Roasted Chioggia Beets Recipes

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 400 degrees F; wash beets and trim stems to within 1 inch.
• Place beets on a large sheet of aluminum foil, toss with 3 tablespoons oil, peppercorns, garlic, thyme, and salt.
• Wrap in the foil, place on a baking sheet, and roast until tender, 25 to 50 minutes (depending on the size of the beets).
• Once beets are cool enough to handle, rub each with a paper towel to remove skin; trim off stems and roots.
• Place beets ina bag, season with half the olive oil, half the sherry vinegar, and a pinch of salt; vacuum seal.
• Refrigerate beets and allow to marinate 8 to 12 hours.
• Just before serving, season with remaining olive oil and sherry vinegar.

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.

Steps:

• Preheat oven to 350°F. Rub beets with 1 teaspoon olive oil and season with 1/4 teaspoon salt. Roast on a baking sheet until tender, about 50 to 60 minutes. Let cool, then peel. Cut the beets into medium chunks and set aside.
• Toast the cumin seeds in a dry skillet until fragrant, 1 to 2 minutes, then grind into a powder, preferably with a mortal and pestle.
• In a small sauté pan over medium low heat, heat 2 teaspoons olive oil and sweat garlic and shallot until tender, 4 to 5 minutes.
• In a blender or a food processor, combine the beets, 1/4 cup olive oil, 1/2 teaspoon salt, cumin, garlic, shallot, yogurt, and lime. Continue pulsing until very smooth. This recipe yields about 2 cups.
• Spoon borani into a serving bowl. Sprinkle with feta, sesame seeds, and finishing sea salt and drizzle with extra virgin olive oil. Serve with baguette or crackers.

Steps:

• Preheat the oven to 350°. In a medium bowl, whisk together 1/4 cup of the raspberry vinegar, 1 1/2 tablespoons of the honey, the shallot, 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
• Whisk in the grapeseed oil until emulsified.
• Arrange the beets so they fit snugly in a single layer in a deep baking dish. Add enough water to barely cover the beets, then add the remaining 1/4 cup of vinegar and 1 1/2 tablespoons of honey and the butter.
• Season with salt and pepper. Cover with foil and bake for 50 to 60 minutes, or until the beets are tender when pierced with a knife.
• Let cool slightly.
• Drain and peel the beets and slice them 1/4 inch thick. Add them to the honey dressing and let cool for up to 4 hours.
• To serve, arrange half of the beet slices on 8 small plates and cover with the feta. Top with the remaining beet slices and drizzle each serving with about 1 tablespoon of the dressing.
• Garnish with the greens and serve.