DUTCH BEETS
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
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
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
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
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.
SIMPLE ROASTED BEETS
Wrap beets in foil before roasting for perfectly tender results.
Provided by Food Network Kitchen
Time 55m
Yield 4-6
Number Of Ingredients 4
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
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
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
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
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
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
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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QUICK AND EASY OVEN ROASTED BEETS- THE KITCHEN GARTEN
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Reviews 3Total Time 35 minsCategory Side Dish Recipes
- 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.
- Tear off an 8 inch length of aluminum foil and place your cleaned and trimmed beet in the center. Using olive oil, or your favorite oil, drizzle a bit over the top of the beet. You want enough to coat the outside of the beet without having a ton left over. Then lightly sprinkle the oiled beet with salt. Wrap the beet up securely in the foil and place on a baking sheet. (I wrap each beet individually and place them on the same baking sheet.)
- Place baking sheet in oven and roast for 30 minutes, or until a fork easily pierces through to the middle. Remove beets from oven and let cool.
- Once beets are cool, unwrap them and slide the skin of the beet off by gently rubbing with your fingers. Your fingers will be a little stained after doing this, but it washes off. If you're prepping these for a dinner party only a few hours away, you may want to wear gloves!
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