Best Marinated Roasted Beets Recipes

ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE

Steps:

• Marinate the Kale:
• In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine-really get in there and work the kale with your hands; this isn't a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They'll marinate just the same.
• Make the Vinaigrette:
• Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.
• Char the Kale and Beets:
• Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.
• Put it together and serve:
• Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts

ROASTED MARINATED BEETS WITH VINAIGRETTE

Steps:

• Preheat oven to 350 degrees. Place washed beets in a deep roasting pan. Fill pan halfway up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center. Remove from oven and remove beets from cooking liquid. Wearing gloves, peel off the exterior skin of the beets and dice.
• For the vinaigrette, place vinegar and honey in a bowl and whisk together. Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream. Season with salt and pepper and toss with the warm, peeled and diced beets.
• *The beets will be even better the second day.

MIXED GREENS WITH ROASTED BEETS, FENNEL AND MARINATED RED ONIONS

Steps:

• Preheat oven to 350. Rinse each beet and wrap in foil. Place on oven rack and roast until tender, about 1 hour 10 minutes. Cool beets. Peel; cut into wedges. Whisk oil, vinegar and fennel fronds in medium bowl to blend. Season dressing with salt and pepper. Mix onions into dressing. (Beets and onions can be made 1 day ahead. Cover separately; chill.) Mix lettuces and sliced fennel in bowl. Add beets. Using slotted spoon, transfer onions from dressing to salad. Toss salad with enough dressing to coat.

MARINATED ROASTED BEETS

Steps:

• Preheat the oven to 425°F.
• Cut off all but 1 to 2 inches of the beet stems, and don't cut off the root ends. (This helps retain flavor and keep the color from bleeding.) Put the beets on a rimmed baking sheet. Drizzle with the oil.
• Roast for 25 to 30 minutes, or until the beets are tender when tested with the tip of a knife. Let cool on the baking sheet for 10 minutes. Discard the root ends. Peel the beets, discarding the skins. Cut the beets crosswise into 1/8- to 1/4-inch slices. Place the beets in a single layer in a shallow glass dish, such as 12 x 8 x 2 inches.
• In a small saucepan, stir together the remaining ingredients. Heat over medium-high heat until the mixture comes to a boil, 1 to 2 minutes. Pour over the beets, making sure all the beets are coated. Cover and refrigerate for 2 to 24 hours, stirring once or twice if all the beets are not covered in liquid. Drain and discard the marinade before serving the beets.
• Red beets can stain, so you might want to wear an apron and plastic gloves when peeling and cutting the cooked beets. If you don't use gloves, you can sprinkle your hands with salt and rub them vigorously, then wash them with soap and water to eliminate stains.
• (Per Serving)
• Calories: 56
• Total Fat: 1.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 66mg
• Carbohydrates: 10g
• Fiber: 3g
• Sugars: 7g
• Protein: 2g
• Dietary Exchanges
• 2 Vegetable

ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE

Steps:

• PreparationMarinate the Kale: In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine-really get in there and work the kale with your hands; this isn't a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They'll marinate just the same. Make the Vinaigrette: Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days. Char the Kale and Beets: Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat. Put it together and serve: Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts Reprinted with permission from Cooking for Good Times by Paul Kahan, copyright (c) 2019. Published by Lorena Jones Books, a division of Penguin Random House, LLC. Buy the full book from Amazon.