Portion Size: ½ cup beets
Ingredients: Yields: 8 servings
|2 large bunches beets (4 cups)||Wash, trim, peel and cube|
|¼ cup olive oil, divided|
|2 cloves garlic, minced||Wash, peel and minced|
|2 tablespoons onion, chopped||Wash, peel and chop|
|salt and pepper, to taste|
|1 tablespoon red wine vinegar|
|Steps:||Directions:||Critical Control Point /Quality Assurance|
|1||Preheat the oven to 350°F.|
|2||Wash the beets thoroughly. Peel the beets and remove the greens.|
|3||Rinse greens, removing any large stems, and set aside.|
|4||Chop beets into bite size pieces. (cubes)|
|5||Place the beets in a small baking dish or roasting pan and toss with 2 tablespoons of olive oil.|
|6||Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.|
|7||When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat.|
|8||Add the garlic and onion, and cook for a minute. Season with salt, vinegar and pepper.||Cook until internal temperature reaches 135°F.|
Variation: : Beets can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.
Roasted Root Vegetables: Omit vinegar. Roast with 1 cup beets, 1 cup carrots, 1 cup diced onions, 1 cup parsnips. Season with 1 teaspoon dried thyme leaves.
Variation: Roast 4 cups diced (red or yellow) beets mixed with 1 tablespoon olive oil, 2 tablespoons honey, ¼ cup sliced red onion, juice and zest from 2 large oranges, in a 400 F. degree oven for 20 minutes or until tender.