Oven Roasted Beets With Fresh Horseradish And Herbs Recipes

OVEN ROASTED BEETS RECIPE

Steps:

• Preheat the oven to 350 degrees. In a large bowl, combine all of the ingredients.
• Peel (optional) and cut the beets in quarters. Place the beets in an oven safe dish, drizzle with olive oil and apply generous pinches of salt and pepper. Then apply the rosemary.
• Cover with aluminum foil, and roast until they're fork-tender. Mine usually take 35-50 minutes - this will depend on the size of the beets.
• Remove the foil then set the beets aside to cool.
• Serve them with your favorite dish or protein and enjoy!

ROASTED BEETS

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.

TASTY ROASTED BEETS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
• Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

OVEN ROASTED BEETS WITH FRESH HORSERADISH AND HERBS

Steps:

• Preheat oven to 375 degrees F.
• Peel and cut the beets into large chunks, then toss with some olive oil and salt. Roast until tender all the way through, about 30 minutes. Top with freshly grated horseradish and garnish with chopped lovage or celery leaves.

ROASTED BEETS WITH HORSERADISH CREAM

Steps:

• Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.
• In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

ROASTED SALMON WITH HORSERADISH CREAM RECIPE

Steps:

• Heat the oven to 450°F
• In a large roasting pan, toss the beets with 1 tablespoon of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon of the dill and 1/8 teaspoon pepper
• Cook in the upper third of the oven, stirring once, for 20 minutes
• Remove the pan from the oven and push the beets to one side
• Add the potatoes to the pan, next to the beets, and toss them with the remaining 1 tablespoon oil and 1/4 teaspoon of the salt
• Return the pan to the oven and cook for 10 minutes
• Stir the potatoes and beets, keeping them separate; return the pan to the oven
• Meanwhile, oil a baking sheet
• Put the salmon on the baking sheet and sprinkle with 1/4 teaspoon of the salt, the remaining 1/4 teaspoon dill and 1/8 teaspoon pepper
• Put the pan in the oven with the vegetables (after you stir them at the end of Step 2)
• Cook until just done, about 10 minutes for 1-inch fillets
• Meanwhile, in a small saucepan, bring the cream just to a simmer
• Remove from the heat and whisk in the horseradish, the remaining 1/4 teaspoon salt and a pinch of pepper
• Stir the beets and the potatoes together
• Serve the vegetables topped with the salmon and the horseradish sauce
• Wine Recommendation: In the Pacific Northwest, where they really know their seafood, pinot noir is the wine of choice with salmon
• It should be yours, too
• Try a fruity example from Oregon or California
• Try a fruity example from Oregon or California

HERB-ROASTED BEETS

Steps:

• Preheat the oven to 180 °C (350 °F).
• In a bowl, combine all the ingredients. Season with salt and pepper.
• Place in a baking dish and cover with aluminum foil.Bake for about 1 hour or until tender.