Roasted Baby Beets Recipes

ROASTED BABY BEETS

Steps:

• Preheat oven to 375°F Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.).
• Preheat oven to 350°F Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.

ROASTED BABY BEETS

Steps:

• 1. Preheat oven to 350°. Remove tops and ends of beets; wash beets, and place in an 11 x 7 inch baking dish. Dot with butter.
• 2. Stir together the broth and next 6 ingredients; our over the beets. Cover tightly with aluminum foil. Bake 1 hour and 15 minutes or until tender.
• 3. Remove beets, reserving 1/4 cup pan juices. Cool beets 15 minutes; peel and quarter.
• 4. Cook beets in hot oil in a large skillet over medium heat, stirring often, 3 to 4 minutes or until lightly browned. Pour the reserved pan juices over the beets; increase heat to medium high.
• 5. Cook 2 to 3 minutes or until the liquid is reduce to about 1 tablespoon. Serve topped with chopped hazelnuts or crumbled ricotta salata cheese, if desired.

ROASTED BABY BEETS AND SAUTEED BEET GREENS

Steps:

• Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.