Roasted Rosemary Beet Skewers Recipes

ROSEMARY PAN SEARED BEEF TENDERLOIN SKEWERS

Steps:

• Cut the beef into 1-inch cubes, then skewer them with bamboo sticks and season the beef with salt and freshly ground black pepper to taste. Pour 2 tablespoons of the olive oil on the beef skewers, lay the rosemary on top of the beef and cover the plate with plastic wrap and refrigerate for 30 minutes. Heat a medium sized frying pan over high heat with 2 tablespoons of olive oil, then place the beef skewers in the pan. After 1 to 2 minutes, flip the beef skewers, at this point lay rosemary in the pan as well. Cook to desired tenderness. Serve with rosemary over the skewers.

MARINATED BEEF TENDERLOIN SKEWERS WITH MUSTARD HORSERADISH CREAM

Steps:

• For the tenderloin skewers: Cube the meat into 2-inch pieces and skewer with rosemary sprigs. Place in a shallow dish and set aside.
• In a small bowl, whisk to combine the olive oil, light brown sugar, Worcestershire sauce, mustard powder, cumin, salt, pepper, garlic and lime juice. Pour the marinade over the meat, making sure to coat all the pieces. Cover and let marinate for 30 minutes.
• For the mustard horseradish cream: Meanwhile, in a small bowl, stir to combine the sour cream, horseradish, mustard, salt and pepper.
• Heat a grill for cooking over medium-high heat. Grill the skewers until cooked through, about 1 to 2 minutes per side. Serve with the mustard horseradish cream.

ROSEMARY-GARLIC ROAST BEEF

Steps:

• Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

ROSEMARY SKEWERS

Steps:

• PREPARATION:.
• Strip the rosemary leaves from the stems, except for about one inch at the top.
• Roughly chop a couple tablespoons of the leaves and set aside. Store the remaining leaves in the freezer for another use.
• Poke a toothpick through the sides of the olives (for easier assembly); depending on how strong / thick your rosemary skewers are, you may need to do the same for the artichoke hearts and/or mozzarella balls.
• Cut each mozzarella ball in half.
• Cut each piece of salami in half.
• ASSEMBLY:.
• Thread the rosemary in the following order: olive, half mozzarella ball, half salami folded in half, artichoke heart, half salami folded in half, half mozzarella ball, olive.
• Sprinkle with the chopped rosemary.
• Cover and let sit overnight (or at least several hours).
• Just before serving, drizzle a bit of vinaigrette over top. (If you pour it on too soon, the mozzarella will absorb the color of the vinegar and won't be pretty.).

ROSEMARY BEETS

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.

ROASTED BEETS WITH A ROSEMARY GLAZE

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.

ROASTED BEETS WITH GRAPEFRUIT AND ROSEMARY

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.