Charcoal Roasted Beets And Red Onions Recipes

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OVEN-ROASTED BEETS WITH WILTED SPINACH



Oven-Roasted Beets with Wilted Spinach image

The balsamic glaze adds a nice kick and this is a very healthy and lovely way to enjoy these oven-roasted beets.

Provided by GhostEXE

Time 1h50m

Yield 4

Number Of Ingredients 10

6 medium beets with greens attached
2 medium red onions, quartered
2 tablespoons herbes de Provence
2 tablespoons olive oil, divided
1 teaspoon coarse salt
¼ teaspoon ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter
2 cloves garlic, chopped
2 cups fresh spinach

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Trim and wash beets. Set leaves aside and discard stems. Wrap beets in foil packages (3 per package) and place in a deep baking dish.
  • Roast in the preheated oven until tender, about 45 minutes.
  • Remove from the oven. Divide onions, herbes de Provence, 1/2 of the olive oil, salt, and pepper between the packages. Reseal and roast for another 45 minutes.
  • Remove from the oven. Drizzle 1/2 of the balsamic vinegar into each package. Reseal and roast for 5 more minutes.
  • Meanwhile, melt butter and remaining olive oil in a pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Throw in spinach and reserved beet leaves. Cook, stirring often, until wilted, about 5 minutes.
  • Remove beets from the oven. Transfer beets, onions, and all drippings to a serving dish. Stir in wilted greens and season to taste.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 19.2 g, Cholesterol 15.3 mg, Fat 12.9 g, Fiber 4.8 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 593.1 mg, Sugar 11.8 g

TANGERINE & ROASTED BEET SALAD



Tangerine & Roasted Beet Salad image

Tangerines and beets are colorful companions in this refreshing salad. The lettuce leaves make ideal cups to hold the ingredients, and the citrus balsamic dressing adds to the crisp goodness. -Karen Bowlden, Boise, Idaho

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15

2 pounds fresh beets
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
DRESSING:
2/3 cup balsamic vinegar
2 teaspoons brown sugar
1 teaspoon grated tangerine zest
1/2 teaspoon salt
1/2 teaspoon pepper
ASSEMBLY:
3 tangerines, peeled and sliced
1 medium red onion, thinly sliced
6 Boston or Bibb lettuce leaves
Additional grated tangerine zest

Steps:

  • Scrub beets and trim tops to 1 in. Place in a foil-lined 8-in. square baking pan. Cover and bake at 400° until tender, 50-60 minutes. Cool to room temperature. Peel and slice; transfer to a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper., Meanwhile, for dressing, in a small saucepan combine vinegar and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until reduced by half. Stir in tangerine zest, salt and pepper. Cool to room temperature., For serving, arrange the tangerines, onion and beets on lettuce leaves. Drizzle with dressing; garnish with additional tangerine zest.

Nutrition Facts :

CHARCOAL ROASTED BEETS AND RED ONIONS



Charcoal Roasted Beets and Red Onions image

This recipe comes for a not so local Farmers' Market here in our state. Last year's opening day attracted a record crowd of more then 30,000 people. Wish I could go to it every Saturday. I've not tried this but don't want to misplace the recipe.

Provided by Charlotte J

Categories     Low Protein

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 7

6 small beets, trimmed of all but 2 inches of greens and unpeeled
2 medium red onions, unpeeled
2 tablespoons olive oil, extra virgin preferred
1/3 cup chicken broth
3 tablespoons balsamic vinegar
1 1/2 teaspoons fresh thyme leaves, divided
salt and pepper

Steps:

  • Prepare a moderately hot charcoal fire in a grill unit that has a cover.
  • Place beets and red onions in a 10 inch cast iron skillet and drizzle with olive oil.
  • Place skillet on grill rack over fire, cover the grill unit and roast the vegetables 1 to 1 1/2 hours, depending on the size of the vegetables.
  • You may have to cook the beets a little longer than the onions.
  • The onions should be soft to the touch and a fork should pierce the beets easily.
  • Alternately, you can roast the beets in a skillet in a preheated 400 degree oven.
  • Remove vegetables from skillet with tongs.
  • Add broth, vinegar and 1 teaspoon thyme to the skillet, place over high heat and boil liquid, scraping bottom of skillet for about 4 minutes or until it's dark, glossy brown and syrupy.
  • Season with salt and pepper.
  • Peel beets and onions when they're cool enough to handle.
  • Slice the beets into julienne strips and onions into thin rings.
  • Spoon liquid over onions and beets, add remaining 1/2 teaspoon thyme and stir well to combine.
  • Heat briefly and serve.

Nutrition Facts : Calories 128.8, Fat 7.1, SaturatedFat 1, Sodium 125, Carbohydrate 14.8, Fiber 2.5, Sugar 10.2, Protein 2.4

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