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- 30 baby beets (each 1 to 1 1/2 inches in diameter; about five bunches), unpeeled, all but one inch of tops trimmed, rinsed
- 4 large fresh rosemary sprigs, plus additional sprigs for garnish
Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.
Start with beets that are firm and feel heavy for their size. If the beets came with their greens still attached, cut off the greens, wash them, and reserve them for another use. You can cook beets greens just like other greens such as spinach or chard.
Rinse any dirt or debris from the beets some beets may need to be scrubbed clean. Put the beets on a large piece of aluminum foil and preheat the oven to 375F.*
*Note: Beets are fairly flexible veggies, if you have something else in the oven at anywhere between 325F and 425F, beets will happily roast up at that temperature alongside what you're already cooking, it just will take a bit longer at lower temperatures.
Roasted beetroot recipes
Roasted beetroot adds earthy flavour and colour to your standard salad or veggie side dishes. Try our favourite spices, toppings and sauces with your beets.
Honey-roasted beetroot & carrots
Roasting root vegetables in a sweet balsamic glaze brings out their natural sweetness - finish with herbs and seeds for a sensational side
Roasted beetroot & egg salad
This vegetarian salad with creamy dill dressing and crunchy hazelnuts makes a great lunch, or light main course
This is lovely hot or cold, and even better a day later when flavours have developed
Roasted beetroot & goat’s cheese salad
Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day
Preheat your oven to 350°F. Remove the beet greens by cutting the stem about 1/4 inch from the top of the beets. Reserve the greens to cook as a side dish. Wash the beets and place on a large piece of aluminum foil. Drizzle with 2 tablespoons of olive oil, season with black pepper, sea salt and add the herb stems, garlic and vinegar. Place another equal size piece of aluminum foil over the beets and tightly crimp the edges of the foil to make a "pillow" and prevent steam from escaping. Place the pillow onto a baking sheet and bake in the oven for about 45-55 minutes.
Remove the roasted beet pillow from the oven and let sit at room temperature for 5 minutes. This will allow the beets to steam and make them easier to peel. Open the pillow and reserve any of the aromatic olive oil and vinegar inside to dress the beets later.
Using a knife, trim the top and bottom of the baby beets, then, using a dry paper towel, remove the peel from the beets. Cut the beets in half and place into a bowl with the reserved beet vinegar. Season the beets with salt, black pepper, the zest and juice of one lime and 1 more tablespoon of olive oil.
Chop the basil and mint leaves. Cut the pieces of burrata in half and place on a serving dish cut side up. Season each piece of burrata with a pinch of sea salt and a turn of freshly cracked black pepper. Place the marinated beets around the burrata, garnish with the herb leaves over the top, drizzle with the remaining marinade from the beets and serve.
34 Best Beet Recipes That Are as Versatile as They Are Delicious
Why are beet recipes so much fun to make, you ask? Two words: vibrancy and versatility.
Oh, and deliciousness. Man, are these root vegetables delicious.
But it's the bright, unmistakable color that's initially captivating, followed by the realization that beetroot can be used in just about any dish. Soups, sides, salads, desserts, easy dinner ideas&mdashyou name it, you can probably throw a beet in it. And trust us: You'll be glad you did. Did you know that you can even hide them in brownies? Yep, you heard right! Take a tip from Ree Drummond's insanely delicious Hidden Secret Brownies recipe, where one cup of finely chopped beets makes the texture and taste even better. Put them in your cart ASAP&mdashyour kids will never know!
Here, we're sharing simple, creative beet recipes to keep you inspired, no matter the season. We've got healthy soups galore (how could we resist sharing a classic borscht recipe?), several different beet pastas to try, plus a beet breakfast hash to start your day off right. That gorgeous magenta hue also makes an appearance in the dessert recipes on our list: We're sharing a beet cake, beet ice cream, and even a beet galette. And if you've been searching for a dish that'll impress your friends, look no further than one of our beet dip recipes, like a gorgeous beet hummus or an out-of-this-world beet goat cheese dip.
If that's not enough to intrigue you, the ample pun possibilities surely will. The humble beet, after all, is a pun lover's dream. So beetroot to yourself&mdashor should we say, "March to the beet of your own drum"?&mdashand try one of these recipes out ASAP.
Oven-roasted baby beets
This simple and fun beet salad was inspired by a dish in Melissa Clark’s Dinner in an Instant. She has always been one of my favorite cookbook authors, and her recipes are always on point.
1 pound mixed baby beets (about 12), scrubbed and stem end trimmed
1 teaspoon cumin seeds, toasted
Place the beets in a roasting pan and add ¼ cup water. Cover the pan tightly with aluminum foil and roast until the beets are tender, about 40 minutes. Set aside to cool for about 5 minutes.
