Best Roasted Beets With Crispy Sunchokes And Pickled Orange Ginger Purée Recipes

ROASTED BEETS

Roasted Beets image

Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 7

Ingredients

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

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.

GINGERED ORANGE BEETS

Gingered Orange Beets image

My husband was pleasantly surprised when he tried my new twist on beets. The orange and ginger are a surprising compliment, making this particular vegetable a wonderful addition to any holiday table. -Marion Tipton, Phoenix, Arizona

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds whole fresh beets (about 4 medium), trimmed and cleaned
6 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon rice vinegar
1 tablespoon thawed orange juice concentrate
1-1/2 teaspoons grated orange zest, divided
1/2 teaspoon minced fresh gingerroot
1 medium navel orange, peeled, sectioned and chopped
1/3 cup pecan halves, toasted

Steps:

Brush beets with 4 tablespoons oil; sprinkle with salt and pepper. Wrap loosely in foil; place on a baking sheet. Bake at 425° for 70-75 minutes or until fork-tender. Cool slightly., In a small bowl, whisk the vinegar, orange juice concentrate, 1 teaspoon orange zest, ginger and remaining oil; set aside. , Peel beets and cut into wedges; place in a serving bowl. Add the orange sections and pecans. Drizzle with orange sauce and toss to coat. Sprinkle with remaining orange zest.

Nutrition Facts : Calories 342 calories, Fat 27g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 5g fiber), Protein 4g protein.