Best 4 Roasted Balsamic Beets Recipes
Indulge in a culinary journey with our Roasted Balsamic Beets, a symphony of flavors that will tantalize your taste buds. These vibrant root vegetables, transformed by the magic of roasting, caramelize to perfection, their natural sweetness enhanced by a delightful tang of balsamic vinegar.
Prepared in three distinct yet equally enticing ways, our Roasted Balsamic Beets offer a versatile experience. The classic roasted beets, simply seasoned with olive oil and herbs, showcase the inherent goodness of this humble vegetable. For a more sophisticated twist, try the balsamic-glazed beets, where a rich, glossy glaze elevates the flavors to new heights. And for those who love a playful crunch, the beet chips, seasoned with garlic and Parmesan, deliver a crispy, savory snack that's hard to resist.
No matter your preference, our Roasted Balsamic Beets are a culinary delight that will brighten up your table and nourish your body. With their vibrant color, delightful taste, and versatility, these recipes are sure to become a staple in your kitchen.
GREEN BEAN AND RADICCHIO SALAD WITH ROASTED BEETS AND BALSAMIC RED ONIONS
Categories Salad Onion Appetizer Roast Vegetarian Green Bean Beet Fall Vegan Shallot Boil Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Place onion, 1/4 cup vinegar, and bay leaf in large jar or medium bowl. Add just enough water to cover. Season generously with salt and pepper. Cover and chill overnight. (Can be prepared 3 days ahead.)
- Preheat oven to 350°F. Place large piece of foil on baking sheet. Place beets in center of foil. Drizzle beets with 1 tablespoon oil and 2 tablespoons water. Top with another piece of foil; crimp edges to seal tightly. Roast beets until tender when pierced with fork, about 1 hour 15 minutes. Cool completely.
- Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Rinse under cold water to cool. Drain and pat dry.
- Whisk remaining 6 tablespoons balsamic vinegar, 1/2 cup oil, shallots, and thyme in small bowl to blend. Season dressing with salt and pepper. (Beets, beans, and dressing can be made 1 day ahead. Cover separately and refrigerate.)
- Peel and cut beets into 1/4-inch-thick slices. Arrange large radicchio leaves over very large platter to cover (reserve small leaves for another use). Drain red onions; scatter over radicchio. Arrange beans over onions. Arrange beet slices decoratively over beans. Pour dressing over salad and serve.
HONEY-BALSAMIC GLAZED ROASTED BEETS & CARROTS
Steps:
- Wrap the beets in foil and roast them in the oven at 350°F for 1 1/2 hours. Set them aside until cool enough to handle. Meanwhile, peel and chop the carrots and toss with a drizzle of oil in a 15x10-inch baking pan. Roast for about 30 minutes, turning once or twice, until soft and carrots start to turn golden. Combine the balsamic vinegar and honey in a large skillet, add the carrots to the skillet along with any oil that has accumulated in the bottom of the pan. When the beets are cool enough to handle, peel them with your fingers. Slice beets into wedges and place in skillet with carrots. Heat vegetables over medium-high heat and cook until the glaze bubbles and thickens, coating the carrots and beets with a sticky glaze. Serve immediately, or cool and serve over a salad.
ROASTED BEETS & ONIONS WITH BALSAMIC VINEGAR
Steps:
- Preheat oven to 350 Cube beets into large cubes and combine with onion wedges in baking pan & mix Drizzle oil & vinegar over the mix then add fresh Rosemary & Thyme and salt & pepper to taste Cover & roast in oven for an hour, stirring occasionally to coat the beets & onions with the vinegar & oil. When your beets & onions are softened and your sauce is carmelized you are ready to serve.
ROASTED BALSAMIC BEETS
Yield 12 Servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan.
- Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in same baking pan.
- Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.
Tips:
- Choose beets that are small to medium in size, about 2 to 3 inches in diameter. Smaller beets have a more tender texture and cook more evenly.
- To easily remove the beet skin, roast the beets whole until tender, then let them cool slightly before peeling.
- If you don't have balsamic vinegar, you can substitute another type of vinegar, such as red wine vinegar or apple cider vinegar.
- For a sweeter glaze, add a tablespoon of honey or maple syrup to the balsamic vinegar mixture.
- If you like crispy beets, roast them at a higher temperature (450°F) for a shorter amount of time (20-25 minutes).
Conclusion:
Roasted balsamic beets are a delicious and versatile side dish that can be enjoyed on their own or as part of a larger meal. They are easy to make and can be roasted in the oven or on the grill. By following these simple tips, you can make sure your roasted balsamic beets turn out perfectly every time.
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