Marinated Beet Recipes

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MARINATED BEETS WITH CHARRED ONION CREMA



Marinated Beets with Charred Onion Crema image

I love this recipe for traveling because I can marinate the beets ahead of time and they hold up well. You can then bring along accompaniments on the side, that add new elements, like crunch, and add them to make the final dish later. In this recipe I use harissa, a North African chile paste made from sun-dried chiles. I like to use it because it has an approachable chile flavor without all the heat.

Provided by Food Network

Categories     side-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 24

8 small beets (1 1/2 inches in diameter), in assorted colors
1 cup olive oil
1/2 cup sherry vinegar
2 tablespoons whole-grain mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
Pickled Shallots, recipe follows
1/3 cup Charred Onion Crema, recipe follows
1/4 cup chopped fresh herbs, such as chives, cilantro, scallions
1/2 cup Harissa Breadcrumbs, recipe follows
1 large shallot
1 cup apple cider vinegar
1/2 cup beet juice
2 tablespoons sugar
1 tablespoon kosher salt
Freshly ground black pepper
1 small white onion
1 cup Mexican-style crema
Kosher salt and freshly ground black pepper
1 small sourdough boule
1 cup olive oil
3 cloves garlic, finely minced
1 teaspoon harissa paste
Kosher salt

Steps:

  • Scrub the beets to remove any residual dirt and trim the tops and tails but leave the skin on. Cut in half and place in a medium pot, then add water to cover by at least 1 inch. Place the pot over high heat and bring to a boil, then reduce to a simmer. Simmer the beets until fully tender, testing by piercing to the center of the largest beet with the tip of a paring knife, 15 to 20 minutes. Drain the beets, and while they are still warm to the touch, use your not-favorite kitchen towel to rub off the skins. Cut the beets into wedges, taking care to keep the like-colored beets together, but separate from the other colors.
  • Whisk together the olive oil, vinegar, mustard and honey in a medium bowl. Add salt and pepper to taste and whisk again to combine. Add the Pickled Shallots and the beets and marinate for at least 30 minutes or up to 1 hour.
  • Dollop spoonfuls of the Charred Onion Crema on the bottom of a serving platter. Top with the beets, herbs and Harissa Breadcrumbs.
  • Cut the shallot into 1/8-inch rings and place in a medium metal bowl. Separate the layered rings with your fingers and try to keep the rings as whole as possible.
  • Combine the apple cider vinegar, beet juice, sugar, salt and a few turns of pepper in a small pot. Whisk the mixture and bring to a boil over high heat. Whisk one more time to make sure everything is fully combined. Remove the pot from the heat and pour over the prepared shallot rings. Stir the rings to make sure they are fully covered. Allow the shallots to cool naturally, 20 to 30 minutes.
  • Cut the onion into 1/2-inch slices or wheels. Place the onion wheels in a dry cast-iron pan set over medium heat. Allow the onions to char deeply on one side, 10 to 15 minutes, then flip them over and char the other side, 10 to 15 minutes. Remove the pan from the heat and allow the onions to cool slightly.
  • Place the onions in the bowl of a high-powered blender and pulse a few times to break them up and release any remaining steam. Let the onions cool down for another few minutes, then add the crema to the blender. Blend the onions and crema, then season with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Peel the outer crust off the boule. Cut the remaining bread into 1- to 2-inch cubes. Place the cubes in the bowl of a food processor and pulse until you have small and consistent breadcrumbs.
  • Pour the olive oil into a medium saute pan set over medium heat. Add the garlic and cook until it becomes fragrant, 1 to 2 minutes. Remove the pan from the heat and add the harissa paste. Whisk in the harissa paste until it is dispersed throughout the oil.
  • Place the untoasted breadcrumbs in a large bowl and drizzle the garlic and harissa oil over the top, stirring and flipping the breadcrumbs to ensure even coverage.
  • Lay the coated crumbs on a sheet tray and bake until crispy and golden brown, 10 to 12 minutes. Remove the toasted crumbs and scrape onto a paper-towel lined sheet tray to drain any excess oil. Season with salt while the crumbs are still warm.

MARINATED BEET SALAD



Marinated Beet Salad image

This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.

