Best 8 Roasted Beets With Clementines And Mint Recipes

BEETS WITH CREAMY BALSAMIC VINAIGRETTE AND MINT

Steps:

• Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beets in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook the beets in intervals of 2 minutes, until they can be easily pierced with a knife, 8 to 10 minutes. Let sit wrapped in parchment to complete the cooking process and until cool enough to handle, about 15 minutes.
• Meanwhile, whisk together the yogurt, broth, vinegar, oil and 1/8 teaspoon salt in a small bowl. Peel the garlic cloves, mash completely and whisk into the vinaigrette. Season with salt and pepper. (Alternatively, make the vinaigrette with the microwave-roasted garlic up to a few hours in advance to allow the flavors to blend. Cover and refrigerate. Bring to room temperature before serving.)
• Peel the beets using a paring knife and cut into wedges or slices. Arrange on a platter, drizzle with the vinaigrette and sprinkle with the mint and pistachios. Serve immediately, while still warm.

ROASTED BEETS WITH MOROCCAN SPICES

Steps:

• Heat the oven to 400.
• Wash 1 pound beets, wrap each in foil and put on a baking sheet.
• Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
• Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
• When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
• Garnish: Mint.

CLEMENTINE AND ROASTED BEET SALAD

Steps:

• Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil; place on cookie sheet. Roast 45 minutes to 1 hour or until tender. Let beets stand 30 minutes or until cool enough to handle; peel and cut into wedges (discard stem and root ends).
• In small bowl, mix vinaigrette ingredients with wire whisk.
• In large bowl, toss endive and half of the vinaigrette. Divide among 10 salad plates. Arrange roasted beets, clementines and almonds over endive. Drizzle with remaining vinaigrette. Serve immediately.

ROASTED BEETS WITH PINE NUTS AND PARMESAN

Steps:

• Heat the oven to 400.
• Wash 2 pounds beets, wrap each in foil and put on a baking sheet.
• Roast until a knife pierces each with little resistance, 45 to 90 minutes.
• When the beets are cool enough to handle, peel, and cut into chunks; toss with pine nuts, shaved Parmesan, lemon juice, olive oil.
• Garnish: Parsley.

ROASTED BEET WEDGES

Steps:

• Preheat oven to 400°. Cut each beet into 6 wedges; place in a shallow dish. Add olive oil and salt; toss gently to coat., Place a piece of heavy-duty foil about 12 in. long in a 15x10x1-in. baking pan. Arrange beets on foil; top with rosemary. Fold foil around beets and seal tightly. , Bake until tender, about 1 hour. Open foil carefully to allow steam to escape. Discard rosemary sprigs.

ROASTED BEETS WITH CUMIN AND MINT

Steps:

• Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.
• Put oven rack in middle position and preheat oven to 425°F.
• Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.
• When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
• Toss warm beets with dressing. Stir in mint just before serving.

BEET SALAD WITH MASCARPONE AND MINT

Steps:

• Preheat the oven to 400 F. Trim the beet stems, then rub the beets with some of the oil and season with salt. Wrap the red and yellow beets separately in aluminum foil and roast on a sheet tray until a knife is easily inserted into the center of the beet, about 45 minutes. Remove the foil and allow them to cool.
• In a small bowl, mix the mascarpone with the lemon zest and 3 tablespoons lemon juice. Season with salt and pepper.
• Keeping the yellow and red beets in separate bowls, peel and cut them into bite-sized wedges.
• Dividing evenly, dress the beets with olive oil and the remaining tablespoon of lemon juice, and season with salt and pepper. Slice the larger leaves from the mint sprigs and set them aside. Using a Japanese mandoline, slice the raw candy cane beet into very thin slices.
• Make a bed of the mascarpone on a plate and arrange the yellow and red beet salads on top. Top with the mint and candy cane beets before serving.

ROASTED BEETS WITH MINT-YOGURT SAUCE

Steps:

• Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with olive oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.
• Meanwhile, in a small bowl, whisk together yogurt, mint, cumin, and lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.