beet

Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices

beets;

extra virgin olive oil

salt,

Pepper,

black mustard seeds

coriander seeds

cumin seeds

garlic clove, finely chopped

plain Greek yogurt

jalapeño pepper, seeded and finely chopped

ginger

lime juice, more to taste

cilantro

Pomegranate seeds for garnish, optional

Beet Tostadas With Fried Eggs recipe | Epicurious.com

beets

garlic cloves, finely grated

Tbsp. ancho chile powder

tsp. crushed dried oregano, preferably Mexican

paprika

cumin

½ tsp. black pepper

Tbsp.

white onion, halved through root end, sliced (¼" thick)

serrano chiles,

sage leaves

(6"-diameter) corn tortillas

eggs

Salsa de Árbol (for serving)

Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.

Roasted Beets

olive oil

thyme leaves, minced

salt

black pepper

raspberry vinegar

orange

ROASTED BEETS
Ina Garten
Barefoot Contessa/Market Day
Food Network
Beets, Olive Oil, Fresh Thyme Leaves, Kosher Salt, Pepper, Raspberry Vinegar, Orange,ROASTED BEETS
Ina Garten
Barefoot Contessa/Market Day
Food Network
Beets, Olive Oil, Fresh Thyme Leaves, Kosher Salt, Pepper, Raspberry Vinegar, Orange

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.

So delicious!!! I will be making this again.

This was so easy and SO delicious!!!!<br />

I had never cooked with fresh beets before. This recipe is so delicious and uncomplicated. 

This is my family’s favorite beet recipe! Even my two year old will eat it with a smile!

Best beets ever!!  I had never roasted beets until I tried this recipe.  I figured it would be a winner since most of Ina's recipes are really good.  I have made these many times now and never tire of them.  So simple too.

Made this using a mix of red and chiogga beets. Very pretty and tasty. Didn't have raspberry vinegar so used a mix of balsamic and cider instead. Wonderful. I liked them better after they sat for a while (they absorbed the juice and vinegar) and they were just as good cold and at room temperature. 

Made with golden beets from the farmers market, used juice from a very juicy clementine and blood orange balsamic vinegar. I roasted in a foil packet to keep the moisture in and I would guess they roasted for about an hour before they were tender. Then I opened packet to get some browned edges.  Out if this world tasty.<div><br /></div><div><br /></div>

I absolutely love this recipe! It was my first time roasting beets and I was a bit apprehensive but it was delicious! I used strawberry balsamic vinegar as I didn't have the other and it was yummy! Very easy recipe....thank you.

I made this recipe in my electric pressure cooker (12 minutes cooking, plus the 10 min cool down), using balsamic instead of raspberry vinegar, and I also threw in a chopped sweet onion. It. Was. Amazing. 

Most delicious beets I have had in a long time and definitely the most delicious I have ever made.  Sweet and tangy with a nice spice from the pepper.  Popped them like candy!

Pickled eggs! Four ways. Brilliant fuchsia red beet pickled eggs, a Indian version featuring yellow curry, jalapeno pickled eggs, and a tarragon mustard version.

Pickled Eggs

beet,

beet juice*

apple cider vinegar

onion, sliced

sugar

cardamom pods

star anise

hard cooked eggs**, peeled

cider vinegar

water

white granulated sugar

mustard seeds (yellow

Tbsp yellow curry powder

cloves

jalapeno peppers,

bay leaf

dry oregano

garlic clove,

tarragon

mustard seeds

herbs de provence

"I have pickled eggs this way for years I also like to put sliced tomatoes ln with eggs and beets  Oh yer you should try puting in a few garlic  cloves as well."

"Thank you for all the great recipes, I've already tried many of them and I am excited to try the pickled eggs.  The pastrami and corned beef has so far been a huge success (have a batch on the smoker right now!). I really like to see the different combinations of spices people are using because I think there is nothing better than putting your own personal note of flavor into what you love to make for people. Simply recipes is quickly turning into my go to site!"

"All the options sound wonderful!! And they are on my list to try. Was wondering if you strain the liquid before you place it in the jars? (wondering about the floating dry oregano, etc.). Thanks!!"

