ROASTED BEETS WITH LEMON
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 0
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
BEET SALAD WITH LEMON DRESSING
I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY
Categories Pasta Vegetable Sauté Vegetarian Quick & Easy Beet Spring Sour Cream Parsley Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 9
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
Make and share this Beet With Cream & Lemon recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 28m
Yield 3-4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 237.4, Fat 17.2, SaturatedFat 10.4, Cholesterol 59, Sodium 154.3, Carbohydrate 20.8, Fiber 3.8, Sugar 7.5, Protein 4.3
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5/5 (10)Category Main Dish or Side DishCuisine AmericanTotal Time 1 hr
- Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
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- Bring beets, cream, and salt to a simmer over medium heat in a medium saucepan. Cover, reduce heat, and simmer very gently until beets are tender, 25–30 minutes. Let cool slightly.
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