GARLICKY OVEN-ROASTED BEETS
I came up with this randomly one Monday afternoon. Roasted beets are excellent atop a salad of spinach, fruit, and goat cheese.
Provided by Kristin Licavoli
Time 1h
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 26.7 g, Fat 5.5 g, Fiber 7.1 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 195 mg, Sugar 18.9 g
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.
ROASTED BEETS & GARLIC
This recipe from Canadian Living magazine has been in my "recipes to try file" since Nov 2003. I finally did so last night & wish I had done so much sooner. Its so easy & the flavour combination is so good!
Provided by CountryLady
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
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.
ROASTED BEETS AND GARLIC
You can roast more than one color of beets, such as golden and red at the same time. Just remember to wrap each color individually in foil to prevent them from bleeding into each other. From Canadian Living Magazine.
Provided by daisygrl64
Categories Vegetable
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 111.4, Fat 3.8, SaturatedFat 0.5, Sodium 209.1, Carbohydrate 18.1, Fiber 2.2, Sugar 6.3, Protein 3.5
OVEN-ROASTED BEETS AND GARLIC (WW)
I've never made garden-fresh beets before, and I hate the canned ones and the pickled ones. A friend grew them in their garden, and this was a terrific way to eat them. They grow here in Idaho so it's probably about time I cooked some. Recipe courtesy of Weight Watchers New Complete Cookbook.
Provided by AmyZoe
Categories Low Protein
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 63.1, Fat 2.4, SaturatedFat 0.3, Sodium 39.7, Carbohydrate 9.8, Fiber 1.2, Sugar 6.6, Protein 1.4
ROASTED BEETS WITH GARLIC-BEET PURéE
Steps:
- Preheat oven to 450°F.
- Wrap garlic cloves together tightly in foil. Trim beet stems to 1 inch if necessary and scrub beets. Wrap beets together tightly in foil. Roast garlic and beets in middle of oven until garlic is soft, about 30 minutes. Remove garlic from oven and continue to roast beets until very tender, about 45 minutes more. In a saucepan cover potatoes with cold salted water and simmer until tender, about 30 minutes. Drain potatoes and keep warm, covered.
- Unwrap garlic and peel skin from cloves, transferring garlic to a food processor. Unwrap beets carefully and, when cool enough to handle, slip off skins and stems and discard. Reserve 1 beet. Quarter remaining beets and add to processor. Peel and halve potatoes. Add potatoes to processor with vinegar and milk and pulse until mixture is just smooth (do not over-process or potatoes will become gluey).
- Transfer purée to cleaned saucepan and stir in lemon juice, 2 tablespoons water, and salt and pepper to taste. Heat purée over low heat, stirring, until hot. Stir in 2 tablespoons water and add enough remaining water to reach desired consistency. Cut reserved beet into 8 wedges and serve with purée.
ROASTED GARLIC AND BEET SOUP
Beets may take a while to roast, but it's worth the wait. (For a tasty side dish, saute the green tops.) Garlic and leeks add delicious flavor and dimension to this soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 4 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 130 g, Fat 9 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
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