Best 6 Beet With Cream Lemon Recipes

ROASTED BEETS WITH LEMON

Steps:

• Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.
• TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.
• How to Peel and Juice a Beet

LEMON-HERB ROASTED BEETS

Steps:

• Position rack in lower third of oven; preheat to 450 degrees F.
• Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.
• Spread the beets evenly on a rimmed baking sheet.
• Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.

BEET SALAD WITH LEMON DRESSING

Steps:

• Preheat oven to 400°. Scrub beets and trim tops. Wrap beets in foil; place on a baking sheet. Bake until tender, 1-1/4 - 1-1/2 hours. Cool slightly. Peel beets and cut into cubes., Place remaining vegetables and parsley in a large bowl. Whisk together dressing ingredients; toss with cucumber mixture. Gently stir in beets.

SAUTéED BEETS WITH BUTTER

Steps:

• Peel and grate beets.
• Put butter in a large skillet over medium-high heat. When it's hot, add onion and cook until tender, about 5 minutes. Add the beets, and stir occasionally until tender and lightly browned, about 10 minutes. Garnish with parsley.

TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY

Steps:

• Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

BEET WITH CREAM & LEMON

Steps:

• Preheat oven to 350F, and butter a shallow oven-proof dish.
• Drain the beets and cut into 3-4mm thick slices. Arrange in the dish, overlapping them.
• Sprinkle the lemon zest over the beets, pour on the cream and season with salt & pepper.
• Bake for 20 minutes. Remove from the oven, sprinkle the breadcrumbs over the top and brown under a hot broiler.