Best Baked Potato Style Red Beets Recipes
ROASTED BEET AND POTATO SOUP
I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand.
Provided by Kate Przybylo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
- Roast in the preheated oven until tender, about 1 hour; allow to cool.
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
- Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 18.5 g, Cholesterol 6.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 69.2 mg, Sugar 7.2 g
ROASTED BEET AND POTATO BORSCHT
There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
- Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.
Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 7 g, Protein 11 g
ROASTED BEETS 'N' SWEETS
This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation.
Provided by DRUMNWRITE
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
- Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
- Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
Nutrition Facts : Calories 195 calories, Carbohydrate 33.6 g, Fat 5.9 g, Fiber 6.3 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 447.8 mg, Sugar 11.5 g
BAKED-POTATO-STYLE RED BEETS
It's fun to treat beets like baked potatoes sometimes, roasting them skin-on, and serving them with "all the fixings." For simplicity's sake, arrange little bowls of the usual suspects - crème fraîche or sour cream, chives, dill, butter and salt and pepper - and let the diners do the work. For special occasions, you can upgrade the presentation with a dab of caviar or trout roe.
Provided by David Tanis
Categories dinner, lunch, vegetables, main course, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan filled with an inch of water. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. (Cook beets ahead and reheat if you wish.)
- When beets are ready, place them on a platter, unpeeled, and split them top to bottom with a paring knife. Season cut sides with salt and pepper. Top each beet half with a little butter and a generous spoonful of crème fraîche. Sprinkle with chives and dill, and cilantro (if using). Serve piping hot.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 326 milligrams, Sugar 6 grams, TransFat 0 grams
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