ROASTED BEET WEDGES
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
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
EASY AND DELICIOUS ROAST BEETROOT
Roast beetroot is simple and easy, creating beetroots with an intense, sweet flavor, ready to use in recipes calling for beets. Delicious.
Provided by Elaine Lemm
Categories Side Dish Dinner Ingredient
Time 1h35m
Yield 8
Number Of Ingredients 4
Steps:
- Heat the oven to 400 F (200 C/Gas Mark 6).
Nutrition Facts : Calories 70 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 308 mg, Sugar 4 g, Fat 5 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
ROASTED BEETS WITH HERBS
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Toss the beets in enough olive oil to thoroughly coat. Season with some salt and pepper.
- Spread the beets on a large baking sheet without crowding. Roast until browned around the edges and fork-tender, about 35 minutes. Toss them with the parsley and tarragon and serve.
SPICY ROASTED BEETROOT
Make and share this Spicy Roasted Beetroot recipe from Food.com.
Provided by Stacelee
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200c. Put salt, white peppercorns, cardamom seeds, coriander seeds and chilli flakes in a mortar. Using a pestle, grind ingredients well.
- Cut beetroot into wedges or thick slices, peel if desired. Put in a large roasting pan. Add the oil and toss to coat. Sprinkle the spice mixture over the beetroot. Bake for 40-45 minute or until tender. Serve.
Nutrition Facts : Calories 44.4, Fat 3.8, SaturatedFat 0.5, Sodium 4.2, Carbohydrate 3.1, Fiber 1.4, Protein 0.5
SPICED SWEET & SOUR PICKLED BEETROOT
Forget crinkle-cut versions, this light pickle is sweet and rich - perfect with cold meats, salads and punchy cheeses
Provided by Barney Desmazery
Categories Condiment, Snack
Time 1h30m
Yield Fills 1 large kilner jar
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.
- Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.
- Tip the sugar, white wine vinegar, 200ml cold water the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.
- Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, seal the jar and keep in the fridge for up to a month.
Nutrition Facts : Calories 52 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1.4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
PICKLED BEETROOT
Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses
Provided by Jane Hornby
Categories Side dish
Time 1h30m
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
Steps:
- Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
- Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 37 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium
SPICY BEETROOT RELISH
Served cold with your favourite burgers, sausages or lamb. Yield depends on the size of jars you may use. You can grate the beetroot in a food processor. I suggest that you wear disposable gloves whilst dealing with the beetroot to avoid staining your hands. You can make this relish in advance and keep it in a sterilised sealed jar in the refrigerator
Provided by Tisme
Categories Australian
Time 1h45m
Yield 2 jars
Number Of Ingredients 9
Steps:
- Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
- Bring to the boil and then reduce to a simmer and cook for about one and a half hours or until most of the liquid has evaporated and the grated beetroot is tender.
- Taste for seasoning while it is still warm and adjust if necessary.
Nutrition Facts : Calories 120.7, Fat 0.8, SaturatedFat 0.1, Sodium 1009.2, Carbohydrate 26.8, Fiber 4, Sugar 22.2, Protein 3.2
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