Beets, Roasted
Portion Size: ½ cup beets
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 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 |
Directions:
| 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.
Posted in Vegetable Recipes
