Honey Butter Roasted Beets Recipes

Steps:

• Preheat oven to 375°F.
• Slice green tops from beets (and reserve for another use if desired). Carefully peel rough outside layer from beets. Slice beets to 1/4-inch thickness (note that some larger beets may require slicing into quarters). Then arrange in a single layer on a large baking sheet with raised sides.
• In a small microwave-safe bowl, melt honey and butter together (microwave for 30-40 seconds until smooth). Whisk in the salt and vanilla.
• Drizzle honey-butter mixture over beet slices and toss with hands or a rubber spatula until thoroughly coated. Then rearrange into a single layer.
• Roast for 20 minutes, remove from oven, toss with a rubber spatula, redistribute in the pan and return to toast another 10-15 minutes.
• Remove from oven, allow to cool for 5 minutes and serve.

Steps:

• Preheat oven to 550 degrees. Mix the soy sauce, honey, Dijon and black pepper in a small bowl. Liberally rub the poussin inside and out with the rub. Place poussin breast side up, in the oven and cook for about 15 to 20 minutes or until golden brown. Simultaneously, toss the beets, garlic and olive oil. Season well with salt and pepper. Make an aluminum papillote (air-tight folded package), enclose the beet mixture and place in the same oven. May have to rotate the chicken for even coloring. When chicken is fully browned, turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 15 to 25 minutes. Beets will be done at the same time. Check by opening the papillote and piercing a beet. Should be soft. Chicken is done when the wing can be moved back and forth with great ease. Allow chicken to rest for 10 minutes before serving. In a food processor, add the beet mixture and puree. Add the horseradish and butter and check for seasoning. Keep warm.
• In a saucepan, add the shallots, wine and lemon juice. Bring to a simmer and completely reduce the liquid. Add the cream and soy sauce and bring to a simmer. Strain and transfer mixture to a blender and blend at high speed, adding the butter 1 piece at a time. Season with white pepper and check. Keep warm in a ba
• Plating: Take the breast off of the bone and slice on the bias. Place mound of beet puree in the back center of the plate and surround with chicken slices. Top with leg/thigh and sauce around the mound. Garnish with chive batons.

Steps:

• Preheat oven to 350°F
• Trim & scrub beets leaving root & 1" stem intact. Place on a sheet of foil, drizzle with 1/2 TB olive oil & wrap loosely but tightly(seal edges). Place on a baking sheet. Bake for 1 hour & let cool enough to handle.
• Remove stems & roots, peel & slice beets. Place in bowl.
• Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute. Pour over beets.