Beets With Rosemary And Balsamic Vinegar Recipes

ROASTED BEETS WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 400°F and line pan with aluminum foil
• Peel and cut cooked beets: After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more bite-sized pieces.
• Pour glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve. Links: Hate 'em or Love 'em Beets? from White on Rice Couple

BEETS WITH ROSEMARY AND BALSAMIC VINEGAR RECIPE

Steps:

• 1. Heat the oil in a pan and add onion. Cook until softened. 2. Add the beets and rosemary and cook until beets are soft 3. Add apples and cook for 3 to 5 minutes 4. Remove pan from heat, add balsamic vinegar and toss to coat.

ROASTED BALSAMIC BEETS

Steps:

• Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan.
• Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in same baking pan.
• Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.

ROSEMARY BEETS

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.

BEETS WITH BALSAMIC VINEGAR

Steps:

• 1. Preheat the oven to 350°F.
• 2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy "tail" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.
• 3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.
• 4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.
• 5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours.