Roasted Beets With Garlic Recipes

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Line a shallow baking dish with foil.
• Trim and discard beet greens and cut off bottoms. Place beets top-side up in the prepared baking dish.
• Combine olive oil, garlic, balsamic vinegar, thyme, and honey in a bowl; spoon over beets. Drizzle honey over top.
• Roast in the preheated oven until tender and caramelized, 50 to 60 minutes. Remove from the oven and peel when cool enough to handle.

Steps:

• remove outer skin layer from garlic heads.
• wrap garlic and beets in foil or place in covered casserole dish.
• roast in 375*F-190*C oven until tender, about 1 1/2 hours.
• let cool enough to handle.
• peel beets, cut into wedges.
• set garlic and beets aside.
• meanwhile, in large skillet, heat oil over medium heat, cook tarragon, salt and pepper stirring for 2 minutes.
• add beets and garlic, toss gently to coat.
• heat through about 2 minutes.

Steps:

• Separate garlic cloves from head & peel.
• Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
• Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
• Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
• Add beets & garlic; toss gently to coat & heat through, about 2 minutes.

Steps:

• Wash beets and cut off greens. Wash and cook the greens by boiling in water, or they can be sauteed with a little olive oil.
• Wrap beets in foil and place in a sheet pan and bake in a 350 degree oven for 1 hour.
• Test with knife for soft center.
• Let cool slightly. Unwrap and peel beets. Cut into quarters or slice.
• Place in a bowl and add garlic, olive oil, vinegar.
• Add the salt and pepper to taste.
• Serve warm or cold.
• Can be made 1-2 days ahead of time.
• Garlic Sauce.
• Place unpeeled potatoes in small pot and bring to a boil. Reduce heat to cook until ready. Test with knife for soft center.
• When cooled slightly, peel. and place potatoes and garlic in medium bowl and mash.
• Add vinegar, salt and pepper.
• Blend thoroughly.
• Can be served at room temperature or cold.
• Can be made ahead 1-2 days.

Steps:

• grate your roasted beets (I usually roast them in foil when I have something else cooking in the oven, this way I don't have to run the oven just for the beets).
• grate or chop your garlic.
• salt, pepper, add olive oil and voila!

Steps:

• Preheat oven to 450°F.
• Wrap garlic cloves together tightly in foil. Trim beet stems to 1 inch if necessary and scrub beets. Wrap beets together tightly in foil. Roast garlic and beets in middle of oven until garlic is soft, about 30 minutes. Remove garlic from oven and continue to roast beets until very tender, about 45 minutes more. In a saucepan cover potatoes with cold salted water and simmer until tender, about 30 minutes. Drain potatoes and keep warm, covered.
• Unwrap garlic and peel skin from cloves, transferring garlic to a food processor. Unwrap beets carefully and, when cool enough to handle, slip off skins and stems and discard. Reserve 1 beet. Quarter remaining beets and add to processor. Peel and halve potatoes. Add potatoes to processor with vinegar and milk and pulse until mixture is just smooth (do not over-process or potatoes will become gluey).
• Transfer purée to cleaned saucepan and stir in lemon juice, 2 tablespoons water, and salt and pepper to taste. Heat purée over low heat, stirring, until hot. Stir in 2 tablespoons water and add enough remaining water to reach desired consistency. Cut reserved beet into 8 wedges and serve with purée.