Tie Dyed Baby Beets Recipes

GLAZED BABY BEETS

Glazed Baby Beets image

Provided by Alton Brown

Time 35m

Yield 4 to 5 servings

Number Of Ingredients 4

Ingredients

20 baby beets, scrubbed
2 cups apricot juice
3 tablespoons white balsamic vinegar
2 tablespoons honey

Steps:

In a large saute pan, add the beets and the apricot juice. Cover and cook on medium high for 10 minutes. Add the vinegar and honey and cook for another 10 minutes. Pull off of the heat and keep covered for an additional 5 minutes.

ROASTED BABY BEETS

Roasted Baby Beets image

Categories Vegetable Side Roast Vegetarian Low/No Sugar Fall Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 servings

Number Of Ingredients 4

Ingredients

30 baby beets (each 1 to 1 1/2 inches in diameter; about 5 bunches), unpeeled, all but 1 inch of tops trimmed, rinsed
4 large fresh rosemary sprigs, plus additional sprigs for garnish
1 1/2 tablespoons butter
1/4 cup olive oil

Steps:

Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.

ROASTED BABY BEETS

Roasted Baby Beets image

from Bon Appetit, December 2004. A great complement to a Christmas Meal. Tip: use kitchen gloves when peeling beets!

Provided by jenpalombi

Categories Vegetable

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

30 baby beets, unpeeled, all but 1 inch of tops trimmed, rinsed (each 1 to 1 1/2 inches in diameter, about 5 bunches)
4 large fresh rosemary sprigs, plus additional
rosemary sprig, for garnish
1 1/2 tablespoons butter
1/4 cup olive oil

Steps:

Preheat oven to 375°F Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.).
Preheat oven to 350°F Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.

Nutrition Facts : Calories 63, Fat 7.1, SaturatedFat 1.8, Cholesterol 4.6, Sodium 12.4

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