Provided by Myra

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 4h20m

Yield 4

Number Of Ingredients 5

1 (16 ounce) can whole beets
¼ cup white sugar
1 teaspoon prepared mustard
¼ cup white wine vinegar
¼ cup diced red onion

Steps:

  • Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
  • In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
  • Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 236.3 mg, Sugar 19.1 g

MARINATED BEET AND STILTON SALAD



Marinated Beet and Stilton Salad image

Provided by Damaris Phillips

Categories     side-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 9

5 to 6 medium beets (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup chopped fresh flat-leaf parsley (about 1/2 bunch)
2 1/2 tablespoons olive oil
3 sprigs fresh thyme, leaves removed and chopped
2 green onions, green parts only, sliced
2 ounces Stilton blue cheese, crumbled
1 bunch watercress, leaves and thin stems only

Steps:

  • Put the beets in a large pot of water, season heavily with salt and bring to a boil over medium-high heat. Reduce the heat to medium and cook until tender, 20 to 25 minutes. Remove the beets from the water, cover with a clean kitchen towel and allow to cool for 5 minutes.
  • Meanwhile, combine the lemon zest and juice, parsley, olive oil, thyme and green onions in a medium bowl. Season with salt and pepper.
  • Using the same kitchen towel, remove the skins of the beets. Cut the beets into 1/2-inch-thick half-moon pieces and add to the dressing. Cover with plastic wrap and refrigerate for 1 hour.
  • When ready to serve, add the marinated beets to each individual plate. Top with some crumbled blue cheese and watercress.

ROASTED AND MARINATED BEET SALAD



Roasted and Marinated Beet Salad image

This simple roasted-and-marinated-beet salad goes perfectly with crusty french bread. Serve as a side or an appetizer.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 5

12 small red beets (about 1 1/2 pounds), stems and roots trimmed
2 tablespoons plus 1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 1/2 tablespoons red-wine vinegar
1/2 bunch fresh chives, snipped into 1/2-inch pieces (about 1/4 cup)

Steps:

  • Preheat oven to 450 degrees. Place beets on aluminum foil; toss with 2 tablespoons oil, and season with salt and pepper. Seal foil, and place on a baking sheet. Roast until tender when pierced with a paring knife, about 45 minutes. Let cool slightly, then peel and cut into quarters.
  • Place vinegar in a medium bowl. Whisking constantly, pour remaining 1/4 cup oil in a steady stream until emulsified. Season with salt and pepper. Add beets and chives; gently toss to combine. Serve chilled or at room temperature.

MARINATED ROASTED BEETS



Marinated Roasted Beets image

Zesty, tangy, and naturally sweet-this salad is all those rolled into one.

Yield serves 4, 1/2 cup per serving

Number Of Ingredients 8

4 medium beets with greens
1 teaspoon olive oil
1/3 cup cider vinegar
1/3 cup red wine vinegar
1/3 cup chopped onion
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper (coarsely ground preferred)

Steps:

  • Preheat the oven to 425°F.
  • Cut off all but 1 to 2 inches of the beet stems, and don't cut off the root ends. (This helps retain flavor and keep the color from bleeding.) Put the beets on a rimmed baking sheet. Drizzle with the oil.
  • Roast for 25 to 30 minutes, or until the beets are tender when tested with the tip of a knife. Let cool on the baking sheet for 10 minutes. Discard the root ends. Peel the beets, discarding the skins. Cut the beets crosswise into 1/8- to 1/4-inch slices. Place the beets in a single layer in a shallow glass dish, such as 12 x 8 x 2 inches.
  • In a small saucepan, stir together the remaining ingredients. Heat over medium-high heat until the mixture comes to a boil, 1 to 2 minutes. Pour over the beets, making sure all the beets are coated. Cover and refrigerate for 2 to 24 hours, stirring once or twice if all the beets are not covered in liquid. Drain and discard the marinade before serving the beets.
  • Red beets can stain, so you might want to wear an apron and plastic gloves when peeling and cutting the cooked beets. If you don't use gloves, you can sprinkle your hands with salt and rub them vigorously, then wash them with soap and water to eliminate stains.
  • (Per Serving)
  • Calories: 56
  • Total Fat: 1.5g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 1.0g
  • Cholesterol: 0mg
  • Sodium: 66mg
  • Carbohydrates: 10g
  • Fiber: 3g
  • Sugars: 7g
  • Protein: 2g
  • Dietary Exchanges
  • 2 Vegetable

ROASTED MARINATED BEETS WITH VINAIGRETTE



Roasted Marinated Beets With Vinaigrette image

I love roasted beets and am always ordering them out...but have never tried making them at home. Posting this recipe for safekeeping. Adapted from "Atlanta Cooks: 125 Recipes from 25 Top Atlanta Chefs" by Melissa Libby, this recipe is from the Floataway Cafe restaurant in the Atlanta area. Their roasted beets are the BEST. Also great paired with goat cheese in a green salad. NOTE: 2nd ingredient is for 1/4 cup raspberry vinegar...for some reason ZAAR won't let me input that ingredient.

