Roasted Beets With Grapefruit And Rosemary Recipes

Steps:

• Preheat oven to 400°F. Toss beets with 1/4 cup oil in a 13x9" baking dish; season with salt. Pour in water to barely cover bottom of pan. Cover tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60-75 minutes.
• Let beets cool, then rub off skins with paper towels. Cut beets into irregular pieces (about 2") and transfer to a medium bowl.
• Using a vegetable peeler, remove two 2"-long strips of zest from grapefruit (try not to get any of the white pith) and thinly slice zest lengthwise into strips; set aside for serving.
• Cut grapefruit in half and squeeze juice over beets. Add shallots and vinegar, season generously with salt, and toss to coat. Let sit 15 minutes to allow shallots to soften slightly.
• Heat ¼ cup oil in a small skillet over medium. Add rosemary and cook, stirring often, until sizzling subsides, about 15 seconds. Using a slotted spoon, transfer to paper towels and let drain; season with salt.
• Arrange beets on a platter; drizzle with more oil and top with fried rosemary and reserved grapefruit zest.
• Do Ahead
• Beets can be roasted 2 days ahead. Remove skins; cover and chill. Bring to room temperature before cutting. Rosemary can be fried 3 hours ahead. Let sit at room temperature.

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 oven to 425 degrees. Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots).

Steps:

• Preheat oven to 325 degrees F.
• Wrap the beets individually in aluminum foil. Roast about 1 hour and 15 minutes or until fork tender. Remove beets from oven, unwrap and let cool 5 minutes before peeling. Slice the beets into eighths.
• Remove the peel of the grapefruit with a sharp knife, cutting all the way down to the grapefruit flesh. Then cut the individual grapefruit segments out from their skin, using the supreme technique. Place the grapefruit segments in a bowl. Take the inner grapefruit remains and squeeze whatever juice you can out of it over the top of the grapefruit segments in the bowl.
• Make the dressing by mixing together all the dressing ingredients along with all the juice that you can strain from the bowl of grapefruit.
• Assemble the salad: Make a little heap of alfalfa in the middle of the plate. Scatter the cut beets around the plate. Pinch off pieces of the grapefruit segments and scatter them around the plate. Drizzle generously with dressing, top with a couple more grinds black pepper and serve.

Steps:

• Preheat oven to 375.
• In a large piece of non stick foil place the beets.
• Drizzle with olive oil sprinkle with salt, pepper and herbs I prefer rosemary.
• Wrap foil enclosing beets.
• Place in oven.
• Check small fresh beets after 25 minutes large older ones may take up to one hour.
• I enjoyed with the skins but they are easily removed after roasting. If you did use organic and fresh it`s quite tasty.

Steps:

• In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top., Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.

Steps:

• Wrap beets in foil in a single layer. Bake in 400 oven for 1 hour, or until tender.
• Cool beets slightly. Scrape off skins while beets are still warm. Cut into wedges. (can be made ahead of time to this point).
• Heat oil in large skillet on med high heat. Add beets and toss to coat with oil. Add vinegar and sugar. Bring to a boil.
• Add rosemary and water. cook for 8 - 10 minutes, or until liquid evaporates and beets are well glazed. Season with salt and pepper. (can be made ahead of time to this point).
• Note: If made up in advance, heat the beets for 1/2 hour at 350.