Roasted Beetroot Toast 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.

BEET TOAST



Beet Toast image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 medium red beet
1 medium yellow beet
2 blood oranges
2 tablespoons torn fresh tarragon, plus more for garnish
1 shallot, sliced thinly
1 loaf rustic fresh Italian bread
1 ounce olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
8 ounces cream cheese, at room temperature
8 cherry tomatoes, halved

Steps:

  • Preheat the oven to 400 degrees F.
  • Wrap the beets in foil individually. Roast until the beets are tender, about 1 hour. Let cool.
  • Working over a bowl, segment the blood oranges: Cut away the peel and white pith using a sharp knife, leaving the blood orange flesh exposed, then gently cut between the membranes to release each orange segment into the bowl, catching the juices.
  • Peel the beets. Cut each beet in half lengthwise with a sharp knife. Cut each half lengthwise into 4 or 5 wedges and toss in a bowl along with the tarragon, shallot and half the orange juice.
  • Preheat the broiler on high. Cut four 1-inch-thick slices of bread. Brush each piece of bread with oil and sprinkle a pinch of salt and pepper on each side. Broil until golden, 2 minutes per side.
  • Spread cream cheese on one side of each slice of bread. Spoon the beet mixture evenly on top of the cream cheese. Top with blood orange segments, cherry tomatoes and a drizzle of olive oil, then garnish with extra tarragon. Sprinkle with salt to taste. Enjoy!

EASY AND DELICIOUS ROAST BEETROOT



Easy and Delicious Roast Beetroot image

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

8 beetroots (tennis ball-sized; fresh)
3 tablespoons olive oil
1 teaspoon sea salt flakes
2 sprigs fresh thyme

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 BEETROOT TOAST



Roasted beetroot toast image

Provided by Laura Fyfe

Categories     Starters     Jamie Magazine     Vegetables     Dinner Party     Sandwiches & wraps     Bread

Time 55m

Yield 4

Number Of Ingredients 6

4 raw beetroots
4 tablespoons red wine vinegar
5 sprigs of fresh thyme
4 slices of sourdough
2 tablespoons creamed horseradish
a few fresh chives

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4.
  • Scrub the beetroots really well, then chop into wedges and place in a roasting tray.
  • Add the vinegar, thyme and 4 tablespoons of water, then toss to coat (you may want to wear gloves!).
  • Cover with tin foil and roast for 45 minutes, or until cooked through.
  • When you're almost ready to serve, toast the bread and spread with the horseradish.
  • Top with the roasted beetroot, then snip over chives and tuck in.

Nutrition Facts : Calories 126 calories, Fat 1.2 g fat, SaturatedFat 0.2 g saturated fat, Protein 4 g protein, Carbohydrate 24.8 g carbohydrate, Sugar 5.4 g sugar, Sodium 0.7 g salt, Fiber 1.7 g fibre

ROASTED BEET WEDGES



Roasted Beet Wedges image

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

1 pound medium fresh beets, peeled
4 teaspoons olive oil
1/2 teaspoon kosher salt
3 to 5 fresh rosemary sprigs

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

HONEY-ROAST BEETROOT



Honey-roast beetroot image

This is lovely hot or cold, and even better a day later when flavours have developed

Provided by Good Food team

Categories     Buffet, Side dish, Vegetable

Time 30m

Number Of Ingredients 5

670g large cooked beetroot, unvinegared (we used 3 x 250g packs of organic beetroot from Waitrose)
2 tsp fresh thyme
2 tsp balsamic vinegar
2 tbsp olive oil
2 tbsp clear honey

Steps:

  • Heat the oven to 200C/fan 180C/gas 6. Cut each beetroot into 4-6 wedges and arrange in a large roasting tin. Mix together the remaining ingredients and pour over the beetroot. Season well, and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 25 mins until the beetroot is sticky and glazed.

Nutrition Facts : Calories 106 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.35 milligram of sodium

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