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.
OVEN ROASTED BEETS WITH FRESH HORSERADISH AND HERBS
Steps:
- Preheat oven to 375 degrees F.
- Peel and cut the beets into large chunks, then toss with some olive oil and salt. Roast until tender all the way through, about 30 minutes. Top with freshly grated horseradish and garnish with chopped lovage or celery leaves.
WILTED SPINACH WITH ROASTED GARLIC
Provided by Sara Foster
Categories Garlic Side Sauté Vegetarian Low Cal Spinach Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F. Place garlic on foil; drizzle with 1 tablespoon oil. Wrap garlic in foil; roast until soft, about 20 minutes.
- Heat remaining 3 tablespoons oil in large pot over medium-high heat. Add spinach and garlic with oil from foil packet. Sauté until spinach is wilted, about 2 minutes. Season with salt and pepper. Transfer spinach to bowl and serve.
OVEN-ROASTED BEETS WITH WILTED SPINACH
The balsamic glaze adds a nice kick and this is a very healthy and lovely way to enjoy these oven-roasted beets.
Provided by GhostEXE
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim and wash beets. Set leaves aside and discard stems. Wrap beets in foil packages (3 per package) and place in a deep baking dish.
- Roast in the preheated oven until tender, about 45 minutes.
- Remove from the oven. Divide onions, herbes de Provence, 1/2 of the olive oil, salt, and pepper between the packages. Reseal and roast for another 45 minutes.
- Remove from the oven. Drizzle 1/2 of the balsamic vinegar into each package. Reseal and roast for 5 more minutes.
- Meanwhile, melt butter and remaining olive oil in a pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Throw in spinach and reserved beet leaves. Cook, stirring often, until wilted, about 5 minutes.
- Remove beets from the oven. Transfer beets, onions, and all drippings to a serving dish. Stir in wilted greens and season to taste.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 19.2 g, Cholesterol 15.3 mg, Fat 12.9 g, Fiber 4.8 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 593.1 mg, Sugar 11.8 g
TRACY'S WILTED SPINACH SALAD WITH ROASTED BEETS, STRAWBERRIES, P
High Fiber Salad that combines sweet, salty, and tart flavors. Very Healthy, loaded with vitamins and minerals, and vegan.
Provided by tracyclarkmora
Categories Fruit
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees.
- 1) Place baby spinach in a bowl.
- 2) Spray Pam on cookie sheet.
- 3) Toss olive oil (or butter spray) with beets and sprinkle with seasoning, place in single layer on cookie sheet.
- 4) Layer the strawberries, tomatoes, and pineapple next to the beets in a single layer on cookie sheet.
- 5) Layer Almonds in a single layer next to fruit and spray tops with Pam.
- 6) Roast for 20 minutes and toss with spinach. (If using raw beets roast only the beets for 20 additional minutes).
- Serve immediately.
Nutrition Facts : Calories 480.6, Fat 28.2, SaturatedFat 3.9, Sodium 212.4, Carbohydrate 56.9, Fiber 10.1, Sugar 45.2, Protein 7.5
SPINACH AND ROASTED BEET SALAD WITH GINGER VINAIGRETTE
Categories Salad Ginger Onion Side Roast Vegetarian Quick & Easy High Fiber Spinach Beet Fall Healthy Vegan Soy Sauce Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.
- Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.
- Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.
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