Aromatic Roasted Beets Recipes

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ROASTED BEETS



Roasted Beets image

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

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

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.

SALT-ROASTED BEETS



Salt-Roasted Beets image

Salt-roasting is a genius method for cooking not just beets but all root vegetables, generating tons of flavor with no fuss. Salt does the work here, encasing the beets, then baking right in. The result? Beets that are tender and seasoned from the outside in. Worth it to make a farmer's market run.

Provided by Amanda Cohen

Categories     side-dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 2

3 pounds beets (red, yellow, candy cane)
3 pounds kosher salt

Steps:

  • Preheat oven to 425 degrees F. Remove greens from beets (reserve if making Amanda Cohen's Beet-Green Pesto). Scrub the beets clean. Place them in a deep roasting pan, then bury them completely in salt and pack it down. Bake 1 hour.
  • Remove beets from oven. Insert a paring knife through the salt crust and into a beet to check for doneness. (On the off chance they're not done, return them to the oven and check every 10 minutes.) Crack the crust with a spoon, then remove the beets to a bowl, scraping the salt off them. Careful, they'll be very hot! (You can save the salt for future beet-roasting-just get rid of the clumps and store in an air-tight container in the fridge or freezer.) Rinse beets in water to remove any lingering clumps of salt. Allow to cool so they can be peeled.
  • Peel beets with a paring knife, starting with the light-colored ones first, so you don't stain them with juice from the darker beets. First cut the root end, then peel the skin. The skin should peel off easily-a sign they're cooked properly. Cut into quarters, or, if they're smaller, leave whole.
  • Arrange beets on a platter and serve.

ROASTED BEETS WITH BALSAMIC AND OLIVE OIL



Roasted Beets with Balsamic and Olive Oil image

Looking for a savory side dish! Then enjoy these sweet-and-sour roasted beets flavored with basil and vinegar.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 6

Number Of Ingredients 6

2 lb small beets (1 1/2 to 2 inches in diameter)
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 tablespoons extra-virgin or regular olive oil
2 tablespoons chopped fresh basil leaves
1 tablespoon balsamic vinegar

Steps:

  • Heat oven to 425°F. Cut off all but 2 inches of beet tops. Wash beets; leave whole with root ends attached.
  • Place beets in ungreased 13x9-inch pan. Sprinkle with salt and pepper. Drizzle with oil.
  • Roast uncovered about 40 minutes or until beets are tender. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into 1/2-inch slices.
  • In medium bowl, toss beets, basil and vinegar. Serve warm or at room temperature.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 9 g, TransFat 0 g

AROMATIC ROASTED BEETS



Aromatic Roasted Beets image

Make and share this Aromatic Roasted Beets recipe from Food.com.

Provided by gailanng

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

4 -5 large beets, trimmed scrubbed, dried and cut into wedges
2 tablespoons olive oil
2 tablespoons sea salt
3 tablespoons fresh rosemary
2 garlic cloves
3 tablespoons fresh sage
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees.
  • Food Process the following until finely ground: sea salt, rosemary, garlic and sage.
  • Place prepared beets on baking pan covered with foil and drizzle with olive oil. Sprinkle beets with salt-herb mixture. Roast in oven for 60 minutes or until beets are fork tender.
  • Remove from oven and drizzle with balsamic vinegar. Serve warm or cold.

Nutrition Facts : Calories 100.9, Fat 7.1, SaturatedFat 1.1, Sodium 3530.4, Carbohydrate 8.7, Fiber 1.8, Sugar 5.8, Protein 1.2

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