CARAMELIZED ROASTED BEETS
Provided by Ann
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 F. Spray a large baking sheet with cooking spray or brush lightly with olive oil.
- In a medium mixing bowl, toss together the beets, onions, olive oil, brown sugar and salt until all the veggies are coated in oil and well mixed.
- Spread the mixture out over the prepared pan and bake for 45 - 60 minutes, stirring every fifteen minutes or until the beets are tender and the onions are caramelized.
- Enjoy immediately or keep in a sealed container in the fridge until serving time. A little crumbled blue or goat cheese is marvelous on top.
SIMPLE ROASTED BEET RELISH
Steps:
- Heat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
- Add peeled, cubed beets to a medium mixing bowl along with avocado oil (see notes for oil-free option), salt, and cumin.
- Roast beets for 35-40 minutes, or until fork tender and slightly golden brown / caramelized, tossing once at the 20-minute mark to ensure even baking. The longer they bake, the more tender and caramelized they become, but be careful not to overcook / burn, or they can become crispy and tough.
- Once roasted, add back to the mixing bowl from earlier and season with maple syrup, lime zest, and lime juice, and mix. Taste and adjust flavor as needed, adding more lime juice for acidity, lime zest for citrus flavor, cumin for smokiness, salt to taste, or maple syrup for sweetness. Garnish with fresh cilantro, if desired.
- Use immediately (on our Roasted Plantain Black Bean Bowl!), or cover and store in the refrigerator for up to 4-5 days. If the beets get dry in the fridge, add a bit more lime juice or a dash of water or olive oil before serving to make them saucier. Not freezer friendly.
Nutrition Facts : ServingSize 1 half-cup serving, Calories 75 kcal, Carbohydrate 12.3 g, Protein 1.9 g, Fat 2.5 g, SaturatedFat 0.3 g, Sodium 235 mg, Fiber 3.2 g, Sugar 8.7 g, UnsaturatedFat 2.05 g
ROASTED BEETS AND CARROTS
Caramelized and delicious. Use organic whole carrots for better true-carrot flavor. I use turbinado sugar because the crystals are bigger and they dissolve more slowly, which seems to lead to a better caramelized crust. I sometimes do a mix of half golden beets and half red beets -- then when I serve them, I fan the veggies out on the platter in a rainbow: golden beets, carrots, then red beets. Pretty!
Provided by Susiecat too
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
- Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
- Peel beets, slice into cubes approximately 1-2 inches square.
- Spray baking pan with nonstick spray.
- Mix carrots one more time, then empty gently into half of baking pan.
- Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
- Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
- Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
- Serve immediately.
CARAMELIZED BEETS WITH ORANGE-SAFFRON YOGURT
This astonishingly pretty platter is equally delicious, a signature of the British chef Yotam Ottolenghi, who provided the recipe: soft, sweet beets against the tart astringency of the orange-tinctured yogurt, its coolness threaded with saffron. It is also an ace make-ahead dish: You can prepare the yogurt and the beets the night before serving, or in the morning. Look for a good variety of beets if you can, for reasons of color and taste alike: golden ones to offset the red, say, with a mixture of candy canes between the two.
Provided by Sam Sifton
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 1h30m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Heat oven to 400. Put the beets into a high-sided baking pan, so that they fit together relatively snugly. Cut off the top of the head of garlic and place it, cut side up, in one corner of the pan. Mix together 1 cup oil and the butter and drizzle it over the beets and garlic. Cover the tray tightly with aluminum foil and roast for approximately 1 hour, or until the beets are soft when pierced with a knife and the garlic is soft and caramelized.
- Remove the beets and garlic from the oven and allow to sit until the beets are cool enough to handle, approximately 10 to 15 minutes. Lift them out of the oil, peel and discard the skin and place them in a medium bowl with a pinch of salt and 1 tablespoon of the cooking oil from the baking pan. Mix well and set aside.
- Squeeze the garlic cloves out of their skin and into a small bowl. Roughly mash with the back of a fork before adding the yogurt, saffron threads and water, the lemon juice, orange zest and a pinch of salt. Stir well and place in the refrigerator until needed.
- Place a medium-size sauté pan over medium heat with the remaining 1 tablespoon of olive oil. When it shimmers, add the almonds and sauté for 1 to 2 minutes, stirring and tossing frequently, until they begin to turn golden. Add the red pepper flakes and the orange juice and continue to cook until the liquid has evaporated, approximately 30 seconds. Spoon the nuts onto a wide plate and set aside to cool.
- When you are ready to serve, spoon the yogurt onto a large serving plate and spread it out slightly. Top with the beets, making sure that you can still see yogurt at the edges. Sprinkle the almonds over the top, then the basil, and serve.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 29 grams, Carbohydrate 19 grams, Fat 44 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 572 milligrams, Sugar 12 grams, TransFat 0 grams
CARAMELIZED BEET-LENTIL PILAF
Simple, affordable, and a complete protein-there's a reason why rice and legumes are a staple meal in so many different cultures. Here, tender white rice and quick-cooking lentils make a hearty and satisfying vegetarian bowl. To dress things up and deepen the flavor, quick-cooking grated beets were caramelized and then simmered them with the grain mixture, and it's all topped off with a dollop of creamy yogurt and a sprinkle of Aleppo pepper.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Add lentils to a small saucepan and cover with 3 inches of water. Bring to a boil, then reduce to a simmer and partially cover. Cook until lentils are almost tender, 10 to 12 minutes; drain.
