Best Roasted Baby Beets Recipes

SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS, CREAMED HORSERADISH, WATERCRESS AND PARMESAN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C/gas 8).
• Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking time depends on size.
• Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.
• After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!

ROASTED BABY BEETS AND ARUGULA SALAD WITH LEMON GORGONZOLA VINAIGRETTE

Steps:

• Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
• Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.
• Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.
• Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.

ROASTED BABY BEETS

Steps:

• Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.

BABY GREENS WITH ROASTED BEETS AND POTATOES

Steps:

• Make vinaigrette:
• Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified.
• Roast beets and potatoes:
• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally, until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard skins.
• Assemble salad:
• Cut beets into 1/3-inch dice and put in a large salad bowl. Cut potatoes into 1/3-inch-thick slices and add to beets along with all greens and herbs. Add vinaigrette and toss gently to coat.
• Sprinkle blossoms on top and serve immediately.
• *Available at farmers' markets and specialty produce markets.

ROASTED BEETS AND BABY GREENS WITH CORINADER VINAIGRETTE AND CILANTRO PESTO

Steps:

• For vinaigrette:
• Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)
• For pesto:
• Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.
• For beets:
• Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.

ROASTED BABY BEETS AND SAUTEED BEET GREENS

Steps:

• Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

CHILLED CUCUMBER SOUP WITH ROASTED BABY BEETS

Steps:

• Heat oil in a medium skillet over medium-high heat. Add onions, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Stir in 1/4 cup water. Cover, and cook until soft, about 2 minutes. Let stand until cool.
• Place onion mixture and cucumbers in a food processor, and process until smooth. Add yogurt, 1 teaspoon salt, and remaining 1/2 cup water, and process until smooth. Transfer to a bowl, cover, and refrigerate until chilled, at least 2 hours, or overnight.
• Meanwhile, make the beets: Preheat oven to 400 degrees. Line a piece of foil with parchment. Place beets in center, drizzle with oil, and season with salt and pepper. Fold parchment and foil over beets, crimping along edges to create a packet. Place on a baking sheet, and roast until beets can be pierced easily with the tip of a knife, about 45 minutes. Remove from oven, and let stand until cool enough to handle, about 30 minutes. Rub skins off beets with a paper towel. Cut beets into 1/2-inch cubes, 1/2-inch-thick wedges, or a combination. (Beets will keep, covered and refrigerated, for up to 2 days.)
• Stir parsley and lemon juice into chilled soup. Season with salt and pepper. Divide among 8 bowls. Garnish with beets and sprinkle with parsley just before serving.

TUNA CARPACCIO WITH ROASTED BABY BEETS AND CITRUS PRESSED OLIVE OIL

Steps:

• Stretch a sheet of plastic wrap on flat countertop. Sprinkle with olive oil and place on piece of tuna in center of plastic wrap. Cover with same size of plastic wrap. Gently pound tuna with mallet until very thin. Repeat for remaining tuna. Keep cold until serving. Clean green tops from beets, place beets in a roasting pan with oil, thyme, salt and pepper. Add 2 tablespoons of water to prevent burning. Cover tightly with aluminum foil. Place in a preheated 375-degree oven for 45 minutes, until a knife easily penetrates beets. Cool to room temperature and with wet towel, peel skin off beets. Cut each beet into 4 quarters.
• Remove plastic from tuna and place on center of plate. Season with salt and pepper, drizzle with Agrumato and chopped chives. Toss micro greens and beets with Agrumato and shape greens into a small ball. Place greens at top of plate and randomly scatter beet pieces on carpaccio.

ROASTED BABY BEETS

Steps:

• Preheat oven to 375°F Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.).
• Preheat oven to 350°F Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.

JAMIE OLIVER SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS

Steps:

• Preheat the oven to 230°C/450°F/gas 8. Wash and scrub the beets, trim the ends, and toss into a roasting tray with a little oil, balsamic vinegar and seasoning. Cover with kitchen foil and roast until tender. Cooking time depends on size. Now prepare the carpaccio of beef. Pound the coriander seeds in a pestle and mortar, then mix in the rosemary, salt, pepper and oregano and sprinkle on to a board. Roll and press the fillet of beef over this, making sure all the mixture sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate. Sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix your horseradish and crème fraîche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!

ROASTED BABY BEETS AND BLOOD ORANGE SALAD

Steps:

• Preheat oven to 400 degrees.
• Leave root and 1 inch stem on beets; scrub with a brush. Cut an 18 x 12 inch sheet of foil. Place beets in the center of the foil. Gather the edges of foil to form a pouch; tightly seal edges. Place the pouch on a baking sheet. Bake at 400 degrees for 45 minutes or until tender. Cool 20 minutes. Trim off the beet roots; rub off skins. Cut the beets into quarters.
• Grate 1 teaspoon orange rind. Peel and section oranges over a large bowl; squeeze the membranes to extract the juice. Set sections aside; reserve 3 tabelspoons of juice. Discard the membranes. Combine the rind, juice vinegar, and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.
• Divide the greens evenly among 8 plates. Arrange beets and orange sections on top of the greens. Sprinkle each serving with 1 tablespoon of cheese and 1 1/2 teaspoons nuts. Drizzle each serving with about 2 teaspoons dressing.

ROASTED BABY BEETS

Steps:

• 1. Preheat oven to 350°. Remove tops and ends of beets; wash beets, and place in an 11 x 7 inch baking dish. Dot with butter.
• 2. Stir together the broth and next 6 ingredients; our over the beets. Cover tightly with aluminum foil. Bake 1 hour and 15 minutes or until tender.
• 3. Remove beets, reserving 1/4 cup pan juices. Cool beets 15 minutes; peel and quarter.
• 4. Cook beets in hot oil in a large skillet over medium heat, stirring often, 3 to 4 minutes or until lightly browned. Pour the reserved pan juices over the beets; increase heat to medium high.
• 5. Cook 2 to 3 minutes or until the liquid is reduce to about 1 tablespoon. Serve topped with chopped hazelnuts or crumbled ricotta salata cheese, if desired.