Best 3 Dutch Oven Beets Recipes

Get ready to embark on a delightful culinary journey with our collection of Dutch oven beet recipes! These vibrant and versatile root vegetables take center stage in a symphony of flavors, textures, and colors. From classic roasted beets to hearty salads, creamy soups, and even sweet treats, our recipes will transform the humble beet into a culinary masterpiece. Whether you're a seasoned home cook or just starting your kitchen adventures, our easy-to-follow instructions and step-by-step guides will ensure success. So, gather your ingredients, preheat your Dutch oven, and let's dive into the world of beet-utiful dishes!

Let's cook with our recipes!

SIMPLE ROASTED BEETS

Simple Roasted Beets image

Wrap beets in foil before roasting for perfectly tender results.

Provided by Food Network Kitchen

Time 55m

Yield 4-6

Number Of Ingredients 4

Ingredients

6 to 8 medium red or golden beets (about 2 pounds)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 fresh herb sprig, such as thyme, rosemary, sage or parsley, optional

Steps:

Preheat the oven to 425 degrees F.
Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
Slice and dress the beets as desired and serve.

DUTCH BEETS

Dutch Beets image

Even people who typically shy away from beets will polish these off. This healthy canned vegetable recipe is quick to make, too, since you start with canned beets. -Marie Hattrup, Sonoma, California

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 cans (14-1/2 ounces each) sliced beets
1 tablespoon butter
1 tablespoon finely chopped onion
2 tablespoons all-purpose flour
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Drain beets, reserving 1 cup liquid. In a saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in reserved beet liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in remaining ingredients and beets; heat through.

Nutrition Facts : Calories 118 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 717mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

DUTCH OVEN BEETS

Dutch Oven Beets image

When I came across this recipe by Tim Love, I knew I had to make it -I love-love-love beets. This is such a great idea A baked beet instead of a baked potato and so good for you- a great source of iron. Oh so Good!

Provided by Pat Duran

Categories Vegetables

Time 1h40m

Number Of Ingredients 7

Ingredients

4-6 medium unpeeled beets
1/2 c peanut or olive oil
kosher salt
TOPPINGS:
salt and pepper,bacon cooked and crumbled
goat cheese, sour cream
chives chopped and chili pepitas

Steps:

1. Preheat oven to 375^. Wash and scrub beets. Trim top from beets leaving 2 inches of leaf stem end- do not cut any of the beet tail. Rub beets with peanut oil and season well with salt. Put beets into a Dutch Oven and place in conventional oven for about 1 hour and 30 minutes. Remove the beets from the oven, split and pinch like a baked potato. Top with your choice of toppings and season with salt and pepper serve. (I like mine with sour cream and butter and bacon). EAT THE SKIN TOO! Just like a baked potato.

Tips:

Choose small to medium-sized beets for even cooking.
Trim the beet greens to about 1 inch above the root, leaving the root intact.
Scrub the beets thoroughly to remove any dirt or debris.
Pierce the beets with a fork or knife to help them cook evenly.
Add a splash of vinegar or lemon juice to the water to help preserve the beets' color.
Cover the pot while cooking to help the beets steam and cook more quickly.
Do not overcook the beets, as they will become mushy.
Test the beets for doneness by inserting a fork or knife into the center. They should be tender but still slightly firm.
Once the beets are cooked, drain them and immediately transfer them to a bowl of ice water to stop the cooking process and preserve their color.
When you are ready to use the beets, peel and slice them as desired.

Conclusion:

Roasting beets in a Dutch oven is a simple and delicious way to cook this healthy and versatile vegetable. With just a few simple ingredients and steps, you can create a flavorful and nutritious side dish or main course. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a gathering, roasted beets are sure to please everyone at the table. So next time you are looking for a new way to enjoy beets, give this Dutch oven method a try.