Rosemary Beets Recipes

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PRESSURE-COOKER ROSEMARY BEETS



Pressure-Cooker Rosemary Beets image

We're a family of beet eaters. For a simple side, I use a one-dish cooker and let the beets mellow with rosemary and thyme. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 13

5 large fresh beets (about 3-1/2 pounds)
1 tablespoon olive oil
1 medium red onion, chopped
2 garlic cloves, minced
1 medium orange, peeled and chopped
1/3 cup honey
1/4 cup white balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon coarsely ground pepper
1 cup crumbled feta cheese

Steps:

  • Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Scrub beets, trimming tops to 1 in.; set on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. Press cancel., Remove beets and cool enough to handle. Remove trivet; discard cooking juices. Wipe pot clean. Peel and cut beets into wedges., Select saute setting; adjust for medium heat. Add oil. When oil is hot, cook and stir onion until crisp-tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in orange, honey, vinegar, rosemary, thyme, salt, Chinese five-spice, pepper and beets; heat through. Press cancel. 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

ROSEMARY BEETS



Rosemary Beets image

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

1/3 cup honey
1/4 cup white balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 tablespoon olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon coarsely ground pepper
5 large fresh beets (about 3-1/2 pounds), peeled and trimmed
1 medium red onion, chopped
1 medium orange, peeled and chopped
1 cup crumbled feta cheese

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

BEET ROSTI WITH ROSEMARY



Beet Rosti With Rosemary image

The sweetness of beets is wonderfully exploited in this dish, created by Michael Romano, the chef at Union Square Cafe. It's a thick beet pancake, cooked slowly until the beet sugars caramelize and a crunchy, sweet crust forms, reminiscent of créme brûlée. A touch of rosemary does not diminish the sweetness, but simply adds a dimension to this versatile side dish, which is good with braised meats or grilled food or can accompany a salad as a light dinner.

Provided by Mark Bittman

Categories     pancakes, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

2 pounds beets (3 very large or 4 to 6 medium)
2 teaspoons coarsely chopped fresh rosemary
Salt and freshly ground pepper to taste
1/2 cup flour
2 tablespoons butter
Minced parsley or a few rosemary leaves for garnish

Steps:

  • Trim beets, and peel them as you would potatoes; grate them in food processor or by hand. Begin preheating 12-inch nonstick skillet over medium heat.
  • Toss grated beets in bowl with rosemary, salt and pepper. Add about half the flour; toss well, add rest of flour, and toss again.
  • Put butter in skillet; heat until it begins to turn nut-brown. Scrape beet mixture into skillet, and press with spatula to form a round. With medium to medium-high heat -- the pancake should gently sizzle -- cook, shaking pan occasionally, until bottom of cake is nicely crisp, 8 to 10 minutes. Slide cake onto a plate, top with another plate, invert the two plates, and return cake to pan. Keep cooking, adjusting heat if necessary, until other side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 6 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 583 milligrams, Sugar 15 grams, TransFat 0 grams

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