Roasted Beets With Pine Nuts And Parmesan Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Steps:

• Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
• Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
• Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet with cooking spray.
• Spread pine nuts on the prepared baking sheet.
• Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove pine nuts and keep oven at 300 degrees F (150 degrees C).
• Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove syrup from heat; fold in pine nuts to coat. Add Parmesan cheese; stir to coat.
• Line baking sheet with waxed paper; spread coated pine nuts onto sheet, separating any bunches.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

Steps:

• Pre-heat oven to 350. Cut the tops off the beets and reserve for another use or discard. Rinse the beets and wrap each in aluminum foil. Place the beets on a baking sheet and roast for 1 hour. Allow to cool and refrigerate in the foil for up to 3 days before use.
• Remove beets from the foil, cut off the stems and tail and slide off the peel. Cut the beets into a rough julienne = 1/8" x 1 1/2".
• Mince the garlic and rough chop the rosemary. Finely slice the onion. Toss the beets in a bowl with the onion, 1/2 of the garlic, the rosemary, the balsamic vinegar and 1 tbs olive oil. Salt and pepper to taste and put aside.
• Remove the top from the fennel bulb and put aside for another use or discard. Slice the bulb finely and place in a bowl with ice water for a moment to crisp then drain and spin in a salad spinner to dry.
• Place the fennel in a bowl and zest the lemon over the top. Add the juice of 1/2 the lemon and 1 tbs olive oil and toss together. Salt and pepper to taste.
• Slice the olives, Toast the pine nuts in a dry skillet for 2 - 3 minutes until lightly browned.
• To serve, toss the beets lightly with the fennel. Top with the olives and pine nuts, and using a vegetable peeler, shave the Romano Cheese over the top and drizzle with remaining Olive Oil and enjoy!