ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
- Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
BAKED GOAT CHEESE AND ROASTED BEET DIP
Goat cheese and beets not only make a great side or salad, they also make a tasty dip! Serve with crostini, pita chips or crackers. Beets will stain, so wear gloves if desired.
Provided by France C
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
- Place beets into a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat and place in the roasting pan.
- Roast in the preheated oven until soft for 20 minutes, stirring halfway through. Remove from oven and fold foil over beets to keep warm. Reduce oven temperature to 400 degrees F (200 degrees C).
- Combine goat cheese, cream cheese, thyme, garlic, and lemon juice in a mini food processor; blend until smooth. Transfer mixture to a small oven-proof dish.
- Bake in the preheated oven until hot and lightly browned, 15 to 17 minutes. Create a well in the center of the cheese mixture and top with beets. Garnish with pine nuts and drizzle with balsamic glaze. Serve warm.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 4.9 g, Cholesterol 30.4 mg, Fat 13.9 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 7.6 g, Sodium 293.3 mg, Sugar 2.9 g
ROASTED BEET DIP
This bright red beet dip looks as good as it tastes. We flavour it with roasted garlic, lemon juice, cumin and chili powder. Serve it with pita chips or melba toast.
Categories Starters
Yield Makes 1 cup.
Number Of Ingredients 8
Steps:
- Cut top 1/4 inch off garlic head. Individually wrap beets and garlic tightly in foil and place in a baking dish.
- Bake at 400ºF until tender when pierced with a fork, about 40 minutes for garlic and 1 1/4 hours for beets.
- Unwrap beets and garlic; cool. Peel beets and cut into chunks; place in a food processor.
- Squeeze softened garlic out of skins into food processor. Add remaining ingredients (lemon juice through chili powder) and puree until smooth.
- Transfer to a serving dish. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Serve with pita chips or Melba toast.
Nutrition Facts : Calories 31 Calories, 1.8 g fat, 0.6 g protein, 3.5 g carbohydrate, 6.9 g fibre, 163 mg sodium
ROASTED BEET DIP
Make and share this Roasted Beet Dip recipe from Food.com.
Provided by Dan Churchill
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Toss beets with olive oil, salt, and pepper. Roast for about 30 minutes. Remove and blend in a high powered food processor with water and lemon zest until a purée is formed.
- Pour puree into a serving dish.
- Toast pine nuts in a dry skillet for 2 minutes or until just starting to turn golden. Top the spread with pine nuts, yogurt, and an extra drizzle of olive oil. Serve with your favorite crackers or veggies to dip.
Nutrition Facts : Calories 85.1, Fat 6.6, SaturatedFat 0.8, Cholesterol 1, Sodium 116.4, Carbohydrate 5.9, Fiber 1.6, Sugar 4, Protein 1.7
CREAMY BEET DIP
Provided by Liza Schoenfein
Categories Condiment/Spread Food Processor Appetizer Roast Fourth of July Vegetarian Root Vegetable Beet Sour Cream Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes. Remove from oven and let cool. Peel beets under running water. In a food processor, combine beets, sour cream, 2 teaspoons juice, cardamom, salt and garlic; blend until smooth. Transfer to a bowl and garnish with zest to taste. Serve with pita, if desired.
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