200 degrees C).
Place golden beets in a shallow baking dish
Peel and cube golden beets.
In mixing bowl add vegetable oil, salt & pepper, cumin, paprika and parsley (if using).
Add in beets and mix thoroughly until beets are well covered with oil mixture.
Line a cookie sheet with tin foil. Spread beets on top of foil in single layer.
Bake at 400 for 25-30 minutes or until tender. Serve warm.
Option #1/Boiled Beets: Rinse and top and tail (
The beets take the longest to cook
00 degrees.
Wash the beets and roast them, tightly covered
he remaining vegetables except the beets and cook until tender.
50 degrees.
Preparing the beets: Cut off the greens and
an, toss the cut up beets lightly with the olive oil
egrees F.
Trim the beets and place on a sheet
Position rack in lower third of oven; preheat to 450\u00b0F
Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.
Spread the beets evenly on a rimmed baking sheet.
Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.
Prepare dressing and set aside.
Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4\" slices.
Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
Serve dressing on side.
NOTE: I guessed the yield.
*Note: I used small spring beets which means they were not
oil.
Combine kohlrabi and beets in a bowl; toss with
Preheat the oven to 350\u00b0. Wrap the beets in foil and roast for about 1 1/4 hours, or until tender. Let cool, then peel the beets and cut them into 1/4 -inch dice.
In a bowl, whisk together the orange juice, zest, honey, vinegar, mustard and oil; season with salt and pepper.
Add the beets and toss to coat. Arrange the salad greens on a large plate and top with the beets and red onion.
ith aluminum foil.
Quarter beets and toss in a bowl
ame time you roast the beets. Roast for about 8 minutes
Toss couscous, beets, and greens with vinaigrette in a large bowl.
Let sit for one hour refrigerated or overnight.
Fold in goat cheese crumbles.
nd 1-inch stem on beets; scrub with a brush.
Toss everything together until well-coated. Roast in a preheated 425F (220C) oven for 25-30 minutes or until tender.
You can use almost any combination of herbs and carrots or beets; use your imagination. Mix and match - try orange carrots with sage and white wine vinegar, purple carrots with thyme and orange juice, golden beets with marjoram and red wine vinegar, and purple beets with rosemary and balsamic vinegar, all in the same roasting pan.
ven to 400.
Place beets in a roasting pan and