Roasted Green Beans And Beets Recipes

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
• Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
• When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Steps:

• Preheat Oven to 350 degrees. Cut the beets from the greens and reserve the greens. Wrap each beet individually in foil, and bake for 30 min. Trim the green beans if needed. Cut the shallots into 1/2" thick slices. When the beets are done (they will not be completely tender because they are going back in the oven), skin them and cut them into slices that are about 1/2" thick, 1" wide and 2" long. Toss the beets, green beans, shallots, olive oil (enough to coat everything), and salt and pepper in a bowl. Dump the mixture into a glass or ceramic rectangular dish (that's about 9x7), turn the oven temp down to 325 degrees, and cook for about 40 min, or until vegetables are tender, stirring once or twice every 15 or 20 min. While the veggies are cooking, you can make the beet greens. Trim the stems from the beet greens, wash thoroughly, drain, and chop. Slice the garlic clove into thin slices. Heat 1 T olive oil in a medium skillet over medium heat and add the garlic. When the garlic is just starting to brown, add the chopped beet greens and stir for 30 sec. Add about 1/4 cup of water, stock, and / or red wine and season with salt and pepper. Cover the greens and let them steam for 2 min. Remove the lid and simmer until the liquid is evaporated or strain the greens with a slotted spoon if there is too much liquid. (this will make 1 serving of braised beet greens)

Steps:

• Preheat oven to 400°F. Wrap beets tightly in foil. Place directly on oven rack. Roast until tender when pierced with knife, about 1 hour. Cool beets. Peel and quarter beets. Transfer to large bowl. Add 2 tablespoons olive oil, 2 teaspoons thyme, salt, and pepper; toss to coat.
• Spray 2 large rimmed baking sheets with nonstick spray. Divide onion wedges between prepared baking sheets. Brush onions on both sides with 2 tablespoons oil; sprinkle with 4 teaspoons thyme, salt, and pepper. Arrange onions cut side down and roast until golden brown on bottom, about 10 minutes. Turn onions over. Roast until golden brown and tender, about 10 minutes longer. Transfer to another large bowl.
• Divide green beans between same baking sheets. Drizzle beans with remaining 2 tablespoons olive oil, 1/4 cup water, and 2 teaspoons thyme. Sprinkle with salt and pepper. Cover tightly with foil and roast until almost crisp-tender, about 14 minutes. Uncover and continue to roast until water evaporates and beans are crisp-tender, about 5 minutes. Transfer to bowl with onions. (Beets, onions, and green beans can be prepared 2 hours ahead. Let stand at room temperature.)
• Drizzle onions and green beans with balsamic vinegar; toss to coat. Season to taste with salt and pepper. Top with beets and serve warm or at room temperature.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your fingers to coat beans evenly with olive oil and spread them out so they don't overlap.
• Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.