cut the remaining bread into 1- to 2-inch cubes. Place the cubes in the bowl of a food processor and pulse until you have small and consistent breadcrumbs.
- Pour the olive oil into a medium saute pan set over medium heat. Add the garlic and cook until it becomes fragrant, 1 to 2 minutes. Remove the pan from the heat and add the harissa paste. Whisk in the harissa paste until it is dispersed throughout the oil.
- Place the untoasted breadcrumbs in a large bowl and drizzle the garlic and harissa oil over the top, stirring and flipping the breadcrumbs to ensure even coverage.
- Lay the coated crumbs on a sheet tray and bake until crispy and golden brown, 10 to 12 minutes. Remove the toasted crumbs and scrape onto a paper-towel lined sheet tray to drain any excess oil. Season with salt while the crumbs are still warm.
MARINATED ROASTED BEETS
Zesty, tangy, and naturally sweet-this salad is all those rolled into one.
Yield serves 4, 1/2 cup per serving
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F.
- Cut off all but 1 to 2 inches of the beet stems, and don't cut off the root ends. (This helps retain flavor and keep the color from bleeding.) Put the beets on a rimmed baking sheet. Drizzle with the oil.
- Roast for 25 to 30 minutes, or until the beets are tender when tested with the tip of a knife. Let cool on the baking sheet for 10 minutes. Discard the root ends. Peel the beets, discarding the skins. Cut the beets crosswise into 1/8- to 1/4-inch slices. Place the beets in a single layer in a shallow glass dish, such as 12 x 8 x 2 inches.
- In a small saucepan, stir together the remaining ingredients. Heat over medium-high heat until the mixture comes to a boil, 1 to 2 minutes. Pour over the beets, making sure all the beets are coated. Cover and refrigerate for 2 to 24 hours, stirring once or twice if all the beets are not covered in liquid. Drain and discard the marinade before serving the beets.
- Red beets can stain, so you might want to wear an apron and plastic gloves when peeling and cutting the cooked beets. If you don't use gloves, you can sprinkle your hands with salt and rub them vigorously, then wash them with soap and water to eliminate stains.
- (Per Serving)
- Calories: 56
- Total Fat: 1.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 1.0g
- Cholesterol: 0mg
- Sodium: 66mg
- Carbohydrates: 10g
- Fiber: 3g
- Sugars: 7g
- Protein: 2g
- Dietary Exchanges
- 2 Vegetable
More about "marinated roasted beets recipes"
MARINATED ROASTED BEETS - NOM NOM PALEO®
From nomnompaleo.com
Servings 4Total Time 1 hr 20 minsCategory SnackCalories 84 per serving
- Place the beets into a single layer in a baking dish and add an inch of water. Cover the container with a heat-safe lid (or aluminum foil) and pop it in the oven for about an hour or until the beets are easily pierced with a knife (~45 minutes for the little ones, ~75 minutes for the big ones).
MY SECRET TO PERFECT ROASTED BEETS | THE RECIPE CRITIC
From therecipecritic.com
ROASTED & MARINATED BEETS ⋆ EVERYDAY HEALTHY!
From everydayhealthyeverydaydelicious.com
BALSAMIC-GLAZED ROASTED BEETS - ONCE UPON A CHEF
From onceuponachef.com
SPICED MARINATED BEETS RECIPE | BON APPéTIT
From bonappetit.com
14 ROASTED BEET RECIPES THAT EVERYONE WILL LOVE | ALLRECIPES
From allrecipes.com
MARINATED ROAST BEEF | RECIPETIN EATS
From recipetineats.com
10 BEST ROASTED BEETS RECIPES - YUMMLY
From yummly.com
BEST MARINATED BEETS RECIPE - HOW TO MAKE MARINATED …
From goodhousekeeping.com
MARINATED ROASTED BEETS - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (9)Total Time 55 minsCategory Salad, VegetablesCalories 116 per serving
- Preheat the oven to 400 degrees F/200 degrees C. Place the beets on a baking sheet lined with parchment paper, and drizzle with olive oil.
- Roast the beets for 25 minutes. Take them out of the oven and flip them, and return to the oven to roast for an additional 20 minutes.
- Meanwhile, make the dressing. Combine 2 tablespoons extra virgin olive oil, minced garlic, 1 teaspoon honey, 1 tablespoon vinegar, and salt and pepper to taste.
- Toss the beets in the dressing and serve. Garnish with fresh herbs (cilantro, scallions, and parsley all work great) if desired and serve.
OVEN ROASTED PICKLED GOLDEN BEETS RECIPE & VIDEO - EAT SIMPLE …
From eatsimplefood.com
CITRUS MARINATED ROASTED BEETS (FOR SALADS AND SMOOTHIES)
From livesimply.me
MARINATED BEETS RECIPE | THE GRACIOUS PANTRY | HEALTHY BEET RECIPES
From thegraciouspantry.com
EASY ROASTED BEETS SWEET AND PERFECT EVERY TIME - HOMESTEAD …
From homestead-acres.com
SUPER EASY MARINATED BEET SALAD - COPYKAT RECIPES
From copykat.com
PERFECT ROASTED BEETS RECIPE - COOKIE AND KATE
From cookieandkate.com
EASY REFRIGERATOR PICKLED BEETS (NO CANNING NEEDED ... - PLATING …
From platingpixels.com
ROASTED BEET SALAD WITH MARINATED CHICKPEAS - RUNNING ON REAL …
From runningonrealfood.com
HOW TO ROAST BEETS - BELLY FULL
From bellyfull.net
RECIPES WITH BEETS - FRESH, PICKLED, CANNED & MORE | TASTE OF HOME
From tasteofhome.com
ROASTED PICKED BEETS RECIPE | TRAEGER GRILLS
From traeger.com
ROASTED BEETS WITH ROASTED GARLIC VINAIGRETTE - THE PIONEER WOMAN
From thepioneerwoman.com
BALSAMIC ROASTED BEETS RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
CARAMELIZED ROASTED BEETS - SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
MARINATED ROASTED BEETS - PLAIN.RECIPES
From plain.recipes
SIMPLE ROASTED BEET RELISH - MINIMALIST BAKER RECIPES
From minimalistbaker.com
ROASTED BEETS - HOW TO ROAST BEETS IN THE OVEN FOR RECIPES
From fifteenspatulas.com
EASY REFRIGERATOR PICKLED BEETS - BELLY FULL
From bellyfull.net
EASY ROASTED BEETS - EATING BIRD FOOD
From eatingbirdfood.com
ROASTED SPIRALIZED BEETS WITH HONEY MUSTARD VINAIGRETTE
From daringgourmet.com
BALSAMIC MARINATED BEETS RECIPE - FOOD NEWS
From foodnewsnews.com
EASY ROASTED PICKLED BEETS - BAD TO THE BOWL
From badtothebowl.com
BEST PICKLED BEETS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY ROASTED BEETS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
10 BEST MARINATED BEETS VINEGAR RECIPES | YUMMLY
From yummly.com
ROASTED BEETS RECIPE - LOVE AND LEMONS
From loveandlemons.com
HEALTHY ROASTED BEETS RECIPES | EATINGWELL
From eatingwell.com
13 BEST GOLDEN BEET RECIPES FROM ROASTED TO PICKLED
From insanelygoodrecipes.com
HOW TO MAKE THE BEST EASY ROASTED BEETS - FOODIECRUSH.COM
From foodiecrush.com
SIMPLE NOURISHED LIVING
From simple-nourished-living.com
You'll also love