BALSAMIC BEETROOT & SHALLOTS
A simple side that uses a handful of ingredients to great effect. Balsamic vinegar brings out the sweet, earthy flavours
Provided by Good Food team
Categories Side dish
Time 1h15m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the beetroot in a roasting tin and toss through the oil and some seasoning. Roast for 15 mins.
- Toss the shallots and thyme with the beetroot, and roast for 40-45 mins until the veg are tender and starting to caramelise around the edges. Drizzle with balsamic vinegar and return to the oven for 3-5 mins until sticky and syrupy. Scatter with thyme leaves to serve.
Nutrition Facts : Calories 123 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein
ROASTED BEETS AND SHALLOTS
Roasting brings out the sweetness of beets and the subtle flavor of shallots.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Place beets and shallots in a large bowl. Drizzle with 1 tablespoon olive oil, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Toss well, and transfer vegetables to a large roasting pan.
- Cover pan with foil, and place in oven. Bake until beets are tender when pierced with a knife, 50 to 60 minutes.
- Remove from oven, and let stand until cool enough to handle. Peel beets and shallots, and cut beets into 1-inch pieces. Combine in a serving bowl. Add sherry vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and toss well to combine. Serve immediately, or set aside until ready to serve.
BALSAMIC PICKLED SHALLOTS
Perfect partners for a creamy blue cheese
Provided by Barney Desmazery
Time 1h30m
Yield 4 x 500ml jars
Number Of Ingredients 9
Steps:
- Tip the shallots into a large bowl, pour over a kettleful of boiling water, leave to stand for a minute, then drain. When cool enough to handle, sit down, turn the radio on and get peeling.
- Set the peeled shallots aside and place all the other ingredients except the balsamic vinegar into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 8-10 mins until just tender. Use a slotted spoon to scoop the shallots and basil out into sterilised jars (see Know-how, below), then boil the liquid vigorously for 5 mins. Turn the heat off, stir in the balsamic vinegar, then pour over the shallots to cover. Seal the jars and leave for at least 3 days. Will keep for up to 3 months.
Nutrition Facts : Calories 25 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 1 grams protein, Sodium 0.26 milligram of sodium
BAKED BEETS & SHALLOTS
It's nice to roast the beets for a change! The balsamic vinegar and honey give a slightly sweet & sour taste. Very complimentary to the beet flavor.
Provided by Bergy
Categories Lunch/Snacks
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat oven to 375F degrees.
- Place beets& shallots in a 9x13" oven proof dish.
- In a bowl whisk together oil, wine, thyme, pepper flakes, salt& pepper.
- Pour over the beets and shallots, toss until evenly coated.
- Cover dish with foil and bake for 1 hour.
- Remove from oven.
- Combine honey and vinegar and drizzle over the beets, toss veggies.
- Bake uncovered for another 15 minutes until the beets are glazed and tender.
- Adjust seasonings if necessary.
- Sprinkle with the chopped green onion.
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