Baked Beets: Preheat oven to 400\u00b0
f the stems on the beets.
(Do NOT wash them
Pre heat oven to 375F degrees.
Place beets& shallots in a 9x13\" oven proof dish.
In a bowl whisk together oil, wine, thyme, pepper flakes, salt& pepper.
Pour over the beets and shallots, toss until evenly coated.
Cover dish with foil and bake for 1 hour.
Remove from oven.
Combine honey and vinegar and drizzle over the beets, toss veggies.
Bake uncovered for another 15 minutes until the beets are glazed and tender.
Adjust seasonings if necessary.
Sprinkle with the chopped green onion.
Heat oven to 400\u00b0F
Place each beet on a square of aluminum foil and wrap tightly.
Place on baking sheet.
Bake until the beets are tender when pierced with a wooden toothpick, usually 1 to 1 1/2 hours.
Poke holes in foil to let steam escape and carefully unwrap.
When the beets are cool enough to handle, slip off the skins.
Slice the beets and place them in a bowl.
Add the vinegar and salt and pepper to taste.
Toss to combine, adding a little more vinegar if needed.
Let stand at least 15 minutes before serving.
o not peel.
Place beets in a large saucepan and
ish large enough to fit beets in single layer.
Scrub
Preheat oven to 375\u00b0F (190\u00b0C). Melt coconut oil in a small pan.
Peel the beets and cut them into bite sized chunks.Thinly slice the fennel. But the orange segments into bite sized pieces.
Pour the melted coconut over all. Stir to thoroughly coat. Pour the mixture into a baking pan and bake for 30-40 minutes, or until the beets are fork tender.
Wrap the beets in a large piece of aluminum foil and place on a baking sheet.
Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender.
When cool enough to handle, peel and slice thinly.
In a small jar, shake together the vinegar, olive oil, and honey.
Pouring over the beets and onions.
Season with salt and pepper.
The beets can be eaten warm or marinate in the refrigerator several hours or overnight.
Just before serving, stir in nuts and parsley.
Dice beets in casserole. Mix remaining ingredients and pour over beets. Bake at 350\u00b0 for 1 hour.
Mix all ingredients except for beets.
Dice beets and place in a casserole or Pyrex dish.
Pour mixed ingredients over the top. Bake at 350\u00b0 for 1 hour.
Preheat oven to 325\u00b0.
Trim and wash beets, but do not peel. Place beets in an ovenproof pan and add about 1/4-inch of water. Cover and cook for 45 to 50 minutes.
Check water level occasionally and add if necessary. When ready to serve, cut an \"X\" into the top of each beet and squeeze sides of beet together to open the \"X.\"
Place 1 teaspoon of butter on top and season with salt and pepper to taste.
5 mins.
Meanwhile, boil beets gently for 20-30 mins
Preheat oven to 375 degrees F.
Coat beets lightly with oil.
Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
mins. Set aside. Add beets and cook for 2 mins
ver pasta then add cubed beets. Break salmon into pieces and
he greens away from the beets, leaving about 1/4 inch
Place beets into a greased baking dish.
Combine remaining ingredients (except butter); stir and pour over beets.
Dot beets with butter.
Cover the dish.
Bake beets in a hot oven (400\u00b0) for about 30 minutes or until tender.
NOTE: The best way I've found to peel/cook beets is from Mary Winecoff's Baked Beets recipe (http://www.recipezaar.com/251586). She wraps each beet in a square of tin foil and bakes them at 400 degrees for a hour to an hour and a half. When beets are cool enough to handle, just slip the skins off.
Slice, dice or chop the beets. I usually cube them into 1/2 size.
Place all the remaining ingredients (except the dill) in a serving bowl, add the beets and mix gently but thoroughly.
Refrigerate for 1-2 hours.
nd root ends of the beets, do not wash, do not
r a sharp knife, slice beets thinly. You want them to