- In a large straight-sided skillet, heat olive oil over medium heat. Add onion, grated beets, and a generous pinch of salt and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
- Add 1 teaspoon salt, cumin, and rice and cook until rice looks opaque, 1 to 2 minutes. Stir in 1 1/2 cups water and lentils and bring to a boil. Reduce heat to low, cover, and simmer until rice is crisp-tender, 15 minutes.
- Uncover and top with beet greens. Cover and cook until greens are bright green and tender, 5 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Serve with yogurt, Aleppo pepper, and a drizzle of oil.
ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
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.
CARAMELIZED ONIONS AND BEETS
As retired farmers, my husband and I enjoy delicious, down-home foods. These onions and beets have just the right amount of sweetness, so they complement a variety of main dishes.-Violet Klause, Onoway, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside., Meanwhile, in a large skillet, saute onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through.
Nutrition Facts : Calories 95 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 258mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED BEET SALAD WITH HORSERADISH ALIOLI AND CARAMELIZED WALNUTS
We take the simple roasted beet salad up a notch with caramelized roasted garlic and horseradish for an intensely-flavored side dish that everyone will love.
Provided by Vicky & Ruth
Categories Salad
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 400F. Cut off the bottom of the head of garlic. Wrap it in aluminum foil and roast it for 45 minutes. Remove it from oven and let it cool, until it's safe to handle with your hands
- Combine the mayo, horseradish, lemon, salt, pepper in a medium bowl. Squeeze the roasted garlic cloves into the sauce and whisk really well, until smooth and creamy
- Melt the coconut oil in a small skillet. Add the maple syrup and walnuts. Cook over medium heat for 5 minutes
- Transfer the hot walnuts to a piece parchment paper and let them cool. Break them down into little pieces
- Cut beets into bite size pieces and place them in a medium bowl. Add the chopped cilantro and mix well
- Drizzle the Horseradish Alioli , sprinkle the caramelized walnuts on top and toss well
Nutrition Facts : ServingSize 1/4 dish, Calories 164 calories, Sugar 11.5, Sodium 841, Fat 9, SaturatedFat 2, UnsaturatedFat 6.5, Carbohydrate 19.3, Fiber 4, Protein 3.4
BEETS AND CARAMELIZED ONIONS WITH FETA
Steps:
- Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
- Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.
CARAMELIZED BEETS
These caramelized beets are the best beets that I've ever had. They make a nutritious, colorful and tasty addition to the dinner table.
Provided by Kelsey Hilts {Itsy Bitsy Foodies}
Categories Side Dish
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Peel the beets and cut them into large chunks.
- Peel the onion and chop it into thin slices.
- Mince the garlic.
- Toss the beets, onions and garlic with the oil, sugar and salt in a glass baking dish.
- Bake the beets at 350 degrees for 45 minutes to 1 hour, stirring them every 15 minutes so that the beets cook evenly.
BEET SALAD WITH PICKLED MUSHROOMS AND CARAMELIZED SHALLOTS
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus juice, like raspberry vinegar, which goes wonderfully with earthy beets.
Provided by Olia Hercules
Categories Easter Salad Beet Mushroom Vinegar Honey Garlic Shallot Tarragon Ukraine Wheat/Gluten-Free Vegetable Vegetarian Side
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Place beets in a large pot. Pour in cold water to cover; season with salt. Bring to a boil, then reduce heat to medium-low and simmer until tender, 40-60 minutes. Drain and let beets cool. Slip skins off with your hands (wear gloves to avoid staining if you have them) and slice into wedges. Place in a large bowl.
- Meanwhile, heat 2 Tbsp. oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until golden brown and crisp, about 6 minutes.
- Whisk vinegar, honey, garlic, 1/4 cup oil, and remaining 1 1/2 tsp. salt in a small bowl. Add mushrooms to dressing and let sit to pickle at least 30 minutes.
- Wipe out skillet. Heat remaining 2 Tbsp. oil in skillet over medium-high. Add shallots and cook, stirring occasionally, until lightly browned and tender, about 4 minutes. Let cool.
- Pour dressing off mushrooms over beets in bowl. Add tarragon and toss to coat. Top with shallots and pickled mushrooms; season with pepper.
- Do Ahead: Beets can be boiled 2 days ahead. Do not peel; cover and chill. Dressing can be made and mushrooms pickled 1 day ahead; cover and chill separately.
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- id=”instruction-step-2″ class=”MsoListParagraphCxSpMiddle” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>2. Toss beets, oil, salt and pepper in a 9 by 13-inch baking dish. Cover with foil.
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