Roasted Baby Beets

I love beets.  Not only do they taste good but also they are a natural blood pressure lower-er (?).  Anyway, remember to wear gloves when dealing with beets and cover your cutting board with a plastic cutting board or you'll end up being purple.  Not a good look for a dinner party.  Great with a roasted bird of some sort...

Makes 4-6 servings
Hands on time 25 min.
Total time 1 hr., 55 min.  

Ingredients

• 
  Preparation2 pounds baby beets
• 4 tablespoons butter, cut into pieces $
• 1 cup vegetable broth
• 1/4 cup honey
• 2 tablespoons cider vinegar
• 3 fresh thyme sprigs
• 3 fresh parsley sprigs
• 1/8 teaspoon salt
• 1/8 teaspoon pepper $
• 1 tablespoon olive oil $
• Toppings: chopped hazelnuts, coarsely chopped fresh parsley, crumbled ricotta salata cheese

1. 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. Stir together broth and next 6 ingredients; pour over beets. Cover tightly with aluminum foil. Bake 1 hour and 15 minutes or until tender. Remove beets, reserving 1/4 cup pan juices. Cool beets 15 minutes; peel and quarter.
2. 2. Cook beets in hot oil in a large skillet over medium heat, stirring often, 3 to 4 minutes or until lightly browned. Pour reserved pan juices over beets; increase heat to medium-high. Cook 2 to 3 minutes or until liquid is reduced to about 1 Tbsp. Serve with desired toppings.

Tyler Brown, The Hermitage Hotel, Nashville, TN, Southern Living
OCTOBER 2011

Roasted Balsamic Beets

I was perusing my latest Southern Living magazine and saw an ad for McCormick spices that included some great recipes.  So I went to mccormickgourmet.com, and yes, indeedy, they have all kinds of great recipes (that use their spices and products, duh).  Here is one that caught my eye.  I love the fact they've used two different colored beets that really brings  jewel tones to the dish.  I ate at Tom Colicchio's Craft restaurant and they had a salad very similar to this.





Makes 12.  Calories, 73, sodium 174mg, fat, 1g, protein, 2g

• Fiber Rich  • Low Calorie  • Low Fat

3 1/2 pounds assorted small beets, trimmed and cleaned
3 small red onions, each cut into 8 wedges
1 tablespoon olive oil
1 1/2 teaspoons McCormick® Gourmet Collection Rosemary, Crushed
1 1/2 teaspoons McCormick® Gourmet Collection Thyme Leaves
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
2 tablespoons balsamic vinegar

1. Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan.

2. Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in same baking pan.

3. Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.