Provided by Epi Curious

Categories     Vegetable

Time 2h40m

Yield 2 1/2 lbs., 6-8 serving(s)

Number Of Ingredients 10

2 1/2 lbs beets, washed & tops removed
raspberry vinegar
1 1/2 tablespoons butter
2 tablespoons honey
salt and pepper (to taste)
1/2 cup red wine or 1/2 cup raspberry vinegar
1/4 cup honey
3 shallots, finely diced
1/2 cup grapeseed oil
salt and pepper (to taste)

Steps:

  • Preheat oven to 350 degrees. Place washed beets in a deep roasting pan. Fill pan halfway up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center. Remove from oven and remove beets from cooking liquid. Wearing gloves, peel off the exterior skin of the beets and dice.
  • For the vinaigrette, place vinegar and honey in a bowl and whisk together. Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream. Season with salt and pepper and toss with the warm, peeled and diced beets.
  • *The beets will be even better the second day.

Nutrition Facts : Calories 357.5, Fat 21.4, SaturatedFat 3.6, Cholesterol 7.6, Sodium 169.2, Carbohydrate 38.5, Fiber 3.8, Sugar 32.5, Protein 3.5

PICKLED BEETS



Pickled Beets image

The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. -Sara Lindler, Irmo, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 6

8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

PICKLED BEETS



Pickled Beets image

This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!

Provided by SHARON HOWARD

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 50m

Yield 60

Number Of Ingredients 5

10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup whole cloves

Steps:

  • Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
  • Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
  • In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g

MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE



Marinated Beet Salad With Whipped Goat Cheese image

It's easy to make a pretty good beet salad, but this one makes the leap into greatness. After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you've got a fire going. Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind. But do not roast: Steam them just until tender.

Provided by Julia Moskin

Categories     salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

8 to 10 medium-large beets (see note)
2 tablespoons minced shallots
3 tablespoons olive oil, plus more to taste
2 tablespoons rich, sweet vinegar like Barolo, balsamic or sherry
Salt and ground black pepper
1/4 cup shelled nuts, like pistachios, walnuts or pecans (optional)
1 cup loosely packed whole herb leaves (like parsley, mint or cilantro) or 2 cups small salad greens (like baby spinach, baby arugula or mâche), or use a mixture or herbs and greens
1/4 cup fresh goat cheese
1 tablespoon olive oil
2 tablespoons whole milk or heavy cream
1/2 teaspoon rice or white wine vinegar, plus more to taste
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt, more to taste

Steps:

  • Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.
  • Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)
  • Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.
  • Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.
  • Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
  • Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.
  • Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
  • To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 10 grams

MARINATED BEET



Marinated Beet image

Beautiful accompaniment to roast meat, or used as part of an antipasti platter with salami, cooked meats, cheeses etc.

Provided by English_Rose

Categories     Vegetable

Time P1DT2h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs raw beets
1 pint red wine vinegar
2 quarts water
1 pinch salt
2 garlic cloves, sliced
1 tablespoon dried oregano
1 red chile, finely chopped
1 pint olive oil

Steps:

  • Wash and scrub the beets under cold running water. Place them in a saucepan with the vinegar, salt and water and bring to the boil.
  • Reduce the heat, cover then pan and simmer for about 1¼ hours until the beets are tender. Meanwhile, combine all the marinade ingredients in a bowl and set aside.
  • Once the beets are cooked, drain, place on a cloth and pat dry. Remove the skins with the help of the cloth.
  • Cut into slices, place in the marinade and mix well. Leave for a day before serving. The beets will keep for several days in a covered container in the fridge but should be brought to room temperature before serving.

