Roasted Beets With Grapefruit And Rosemary Recipes

ROASTED BEETS WITH GRAPEFRUIT AND ROSEMARY

Roasted Beets with Grapefruit and Rosemary image

If using different-colored beets, remember to toss them separately so they don't stain one another.

Provided by Andy Baraghani

Categories Bon Appétit Side Beet Fall Grapefruit Shallot Roast Rosemary Winter

Yield 8 servings

Number Of Ingredients 7

Ingredients

4 pounds medium beets (any color), scrubbed
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
Kosher salt
1 large grapefruit
2 medium shallots, thinly sliced into rings
1/3 cup red wine vinegar
1/3 cup rosemary leaves

Steps:

Preheat oven to 400°F. Toss beets with 1/4 cup oil in a 13x9" baking dish; season with salt. Pour in water to barely cover bottom of pan. Cover tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60-75 minutes.
Let beets cool, then rub off skins with paper towels. Cut beets into irregular pieces (about 2") and transfer to a medium bowl.
Using a vegetable peeler, remove two 2"-long strips of zest from grapefruit (try not to get any of the white pith) and thinly slice zest lengthwise into strips; set aside for serving.
Cut grapefruit in half and squeeze juice over beets. Add shallots and vinegar, season generously with salt, and toss to coat. Let sit 15 minutes to allow shallots to soften slightly.
Heat ¼ cup oil in a small skillet over medium. Add rosemary and cook, stirring often, until sizzling subsides, about 15 seconds. Using a slotted spoon, transfer to paper towels and let drain; season with salt.
Arrange beets on a platter; drizzle with more oil and top with fried rosemary and reserved grapefruit zest.
Do Ahead
Beets can be roasted 2 days ahead. Remove skins; cover and chill. Bring to room temperature before cutting. Rosemary can be fried 3 hours ahead. Let sit at room temperature.

ROSEMARY BEETS

Rosemary Beets image

We're a family of beet eaters. For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Side Dishes

Time 6h20m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1/3 cup honey
1/4 cup white balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 tablespoon olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon coarsely ground pepper
5 large fresh beets (about 3-1/2 pounds), peeled and trimmed
1 medium red onion, chopped
1 medium orange, peeled and chopped
1 cup crumbled feta cheese

Steps:

In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top., Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.

Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 511mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges

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