Roasted Beet Jam Recipes

ROASTED BEETS

Roasted Beets image

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

Ingredients

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

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.

SIMPLE ROASTED BEETS

Simple Roasted Beets image

Wrap beets in foil before roasting for perfectly tender results.

Provided by Food Network Kitchen

Time 55m

Yield 4-6

Number Of Ingredients 4

Ingredients

6 to 8 medium red or golden beets (about 2 pounds)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 fresh herb sprig, such as thyme, rosemary, sage or parsley, optional

Steps:

Preheat the oven to 425 degrees F.
Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
Slice and dress the beets as desired and serve.

ROASTED BEET WEDGES

Roasted Beet Wedges image

This beet recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients.--Wendy Stenman

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1 pound medium fresh beets, peeled
4 teaspoons olive oil
1/2 teaspoon kosher salt
3 to 5 fresh rosemary sprigs

Steps:

Preheat oven to 400°. Cut each beet into 6 wedges; place in a shallow dish. Add olive oil and salt; toss gently to coat., Place a piece of heavy-duty foil about 12 in. long in a 15x10x1-in. baking pan. Arrange beets on foil; top with rosemary. Fold foil around beets and seal tightly. , Bake until tender, about 1 hour. Open foil carefully to allow steam to escape. Discard rosemary sprigs.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

BEET JAM

Beet Jam image

Make and share this Beet Jam recipe from Food.com.

Provided by Juliesmom

Categories Lunch/Snacks

Time 1h10m

Yield 3 quarts

Number Of Ingredients 5

Ingredients

4 lbs beets
3 lbs sugar
2 ounces fresh gingerroot, finely grated or sliced
3 lemons, juice and grated rind
1/2 lb almonds or 1/2 lb walnuts, chopped

Steps:

Wash and peel the beets.
Put them through a meat grinder or grate them.
In a pot, barely cover them with water and cook them slowly until they are tender.
Add the sugar, the ginger, the lemon juice and rind.
Cook until thick and clear, which will take about an hour.
Add the chopped nuts.
Makes about 3 quarts.

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Hanger Steak with Tahini and Smashed Charred Beets. When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.
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Beet-Pickled Eggs. After the beet has given up its color for the eggs, it’s a great addition to a salad. View Recipe.
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