Nutrition Facts : Calories 1059.3, Fat 108.4, SaturatedFat 15, Sodium 198.9, Carbohydrate 18.6, Fiber 5.3, Sugar 12.2, Protein 3.2

MARINATED BEET SALAD



Marinated Beet Salad image

The beauty of this salad -- other than its vibrant colors and delicious taste -- is that the longer you let it sit, the more the flavors develop.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 7

5 medium beets (about 1 pound without greens), ends trimmed, halved
1 clove garlic, smashed
1 tablespoon sherry vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup fresh mint, coarsely chopped
1/4 cup goat cheese, crumbled

Steps:

  • Set a steamer basket in a large saucepan with a lid. Fill with enough water to come just below basket; bring to a boil. Place beets in steamer basket, cover pot, and reduce water to a gentle simmer. Steam until beets are tender, 30 to 35 minutes. When cool enough to handle, grab beets with a paper towel and slip off skins. Cut the beets into thin slices.
  • In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with mint and goat cheese.

Nutrition Facts : Calories 142 g, Fat 11 g, Fiber 1 g, Protein 4 g

MARINATED GIANT WHITE BEANS AND BEETS



Marinated Giant White Beans and Beets image

Many Greeks love giant white lima beans. This recipe is an adaptation of a dish prepared by the Greek chef Jim Botsacos for a Clean Monday celebration to benefit the Gennadius Library in Athens. Don't soak the beans or they'll fall while they cook. Mr. Botsacos serves this with skordalia.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h

Yield Serves six to eight

Number Of Ingredients 16

1 pound dried large lima beans
1 large white onion, cut in half
4 garlic cloves, crushed
1 bay leaf
Salt to taste
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1/2 cup finely chopped celery
1/2 cup finely chopped yellow or red bell pepper
1/2 cup finely chopped red onion, soaked for five minutes in cold water, drained and rinsed optional
2 tablespoons chopped fresh dill
8 small beets, greens cut away, scrubbed
1/3 cup red wine vinegar or sherry vinegar
Salt to taste
2 garlic cloves, cut in half
1/2 teaspoon sugar

Steps:

  • Place the beans in a large pot. Cover by 2 inches with water, and bring to a gentle boil. Skim off any foam, and add the onion, garlic and bay leaf. Turn the heat to low, cover and simmer 30 minutes. Add salt to taste, and simmer an additional 20 minutes until just tender. Remove from the heat. Remove and discard the onion, garlic cloves and the bay leaf. Allow the beans to cool in the liquid, then drain through a strainer set over a bowl. Gently toss the beans in a bowl with the lemon juice, olive oil, celery, peppers, onion and herbs. If desired, add 2 to 4 tablespoons of the bean broth. Season to taste with salt and pepper. Set aside.
  • Cook the beets while the beans are cooking. Place in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool. Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.
  • Combine the remaining vinegar, the sugar and 1/4 cup of the beet broth (discard the garlic). Toss with the beets. Arrange the beans on a plate or in a bowl and surround with the beets. If you wish, serve this dish with skordalia.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 424 milligrams, Sugar 6 grams

SPICED MARINATED BEETS



Spiced Marinated Beets image

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Provided by Amiel Stanek

Categories     Bon Appétit     Beet     Side     Coriander     Seed

Yield Makes about 5 cups

Number Of Ingredients 6

2 pounds red beets (about 6 medium), scrubbed
1/3 cup olive oil
2 teaspoons coriander, mustard, fennel, caraway, and/or cumin seeds
2 dried bay leaves
1/4 cup red wine vinegar
Kosher salt

Steps:

  • Preheat oven to 425°F. Place beets in a shallow baking dish and add water until it reaches about 1/2" up the sides of the beets. Cover with foil, crimping edges to make a tight seal. Bake beets until a skewer poked through foil easily pierces flesh, 65-75 minutes. Remove from oven, uncover, and let sit until cool enough to handle.
  • Using paper towels (if you have gloves, wear them to keep your hands stain-free), rub skins to remove; discard. Lightly crush beets with the flat side of a chef's knife, then tear into bite-size pieces and place in a large bowl.
  • Heat oil, spices, and bay leaves in a small skillet over medium and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar, and toss to combine. Season with salt. Let cool.
  • Do Ahead
  • Beets can be marinated 5 days ahead. Cover and chill.

