Time 55m Yield 6 servings Number Of Ingredients 7 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.
Time 20m Yield 4 Number Of Ingredients 4 Steps:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don’t touch. Sprinkle the beets with sea salt. Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.
Time 1h35m Yield 3-4 serving(s) Number Of Ingredients 7 Steps:
Baked Beets: Preheat oven to 400°. Trim roots and stems to 1/2", do not cut beets further! ;do not wash beets! ,if there is dirt that bothers you, wipe it off with a paper towel; moisture will cause the beets to steam and that is not what you want. Place beets in a casserole, cover with the lid and seal the entire casserole tightly with foil; bake at 400° for 60-90 minutes. When beets are cool enough to handle, remove the roots and skins; if you’re using the beets whole leave the tails on, otherwise remove them; the skin can be easily slipped off with your fingers. Beets are ready to be used in any recipe calling for cooked beets or try one of the two listed here. Dressed Baked Beets: Put the skinned beets, whole, diced or sliced in a saucepan or skillet; add the butter, sugar, salt and pepper; heat and serve. Baked Beets in Cream: Thinly slice skinned baked beets; heat in saucepan or skillet with cream, add salt and pepper; just before serving add lemon juice.
Time 23m Yield 4 servings Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F. Combine beets and shallots and coat with extra-virgin olive oil, salt and pepper. Roast for 15 to 18 minutes. Transfer beets to a dish or dinner plates and serve.
Yield makes 4 servings Number Of Ingredients 4 Steps:
Preheat the oven to 375°F. Wash the beets well and put them in a roasting pan, still wet; cover the pan with foil. Bake until soft, about 45 minutes (use a thin-bladed knife to pierce through the foil and into the beets to test for doneness). Remove the beets, then allow them to cool a bit. When the beets are cool enough to handle, peel them (the peels will slip off easily), then slice or dice them, as you prefer. Toss with olive oil, salt, and pepper, garnish with the parsley, and serve warm or at room temperature.
Number Of Ingredients 1 Steps:
Preheat oven to 425 degrees. Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots).
Time 45m Yield 4 servings Number Of Ingredients 1 Steps:
Heat oven to 400. Wash beets well. Wrap individually in foil and put them on cookie sheet or roasting pan. (If you’re planning to use them all at once, right away, just put in roasting pan or heavy skillet, and cover.) Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a thin-bladed knife pierces one with little resistance. They may cook at different rates; remove each when it is done. Store, refrigerated, for a couple of days before using; their jackets will slip off easily.
Time 1h15m Yield 3 cups of beets, 4 serving(s) Number Of Ingredients 7 Steps:
Trim all but 1" off the stem and root ends of the beets, do not wash, do not peel; remove any dirt with a paper towel; place in a baking pan and seal tightly with aluminum foil; bake at 400° for 1 hour. When beets are cool enough to handle, remove roots, stems and skins; cut into 1/4" dice, there should be about 3 cups; set aside. Mix sugar, cornstarch, vinegar and water in a saucepan and bring to a boil, whisking; whisk until thickened, about 30 seconds; remove from heat and whisk in butter. Add the beets and heat through; add salt to taste; serve at room temperature.
