Roasted Beets And Garlic Recipes

GARLICKY OVEN-ROASTED BEETS

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Line a shallow baking dish with foil.
• Trim and discard beet greens and cut off bottoms. Place beets top-side up in the prepared baking dish.
• Combine olive oil, garlic, balsamic vinegar, thyme, and honey in a bowl; spoon over beets. Drizzle honey over top.
• Roast in the preheated oven until tender and caramelized, 50 to 60 minutes. Remove from the oven and peel when cool enough to handle.

ROASTED BEETS AND GARLIC

Steps:

• remove outer skin layer from garlic heads.
• wrap garlic and beets in foil or place in covered casserole dish.
• roast in 375*F-190*C oven until tender, about 1 1/2 hours.
• let cool enough to handle.
• peel beets, cut into wedges.
• set garlic and beets aside.
• meanwhile, in large skillet, heat oil over medium heat, cook tarragon, salt and pepper stirring for 2 minutes.
• add beets and garlic, toss gently to coat.
• heat through about 2 minutes.

ROASTED BEETS & GARLIC

Steps:

• Separate garlic cloves from head & peel.
• Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
• Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
• Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
• Add beets & garlic; toss gently to coat & heat through, about 2 minutes.

OVEN-ROASTED BEETS AND GARLIC (WW)

Steps:

• Preheat oven to 375.
• Toss together beets, garlic, 1 1/2 teaspoons of thyme, and the oil in a 9x13 inch baking pan.
• Drizzle with orange juice.
• Cover baking dish with foil, roast until beets are almost tender when pierced with a knife, about 45 minutes.
• Remove foil and sprinkle beets with remaining 1 1/2 teaspoons thyme. Roast until beets are tender, about 10 minutes longer.

ROASTED BEETROOT AND GARLIC HUMMUS

Steps:

• Preheat oven to 375°. Pierce beets with a fork; place in a microwave-safe bowl and cover loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool slightly. Wrap beets in individual foil packets., Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with 1 teaspoon oil. Wrap in individual foil packets. Roast beets and garlic until cloves are soft, about 45 minutes., Remove from oven; unwrap. Rinse beets with cold water; peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining olive oil, salt and ground pepper. Process until smooth., If desired, pulse 2 tablespoons Greek yogurt with beet mixture, dolloping remaining yogurt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.

ROASTED GARLIC AND BEET SOUP

Steps:

• Heat oven to 400 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Meanwhile, drizzle garlic cloves with oil and roast in separate foil packet, about 30 minutes. Unwrap beets, let cool, peel, and quarter. Squeeze garlic from skin. Set aside.
• Heat 2 tablespoons olive oil in a pot over medium heat. Add leek and cook, stirring, until tender, 6 to 8 minutes. Add beets and garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper.
• Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and adjust seasoning to taste.