Balsamic Beetroot With Roquefort Recipes
ROASTED BALSAMIC BEETS
Make and share this Roasted Balsamic Beets recipe from Food.com.
Provided by ewilli
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
- Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
- Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
- Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally.
- Serve warm or cold, or add to a salad.
Nutrition Facts : Calories 65.1, Fat 3.5, SaturatedFat 0.5, Sodium 64, Carbohydrate 7.8, Fiber 2.3, Sugar 5.5, Protein 1.3
BALSAMIC BEETROOT WITH ROQUEFORT
This sweet and savoury starter from Gordon Ramsay is perfect for a special summer dinner party
Provided by Gordon Ramsay
Categories Buffet, Dinner, Starter
Time 15m
Number Of Ingredients 5
Steps:
- Halve or quarter the beetroot, depending on the size. Heat the olive oil in a large non-stick pan, add the beetroot and sauté for 2-3 mins, tossing well to coat.
- Add the balsamic vinegar, season and cook 1-2 mins longer, until reduced right down to a syrupy glaze.
- Transfer to a serving bowl to cool, then cover and chill. Can be done up to 1 day ahead. Remove from fridge 30 mins before serving, crumble over the Roquefort and sprinkle with the sesame seeds.
Nutrition Facts : Calories 152 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.01 milligram of sodium
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BALSAMIC BEETROOT WITH ROQUEFORT AND SESAME ⋆ …
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Servings 4Estimated Reading Time 1 minCategory Appetizer, Brunch, Salad
- I took ready for use baked beetroot from the supermarket, but you can also boil or bake beetroot by yourself.
- Heat the olive oil in a large pan, add the beetroot and fry it for 2-3 mins, tossing well to coat with oil. Season lightly with salt and pepper. Don’t forget that you will add salty Roquefort!
- Add the balsamic vinegar and cook 1-2 mins longer, until oil-vinegar mix reduced to a syrupy glaze.
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- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks.
- Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for 35 to 40 minutes, tossing once with a spatula midway through, until the beets are tender when pierced with a thin-bladed knife.
- Meanwhile, combine the vinegar and maple syrup in a small, shallow sauté pan. Cook over medium heat until the liquid is just slightly thickened and lightly coats the back of a metal spoon. It should be reduced by about half (or to about 3 tablespoons). Pay close attention and be sure not to over-reduce it; it goes from sweet and syrupy to burnt and hard very quickly.
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- To cook fresh beetroot, bring a pot of water to boil, then place beetroot in the water and cook for 10 minutes until tender.
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