Baked Beets Shallots Recipes

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ROASTED BEETS AND SHALLOTS



Roasted Beets and Shallots image

Roasting brings out the sweetness of beets and the subtle flavor of shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

7 medium beets, (about 2 1/4 pounds), scrubbed and trimmed
10 large shallots, (about 10 ounces), unpeeled, cut in half
2 tablespoons olive oil
1 1/2 teaspoons salt
3/8 teaspoon freshly ground black pepper
1 1/2 tablespoons sherry vinegar

Steps:

  • Heat oven to 400 degrees. Place beets and shallots in a large bowl. Drizzle with 1 tablespoon olive oil, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Toss well, and transfer vegetables to a large roasting pan.
  • Cover pan with foil, and place in oven. Bake until beets are tender when pierced with a knife, 50 to 60 minutes.
  • Remove from oven, and let stand until cool enough to handle. Peel beets and shallots, and cut beets into 1-inch pieces. Combine in a serving bowl. Add sherry vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and toss well to combine. Serve immediately, or set aside until ready to serve.

ROASTED BEET SALAD



Roasted Beet Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 pound beets, roots and stems trimmed
1/4 cup plus 3 tablespoons olive oil
Salt and freshly ground black pepper
4 shallots, peeled and halved
2 oranges
2 tablespoons balsamic vinegar
1/4 teaspoon sugar
1/2 teaspoon Dijon mustard
12 ounces mixed greens
2 to 3 tablespoons salted sunflower seeds

Steps:

  • Preheat the oven to 450 degrees F.
  • Set the beets on a baking sheet lined with a two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.
  • Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.
  • Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.
  • Trim the tops and bottoms off the oranges with a paring knife or a small serrated knife. Set the oranges on one of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.
  • In a small bowl, whisk together the vinegar, sugar, mustard, some salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.

ROASTED BEETS WITH FETA



Roasted Beets with Feta image

This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.

Provided by Shandeen Gemanis

Categories     Salad     Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

4 beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
  • Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
  • While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
  • To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g

BAKED BEETS & SHALLOTS



Baked Beets & Shallots image

It's nice to roast the beets for a change! The balsamic vinegar and honey give a slightly sweet & sour taste. Very complimentary to the beet flavor.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 large beets, peeled and quartered
10 shallots, peeled
1 tablespoon olive oil
1/3 cup dry red wine
2 teaspoons fresh chopped thyme (or 1/2 teas dried thyme)
1 teaspoon hot pepper flakes (or less)
salt and pepper
2 tablespoons honey
3 tablespoons balsamic vinegar
1 green onion, chopped

Steps:

  • Pre heat oven to 375F degrees.
  • Place beets& shallots in a 9x13" oven proof dish.
  • In a bowl whisk together oil, wine, thyme, pepper flakes, salt& pepper.
  • Pour over the beets and shallots, toss until evenly coated.
  • Cover dish with foil and bake for 1 hour.
  • Remove from oven.
  • Combine honey and vinegar and drizzle over the beets, toss veggies.
  • Bake uncovered for another 15 minutes until the beets are glazed and tender.
  • Adjust seasonings if necessary.
  • Sprinkle with the chopped green onion.

BAKED BEETS



Baked Beets image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 4

2 (15-ounce) cans sliced beets, drained
1 shallot, thinly sliced
1 tablespoon extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Combine beets and shallots and coat with extra-virgin olive oil, salt and pepper. Roast for 15 to 18 minutes. Transfer beets to a dish or dinner plates and serve.

PERFECTLY ROASTED VEGETABLE



Perfectly Roasted Vegetable image

Roasted vegetables are one of my absolute favorite side dishes, especially in the winter. They take a while to cook, but overall are an extremely easy dish to prepare. I've found that the key is to place them low in the oven so that you get a good caramelized side. Don't move or flip them, but keep an eye on them so that you don't go past 'caramelized' to 'burned.'

Provided by MalsGTown

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 1h

Yield 6

Number Of Ingredients 8

2 cups Brussels sprouts, trimmed
1 cup large Yukon Gold potato chunks
1 cup large rainbow carrot chunks
1 cup cauliflower florets
1 cup cubed red beets
½ cup shallot chunks
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
  • Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
  • Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.
  • Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

Nutrition Facts : Calories 105.4 calories, Carbohydrate 14.7 g, Fat 4.7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 48.6 mg, Sugar 4.1 g

BAKED BEETS



Baked Beets image

Whenever I need cooked beets, I don't boil them, I bake them. They're less messy, easier to handle and far tastier. The moisture is inside the beets, not in the boiling water. I've included 2 ways to use them.

Provided by sugarpea

Categories     Vegetable

Time 1h35m

Yield 3-4 serving(s)

Number Of Ingredients 7

3 -4 medium unpeeled unwashed whole beets
1 1/2-2 tablespoons butter, melted
1/2-1 teaspoon sugar
salt & freshly ground black pepper
1/4 cup heavy cream
salt and pepper
lemon juice

Steps:

  • Baked Beets: Preheat oven to 400°.
  • Trim roots and stems to 1/2", do not cut beets further!
  • ;do not wash beets!
  • ,if there is dirt that bothers you, wipe it off with a paper towel; moisture will cause the beets to steam and that is not what you want.
  • Place beets in a casserole, cover with the lid and seal the entire casserole tightly with foil; bake at 400° for 60-90 minutes.
  • When beets are cool enough to handle, remove the roots and skins; if you're using the beets whole leave the tails on, otherwise remove them; the skin can be easily slipped off with your fingers.
  • Beets are ready to be used in any recipe calling for cooked beets or try one of the two listed here.
  • Dressed Baked Beets: Put the skinned beets, whole, diced or sliced in a saucepan or skillet; add the butter, sugar, salt and pepper; heat and serve.
  • Baked Beets in Cream: Thinly slice skinned baked beets; heat in saucepan or skillet with cream, add salt and pepper; just before serving add lemon juice.

ROASTED STRING BEANS WITH SHALLOTS



Roasted String Beans with Shallots image

Provided by Ted Allen

Categories     Bean     Vegetable     Side     Roast     Thanksgiving     Vegetarian     Fall     Shallot     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 1/2 pounds string beans
2 large shallots cut into 1/4-inch slices
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Toss the beans and shallots with the oil and salt on a baking sheet. Roast, stirring twice during roasting, until the shallots have caramelized and the beans are beginning to brown and wilt, about 25 minutes. Sprinkle with pepper and serve hot.
  • Variation: Roasted Asparagus
  • Substitute asparagus and roast about 10 minutes.

ROASTED BEET, SHALLOT AND PECAN SALAD



Roasted Beet, Shallot and Pecan Salad image

Provided by Sherri Guggenheim

Categories     Salad     Leafy Green     Nut     Roast     Vegetarian     Pecan     Beet     Fall     Shallot     Lettuce     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

6 1/2 tablespoons olive oil
6 small unpeeled beets, scrubbed, tops trimmed
10 shallots, peeled
2/3 cup pecan halves
2 tablespoons red wine vinegar
1 large garlic clove, minced
2 small heads Boston lettuce, torn
2/3 cup crumbled Gorgonzola cheese (about 3 ounces)

Steps:

  • Preheat oven to 375°F. Brush large baking sheet with 1/2 tablespoon olive oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes.
  • Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
  • Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with Gorgonzola cheese and serve.

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