Best 3 Roasted Baby Beets Recipes
**Roasted Baby Beets: A Colorful and Flavorful Side Dish**
Roasted baby beets are a delicious and versatile side dish that can be enjoyed all year round. They are packed with essential vitamins and minerals, and their vibrant colors make them a feast for the eyes as well as the taste buds. This collection of recipes provides a variety of ways to roast baby beets, from simple and classic to more creative and flavorful. Whether you prefer a sweet and tangy glaze, a savory herb rub, or a spicy kick, you're sure to find a recipe that suits your taste. So gather your ingredients, preheat your oven, and get ready to experience the delightful flavors of roasted baby beets!
**Recipes:**
* **Classic Roasted Baby Beets:** This simple recipe is a great way to enjoy the natural sweetness of baby beets. Simply toss the beets with olive oil, salt, and pepper, and roast them in the oven until tender.
* **Honey Balsamic Roasted Baby Beets:** This recipe adds a touch of sweetness and tang to roasted baby beets. The beets are tossed with a mixture of honey, balsamic vinegar, olive oil, and herbs, then roasted until caramelized.
* **Roasted Baby Beets with Goat Cheese and Pistachios:** This recipe takes roasted baby beets to the next level with the addition of creamy goat cheese and crunchy pistachios. The beets are roasted with olive oil, salt, and pepper, then topped with goat cheese and pistachios before being served.
* **Roasted Baby Beets with Citrus and Herbs:** This recipe adds a bright and refreshing flavor to roasted baby beets. The beets are tossed with a mixture of olive oil, lemon zest, orange zest, thyme, and rosemary, then roasted until tender.
* **Roasted Baby Beets with Feta and Mint:** This recipe combines the earthy flavors of roasted baby beets with the tanginess of feta cheese and the freshness of mint. The beets are roasted with olive oil, salt, and pepper, then topped with feta cheese and mint before being served.
ROASTED BABY BEETS AND ARUGULA SALAD WITH LEMON GORGONZOLA VINAIGRETTE
Provided by Tina Miller
Categories Cheese Citrus Leafy Green Vegetable Side Roast Vegetarian High Fiber Spring Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
- Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.
- Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.
- Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.
ROASTED BEETS AND BABY GREENS WITH CORINADER VINAIGRETTE AND CILANTRO PESTO
Categories Leafy Green Vegetable Appetizer Roast Vegetarian Mother's Day Beet Fall Vegan Potluck Cilantro Coriander Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 24
Steps:
- For vinaigrette:
- Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)
- For pesto:
- Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.
- For beets:
- Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.
ROASTED BABY BEETS
I enjoy beets this way. Also like to throw the leftover ones into salads.
Provided by Lynette !
Categories Vegetables
Time 1h50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°. Remove tops and ends of beets; wash beets, and place in an 11 x 7 inch baking dish. Dot with butter.
- 2. Stir together the broth and next 6 ingredients; our over the beets. Cover tightly with aluminum foil. Bake 1 hour and 15 minutes or until tender.
- 3. Remove beets, reserving 1/4 cup pan juices. Cool beets 15 minutes; peel and quarter.
- 4. Cook beets in hot oil in a large skillet over medium heat, stirring often, 3 to 4 minutes or until lightly browned. Pour the reserved pan juices over the beets; increase heat to medium high.
- 5. Cook 2 to 3 minutes or until the liquid is reduce to about 1 tablespoon. Serve topped with chopped hazelnuts or crumbled ricotta salata cheese, if desired.
Tips:
- Choose baby beets that are small and tender. Larger beets can be tough and woody.
- Trim the beets, leaving about 1 inch of the stems and roots intact.
- Scrub the beets well to remove any dirt or debris.
- Toss the beets with olive oil, salt, and pepper.
- Roast the beets at 425 degrees Fahrenheit for 30-45 minutes, or until they are tender when pierced with a fork.
- Let the beets cool slightly before peeling and slicing them.
- Roasted beets can be enjoyed on their own, added to salads, or used as a side dish.
Conclusion:
Roasted baby beets are a delicious and healthy side dish that can be enjoyed by people of all ages. They are a good source of vitamins, minerals, and antioxidants, and they can help to boost the immune system and improve overall health. Roasted beets can be used in a variety of dishes, including salads, soups, and casseroles. They can also be enjoyed on their own as a snack. If you are looking for a healthy and delicious way to add more vegetables to your diet, roasted baby beets are a great option.
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