Roasted Beets With Lemon Thyme Dressing Recipes

BEETS WITH LEMON AND THYME

Beets with Lemon and Thyme image

Provided by Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 4

Ingredients

3 pounds loose beets
Zest of 1 lemon
1 bunch fresh lemon thyme or regular thyme, leaves picked and roughly chopped
Salt

Steps:

Boil the beets, skin on, until fork penetrates easily. Cool beets under cold water, and refrigerate for at least 2 hours. Slip peel off beets using gloves or kitchen towel. Using a mandoline with julienne attachment or slicing by hand, cut beets to desired shape and size. Add the lemon zest, thyme, and salt to taste.

ROASTED BEETS WITH LEMON

Roasted Beets With Lemon image

Provided by Food Network Kitchen

Time 1h30m

Number Of Ingredients 0

Ingredients

Steps:

Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.
TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.
How to Peel and Juice a Beet

ROASTED BEETS WITH LEMON-THYME DRESSING

Roasted Beets with Lemon-Thyme Dressing image

Provided by Food Network

Time 45m

Yield 10 servings

Number Of Ingredients 8

Ingredients

fleur de sel
5 large beets, rinsed
1 Tbs. olive oil
1/4 cup extra virgin olive oil
1 Tbs. chopped fresh thyme leaves
1 tsp. lemon zest
juice of 1 lemon
salt and pepper to taste

Steps:

Preheat oven to 400 degrees F. Trim stems off beets and place them onto the middle of a large piece of aluminum foil. Drizzle beets with 1 tablespoon olive oil and season them with salt and freshly ground black pepper. Wrap beets up in foil, making a tightly sealed but roomy package. Bake beets in foil package on a sheet pan for 45 minutes to an hour at 400 degrees F, until tender. Remove from oven and carefully open up foil package and let cool.
When cool to the touch, wrap one beet at a time in paper towels and rub skin off. Repeat with remaining beets. This may stain your hands red unless you wear gloves. Cut peeled beets into chunks and place in a mixing bowl. In a small container with a tight fitting lid, combine olive oil, thyme, lemon juice, lemon zest and some salt and pepper. Close container and shake vigorously. Pour dressing over beets and toss to coat. Serve immediately or cover and keep in fridge until ready to serve.

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