More about "marinated beet recipes"

SPICED MARINATED BEETS RECIPE | BON APPéTIT
spiced-marinated-beets-recipe-bon-apptit image
2017-02-14 Bake beets until a skewer poked through foil easily pierces flesh, 65–75 minutes. Remove from oven, uncover, and let sit until cool enough to …
From bonappetit.com
4.5/5 (2)
Estimated Reading Time 1 min
Servings 5
  • Preheat oven to 425°. Place beets in a shallow baking dish and add water until it reaches about ½" up the sides of the beets. Cover with foil, crimping edges to make a tight seal. Bake beets until a skewer poked through foil easily pierces flesh, 65–75 minutes. Remove from oven, uncover, and let sit until cool enough to handle.
  • Using paper towels (if you have gloves, wear them to keep your hands stain-free), rub skins to remove; discard. Lightly crush beets with the flat side of a chef’s knife, then tear into bite-size pieces and place in a large bowl.
  • Heat oil, spices, and bay leaves in a small skillet over medium and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar, and toss to combine. Season with salt. Let cool.


MARINATED ROASTED BEETS - THE WOKS OF LIFE
2019-08-09 Marinated Roasted Beets: Recipe Instructions. Preheat the oven to 400 degrees F/200 degrees C. Place the beets on a baking sheet lined with parchment paper, and drizzle …
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  • Preheat the oven to 400 degrees F/200 degrees C. Place the beets on a baking sheet lined with parchment paper, and drizzle with olive oil.
  • Roast the beets for 25 minutes. Take them out of the oven and flip them, and return to the oven to roast for an additional 20 minutes.
  • Meanwhile, make the dressing. Combine 2 tablespoons extra virgin olive oil, minced garlic, 1 teaspoon honey, 1 tablespoon vinegar, and salt and pepper to taste.
  • Toss the beets in the dressing and serve. Garnish with fresh herbs (cilantro, scallions, and parsley all work great) if desired and serve.


MARINATED BEETS | RECIPE
Prepare the Marinated Beets. Peel beets. Cook in a four-quart saucepan for one and a half hours or until tender. Reserve six tablespoons of liquid. In small saucepan, mix sugar, lemon juice, and beet liquid. Add cornstarch and bring to a boil. Add margarine and cook for five to six minutes. Pour mixture over sliced beets and let stand for ...
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MARINATED ROASTED BEETS - NOM NOM PALEO®
Chop the beets into bite-size pieces and season to taste with salt, pepper, and a liberal splash of balsamic vinegar. Marinate the beets for at least 30 mintues, stirring once or twice, before adding a generous glug of extra virgin olive oil. You can store the beets in a sealed container in the fridge for up to a week.
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2016-02-23 Put marinade ingredients into a large soup pot and bring marinade to a boil. Add all prepared vegetables including beets to the pot and simmer partially covered 50 min, stirring occasionally. Do not fully cover with lid since the vinegar needs to evaporate out as it cooks. When done, vegetables will be soft.
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MARINATED BEETROOT RECIPE - BBC FOOD
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SUPER EASY MARINATED BEET SALAD - COPYKAT RECIPES
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MARINATED BEET SALAD RECIPE | MYRECIPES
Place red beets, 1/4 cup water, a dash of salt, 3 thyme sprigs, and 1 rosemary sprig in an 11 x 7-inch glass baking dish; cover with foil. Repeat procedure with gold beets, remaining 1/4 cup water, dash of salt, 3 thyme sprigs, and 1 rosemary sprig.
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2021-02-04 Boiling method. Place the beets in a medium saucepan and cover with water by about an inch. Bring to a boil on high heat then lower the heat and maintain a simmer for 35 to 45 minutes, depending on the size of the beets, until they are easily pierced with the tines of a fork. Roasting method. Rub the beets with olive oil and wrap them in foil ...
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BALSAMIC MARINATED BEETS RECIPE - FOOD NEWS
Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks. Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
From foodnewsnews.com


BEST MARINATED BEETS RECIPE - HOW TO MAKE MARINATED BEETS
2019-08-28 Transfer the beets to a plate and let cool. Meanwhile, in a large bowl, whisk together the olive oil, vinegar, orange juice, mustard, and 1/4 tsp …
From goodhousekeeping.com


MARINATED BEETS RECIPE | EAT SMARTER USA
1. Rinse beets and set aside some leaves. Cover bulbs in a pot of cold water, add caraway seeds and season with salt. Cover and boil. Cook until you can easily pierce skins, 50-60 minutes. 2. Drain beets and cool slightly. Peel off the skins with a small knife. 3.
From eatsmarter.com