Peel the eggs and place in the bottom of a clean, quart-sized glass jar.

In a medium saucepan, add the vinegar, water (or beet juice if using), the onion (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.

Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. If you are making the beet pickled eggs, place some or all of the cooked beets in with the eggs in the jar (this will help to bring color to the eggs, and you will have pickled beets as well.) Secure close the jar's cover. Refrigerate up to a month.
The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.

"Love the beet juice idea... although I cheat.  I buy a jar of pickles and reuse the juice... one jar is good for 1-2 uses... lol.  #semihomemade"

"My mother made these when I was a kid and that was back in the 50s when pickled eggs were staples in beer joints sitting on the bar at all times.   So I’ve used everything from traditional pickling spices to any combo I feel like, it all works and the eggs literally keep forever. If they last that long.  Quick on the run protein or egg salad!  Ummm..."

Shaved Root Vegetable Salad recipe | Epicurious.com

hazelnuts, divided

orange juice

lemon juice

vegetable oil

hazelnut oil

salt and black pepper

red beet, peeled

golden beet, peeled

turnip,

carrot, peeled

radishes, trimmed

(loosely packed) flat-leaf parsley

Roasted Beet and Feta Gratin with Fresh Mint recipe | Epicurious.com

red beets, trimmed, scrubbed

heavy whipping cream

mint mint (for garnish)

garlic clove, peeled, smashed Butter (for dish)

feta cheese

Roasted Beet Salad

beets,

Salt and black pepper

shallots,

oranges

balsamic vinegar

Dijon mustard

greens

salted sunflower seeds

Set the beets on a baking sheet lined with a two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.

Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.

Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.

Trim the tops and bottoms off the oranges with a paring knife or a small serrated knife. Set the oranges on one of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.

In a small bowl, whisk together the vinegar, sugar, mustard, some salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.

I followed the recipe exactly, ( though I didn't season the beets prior to roasting as you have to rub off the skin anyway) and made the salad dressing as written. Along with roasted shallots and tangy orange slices, delicious!

Trisha, I just made the Roasted Beet Salad today, and it was delicious!   I followed your recipe exactly as printed, and the flavor of the roasted beets with the shallots were fantastic.  

This is an amazing salad! I had it for my entire meal and lunch the next day.

My kids ate a ton of this salad. I’m should mention, they are 4 and 7, and some of the pickiest eaters I have ever encountered.

I have NEVER written a review before but had to comment on this salad.  I made it for dinner one evening and my husband was blown away!!!  It was absolutely delicious!  I didn't even know that I liked beets!  Now I do!

Upscale restaurant quality!  Delicious and easy 

Omg this is absolutely delish! My son was with his friends for dinner so I made this for my husband and I, we both love beets. This was easy to do. I even got a high five and “ that was a 5 star dinner baby!”

great balance of flavors in this salad!<div>great use of beets in a salad.</div><div>the fried shallots give it a nice smoky dimension</div><div>i used the shallot oil in the dressing as well for more shallot flavor</div>

This traditional Ukrainian borscht combines the earthiness of beets with the freshness of dill and other vegetables. A hearty, healthy and frugal way to use up your garden vegetables and stretch your food budget while filling your family's bellies this fall!

Traditional Ukrainian Borscht Recipe

celery

onions

cabbage

garlic (grated

tbsp of butter (for sautéing onions and celery)

water (beef broth or chicken broth)

diced tomatoes (home or commercially canned)

beets (half grated and half diced)

carrots

potato (diced)

fresh dill weed

Salt and pepper

Optional ingredients: Bay leaf (green beans, peas, beet greens

Sauté the onions, celery and cabbage with the butter until soft and translucent.

Add the can of diced tomatoes and the garlic, as well as all of the water or broth.

Bring to a boil over medium high heat, then reduce to medium heat and let simmer.

Peel the beets, carrots and potato.

Dice half the beets and grate the other half.

Grate all the carrots.

Dice the potato.

Add the beets, carrots and potato to the broth. If you would like to add any other optional vegetables (ie. beans, peas, beet greens, etc.) do so now.

