Roasted Beets With Snails On Toast Recipes

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.

BOBBY FLAY'S ROASTED BEETS FOR RECIPES

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.

GARLICKY OVEN-ROASTED BEETS

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Line a shallow baking dish with foil.
• Trim and discard beet greens and cut off bottoms. Place beets top-side up in the prepared baking dish.
• Combine olive oil, garlic, balsamic vinegar, thyme, and honey in a bowl; spoon over beets. Drizzle honey over top.
• Roast in the preheated oven until tender and caramelized, 50 to 60 minutes. Remove from the oven and peel when cool enough to handle.

ROASTED GOLDEN BEETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
• Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
• Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
• Remove from the oven, put beets back into the bowl, and toss with lemon zest.

ROASTED BEETS WITH TOASTED PINE NUTS AND ARUGULA

Steps:

• Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss together the beets, cumin seeds, 1/2 teaspoon salt, and 1/2 tablespoon olive oil in a large bowl. Wrap each beet separately in aluminum foil and place on a rimmed baking sheet. Cook the beets until soft and easily pierced with a paring knife or skewer, about 1 hour. Once the beets are cool enough to handle, peel them by rubbing them with a paper towel-the skin should slide right off. Cut each beet into 6 or 8 wedges.
• Toast the pine nuts in a medium skillet over medium heat, stirring frequently, until light golden, 5 to 6 minutes. Transfer the nuts to a small bowl and set aside.
• Process the remaining olive oil, sherry vinegar, balsamic vinegar, mustard, 1/8 teaspoon salt, and a pinch of pepper in a blender until fully emulsified, 20 to 30 seconds. Stir in shallot and adjust the seasoning with salt and pepper. Toss the beets with 1 tablespoon of the vinaigrette in a medium bowl.
• Toss the arugula with the remaining vinaigrette in a medium bowl. Divide the arugula equally among chilled salad plates and top with the beets. Sprinkle with the pine nuts and serve immediately.

ROASTED BEETS AND SHALLOTS

Steps:

• Heat oven to 400 degrees. Place beets and shallots in a large bowl. Drizzle with 1 tablespoon olive oil, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Toss well, and transfer vegetables to a large roasting pan.
• Cover pan with foil, and place in oven. Bake until beets are tender when pierced with a knife, 50 to 60 minutes.
• Remove from oven, and let stand until cool enough to handle. Peel beets and shallots, and cut beets into 1-inch pieces. Combine in a serving bowl. Add sherry vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and toss well to combine. Serve immediately, or set aside until ready to serve.

ROASTED SLICED BEETS WITH FRESH CHEESE AND ALMONDS

Steps:

• Heat oven to 350. In a saucepan, melt the duck fat.
• Line 2 sheet pans with parchment or wax paper. Lay beets in a single layer, brush them with fat and sprinkle them with 1 teaspoon salt. Flip beets, brush other side with fat and sprinkle with another teaspoon salt. Roast for 18 to 20 minutes, turning halfway through, until beets are tender but not soft, with a bit of bite. Cool.
• Meanwhile, spread the almonds on a sheet pan and toast at 350 for 10 minutes, or until lightly browned. Toss hot almonds with 2 teaspoons grapeseed oil and 1 teaspoon salt, then let cool on the pan. Coarsely chop.
• Place the minced shallot in a small bowl and add vinegar, 1/2 teaspoon salt and a pinch of sugar. Let rest for 15 minutes. (This helps mellow the raw heat of the shallot.) Finely chop the parsley and tarragon together and mix with the 2 tablespoons grapeseed oil. (The recipe can be made to this point up to 4 hours ahead).
• To assemble, divide the beets on plates, mixing colors to make multicolored patterns. Add herb mixture to shallot mixture and stir, then sprinkle over beets. Scatter chopped almonds over the beets. Place a dollop of fresh cheese in the center of each plate and serve.

ROASTED BEETS

Steps:

• Preheat the oven to 375°F. Wash the beets well and put them in a roasting pan, still wet; cover the pan with foil. Bake until soft, about 45 minutes (use a thin-bladed knife to pierce through the foil and into the beets to test for doneness). Remove the beets, then allow them to cool a bit.
• When the beets are cool enough to handle, peel them (the peels will slip off easily), then slice or dice them, as you prefer. Toss with olive oil, salt, and pepper, garnish with the parsley, and serve warm or at room temperature.