Oven Roasted Beets With Wilted Spinach Recipes

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

Steps:

• Heat oven to 425 degrees.
• 1) Place baby spinach in a bowl.
• 2) Spray Pam on cookie sheet.
• 3) Toss olive oil (or butter spray) with beets and sprinkle with seasoning, place in single layer on cookie sheet.
• 4) Layer the strawberries, tomatoes, and pineapple next to the beets in a single layer on cookie sheet.
• 5) Layer Almonds in a single layer next to fruit and spray tops with Pam.
• 6) Roast for 20 minutes and toss with spinach. (If using raw beets roast only the beets for 20 additional minutes).
• Serve immediately.

Steps:

• Preheat oven to 450°F. Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.
• Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.
• Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.