Allow soup to simmer on medium until diced beets and potatoes are soft (test them with a fork or by biting into them!), about 15 minutes. Remove soup from heat.

Stir in chopped fresh dill weed and salt and black pepper.

Serve hot with a dollop of sour cream and a slice of bread and butter (rye bread is best!)

Roasted Beet Salad with Walnuts and Goat Cheese

sherry vinegar

honey

red onions

baby spinach

goat cheese

walnuts

Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.

In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

If I could give this 6 stars I would, what a great salad and so easy.   No changes just enjoy.

Gigantic Yummy!!!!!!!!  This was the perfect salad at Christmas dinner! Over-the-top delicious and added color to the meal!  Thank you!  Love, loved it!!!  Thanks, Nancy!<br /><br />

This is one of the BEST salads I've ever eaten!  I used blue cheese crumbles instead of goat cheese and balsamic vinegar instead of sherry vinegar as I had those ingredients on hand.  This recipe is bursting with flavor!

So delicious! I like every ingredient in this recipe.

This is an awesome recipe! And it looks beautiful too....I placed it on a long rectangular tray, gave a great presentation

Way over dressed, found it oily. I would double the cheese and half the dressing. The cheese part is a personal preference, others may not want to make that change. 

Always been a fan of beet salad, and this is a good version. I use ready made beets, faster and less mess. I  often use feta cheese, which is also goat cheese. 

I didn’t care much for this salad. I’m not going to make it again 

Looking forward making this delicious looking salad! I would love to know... is the oven temperature on fan forced setting?

Delicious!! A perfect recipe for beet lovers.

https://www.foodnetwork.com/videos/roasted-beet-and-spinach-salad-0221748

Nancy makes her simple Roasted Beet and Spinach Salad to serve with beef.

Roasted Beet and Spinach Salad

There's a reason beets and citrus are a staple of winter salads: They go insanely well together. But within those constraints, there's pretty much no end to the combinations of salads you can make. This salad is made with roasted beets, grapefruit and oranges, fresh ricotta, and a pistachio vinaigrette.

Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette Recipe

(about 1kg) beets, unpeeled, greens

(60 milliliters) extra-virgin olive oil, divided

thyme or rosemary (optional)

pistachios (about 2 ounces; 55 grams)

grapefruit,

orange,

(10 milliliters) juice lemon

shallot,

(about 15 grams) minced fresh parsley, tarragon, or chervil

(15 milliliters) honey

(100 grams) fresh ricotta

Preheat oven to 375°F (190°C). Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp two edges to form a pouch. Toss beets, 1 tablespoon (15ml) olive oil, rosemary or thyme sprigs (if using), and salt and pepper to taste in a medium bowl until beets are coated. Add to pouch and crimp remaining edge to seal. (If using multiple colors of beets, roast in separate pouches.) Transfer to a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into a beet through foil meets little to no resistance, about 1 1/2 hours. Remove from oven and allow to cool. When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Cut beets into 1 1/2–inch chunks. Beets can be cooked and stored in the refrigerator for up to 5 days.

Place pistachios in a mortar and pound with pestle until lightly crushed but not totally pulverized. (You can also chop them with a knife.) Transfer half of nuts to a large bowl and reserve the rest for garnish.

Add grapefruit juice, orange juice, lemon juice, shallot, minced herbs, and honey to bowl with pistachios and whisk to combine. Drizzle in remaining 3 tablespoons (45ml) olive oil while whisking constantly. Season to taste with salt and pepper.

To Serve: Toss beets and citrus with vinaigrette in a large bowl (if using red beets, toss them separately from everything else) and season to taste with salt and pepper. Spread half of ricotta over a serving platter, place dressed beets and citrus on top, dollop with remaining ricotta, sprinkle with reserved pistachios, and serve.

In this simple dish, winter ingredients come together in a springlike way: a composed salad of shrimp and watercress, garnished with golden beets, celery and hard-cooked egg. There’s a zippy horseradish rémoulade, spiked with fresh tarragon and dill.

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