Roasted Beets With Potato Garlic Sauce Patzaria Recipes

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BASIC ROASTED BEETS



Basic Roasted Beets image

Beet roots can be cooked in a variety of ways (or even eaten raw), but roasting best brings out their natural sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 1

1 pound small beets, (about 5), well-scrubbed

Steps:

  • Preheat oven to 425 degrees. Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots).

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.

LEMON ROASTED BEETS WITH FETA



Lemon Roasted Beets With Feta image

Make and share this Lemon Roasted Beets With Feta recipe from Food.com.

Provided by Carrlin

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

3 large beets
4 garlic cloves
1 lemon, juice and zest of
1 tablespoon olive oil
salt and pepper
1 tablespoon fresh thyme
1/4 cup feta cheese

Steps:

  • Preheat oven to 400 degrees.
  • Peel beets, cut in half, and slice into 1/4" thick slices.
  • Place in large baking dish with garlic, lemon zest, lemon juice, olive oil, and season with salt and pepper.
  • Tightly cover dish with foil, place into oven, and bake for 35-40 minutes, until beets are fork tender.
  • Remove from oven, place on serving platter, and top with fresh thyme and feta. Serve and enjoy!

Nutrition Facts : Calories 78.8, Fat 5.5, SaturatedFat 1.9, Cholesterol 8.3, Sodium 134.2, Carbohydrate 6.1, Fiber 0.9, Sugar 3.7, Protein 2.2

ROAST BEETS WITH HALLOUMI



Roast Beets With Halloumi image

I love squeaky salty halloumi cheese. Here it sits on top of sweet roasted beets just waiting to let its gooey insides ooze out mmmm...

Provided by PinkCherryBlossom

Categories     Cheese

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 8

8 small beetroots
4 tablespoons olive oil
1 teaspoon dried rosemary
4 garlic cloves, unpeeled
1 teaspoon horseradish sauce
1 lemon, juice of
200 g halloumi cheese
2 cups mixed salad greens

Steps:

  • Heat oven to 200C/400°F.
  • Scrub the beetroot, trim off any leaves and halve.
  • Toss in 1 tbsp of the olive oil, the rosemary and garlic and bake covered in foil for 25 minutes.
  • Remove foil, turn beets and cook for another 25 minutes.
  • Remove beets and peel off the skins. Place back in the roasting pan with the horseradish, oil and lemon juice - keep warm.
  • Arrange the salad leaves.
  • Slice the cheese and grill until brown on each side.
  • Arrange beetroot on the leaves and top with the haloumi - eat while hot else the cheese will become rubbery.

Nutrition Facts : Calories 343.9, Fat 27.6, SaturatedFat 3.8, Sodium 163.9, Carbohydrate 24.2, Fiber 4.5, Sugar 16.8, Protein 3.9

ROASTED BEET AND POTATO BORSCHT



Roasted Beet and Potato Borscht image

There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Number Of Ingredients 9

2 pounds red beets, scrubbed, peeled, and cut into a medium dice
1 pound russet potatoes, peeled and cut into a medium dice
2 shallots, coarsely chopped
3 to 5 sprigs thyme
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth or water
1 tablespoon red-wine vinegar
Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving

Steps:

  • Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
  • Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.

Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 7 g, Protein 11 g

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