Baked Potato Style Red Beets Recipes

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ROASTED POTATOES, CARROTS AND BEETS



Roasted Potatoes, Carrots and Beets image

This Roasted Potatoes, Carrots and Beets recipe is the perfect way to roast your root vegetables. Seasoned with balsamic vinegar and rosemary.

Provided by atasteofmadness

Time 55m

Number Of Ingredients 11

1 large white potato, (cut into 1 inch cubes)
3 small red potatoes, (cut into 1 inch cubes)
3-4 medium carrots, (peeled and cut into 1 inch pieces)
1 medium onion, (cut into wedges)
3 medium beets, (peeled and cut into 1 inch pieces)
3 Tbsp olive oil
1 tsp balsamic vinegar
1/2 tsp salt
1/2 tsp ground pepper
1 tsp dried rosemary
1 tsp dried parsley

Steps:

  • Preheat the oven to 400˚F.
  • In a large bowl, mix together the potatoes, carrots, onion, and beets. Set aside.
  • In a small bowl, mix together the olive oil, balsamic vinegar, salt, pepper, rosemary and parsley. Pour over the vegetables, and mix until the veggies are fully coated.
  • Pour your vegetables on a rimmed baking sheet, and spread them out so that they are in one layer.
  • Roast the vegetables in the preheated oven for 20 minutes. Remove to stir, and return to the oven to cook for another 20-25 minutes.

ROASTED BEETS AND POTATOES



Roasted Beets and Potatoes image

This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

4 1/2 pounds red and yellow beets, scrubbed
4 pounds medium potatoes, peeled and halved crosswise
Coarse salt and freshly ground black pepper
2 cloves garlic, unpeeled
Small bunches fresh thyme
3 tablespoons balsamic vinegar
3 tablespoons olive oil

Steps:

  • Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
  • Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
  • Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
  • Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.

BAKED-POTATO-STYLE RED BEETS



Baked-Potato-Style Red Beets image

It's fun to treat beets like baked potatoes sometimes, roasting them skin-on, and serving them with "all the fixings." For simplicity's sake, arrange little bowls of the usual suspects - crème fraîche or sour cream, chives, dill, butter and salt and pepper - and let the diners do the work. For special occasions, you can upgrade the presentation with a dab of caviar or trout roe.

Provided by David Tanis

Categories     dinner, lunch, vegetables, main course, side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

4 medium red beets, scrubbed (about 1 1/2 pounds)
Salt and pepper
4 tablespoons unsalted butter
6 tablespoons crème fraîche or sour cream
3 tablespoons snipped chives
3 tablespoons snipped dill
A few sprigs of cilantro (optional)

Steps:

  • Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan filled with an inch of water. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. (Cook beets ahead and reheat if you wish.)
  • When beets are ready, place them on a platter, unpeeled, and split them top to bottom with a paring knife. Season cut sides with salt and pepper. Top each beet half with a little butter and a generous spoonful of crème fraîche. Sprinkle with chives and dill, and cilantro (if using). Serve piping hot.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 326 milligrams, Sugar 6 grams, TransFat 0 grams

GERMAN BAKED RED BEETS



German Baked Red Beets image

This recipe yields a delicious and healthy red beet side dish. The slices will come out slightly crunchy. If you prefer them a little softer just leave them in the oven long enough until they're as soft as you want them to be. The flavour of these beets combines tangy lemon with thyme and honey. It's a great side dish or side salad but you can also use these beets as ingredients for other dishes like pasta salads. This will add some extra colour and flavour. From Baltic Maid.

Provided by Sharon123

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 kg red beet (2.2 lbs)
3 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons olive oil
1 tablespoon honey
fresh thyme (or dried)
salt
pepper

Steps:

  • Peel the red beets and cut them into 1/2 cm (about 1/4 inch) thick slices. (Warning: This will stain your hands pretty good. So either you wear gloves or be prepared to scrub your hands afterwards.)
  • Preheat the oven to 375°F / 190°C.
  • Place two large pieces of parchment paper on top of each other on a baking sheet. Place the beet slices on the bottom parchment paper.
  • In a small bowl, combine the lemon juice, lemon zest, olive oil, and the honey. Mix until everything is combined. Then add the thyme. It is up to you how much thyme you want to use(the author uses 2 tbls.). Then add some salt and pepper.
  • Pour the sauce over the red beets and cover it with the top parchment paper by twisting the ends together like a bonbon.
  • Place the baking sheet in the oven and bake the red beets for about 45 minutes or longer if you want them softer.
  • Serve warm or cold.
  • Guten Appetit!

Nutrition Facts : Calories 186.3, Fat 7.2, SaturatedFat 1, Sodium 195.6, Carbohydrate 29.3, Fiber 7.2, Sugar 21.6, Protein 4.1

BAKED BEET CASSEROLE



Baked Beet Casserole image

To cook the beets you can boil them for 20-40 minutes in salted water (or use whatever method you prefer) - to make 4 cups you will need about 2 lbs

Provided by Nyteglori

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 tablespoons butter, melted
4 tablespoons cornstarch
1 cup water
4 tablespoons brown sugar
1/4 teaspoon salt
3 tablespoons horseradish
4 cups cooked beets
1/3 cup dry breadcrumbs
3 tablespoons butter, cold

Steps:

  • Blend butter and cornstarch adding water gradually and cook until mixture starts to thicken, stirring constantly.
  • Add sugar, salt, horseradish and beets.
  • Pour into greased baking dish and top with dry bread crumbs and dot with butter.
  • Bake about 20 minutes at 350 degrees or until crumbs are browned.

ROASTED BEET AND POTATO SOUP



Roasted Beet and Potato Soup image

I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand.

Provided by Kate Przybylo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h10m

Yield 6

Number Of Ingredients 12

2 cups diced potatoes
2 cups diced peeled beets
olive oil, divided
salt and ground black pepper to taste
1 stalk celery, diced
1 onion, diced
1 clove garlic, minced
4 cups chicken broth
½ teaspoon dried thyme
1 bay leaf
1 ½ cups whole milk
1 tablespoon lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
  • Roast in the preheated oven until tender, about 1 hour; allow to cool.
  • Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
  • Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 18.5 g, Cholesterol 6.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 69.2 mg, Sugar 7.2 g

BAKED BEETS



Baked Beets image

I love beets cold, hot in sandwiches and salads. Use kitchen gloves to remove skins, or you will have red hands.

Provided by Dancer

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 2

8 beets, medium to large, rinse, do not peel, with roots & 1/2 " stem
1 tablespoon butter

Steps:

  • Preheat oven to 400 degrees.
  • Wrap beets in foil and arrange beets in a casserole dish
  • Bake 1 hour.
  • When cool rub skin away and remove stem and root.
  • Slice thickly and serve or put in a saucepan, add a little butter and toss beets until warmed through.

Nutrition Facts : Calories 69.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 97.5, Carbohydrate 10, Fiber 2, Sugar 8, Protein 1.7

ROASTED BEET AND POTATO BORSCHT



Roasted Beet and Potato Borscht image

There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Number Of Ingredients 9

2 pounds red beets, scrubbed, peeled, and cut into a medium dice
1 pound russet potatoes, peeled and cut into a medium dice
2 shallots, coarsely chopped
3 to 5 sprigs thyme
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth or water
1 tablespoon red-wine vinegar
Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving

Steps:

  • Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
  • Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.

Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 7 g, Protein 11 g

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