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.
TASTY ROASTED BEETS
Try roasting beets, it is easy and quick.
Provided by cookingtwist
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
- Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 8.1 g, Fat 6.9 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 144.3 mg, Sugar 5.5 g
BEET SALAD WITH HONEY-LAVENDER DRESSING
The familiar beet-and-goat-cheese salad gets a fresh, vibrant update with Swiss chard and yellow and candy-striped beets tossed in a sweet, tangy honey-lavender dressing. Use a mandoline or other adjustable-blade slicer (or a sharp chef's knife) to thinly slice the baby beets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 3h
Number Of Ingredients 15
Steps:
- Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
- Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
- Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.
LAVENDER PICKLED BEETS
An abundance of Lavender in full bloom and beets bursting from the earth! Why not combine to two to make pickled beets, preserving them for enjoyment throughout the year. Do use pesticide free/organic grown lavender, thyme and beets.
Provided by Rita1652
Categories Onions
Time 1h30m
Yield 8 pints
Number Of Ingredients 8
Steps:
- Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 30 minutes). Drain and discard liquid. Cool beets.
- Trim off roots and stems and slip off skins. Slice into 1/4-inch slices.
- Combine vinegar, salt, sugar, and fresh water.
- Add lavender and thyme to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove lavender and thyme it`s fine if the flower heads release in the mixture. If you want you can tie them into a tea steeper or cheesecloth. Fill jars with beets and onions, leaving 1/2-inch head-space. Add hot vinegar solution, allowing 1/2-inch head-space.
- Process.
- Recommended process time for pickled beets in a boiling-water canner.
- Altitudes of.
- 0 - 1,000 ft - 30 minutes.
- 1,001 - 3,000 ft - 35 minutes.
- 3,001 - 6,000 ft - 40 minutes.
- Above 6,000 ft - 45 minutes.
- After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.
Nutrition Facts : Calories 412, Fat 0.8, SaturatedFat 0.1, Sodium 748.8, Carbohydrate 94.8, Fiber 8.9, Sugar 84, Protein 7.3
SALT-ROASTED BEETS
Salt-roasting is a genius method for cooking not just beets but all root vegetables, generating tons of flavor with no fuss. Salt does the work here, encasing the beets, then baking right in. The result? Beets that are tender and seasoned from the outside in. Worth it to make a farmer's market run.
Provided by Amanda Cohen
Categories side-dish
Time 1h15m
Yield 12 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees F. Remove greens from beets (reserve if making Amanda Cohen's Beet-Green Pesto). Scrub the beets clean. Place them in a deep roasting pan, then bury them completely in salt and pack it down. Bake 1 hour.
- Remove beets from oven. Insert a paring knife through the salt crust and into a beet to check for doneness. (On the off chance they're not done, return them to the oven and check every 10 minutes.) Crack the crust with a spoon, then remove the beets to a bowl, scraping the salt off them. Careful, they'll be very hot! (You can save the salt for future beet-roasting-just get rid of the clumps and store in an air-tight container in the fridge or freezer.) Rinse beets in water to remove any lingering clumps of salt. Allow to cool so they can be peeled.
- Peel beets with a paring knife, starting with the light-colored ones first, so you don't stain them with juice from the darker beets. First cut the root end, then peel the skin. The skin should peel off easily-a sign they're cooked properly. Cut into quarters, or, if they're smaller, leave whole.
- Arrange beets on a platter and serve.
LAVENDER ROASTED BEETS
From The Lavender Cookbook by Sharon Shipley. Try different varieties and colors of beets. I left the beets unpeeled but scrubbed them well.
Provided by COOKGIRl
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375º F.
- Place the beets and garlic on a large sheet of foil and sprinkle with ¼ cup of the oil and 1 tablespoon of the lavender; toss to combine. Fold up the foil to make a sealed packet. Place on a baking sheet.
- Roast for 30 to 45 minutes, or until tender when tested with a sharp knife. Set aside until cool enough to handle. Slip off the skins.
- Cut the beets into quarters and place in a large skillet. Peel the garlic and mach. Add the garlic to the beets.
- Stir in the lemon juice, the remaining 1 tablespoon oil, and the remaining ½ teaspoon lavender. Season with salt and pepper. Warm through over medium heat.
- Sprinkle with the parsley and garnish with the lemon zest.
- Serve hot or warm.
Nutrition Facts : Calories 118.9, Fat 9.2, SaturatedFat 1.3, Sodium 60.4, Carbohydrate 9, Fiber 1.7, Sugar 6.2, Protein 1.5
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