Balsamic Beetroot Shallots Recipes
BAKED BEETS & SHALLOTS
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
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.
BALSAMIC BEETROOT & SHALLOTS
A simple side that uses a handful of ingredients to great effect. Balsamic vinegar brings out the sweet, earthy flavours
Provided by Good Food team
Categories Side dish
Time 1h15m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the beetroot in a roasting tin and toss through the oil and some seasoning. Roast for 15 mins.
- Toss the shallots and thyme with the beetroot, and roast for 40-45 mins until the veg are tender and starting to caramelise around the edges. Drizzle with balsamic vinegar and return to the oven for 3-5 mins until sticky and syrupy. Scatter with thyme leaves to serve.
Nutrition Facts : Calories 123 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein
ROASTED BEETS AND SHALLOTS
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
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.
BALSAMIC-ROASTED SHALLOT SAUCE
This sauce is excellent poured over any kind of roasted meats, or even pasta. It's rather rich, but delicious. To save time, you may skip roasting the shallots and simply saute them, but the roasting enhances the flavor.
Provided by z.amelia
Categories Sauces
Time 1h50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Drizzle olive oil and half the rosemary over peeled shallots and place in a baking dish. Roast for 30 minutes at this temperature.
- Increase oven temperature to 400 and roast for an additional twenty minutes. Remove from oven and allow to cool.
- Melt butter in a saucepan and saute onion and remaining rosemary until soft.
- Add red wine and cook on a low boil, allowing liquid to reduce, about eight minutes.
- Add chicken stock and continue to cook on a low boil while the liquid contiunes to reduce
- Slice roasted shallots and add to sauce. Add the peppercorns and the balsamic vinegar and allow to reduce until sauce thickens.
- Pour over roasted meats or pasta.
Nutrition Facts : Calories 285.6, Fat 19.8, SaturatedFat 8.6, Cholesterol 34.1, Sodium 260.3, Carbohydrate 13, Fiber 0.4, Sugar 3.1, Protein 4.1
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