ROASTED BALSAMIC BEETS
Make and share this Roasted Balsamic Beets recipe from Food.com.
Provided by ewilli
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- 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.
- Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
- Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally.
- Serve warm or cold, or add to a salad.
Nutrition Facts : Calories 65.1, Fat 3.5, SaturatedFat 0.5, Sodium 64, Carbohydrate 7.8, Fiber 2.3, Sugar 5.5, Protein 1.3
BEETS WITH BALSAMIC VINEGAR
Provided by David Waltuck
Categories Roast Rosh Hashanah/Yom Kippur Dinner Lunch Beet Potluck Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350°F.
- 2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy "tail" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.
- 3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.
- 4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.
- 5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours.
BALSAMIC BAKED BEETS WITH RED ONIONS & HAZELNUTS
Make and share this Balsamic Baked Beets with Red Onions & Hazelnuts recipe from Food.com.
Provided by Rita1652
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Wrap the beets in a large piece of aluminum foil and place on a baking sheet.
- Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender.
- When cool enough to handle, peel and slice thinly.
- In a small jar, shake together the vinegar, olive oil, and honey.
- Pouring over the beets and onions.
- Season with salt and pepper.
- The beets can be eaten warm or marinate in the refrigerator several hours or overnight.
- Just before serving, stir in nuts and parsley.
ROASTED AND PICKLED BEETS
A sweet and sour salad perfect for summer evenings. This dish is even better the next day!
Provided by vmu60
Categories Salad Vegetable Salad Recipes
Time 2h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place beets in a shallow pan.
- Roast beets in the preheated oven until tender, about 1 hour. Remove pan from oven and cool beets until easily handled, at least 15 minutes.
- Peel beets and cut into 1/4-inch-thick slices.
- Beat balsamic vinegar, honey, and red wine vinegar together with a whisk in a bowl until dressing is smooth.
- Mix beets and onion in a bowl. Drizzle dressing over beet mixture and toss to coat; refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 88.3 calories, Carbohydrate 20.8 g, Fat 0.2 g, Fiber 3.9 g, Protein 2.3 g, Sodium 104.2 mg, Sugar 16.2 g
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