BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE
Beets and carrots roasted in the oven, then simmered in an easy glaze and served.
Provided by Jen
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 1h55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
- Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
- Peel and chop beets into 1-inch pieces.
- Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 5.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 21.6 g
ROASTED BALSAMIC BEETS
Yield 12 Servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan.
- Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in same baking pan.
- Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.
ROASTED BALSAMIC BEETS
Make and share this Roasted Balsamic Beets recipe from Food.com.
Provided by ewilli
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
- Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
- Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
- Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally.
- Serve warm or cold, or add to a salad.
Nutrition Facts : Calories 65.1, Fat 3.5, SaturatedFat 0.5, Sodium 64, Carbohydrate 7.8, Fiber 2.3, Sugar 5.5, Protein 1.3
BALSAMIC BEETS AND GREENS
Beets are a good source of potassium and vitamins C and A. Not to mention they taste good too! Adapted from Great Good Food Cookbook by Julee Rosso.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.
- Toss with the beets and marinate at room temperature for at least 1 hour.
- In a large, skillet, heat the oil over medium heat.
- Place the garlic in the pan and saute for 1 minute.
- Add the greens, lemon juice, salt and pepper to taste.
- Cook for 2-3 minutes, stirring well.
- Cover and cook until the greens are wilted, about 5 minutes.
- Divide the hot greens among four salad plates and top with the beets and vinaigrette.
- Serve immediately and enjoy!
BEET SALAD WITH GOAT CHEESE
This beet salad recipe with goat cheese is perfection! Serve the roasted root veggie over greens with a tangy balsamic dressing.
Provided by Sonja Overhiser
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Use our Oven Roasted Beets or Instant Pot Beets method.
- Slice the beets into wedges. Take proper precautions as beet juice stains easily).
- In a medium bowl, make the Best Balsamic Vinaigrette.
- (optional): Place the beets in the bowl with the dressing and stir. The beets will change the color of the dressing to a bright pink color and infuse a little sweetness. If you'd rather keep the balsamic vinaigrette color, you can skip this step.
- Thinly slice the shallot. Place the greens on a plate. Remove the beets from the dressing bowl and place them on top. Add crumbles of goat cheese, shallot, and chopped pistachios. Drizzle with dressing and serve.
Nutrition Facts : Calories 168 calories, Sugar 10.7 g, Sodium 350.3 mg, Fat 8 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 16.4 g, Fiber 4 g, Protein 7.1 g, Cholesterol 11.2 mg
ROASTED BEETS WITH BALSAMIC GLAZE
Steps:
- Preheat oven to 400°F and line pan with aluminum foil
- Peel and cut cooked beets: After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more bite-sized pieces.
- Pour glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve. Links: Hate 'em or Love 'em Beets? from White on Rice Couple
Nutrition Facts : Calories 78 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 164 mg, Sugar 12 g, Fat 1 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
BALSAMIC-GLAZED BEETS
Steps:
- In a large saucepan cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges. Beets may be prepared up to this point 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding.
- In a large skillet stir together vinegar, syrup or honey, and oil and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently.
- Serve beets sprinkled with remaining thyme.
BEETS WITH BALSAMIC VINEGAR
Provided by David Waltuck
Categories Roast Rosh Hashanah/Yom Kippur Dinner Lunch Beet Potluck Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350°F.
- 2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy "tail" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.
- 3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.
- 4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.
- 5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours.
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BALSAMIC-GLAZED ROASTED BEETS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 45 minsCategory SaladsCalories 97 per serving
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks.
- Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for 35 to 40 minutes, tossing once with a spatula midway through, until the beets are tender when pierced with a thin-bladed knife.
- Meanwhile, combine the vinegar and maple syrup in a small, shallow sauté pan. Cook over medium heat until the liquid is just slightly thickened and lightly coats the back of a metal spoon. It should be reduced by about half (or to about 3 tablespoons). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly.
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- Place the beets on the baking sheet, drizzle with the oil, and sprinkle with the salt and pepper. Roast in the oven until tender, about 45 mins, turning halfway.
- While the beets are roasting, make the blueberry glaze. Place the blueberries, balsamic, thyme, salt and pepper in a large frying pan over medium-high heat. Bring to pan to a boil and continue to boil rapidly until the blueberries break down and the glaze thickens, about 5 minutes.
- When the beets are cooked, add them to the pan with the glaze. If the glaze begins to look dry, add a splash of water. Stir the beets to coat them in the glaze.
SHEET PAN BALSAMIC CHICKEN WITH BEETS & SWEETS - EASY ...
From easychickenrecipes.com
Ratings 6Calories 582 per servingCategory Main Course
- Use 1 tablespoon olive oil to rub into both sides of each chicken thigh. Season both sides of each thigh with salt and pepper.
- Heat a small saucepan over medium high heat. Add balsamic vinegar and sugar and stir to combine. Bring to a boil and then reduce to a simmer. Simmer until thickened, where it will coat the back of a spoon, about 10 minutes. Remove from the heat and set aside.
- Remove the empty sheet pan from the oven and spray with nonstick spray. Place the chicken thighs on the sheet pan, top side down. Roast for 5 minutes.
BALSAMIC-GLAZED BEETS WITH PECANS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Vegetable RecipesCalories 130 per servingTotal Time 25 mins
- Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 15 to 20 minutes.
- Combine vinegar, water, butter, sugar, salt and pepper in a large skillet. Cook over medium heat until the butter is melted and the mixture starts to bubble. Add the beets and cook, stirring often, until most of the liquid has evaporated and the beets are glazed, 2 to 5 minutes. Top with pecans.
ROASTED BEETS WITH BALSAMIC GLAZE - BACK TO HER ROOTS
From wholefully.com
Reviews 21Calories 90 per servingCategory Side Dishes
- Preheat oven to 350°F. Scrub outside of beets, and then wrap each beet in aluminum foil. Place foil-wrapped beets on a baking sheet, and bake in preheated oven for 50-60 minutes, or until the beets are soft when pierced with a fork.
- Remove beets from oven and let cool until cool enough to handle—about 15 minutes. Meanwhile, heat the vinegar, honey or maple syrup, salt, and pepper in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until thick and bubbly—about 3 minutes.
- Using clean hands, rub off the peels of the beets, or alternatively, use a sharp vegetable peeler to peel off the peels. Slice the peeled beets into 1/4" rounds. Layer rounds on a platter, and then drizzle with the glaze before serving. Season with additional salt and pepper, if desired.
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