Best Fresh Lemon Garlic Roasted Beets Recipes

ROASTED BEETS WITH LEMON

Steps:

• Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.
• TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.
• How to Peel and Juice a Beet

MEDITERRANEAN BEETS WITH GARLIC AND OLIVE OIL

Steps:

• To roast the beets, place them on a baking sheet and roast in the oven at 400 F for 1.5 to 2 hours or until you can easily pierce them with a fork.
• To boil the beets, place them in a pot. Add water ( make sure the beets are fully covered with water). Bring the water to a boil and cook the beets for 1 to 1.5 hours or until you can easily pierce them with a fork.
• To steam-roast the beets, place them in a baking dish. Add about 1/4 to 1/2 inch of water. Cover the baking dish with aluminum foil making sure the foil doesn't touch the beets. Place in the oven and roast at 425F for about 1 to 1.5 hours or until you can easily pierce them with a fork.
• Important!. Always cool the beets before handling as they get extremely hot. Also, note that red beets will stain your hands and might also stain your dishes
• Peel and chop the beets. Place them in a bowl. Add chopped garlic, olive oil, and chopped cilantro. Sprinkle with sea salt.

ROASTED BEETS

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.

GARLICKY OVEN-ROASTED BEETS

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Line a shallow baking dish with foil.
• Trim and discard beet greens and cut off bottoms. Place beets top-side up in the prepared baking dish.
• Combine olive oil, garlic, balsamic vinegar, thyme, and honey in a bowl; spoon over beets. Drizzle honey over top.
• Roast in the preheated oven until tender and caramelized, 50 to 60 minutes. Remove from the oven and peel when cool enough to handle.

BASIC ROASTED BEETS

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).

FRESH LEMON-GARLIC ROASTED BEETS

Steps:

• Preheat oven to 375°F.
• Slice beets and carrots in 1/4 slices.
• Toss the ingredients in a glass baking dish.
• Cover tightly and roast for about 40 minutes, or until the vegetables are tender.
• Shake or stir occasionally.
• *When I make this I just might leave the cover off the last half of baking so that vegetables will get a roasted color.