Oven Roasted Beets With Wilted Spinach Recipes
ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
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.
ROASTED BEET, CARROT AND SPINACH SALAD
Toss up a beautiful Roasted Beet, Carrot and Spinach Salad using this recipe from My Food and Family. This easy-to-make salad is crisp and refreshing.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450ºF.
- Toss beets with 2 Tbsp. dressing; place on foil-lined rimmed baking sheet sprayed with cooking spray.
- Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
- Arrange spinach and peppers on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g
SPINACH AND ROASTED BEET SALAD WITH GINGER VINAIGRETTE
Categories Salad Ginger Onion Side Roast Vegetarian Quick & Easy High Fiber Spinach Beet Fall Healthy Vegan Soy Sauce Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.
- Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.
- Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.
TRACY'S WILTED SPINACH SALAD WITH ROASTED BEETS, STRAWBERRIES, P
High Fiber Salad that combines sweet, salty, and tart flavors. Very Healthy, loaded with vitamins and minerals, and vegan.
Provided by tracyclarkmora
Categories Fruit
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees.
- 1) Place baby spinach in a bowl.
- 2) Spray Pam on cookie sheet.
- 3) Toss olive oil (or butter spray) with beets and sprinkle with seasoning, place in single layer on cookie sheet.
- 4) Layer the strawberries, tomatoes, and pineapple next to the beets in a single layer on cookie sheet.
- 5) Layer Almonds in a single layer next to fruit and spray tops with Pam.
- 6) Roast for 20 minutes and toss with spinach. (If using raw beets roast only the beets for 20 additional minutes).
- Serve immediately.
Nutrition Facts : Calories 480.6, Fat 28.2, SaturatedFat 3.9, Sodium 212.4, Carbohydrate 56.9, Fiber 10.1, Sugar 45.2, Protein 7.5
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- Preheat your oven to 400 degrees. Prepare your beets for roasting by washing the beets and cutting off the beet greens. I also cut of the bottom tip of the beet, so they will sit better in the oven, but this is up to you.
- Tear off an 8 inch length of aluminum foil and place your cleaned and trimmed beet in the center. Using olive oil, or your favorite oil, drizzle a bit over the top of the beet. You want enough to coat the outside of the beet without having a ton left over. Then lightly sprinkle the oiled beet with salt. Wrap the beet up securely in the foil and place on a baking sheet. (I wrap each beet individually and place them on the same baking sheet.)
- Place baking sheet in oven and roast for 30 minutes, or until a fork easily pierces through to the middle. Remove beets from oven and let cool.
- Once beets are cool, unwrap them and slide the skin of the beet off by gently rubbing with your fingers. Your fingers will be a little stained after doing this, but it washes off. If you're prepping these for a dinner party only a few hours away, you may want to wear gloves!
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