Roasted Beets With Sesame And Marjoram Recipes
ROASTED BEETS
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
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.
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- Preheat oven to 400°. Trim tops from beets; set aside half of tops (reserve remainder for another use). Scrub beets, pat dry, and slice ¼” thick. Toss in a large bowl with 4 Tbsp. oil; season with salt and pepper.
- Scatter marjoram sprigs across a rimmed baking sheet and arrange beets on top in as even a layer as possible (some overlap is okay). Roast, tossing occasionally, until beets are tender, 15–20 minutes. Remove from oven and toss in reserved beet greens; roast just until slightly wilted, about 2 minutes. Let cool.
- Meanwhile, whisk crème fraîche, yogurt, and 1 tsp. vinegar in a small bowl; season with salt; set aside.
- Smash sesame seeds, 2 Tbsp. marjoram leaves, and a generous pinch of salt in a mortar and pestle to combine. (Alternatively, chop with a knife.) Transfer to a small bowl and mix in remaining 1 Tbsp. oil; set sesame salt aside.
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