Wheat Berries With Roasted Beets And Carrots Recipes

ROASTED CARROTS AND BEETS WITH THE JUICIEST PORK CHOPS

Steps:

• Carrots and beets are particularly good when roasted as it brings out their natural sugars. The best advice I can give you is about flavoring them. A few smashed garlic cloves, a woody herb like rosemary, thyme, sage or bay, and a splash of vinegar, or squeezed lemon or orange juice, can accentuate their natural flavor.
• Preheat the oven to 425 degrees F. Put the carrots into a large pot and the beets into another, and add enough water to cover them. Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole.
• Now add the flavorings while the vegetables are still hot. Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season. Add the orange juice and the thyme leaves and toss again. Mix the beets with the rest of the garlic, the rosemary, balsamic vinegar and salt and pepper. You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden.
• While the carrots and beets are cooking, lay the chops on a board and score through the skin and the streaky-looking part of the meat. This will give you lovely crackling.
• Firmly press a sage leaf onto the eye meat on both sides of each chop. Season with salt and pepper.
• When the vegetables start to color, heat a large ovenproof frying pan or small roasting pan on the burner, add a good glug of olive oil and put in the chops. As soon as you've got nice color on 1 side, turn the chops over and place the pan in the oven for 10 minutes, or until the chops are crisp on the outside and just cooked through and juicy in the middle. Remove the chops to a warmed plate. Pour most of the fat out of the pan and add a squeeze of lemon juice to it. Stir and scrape the lovely sticky bits off the bottom and drizzle all over the chops. Remove the carrots and beets from the oven - they should be nice and sticky by now. Serve them with the chops and a glass of wine.
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ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

ROASTED BEETS AND CARROTS

Steps:

• Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours.
• Toss carrots with oil and salt and pepper to taste in a shallow baking pan.
• Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes.
• While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges.
• Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more.

ROASTED BEETS AND CARROTS

Steps:

• Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
• Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
• Peel beets, slice into cubes approximately 1-2 inches square.
• Spray baking pan with nonstick spray.
• Mix carrots one more time, then empty gently into half of baking pan.
• Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
• Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
• Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
• Serve immediately.

ROASTED BEETS AND CARROTS WITH ROSEMARY AND GARLIC BUTTER

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place the beets in a large mixing bowl, and the carrots in a 9 inch by 13 inch glass baking dish. (Mixing the roots separately keeps the carrots from turning pink from beet juice.).
• Place the butter or ghee in a microwave-safe coffee mug and add the garlic. Microwave until the butter is melted. Stir in the dried rosemary.
• Pour half of the melted butter mixture over the beets, and pour half over the carrots. Sprinkle generously with sea salt and freshly ground black pepper. Toss each of the root vegetables to coat them with the butter mixture.
• Dump the beets into the baking dish with the carrots.
• Roast for 55 minutes, stirring halfway through.
• Serve.

EASY ROASTED BEETS AND CARROTS

Steps:

• Heat oven to 425°F.
• Wrap beets individually in foil; place in shallow pan. Toss carrots with oil in large shallow baking dish. Bake beets 1 hour 15 min., adding carrots to oven after 45 min.
• Unwrap beets; remove and discard skins and stems. Cut each beet into 8 wedges. Add to carrots with combined dressing and ginger; toss to coat.
• Bake 15 min. or until vegetables are tender.

SAMEH WADI'S WHEAT BERRIES WITH CARROTS, HARISSA YOGURT AND DATES

Steps:

• In a colander, drain the soaked grains and shake dry. In a medium saucepan with a tight lid, heat the olive oil. Add the grains and cook over moderately high heat, stirring continuously until dry and sizzling, about 1 minute.
• Add stock and bring to a simmer. Simmer, uncovered, until the liquid just reaches the top level of the grains, about 8 to 10 minutes. Reduce heat to very low, cover and continue to cook until liquid is absorbed and grains are cooked through, 10 to 20 minutes. (Start tasting after 10 minutes; grains should be just tender at the heart. Add more liquid 2 tablespoons at a time if the pan becomes dry.) Turn off heat and set aside, covered, 15 to 30 minutes, to steam.
• Heat oven to 400 degrees. Spread out the carrots in one layer on a baking sheet, drizzle with oil, sprinkle with salt and toss to coat. Roast until brown around the edges and tender all the way through, 15 to 20 minutes.
• In a small bowl, combine yogurt, lemon juice and harissa and whisk until combined. Taste and adjust seasonings with harissa and salt. The consistency should be thick but pourable; add more lemon juice or water as needed.
• When ready to serve, fluff the grains with a fork. Spoon onto a serving platter or wide shallow bowl; arrange the carrots in a circle on top, then sprinkle with dates. Drizzle yogurt over top and garnish with mint, dill and a drizzle of olive oil. Serve hot, warm or at room temperature.