Dutch Oven Beets Recipes

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OVEN-ROASTED BEETS WITH WILTED SPINACH

The balsamic glaze adds a nice kick and this is a very healthy and lovely way to enjoy these oven-roasted beets.

Provided by GhostEXE

Time 1h50m

Yield 4

Number Of Ingredients 10



Oven-Roasted Beets with Wilted Spinach image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Trim and wash beets. Set leaves aside and discard stems. Wrap beets in foil packages (3 per package) and place in a deep baking dish.
  • Roast in the preheated oven until tender, about 45 minutes.
  • Remove from the oven. Divide onions, herbes de Provence, 1/2 of the olive oil, salt, and pepper between the packages. Reseal and roast for another 45 minutes.
  • Remove from the oven. Drizzle 1/2 of the balsamic vinegar into each package. Reseal and roast for 5 more minutes.
  • Meanwhile, melt butter and remaining olive oil in a pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Throw in spinach and reserved beet leaves. Cook, stirring often, until wilted, about 5 minutes.
  • Remove beets from the oven. Transfer beets, onions, and all drippings to a serving dish. Stir in wilted greens and season to taste.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 19.2 g, Cholesterol 15.3 mg, Fat 12.9 g, Fiber 4.8 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 593.1 mg, Sugar 11.8 g

6 medium beets with greens attached
2 medium red onions, quartered
2 tablespoons herbes de Provence
2 tablespoons olive oil, divided
1 teaspoon coarse salt
¼ teaspoon ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter
2 cloves garlic, chopped
2 cups fresh spinach

DUTCH OVEN BEETS

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



Dutch Oven Beets image

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.

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

DUTCH BEETS

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



Dutch Beets image

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

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

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