Best Red And Yellow Beets With Orange Honey Recipes

Roasted Red and Yellow Beets with Goat Cheese and Lemon-Tarragon Vinaigrette image

Provided by Bobby Flay

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 large red beets, trimmed of all but 1-inch of greens
2 large yellow beets, trimmed of all but 1-inch of greens
6 tablespoons olive oil, divided
1/4 cup fresh lemon juice
1 tablespoon finely chopped tarragon leaves
Salt and freshly ground black pepper
1 pound arugula, washed and dried
8 ounces soft goat cheese, crumbled
1/4 cup toasted pine nuts

Steps:

Preheat grill. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place on the grill over medium heat and let cook for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch pieces. Whisk together the olive oil, lemon juice and tarragon and season with salt and pepper.
Arrange the arugula on a platter, top with beets and goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.

Roasted Beets with Orange and Thyme image

Provided by Martha Stewart

Number Of Ingredients 8

1 bunch beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1-inch pieces
1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 teaspoon honey
1/4 cup fresh orange juice
2 teaspoons finely grated orange zest
2 teaspoons fresh thyme leaves

Steps:

Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.

Nutrition Facts : Calories 99 g, Fat 2 g, Fiber 5 g, Protein 3 g

Red and Golden Beets image

Provided by Daphne2002

Categories Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb red beet
1 lb golden beets
1/2 cup shelled walnuts
2 blood oranges
2 tablespoons red wine vinegar
2 tablespoons orange juice
1/2 orange, zest of, finely chopped
1/4 cup olive oil
salt and pepper
1/4 lb Belgian endive

Steps:

Preheat oven to 400 degrees.
Wash the beets and roast them, tightly covered, with 1/4 cup of water.
Roast for 1 hour or until tender.
Place the walnuts on a baking sheet and toast them in the oven for about 5 minutes.
With a sharp knife, trim off the top and bottom of each orange.
Pare of the rest of each peel, making sure to remove all pith.
Slice the oranges into 1/4 inch rounds.
Make a vinaigrette by mixing together the vinegar, orange juice, and zest.
Stir in olive oil.
Season to taste with salt and pepper.
When the beets are cool enough to handle, peel them and slice into rounds.
Toss the beets gently with the vinaigrette, and arrange the beets on a place with the orange slices and Belgian endive leaves.
Sprinkle with the toasted walnuts.