Roasted Beets With Honey Glazed Pecans Recipes

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

HONEY-BALSAMIC GLAZED ROASTED BEETS & CARROTS

Steps:

• Heat oven to 400°F. Place 20x12-inch piece of heavy duty foil on work surface; place beets in center of foil, and drizzle with 1 tablespoon of the olive oil. Turn beets to coat in oil, then fold foil over beets, and tightly close foil to seal. Place foil-wrapped beets on rimmed baking sheet. Roast 1 hour to 1 hour 15 minutes or until very tender when pierced with paring knife. Carefully open foil, and transfer beets to cutting board. Reserve baking sheet. Let beets stand until cool enough to handle, about 15 minutes. Peel, then cut into wedges.
• Meanwhile, cut carrots crosswise into 3-inch pieces, then quarter or halve if thin. In medium bowl, mix carrots, remaining 1 tablespoon olive oil and 1/4 teaspoon of the salt. Place carrots on baking sheet. Roast 20 to 25 minutes, turning once, until tender and browned on edges.
• In small microwavable bowl or measuring cup, mix balsamic vinegar, honey and pepper. Microwave uncovered on High heat 2 to 3 minutes, checking every 30 seconds after 2 minutes, until mixture is boiling and slightly thickened.
• Transfer beets to serving platter, and sprinkle with remaining 1/4 teaspoon salt. Top with carrots. Drizzle vegetables with honey-balsamic glaze, then top with basil.

HONEY-GLAZED PECANS

Steps:

• Preheat oven to 350°F.
• Stir together honey and pecans, tossing to coat well. Spread pecans in 1 layer in a shallow baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir and bake 5 minutes more.
• Transfer while still warm to a sheet of parchment paper or foil and, working quickly, separate pecans with a fork. Cool completely (about 1 hour) and remove nuts from parchment, breaking up any large pieces.

ROASTED BEET SALAD WITH SPICY MAPLE PECANS AND CHRISSY'S FRESH CHèVRE

Steps:

• TO ROAST THE BEETS: Preheat the oven to 400°F. Set the beets in a roasting pan or ovenproof casserole in a single layer. Pour in the stock, wine, brown sugar, the 3 tablespoons balsamic vinegar, onion, ginger, salt, and the 1 tablespoon olive oil. Cover the pan tightly with aluminum foil or the casserole lid. Roast the beets until they are tender, about 45 minutes to 1 hour (a sharp knife will pull out easily from the center of a beet). Transfer the beets with tongs to a clean cutting board to cool. Reserve 6 tablespoons of the beet braising liquid for the vinaigrette.
• Wearing clean rubber gloves to prevent red fingertips, if desired, cut off the beets' green "stubble" and skinny tails. Hold the beets under cool running water to loosen the skins, then slip off the skins with a little pressure from your fingers. Set the beets aside.
• TO MAKE THE PECANS: Line a baking sheet with aluminum foil and grease it with butter or cooking spray. In a frying pan set over medium heat, combine the 1 tablespoon olive oil, maple syrup, sugar, the 2 tablespoons balsamic vinegar, and cayenne pepper. Bring the mixture to a simmer and stir in the pecan halves. Continue stirring until the mixture thickens slightly and coats the pecans, about 10 minutes. Pour the pecans onto the prepared baking sheet, spreading evenly with a spoon. Let cool before breaking them apart.
• TO MAKE THE VINAIGRETTE: Whisk together the reserved 6 tablespoons beet braising liquid, lemon juice, white wine and balsamic vinegars, rosemary, mustard, salt, black pepper, and the 1/2 cup olive oil.
• TO ASSEMBLE THE SALAD: Cut the beets into bitesize pieces. Toss the beets with the salad greens in a large bowl. Divide the salad evenly among 8 salad plates. Cut the goat cheese into 8 slices and top each salad with a slice. Sprinkle with a few candied pecans and drizzle on the vinaigrette. Serve immediately.
• Chrissy Omo's passion for goat cheese began at age sixteen, when her father's job took the family to Europe. It was love at first taste and Chrissy, whose pet goat had taken second place in a Future Farmers of America competition when she was fifteen, now embarked on a quest to learn to make the stuff. While still a high schooler she worked for two months at Pure Luck Farm and Dairy in Dripping Springs under its award-winning goat-cheese maker Amelia Sweethardt. "Mom wanted me to see what it was really like," says Chrissy.
• Mother, father, and daughter agreed to finance the cheese business with savings from Chrissy's college fund. They invested in a small herd of goats and created a dairy on their property. When Chrissy was a senior in high school, she began selling her cheese commercially. CKC Cheese (the initials stand for Chrissy and younger brothers Kenny and Conner) is a family-run operation. Chrissy's mom, Adriana, is an experienced entrepreneur who handles the finances. Mother and daughter often do the deliveries together, bringing her handcrafted cheeses to customers throughout the Hill Country, including the Fredericksburg farmers' market, as well as to specialty stores in Austin. Chrissy's brothers help out with milking and other chores, but "no one but me touches the cheese," she says.
• The goat herd has grown to more than 160 head, and Chrissy produces 300 to 400 pounds of cheese a week, from seasoned feta and baby caprino (a soft, Italian-style cheese that is aged for three weeks) to creamy fresh chèvre. Despite the expanded production, Chrissy continues to juggle her cheesemaking with schoolwork. She's on track to graduate with a degree in international business from Texas State University in San Marcos. "I love making cheese," she says. And I love eating it-especially when it comes from Chrissy's goats.
• You can roast the beets ahead and refrigerate them with the reserved beet juice in a covered container for up to 2 days. The pecans can be made up to 2 days ahead and stored at room temperature in a tightly covered container. Prepare the vinaigrette up to 3 days in advance, cover, and refrigerate until needed.
• When you roast beets, purchase ones that are all about the same size. That way they will be done at the same time.

ROASTED BEETS WITH HONEY BALSAMIC GLAZE

Steps:

• Preheat oven to 350°F
• Trim & scrub beets leaving root & 1" stem intact. Place on a sheet of foil, drizzle with 1/2 TB olive oil & wrap loosely but tightly(seal edges). Place on a baking sheet. Bake for 1 hour & let cool enough to handle.
• Remove stems & roots, peel & slice beets. Place in bowl.
• Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute. Pour over beets.

HONEY ROASTED PECANS

Steps:

• Heat oven to 350 degrees. Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl.
• In saucepan combine honey and pecans. Cook over medium high heat, stirring until mixture simmers and foams (about 4-6 min).
• Transfer to a baking sheet (lined with wax paper for easy clean up) and separate with fork. Cool completely. Store in air tight container.