With a Microplane, grate the zest of the lemon and set it aside. Cut the lemon in half. In a small bowl, stir together the yogurt and agave nectar, then squeeze in enough lemon juice to thin the yogurt so it easily pours from a spoon.
On a clean work surface, using a clean towel, rub the beets to remove their skins. Thinly slice half the beets and cut the remaining beets in half.
Arrange the beets on a serving platter. Drizzle the yogurt over the beets. Garnish with the lemon zest, cumin seeds, a glut of olive oil, and flaky salt and serve.
Easy and Delicious Roast Beetroot
Many people grew up with limp slices of beetroot swimming in a bath of vinegar. That is until beetroot became a superfood of the vegetable basket. Today, roasted beetroot is a favorite way to prepare these red beauties and a tastier option than pickled beets or even boiled beetroot.
Roasting brings out the full sweetness and nutritional goodness of this lovely vegetable. The process is simple and straightforward, yielding beets with an intensified sweet flavor and no compromise on texture. Beetroot is best roasted with the skin on, which is easily removed once it's cooked. Leave yourself plenty of time if preparing them to be eaten right away as it may take an hour for them to cool enough to be peeled. Serve them as is, add them to a recipe, or store the roasted beetroot in the refrigerator or freezer.
The roasted beetroot is excellent on its own and a great side dish with any meat. It also works well with soft goat's milk cheese and seasonal greens in a salad. You can also serve it gently warmed on pasta this is nice with fresh rocket (arugula).
- 1 bunch beets (about 1 1/2 pounds), scrubbed
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with oil and season with salt and pepper. Cover dish tightly with foil roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub with a paper towel to remove skins.
Preheat oven to 450 degrees. Place beets (peeled and cut into 1/2-inch wedges) on a large piece of foil on a baking sheet. Drizzle with oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until beets are tender when pierced with a knife, 25 to 30 minutes.
Set a steamer basket in a saucepan with 2 inches simmering water. Add beets (peeled and cut into 1/2-inch pieces). Cover and steam until beets are tender when pierced with a knife, 15 to 20 minutes.
Place beets (peeled and cut into 1-inch pieces) in a large pot of boiling salted water. Reduce heat to a simmer and cook until beets are tender when pierced with a knife, 15 to 20 minutes drain.
Roasted Baby Beets
I love beets but haven’t cooked with them all that much. No good reason, I just haven’t. Lover of beets or not, try this recipe and you will be a believer. The balsamic, orange and mint, which comes from my herb garden, create a flavor combination that is wonderful with the baby beets.
This recipe is great warm right after cooking it but you can also store it in a baggie, refrigerate it and use them with salad or garnishments for appetizers or main courses.
Balsamic Glazed Beetroot
Transform a can of beetroot into an elegant side dish with just 2 ingredients and 5 minutes. Or if you really want to up the stakes, make this with fresh beetroot! Balsamic Glazed Beetroot is a wintery classic to serve with hearty mains like roasts or casseroles.
I spent my childhood picking beetroot out of hamburgers. I spent my teenage years simply stubbornly refusing to eat even the smallest piece of beetroot in any form, no matter how hard my mother tried to hide them. Then in my twenties, I tried beetroot for the first time….and well, well, well, what do you know, it turns out that I actually LIKE it. More than like, I really like it. So much that I can eat it plain, whether they be fresh ones just boiled or roasted or even straight out of the can.
I also had the same revelation with avocado, couscous and blue cheese, amongst other things that kids typically refuse to eat then grow to love!
“Toss these glazed beetroots with leafy greens and you’ll have an instant, self-dressing salad.”
This dish is a classic example of how you can make amazing food without spending a lot and with just a few ingredients. All you need is 1 can of baby beetroots, 1/2 cup of balsamic vinegar (it doesn’t need to be an expensive one) and 3 tbsp brown sugar. A sprinkle of thyme leaves is a great finishing touch if you have it – thyme and beetroot go together like tomato and basil.
“The flavour of this is so intense that you can serve it with a grilled piece of meat seasoned with just salt and pepper. The glaze doubles as a sauce too. “
Using canned beetroot is cost effective, convenient and it’s really delicious. But you can take this from really delicious to amaaaazingby making this with fresh beetroot. Either baby beetroots or large ones cut into bite size pieces, and they can either be boiled or roasted. So I’ve included directions to make this with both canned and fresh beetroots.
This lasts well in the fridge for a week. After that I find the glaze gets a bit thinner. I serve it on the side of beef or lamb grilled with very simple flavours, sometimes even with just salt and pepper. The glaze is thick and sweet and has the intense flavour of balsamic vinegar so it doubles as a sauce for the meat as well.
It is also great in salads, as you can imagine. You don’t even need a dressing, just toss the glazed beetroot with some leafy greens and you have an instant, self dressing salad.
Hope you give it a try! It really is amazing what a splash of balsamic and sugar can do to transform a can of beetroot!
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