Roasted Beets Recipes

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TASTY ROASTED BEETS



Tasty Roasted Beets image

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

4 beets, peeled and cut into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon dried thyme leaves
1 pinch sea salt, or to taste

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

SIMPLE ROASTED BEETS



Simple Roasted Beets image

Wrap beets in foil before roasting for perfectly tender results.

Provided by Food Network Kitchen

Time 55m

Yield 4-6

Number Of Ingredients 4

6 to 8 medium red or golden beets (about 2 pounds)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 fresh herb sprig, such as thyme, rosemary, sage or parsley, optional

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
  • Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
  • Slice and dress the beets as desired and serve.

BASIC ROASTED BEETS



Basic Roasted Beets image

Beet roots can be cooked in a variety of ways (or even eaten raw), but roasting best brings out their natural sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 1

1 pound small beets, (about 5), well-scrubbed

Steps:

  • Preheat oven to 425 degrees. Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots).

BOBBY FLAY'S ROASTED BEETS FOR RECIPES



Bobby Flay's Roasted Beets for Recipes image

I found this on Food Network within a Bobby Flay roasted beet salad recipe. I wanted the recipe for roasted beets and this one was the best I've seen as far as simple and no mess! You wrap the beets in foil with a little oil and bake!

Provided by Magic Mushroom

Categories     Vegetable

Time 52m

Yield 3 roasted beets, 3-6 serving(s)

Number Of Ingredients 2

3 medium beets, scrubbed, leaves trimmed (red or gold)
olive oil

Steps:

  • Preheat oven to 375 degrees F.
  • Coat beets lightly with oil.
  • Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
  • Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

Nutrition Facts : Calories 22, Fat 0.1, Sodium 38.5, Carbohydrate 5, Fiber 1, Sugar 4, Protein 0.8

ROASTED BEET WEDGES



Roasted Beet Wedges image

This beet recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients.--Wendy Stenman

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 4 servings.

Number Of Ingredients 4

1 pound medium fresh beets, peeled
4 teaspoons olive oil
1/2 teaspoon kosher salt
3 to 5 fresh rosemary sprigs

Steps:

  • Preheat oven to 400°. Cut each beet into 6 wedges; place in a shallow dish. Add olive oil and salt; toss gently to coat., Place a piece of heavy-duty foil about 12 in. long in a 15x10x1-in. baking pan. Arrange beets on foil; top with rosemary. Fold foil around beets and seal tightly. , Bake until tender, about 1 hour. Open foil carefully to allow steam to escape. Discard rosemary sprigs.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED BALSAMIC BEETS



Roasted Balsamic Beets image

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

4 medium red beets
2 tablespoons balsamic vinegar
1 tablespoon olive oil
salt & pepper

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

ROASTED BEETS



Roasted Beets image

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

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

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.

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