ROASTED BEETS WITH LEMON
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 0
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 VINAIGRETTE
Steps:
- Spray a baking dish with nonstick cooking spray. Place the beets in the dish and cover tightly with foil. Bake the beets for about 1 hour or until they are tender when pierced with a fork or thin knife. Remove from oven and allow to cool to the touch. Meanwhile, in a small bowl whisk together the olive oil, lemon juice, garlic, mustard, salt and pepper for the dressing. When the beets are cool enough to handle, peel and slice the beets, arranging the slices on a platter. Drizzle with vinaigrette and garnish with parsley.
ROASTED BEETS WITH WARM FENNEL VINAIGRETTE
Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage).
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
- Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
- Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives.
Nutrition Facts : Calories 210 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 500 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 3 grams, Sugar 6 grams
ROASTED RED AND YELLOW BEETS WITH GOAT CHEESE AND LEMON-TARRAGON VINAIGRETTE
Provided by Bobby Flay
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat grill. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place on the grill over medium heat and let cook for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch pieces. Whisk together the olive oil, lemon juice and tarragon and season with salt and pepper.
- Arrange the arugula on a platter, top with beets and goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.
ROASTED VEGETABLES WITH BALSAMIC-LEMON VINAIGRETTE
Categories Vegetable Roast Thanksgiving Vegetarian Kid-Friendly Back to School Squash Sweet Potato/Yam Fall Brussels Sprout Bon Appétit Small Plates
Yield Serves 10
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
- Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.
BEET SALAD WITH LEMON DRESSING
I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Scrub beets and trim tops. Wrap beets in foil; place on a baking sheet. Bake until tender, 1-1/4 - 1-1/2 hours. Cool slightly. Peel beets and cut into cubes., Place remaining vegetables and parsley in a large bowl. Whisk together dressing ingredients; toss with cucumber mixture. Gently stir in beets.
Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED MARINATED BEETS WITH VINAIGRETTE
I love roasted beets and am always ordering them out...but have never tried making them at home. Posting this recipe for safekeeping. Adapted from "Atlanta Cooks: 125 Recipes from 25 Top Atlanta Chefs" by Melissa Libby, this recipe is from the Floataway Cafe restaurant in the Atlanta area. Their roasted beets are the BEST. Also great paired with goat cheese in a green salad. NOTE: 2nd ingredient is for 1/4 cup raspberry vinegar...for some reason ZAAR won't let me input that ingredient.
Provided by Epi Curious
Categories Vegetable
Time 2h40m
Yield 2 1/2 lbs., 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place washed beets in a deep roasting pan. Fill pan halfway up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center. Remove from oven and remove beets from cooking liquid. Wearing gloves, peel off the exterior skin of the beets and dice.
- For the vinaigrette, place vinegar and honey in a bowl and whisk together. Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream. Season with salt and pepper and toss with the warm, peeled and diced beets.
- *The beets will be even better the second day.
Nutrition Facts : Calories 357.5, Fat 21.4, SaturatedFat 3.6, Cholesterol 7.6, Sodium 169.2, Carbohydrate 38.5, Fiber 3.8, Sugar 32.5, Protein 3.5
BEET AND PEAR SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY
Here's what you need: walnuts, pear, mixed greens, beets, red onion, lemon, water, honey, fresh thyme, salt, pepper, oil
Provided by Joey Firoben
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a non-stick skillet, toast the walnuts over medium-high heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
- In a small bowl, mix the lemon juice, water, honey, thyme, salt, and pepper.
- While whisking, slowly add the oil to the bowl to create a vinaigrette.
- In a large salad bowl, add the mixed greens, pears, beets, onions, walnuts, and lemon vinaigrette. Toss to combine all ingredients and serve.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, Sugar 10 grams
ROASTED BABY BEETS AND ARUGULA SALAD WITH LEMON GORGONZOLA VINAIGRETTE
Provided by Tina Miller
Categories Cheese Citrus Leafy Green Vegetable Side Roast Vegetarian High Fiber Spring Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
- Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.
- Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.
- Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.
More about "roasted beets with lemon vinaigrette recipes"
ROASTED BEETS RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.9/5 (14)Category Side DishCuisine AmericanTotal Time 1 hr
- Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
- Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
- Slice the beets into 1” wedges or chunks and place them in a bowl. If you’re using red and yellow beets, place each color into separate bowls so the red beets don’t stain the yellow beets.
CRUSHED BEETS WITH LEMON VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
4/5 (54)Estimated Reading Time 1 minServings 4Total Time 1 hr 20 mins
- Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle beets on each sheet with ½ Tbsp. oil; season with kosher salt and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, 40–50 minutes. Let cool slightly, then, using a paper towel, rub skins from beets (they should slip off easily). Crush beets with the bottom of a small bowl (it’s alright if they fall apart).
- Meanwhile, whisk lemon zest, lemon juice, and 2 Tbsp. oil in a large bowl; set vinaigrette aside.
- Heat 3 Tbsp. oil in a large skillet over medium-high heat. Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side. Transfer to bowl with vinaigrette, add ¼ cup mint and 2 Tbsp. dill, and toss to coat.
- Serve beets and dollops of labneh drizzled with more oil, topped with more herbs, and seasoned with pepper and sea salt.
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