Roasted Marinated Beets With Vinaigrette Recipes

ROASTED MARINATED BEETS WITH VINAIGRETTE

Steps:

• Preheat oven to 350 degrees. Place washed beets in a deep roasting pan. Fill pan halfway up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center. Remove from oven and remove beets from cooking liquid. Wearing gloves, peel off the exterior skin of the beets and dice.
• For the vinaigrette, place vinegar and honey in a bowl and whisk together. Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream. Season with salt and pepper and toss with the warm, peeled and diced beets.
• *The beets will be even better the second day.

BEETS WITH CREAMY BALSAMIC VINAIGRETTE AND MINT

Steps:

• Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beets in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook the beets in intervals of 2 minutes, until they can be easily pierced with a knife, 8 to 10 minutes. Let sit wrapped in parchment to complete the cooking process and until cool enough to handle, about 15 minutes.
• Meanwhile, whisk together the yogurt, broth, vinegar, oil and 1/8 teaspoon salt in a small bowl. Peel the garlic cloves, mash completely and whisk into the vinaigrette. Season with salt and pepper. (Alternatively, make the vinaigrette with the microwave-roasted garlic up to a few hours in advance to allow the flavors to blend. Cover and refrigerate. Bring to room temperature before serving.)
• Peel the beets using a paring knife and cut into wedges or slices. Arrange on a platter, drizzle with the vinaigrette and sprinkle with the mint and pistachios. Serve immediately, while still warm.

ROASTED BEETS WITH WARM FENNEL VINAIGRETTE

Steps:

• Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
• Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
• Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives.

ROASTED AND MARINATED BEET SALAD

Steps:

• Preheat oven to 450 degrees. Place beets on aluminum foil; toss with 2 tablespoons oil, and season with salt and pepper. Seal foil, and place on a baking sheet. Roast until tender when pierced with a paring knife, about 45 minutes. Let cool slightly, then peel and cut into quarters.
• Place vinegar in a medium bowl. Whisking constantly, pour remaining 1/4 cup oil in a steady stream until emulsified. Season with salt and pepper. Add beets and chives; gently toss to combine. Serve chilled or at room temperature.

MARINATED BEET SALAD

Steps:

• Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
• In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
• Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

ROASTED BEETS WITH BALSAMIC AND OLIVE OIL

Steps:

• Heat oven to 425°F. Cut off all but 2 inches of beet tops. Wash beets; leave whole with root ends attached.
• Place beets in ungreased 13x9-inch pan. Sprinkle with salt and pepper. Drizzle with oil.
• Roast uncovered about 40 minutes or until beets are tender. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into 1/2-inch slices.
• In medium bowl, toss beets, basil and vinegar. Serve warm or at room temperature.

BEETS IN VINAIGRETTE

Steps:

• Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
• Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.

ROASTED BEETS WITH BALSAMIC VINAIGRETTE AND GOAT CHEESE

Steps:

• Preheat oven to 450 degrees F.
• In a small bowl, combine vinegar, oil, garlic, mustard and salt and pepper (to taste). Whisk and set aside.
• Peel beet. Slice beet into 1/4-inch slices. Lay slices out in baking pan. Sprinkle with olive oil, salt and pepper (to taste). Toss to coat.
• Bake beets for 20 minutes or until tender.
• Fan beet slices out on plate; top with dressing, basil and goat cheese.

ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE

Steps:

• Marinate the Kale:
• In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine-really get in there and work the kale with your hands; this isn't a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They'll marinate just the same.
• Make the Vinaigrette:
• Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.
• Char the Kale and Beets:
• Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.
• Put it together and serve:
• Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts