Dutch Oven Roasted Beets Recipes

OVEN ROASTED BEETS RECIPE

Steps:

• Preheat the oven to 350 degrees. In a large bowl, combine all of the ingredients.
• Peel (optional) and cut the beets in quarters. Place the beets in an oven safe dish, drizzle with olive oil and apply generous pinches of salt and pepper. Then apply the rosemary.
• Cover with aluminum foil, and roast until they're fork-tender. Mine usually take 35-50 minutes - this will depend on the size of the beets.
• Remove the foil then set the beets aside to cool.
• Serve them with your favorite dish or protein and enjoy!

DUTCH OVEN ROASTED BEETS RECIPE

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!

ROASTED BEETS

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.

DUTCH OVEN BEETS

Steps:

• 1. Preheat oven to 375^. Wash and scrub beets. Trim top from beets leaving 2 inches of leaf stem end- do not cut any of the beet tail. Rub beets with peanut oil and season well with salt. Put beets into a Dutch Oven and place in conventional oven for about 1 hour and 30 minutes. Remove the beets from the oven, split and pinch like a baked potato. Top with your choice of toppings and season with salt and pepper serve. (I like mine with sour cream and butter and bacon). EAT THE SKIN TOO! Just like a baked potato.

ROASTED BEETS AND CARROTS

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.

DUTCH BEETS

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.