Garlic Beets Recipes

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ROASTED GARLIC AND BEET SOUP



Roasted Garlic and Beet Soup image

Beets may take a while to roast, but it's worth the wait. (For a tasty side dish, saute the green tops.) Garlic and leeks add delicious flavor and dimension to this soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 4 cups

Number Of Ingredients 8

3 medium beets
2 tablespoons olive oil, plus more for drizzling
6 unpeeled garlic cloves
1 large leek, thinly sliced
1 teaspoon fresh thyme leaves
1 bay leaf
Coarse salt and pepper
2 tablespoons lemon juice

Steps:

  • Heat oven to 400 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Meanwhile, drizzle garlic cloves with oil and roast in separate foil packet, about 30 minutes. Unwrap beets, let cool, peel, and quarter. Squeeze garlic from skin. Set aside.
  • Heat 2 tablespoons olive oil in a pot over medium heat. Add leek and cook, stirring, until tender, 6 to 8 minutes. Add beets and garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper.
  • Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and adjust seasoning to taste.

Nutrition Facts : Calories 130 g, Fat 9 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

SAUTéED BEET GREENS WITH GARLIC AND OLIVE OIL



Sautéed Beet Greens with Garlic and Olive Oil image

Beets are available and good year round, but their season is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. Whatever type of beets you buy, always buy them with the greens attached. Then you get two vegetables for the price of one, and greens add a whole set of nutrients to the picture, most notably beta-carotene, vitamin C, iron, and calcium. You can often get beet greens for free at the farmers' market because some people ask the vendors to chop off the tops when they buy their beets. This simple recipe (which can be used for any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 2 to 4

Number Of Ingredients 6

1 pound beet greens (2 large or 3 small bunches)
Salt
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
1/4 teaspoon dried red pepper flakes (optional)
Freshly ground pepper

Steps:

  • Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
  • Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 1 gram

ROASTED BEETS & GARLIC



Roasted Beets & Garlic image

This recipe from Canadian Living magazine has been in my "recipes to try file" since Nov 2003. I finally did so last night & wish I had done so much sooner. Its so easy & the flavour combination is so good!

Provided by CountryLady

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 heads garlic
6 medium beets, scrubbed & trimmed (about 1 1/4 lbs)
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh tarragon (or 1 tsp dried)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Separate garlic cloves from head & peel.
  • Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
  • Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
  • Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
  • Add beets & garlic; toss gently to coat & heat through, about 2 minutes.

GARLIC BEET GREENS



Garlic Beet Greens image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 3

2 pounds beet greens
2 cloves garlic
3 tablespoons olive oil

Steps:

  • Trim the beet greens. Slice the garlic thinly. Place the garlic and oil in a cold skillet. Bring up the heat slowly and slightly brown the garlic. Remove the garlic and add the greens to the skillet. Cover with lid if possible and cook until wilted, about 3 to 5 minutes.

GARLIC BEETS



Garlic Beets image

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

Provided by mysticalmagical

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

6 medium beets
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, crushed
salt

Steps:

  • Wash the beets and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker).
  • Remove the skins by running cold water over the boiled beets, and then slipping of their skins.
  • Slice the beets and toss with the olive oil, vinegar, garlic, and salt.

GARLICKY OVEN-ROASTED BEETS



Garlicky Oven-Roasted Beets image

I came up with this randomly one Monday afternoon. Roasted beets are excellent atop a salad of spinach, fruit, and goat cheese.

Provided by Kristin Licavoli

Time 1h

Yield 4

Number Of Ingredients 7

4 large beets
1 ½ tablespoons olive oil
1 tablespoon store-bought minced roasted garlic
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh thyme
1 teaspoon honey, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C). Line a shallow baking dish with foil.
  • Trim and discard beet greens and cut off bottoms. Place beets top-side up in the prepared baking dish.
  • Combine olive oil, garlic, balsamic vinegar, thyme, and honey in a bowl; spoon over beets. Drizzle honey over top.
  • Roast in the preheated oven until tender and caramelized, 50 to 60 minutes. Remove from the oven and peel when cool enough to handle.

Nutrition Facts : Calories 163.2 calories, Carbohydrate 26.7 g, Fat 5.5 g, Fiber 7.1 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 195 mg, Sugar 18.9 g

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