ROASTED BEETS WITH GRAPEFRUIT AND ROSEMARY
If using different-colored beets, remember to toss them separately so they don't stain one another.
Provided by Andy Baraghani
Categories Bon Appétit Side Beet Fall Grapefruit Shallot Roast Rosemary Winter
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Toss beets with 1/4 cup oil in a 13x9" baking dish; season with salt. Pour in water to barely cover bottom of pan. Cover tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60-75 minutes.
- Let beets cool, then rub off skins with paper towels. Cut beets into irregular pieces (about 2") and transfer to a medium bowl.
- Using a vegetable peeler, remove two 2"-long strips of zest from grapefruit (try not to get any of the white pith) and thinly slice zest lengthwise into strips; set aside for serving.
- Cut grapefruit in half and squeeze juice over beets. Add shallots and vinegar, season generously with salt, and toss to coat. Let sit 15 minutes to allow shallots to soften slightly.
- Heat ¼ cup oil in a small skillet over medium. Add rosemary and cook, stirring often, until sizzling subsides, about 15 seconds. Using a slotted spoon, transfer to paper towels and let drain; season with salt.
- Arrange beets on a platter; drizzle with more oil and top with fried rosemary and reserved grapefruit zest.
- Do Ahead
- Beets can be roasted 2 days ahead. Remove skins; cover and chill. Bring to room temperature before cutting. Rosemary can be fried 3 hours ahead. Let sit at room temperature.
ROSEMARY BEETS
We're a family of beet eaters. For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 6h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top., Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.
Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 511mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges
ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE
Beets and carrots roasted in the oven, then simmered in an easy glaze and served.
Provided by Jen
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 1h55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
- Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
- Peel and chop beets into 1-inch pieces.
- Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 29.9 g, Fat 3.8 g, Fiber 5.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 21.6 g
ROASTED BEETS WITH A ROSEMARY GLAZE
I love fresh roasted beets. I can eat them for breakfast, lunch and dinner. This dish can be prepared in advanced and warmed up in the oven...making last minute prep work a snap!
Provided by Abby Girl
Categories Vegetable
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Wrap beets in foil in a single layer. Bake in 400 oven for 1 hour, or until tender.
- Cool beets slightly. Scrape off skins while beets are still warm. Cut into wedges. (can be made ahead of time to this point).
- Heat oil in large skillet on med high heat. Add beets and toss to coat with oil. Add vinegar and sugar. Bring to a boil.
- Add rosemary and water. cook for 8 - 10 minutes, or until liquid evaporates and beets are well glazed. Season with salt and pepper. (can be made ahead of time to this point).
- Note: If made up in advance, heat the beets for 1/2 hour at 350.
Nutrition Facts : Calories 104.1, Fat 1.8, SaturatedFat 0.3, Sodium 130.6, Carbohydrate 21.1, Fiber 3.4, Sugar 17.7, Protein 2.8
ROASTED BEETS WITH HONEY BALSAMIC GLAZE
Make and share this Roasted Beets With Honey Balsamic Glaze recipe from Food.com.
Provided by Elmotoo
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F
- Trim & scrub beets leaving root & 1" stem intact. Place on a sheet of foil, drizzle with 1/2 TB olive oil & wrap loosely but tightly(seal edges). Place on a baking sheet. Bake for 1 hour & let cool enough to handle.
- Remove stems & roots, peel & slice beets. Place in bowl.
- Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute. Pour over beets.
Nutrition Facts : Calories 356.9, Fat 26.4, SaturatedFat 6.5, Cholesterol 15.3, Sodium 207.4, Carbohydrate 29.9, Fiber 4, Sugar 25.7, Protein 3.5
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