16 OF THE BEST-EVER BEET RECIPES | REAL SIMPLE
2019-10-14 Marinated Beet Toasts With Yogurt. This recipe for marinated beet and yogurt toasts is super easy to prepare: you'll simply combine Greek yogurt with horseradish, olive oil, salt, and pepper and divide it among your toasted whole-grain bread slices, then top each with marinated beets, radishes, and chives.
From realsimple.com


TOP 10 BEEF MARINADE RECIPES - THE SPRUCE EATS
2020-05-18 Combine vinegar, fresh cilantro, spices, dried herbs, and garlic, and coat your beef for at least 2 hours. Adjust the level of heat: start by using just a little of the ancho chili and the chili powder, taste, and add more. If you think it's too spicy, water down the preparation with equal parts of water and olive oil.
From thespruceeats.com


MARINATED BEETS WITH PISTACHIOS AND TARRAGON RECIPE - BON APPéTIT
2015-01-20 Preheat oven to 425°. Combine beets, ¼ cup vinegar, 2 Tbsp. oil, and ¼ cup water in a baking dish; season with salt. Cover with foil and …
From bonappetit.com


MARINATED RAW BEETS – DISH VEGAN
2019-01-06 Clean beets and slice. Put in glass container and set aside. Combine apple cider vinegar, coconut vinegar, coconut aminos, and olive oil. Stir liquid well and pour over beets. Cover beets and marinade. Put in refrigerator for 12 hours or overnight. Once or twice flip beets over and stir so all beets are covered.
From dishvegan.com


PICKLED BEETS | RICARDO
Set aside 1 cup (250 ml) of filtered cooking water. Plunge the beets into cold water. Drain, peel and cut the beets into quarters or slices. Set aside. In another saucepan, bring the reserved cooking water, vinegar, sugar, mustard seeds and salt to a boil. Put the beets into sterilized jars and cover with the boiling marinade.
From ricardocuisine.com


CITRUS MARINATED BEETS – UNCLE MATT'S ORGANIC
2018-07-09 Instructions. Preheat the oven to 400F. Arrange the organic beet chunks on a cookie/sheet pan, lined with non-stick aluminum foil (optional for easy clean up). Drizzle the olive or avocado oil over the beets, and then use your hands to toss and blend well. Roast the beets, uncovered, for 30-35 minutes, until soft when pierced with a fork.
From unclematts.com


MARINATED BEETS RECIPE | THE GRACIOUS PANTRY | HEALTHY BEET RECIPES
Peel the skins off. Chop into small pieces. Spread those pieces in a baking dish and pour the citrus juices over them. Make sure that the beats are in a single layer so all pieces are laying in the juice to marinate. Cover with plastic wrap and place in the fridge overnight (or at least for 2 hours minimum). Serve.
From thegraciouspantry.com


MARINATED BEET SALAD RECIPE - MAKEBETTERFOOD.COM
Remove from oven, uncover, and let cool. Once cool, cut off tops and remove skins. Cut peeled beets into small wedges or slices. Place in a glass bowl. Drizzle with vinegar and sprinkle with salt. Toss to coat. Let sit for 5 minutes to absorb flavors. …
From makebetterfood.com


OLD FASHIONED PICKLED BEETS RECIPE - THESE OLD COOKBOOKS
2021-07-25 How to Make Boiled Beets: Trim the beet stems 1-2 inches from the beet bulb. Cover washed beets with cold water in a large saucepan. Add 1-2 tablespoons vinegar or lemon juice to prevent bleeding. Cover and boil for 25 minutes to 1 hour or until beets are easily pierced with knife. Drain and cool with cold water.
From theseoldcookbooks.com


MARINATED BEET NOODLE SALAD | BETTER HOMES & GARDENS
Directions. Instructions Checklist. Step 1. For marinade: In a large bowl combine pepper, shallot, olive oil, lemon juice, and 1/2 tsp. salt. (If using different color beets, divide marinade into one bowl for each color.) Add beets to marinade; stir to coat. Let stand at …
From bhg.com


MARINATED BEETS WITH ROSEMARY - WOMAN'S DAY
2015-09-30 In a large bowl, whisk together the olive oil, vinegar, mustard and 1/4 teaspoon each salt and pepper. Add the beets and toss to coat. Refrigerate until chilled, about 1 hour and up to 2 …
From womansday.com


