Dutch Oven Beets Recipes

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DUTCH BEETS



Dutch Beets image

Even people who typically shy away from beets will polish these off. This healthy canned vegetable recipe is quick to make, too, since you start with canned beets. -Marie Hattrup, Sonoma, California

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

2 cans (14-1/2 ounces each) sliced beets
1 tablespoon butter
1 tablespoon finely chopped onion
2 tablespoons all-purpose flour
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Drain beets, reserving 1 cup liquid. In a saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in reserved beet liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in remaining ingredients and beets; heat through.

Nutrition Facts : Calories 118 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 717mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

DUTCH OVEN ROASTED BEETS RECIPE



Dutch Oven Roasted Beets Recipe image

These Dutch oven roasted beets will add a little sweetness and a pop of color to your dinner table. They make the perfect healthy side dish!

Provided by Cheryl Najafi

Categories     side dishes

Number Of Ingredients 6

3 yellow beets
3 red beets
olive oil
1 Tbsp unsalted butter
salt and pepper (to taste)
parsley (or chives for garnish (optional))

Steps:

  • Preheat oven to 400 degrees.
  • Clean beets under cold water and cut off stems. Place beets in Dutch oven or casserole dish, drizzle with small amount of olive oil and cover.
  • Roast 1 hour or until toothpick can pierce beet and come out smoothly.
  • Remove skins from beets by gently rubbing sides with paper towel (optional). Cut beets into chunks, toss with butter until coated.
  • Add salt and pepper to taste. Garnish with parsley or chives if desired. Enjoy!

Nutrition Facts : Calories 109 kcal, Carbohydrate 12 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 135 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 4 g, ServingSize 1 serving

ROASTED BEETS



Roasted Beets image

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

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

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.

SIMPLE ROASTED BEETS



Simple Roasted Beets image

Wrap beets in foil before roasting for perfectly tender results.

Provided by Food Network Kitchen

Time 55m

Yield 4-6

Number Of Ingredients 4

6 to 8 medium red or golden beets (about 2 pounds)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 fresh herb sprig, such as thyme, rosemary, sage or parsley, optional

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
  • Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
  • Slice and dress the beets as desired and serve.

DUTCH OVEN BEEF STEW



Dutch Oven Beef Stew image

This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.

Provided by Baildon

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h5m

Yield 8

Number Of Ingredients 14

½ cup all-purpose flour
1 tablespoon ground paprika, or more to taste
salt and ground black pepper to taste
2 pounds cubed beef stew meat
2 tablespoons extra-virgin olive oil
4 cups beef broth
2 large potatoes, cubed
1 (8 ounce) package mushrooms, quartered
3 medium carrots, sliced, or more to taste
1 medium onion, chopped
1 stalk celery, chopped
1 ½ tablespoons Worcestershire sauce
2 cloves garlic, minced
2 bay leaves

Steps:

  • Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
  • Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
  • Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 28 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 517 mg, Sugar 3.4 g

ROASTED BEETS AND POTATOES



Roasted Beets and Potatoes image

This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

4 1/2 pounds red and yellow beets, scrubbed
4 pounds medium potatoes, peeled and halved crosswise
Coarse salt and freshly ground black pepper
2 cloves garlic, unpeeled
Small bunches fresh thyme
3 tablespoons balsamic vinegar
3 tablespoons olive oil

Steps:

  • Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
  • Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
  • Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
  • Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.

DUTCH BEETS



Dutch Beets image

Make and share this Dutch Beets recipe from Food.com.

Provided by smellyvegetarian

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 (13 1/2 ounce) cans beets, sliced
1 tablespoon onion, finely chopped
1 tablespoon butter
2 tablespoons all-purpose flour
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Drain beets, reserving 1 cup liquid (discard remaining liquid); set beets aside.
  • In a saucepan, saute onion in butter until tender. Stir in flour until blended.
  • Gradually add the reserved beet liquid. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Stir in the vinegar, sugar, salt, pepper and beets; heat through.

Nutrition Facts : Calories 138.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 465.1, Carbohydrate 25.6, Fiber 4, Sugar 18.6, Protein 3.7

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  • Preheat your oven to 400 degrees. Prepare your beets for roasting by washing the beets and cutting off the beet greens. I also cut of the bottom tip of the beet, so they will sit better in the oven, but this is up to you.
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Top Asked Questions

How to cook beets in the oven?
Preheat oven to 400 degrees. Clean beets under cold water and cut off stems. Place beets in Dutch oven or casserole dish, drizzle with small amount of olive oil and cover. Roast 1 hour or until toothpick can pierce beet and come out smoothly. Remove skins from beets by gently rubbing sides with paper towel (optional).
How long do roasted beets last?
Roasted beets will keep for 4-5 days in the refrigerator. Preheat oven to 400 degrees. Clean beets under cold water and cut off stems. Place beets in Dutch oven or casserole dish, drizzle with small amount of olive oil and cover. Roast 1 hour or until toothpick can pierce beet and come out smoothly.
How do you make pickles from beets?
The sweet, rich flavor of beets springs to life with the addition of vinegar and spices. Try these zippy pickles on sandwiches, potatoes or with fruit or vegetable salads. Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover.
How do you brine beets?
Remove the beets from water and let cool. Peel beets and slice; place in a bowl and set aside. Then, prepare the brine mixture. In a small saucepan, combine the vinegar, sugar, cloves, allspice and salt. Bring to a boil for 5 minutes. Pour the mixture over beets. Refrigerate at least 1 hour. Drain before serving.

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