GARLICKY OVEN-ROASTED BEETS
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
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
GARLIC BEETS
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
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 BEEF
Vampires hate this recipe.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Bring a saucepot of water to a boil, then boil the onions for 3 to 4 minutes, drain and cool. Squeeze pearl the onions from the skins, pushing with root end facing away from you.
- Pat the meat dry and sprinkle liberally with salt and pepper. Heat the oil, 2 turns of the pan, in a large Dutch oven over medium-high heat. Add the meat and brown evenly all over, then remove to a plate and lower the heat to medium. Add the butter and melt, then add the garlic and onions. Season with salt and pepper. Cook, stirring, until lightly brown, a few minutes. Stir in the tomato paste and cook for 1 minute, then add the wine to deglaze. Add the beef, stock and tomatoes. Combine and roast, covered, until tender, 2 to 2 1/2 hours. Cool and store for a make-ahead meal. Reheat on the stovetop over medium heat, stirring frequently.
- Serve with the bread for mopping, and garnish with the parsley.
GARLIC BEET GREENS
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.
GARLICKY BEET SPREAD WITH YOGURT, DILL AND HORSERADISH
This recipe for an easy appetizer borrows from the Ashkenazi tradition, making it a perfect Hanukkah offering. Roasted beets, dill, walnuts and horseradish are whirred in a blender with yogurt, garlic and olive oil, coming together into a pungent magenta purée. It is thick enough to serve on latkes, and creamy enough to go it alone as a dip with vegetables. (The New York Times)
Provided by Melissa Clark
Categories condiments, side dish
Time 20m
Yield 2 cups
Number Of Ingredients 9
Steps:
- To roast beets, heat oven to 375 degrees. Place beets in a small baking dish and drizzle with olive oil. Add 3 tablespoons water to bottom of dish and cover tightly with foil. Bake until tender, about 1 to 1 1/2 hours, turning beets after 45 minutes. Let cool, then peel.
- Using a food processor, grind walnuts, garlic and salt until very finely ground. Scrape down sides of bowl. Add the peeled beets, oil, yogurt, lemon juice, dill and horseradish and pulse until relatively smooth. Taste for seasoning and add more lemon or salt, or both, if needed. Serve with latkes or fritters, or use as a dip for vegetables.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 311 milligrams, Sugar 6 grams
BEET GREENS, GREEN GARLIC AND BARLEY GRATIN
I use a certain formula for Provençal gratins combining grains and vegetables. I cook the greens and garlic, and then toss them with a cup of cooked grains, three eggs, a half cup of milk and some Gruyère cheese. I happened to have purple barley in my freezer when trying out this recipe, but you can use any type of barley, brown rice or arborio rice.
Provided by Martha Rose Shulman
Categories dinner, weekday, casseroles, main course, side dish
Time 1h15m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Blanch the beet greens for one minute in a large pot of generously salted boiling water, or steam over 1 inch of boiling water for two to five minutes until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.
- Heat the oil over medium heat in a large, heavy skillet. Add the onion, and cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Continue to cook for another minute or two until the garlic is fragrant. Stir in the cooked greens and the thyme, and toss together. Season to taste with salt and pepper. Remove from the heat.
- In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the barley or rice, and the cheeses. Mix together well. Scrape into the oiled baking dish.
- Bake 35 to 40 minutes until sizzling and lightly browned on the top and sides. Remove from the heat, and allow to sit for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams
GARLICKY BEET DELIGHT
This is a simple but elegant dish of beets tossed with a tangy garlic vinaigrette dressing. I use more than the two cloves of garlic that the recipe originally calls for... but that is because I LOVE garlic :).
Provided by Nibblets
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the beets; boil until tender, about 45 minutes (or 20 minutes in a pressure cooker).
- Remove the skins by running cold water over the boiled beets; slip off the beet skins.
- Slice the beets and toss with the olive oil, vinegar, garlic and salt.
- That will keep the vampires away for at least a night ;).
Nutrition Facts : Calories 126.2, Fat 10.3, SaturatedFat 1.4, Sodium 58.8, Carbohydrate 8, Fiber 1.5, Sugar 6, Protein 1.4
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