BEET SALAD, MARINATED BEETS, RECIPES WITH BEETS | JENNY CAN COOK
Instructions: Peel and cut beets into bite size pieces. Steam or boil them until done, around 15 minutes. While beets cook, combine dressing ingredients and set aside. Place cooked beets into a glass bowl. (plastic will retain the red dye). Stir in onions and dressing. Serve warm or cold. 2.6.
From jennycancook.com


MARINATED FRESH BEET RECIPES - THERESCIPES.INFO
10 Best Marinated Beets Vinegar Recipes - Yummly top www.yummly.com. olive oil, beet, arugula, vinegar, salt, bean sprouts, salt, olive oil and 3 more Pork Ribs Marinated Chuquibambino Style Pork vegetable oil, Rocoto chile pepper, salt, boneless country style pork ribs and 10 more Colombian Marinated Carrot and Beet Salad Whirlpool Brand medium …
From therecipes.info


MARINATED BEETS WITH FRESH ROSEMARY - BROOKLYN SUPPER
2010-08-03 Slice beets to a 1/4-inch thick moons and toss with vinegar in a large bowl. Let beets sit 30 minutes so they can absorb the vinegar. After 30 minutes, add 1 tablespoon diced rosemary and drizzle olive oil sparingly. Add salt and pepper to taste. To serve, arrange beets on a large plate, and top with a twist of fresh pepper and a small sprig of ...
From brooklynsupper.com


ROASTED BEETS RECIPE - LOVE AND LEMONS
2017-11-15 Preheat the oven to 400°F. Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender.
From loveandlemons.com


BALSAMIC ROASTED BEETS RECIPE - JOYFOODSUNSHINE
2019-04-14 Peel and cut 3 beets into 1” cubes. Toss beets with 1 TBS olive oil and ½ tsp sea salt. Spread onto a greased baking dish in an even layer. Bake in preheated oven for 15-20 minutes. After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch. Mix together balsamic vinegar and honey.
From joyfoodsunshine.com


10 BEST MARINATED BEETS VINEGAR RECIPES | YUMMLY
2022-05-06 Caramelized Beets with Blood Orange, Date, and Mint Salad On dine chez Nanou. beets, blood oranges, olive oil, orange juice, olive oil, feta and 5 more. Sunny Pickled Beets & Eggs! …. PICKLES!! AliceMizer. vinegar, water, hard boiled eggs, sugar, kosher salt, onions and 1 …
From yummly.com


MARINATED BEET SALAD - MOMSDISH
2020-12-22 Mix together water, oil, vinegar, sugar and salt. Place on stove top and cook until the liquid simmers. Place onions and red bell pepper in the marinade and cook for 10 minutes. Add beets and cook for another 15 minutes. Let all ingredients cool down. Place salad in jars (or any other airtight dish). Keep refrigerated.
From momsdish.com


DILL MARINATED BEETS - WORTHY FLAVORS
2021-01-06 When the water is boiling, add the beets and cook until fork-tender, 30-45 minutes depending on the size of your beets. Drain and let the beets cool. When cool enough to handle, use your thumbs to rub the skin off the beets. Slice into 1-inch wedges. In a large bowl, whisk together the lemon juice, olive oil, dill, and 1 teaspoon salt until smooth.
From worthyflavors.com


MARINATED BEET AND CHICORY SALAD WITH HERBED GOAT CHEESE, …
Slice the beets into about 1-inch thick wedges. Combine remaining ¼ cup vinegar and 2 tablespoons olive oil in a bowl just large enough to fit the beets, or pour directly into a large zip-top plastic bag. Season with salt and pepper and transfer the still-warm beets to the marinade, mixing carefully to coat evenly. Let the beets marinate for ...
From gordonramsay.com


MARINATED BEETS - PRODUCE MADE SIMPLE
Preheat oven to 400°F. Whisk oil, balsamic, honey, and a pinch of salt and pepper in a medium bowl. Set aside. Cut off beet greens (save for another use) leaving a 1-inch steam on the beets. Wash beets thoroughly to remove any dirt. Place beets in a baking dish and cover with foil. Roast until fork tender, about 50 to 60 minutes (depending on ...
From producemadesimple.ca


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