Best Roasted Beets Garlic Recipes

ROSEMARY ROASTED BUTTERNUT SQUASH AND BEETS WITH GARLIC

Steps:

• Preheat oven to 400F degrees.
• In a large bowl, toss together the butternut squash, beets, onion, garlic, rosemary, and melted butter. Place the mixture in a 13x9 Pyrex casserole dish and sprinkle with salt and pepper.
• Roast in the oven for 35-40 minutes, or until the squash (or pumpkin) and the beets are tender.

ROASTED BEETS & GARLIC

Steps:

• Separate garlic cloves from head & peel.
• Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
• Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
• Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
• Add beets & garlic; toss gently to coat & heat through, about 2 minutes.

ROASTED BEETS WITH GARLIC-BEET PURéE

Steps:

• Preheat oven to 450°F.
• Wrap garlic cloves together tightly in foil. Trim beet stems to 1 inch if necessary and scrub beets. Wrap beets together tightly in foil. Roast garlic and beets in middle of oven until garlic is soft, about 30 minutes. Remove garlic from oven and continue to roast beets until very tender, about 45 minutes more. In a saucepan cover potatoes with cold salted water and simmer until tender, about 30 minutes. Drain potatoes and keep warm, covered.
• Unwrap garlic and peel skin from cloves, transferring garlic to a food processor. Unwrap beets carefully and, when cool enough to handle, slip off skins and stems and discard. Reserve 1 beet. Quarter remaining beets and add to processor. Peel and halve potatoes. Add potatoes to processor with vinegar and milk and pulse until mixture is just smooth (do not over-process or potatoes will become gluey).
• Transfer purée to cleaned saucepan and stir in lemon juice, 2 tablespoons water, and salt and pepper to taste. Heat purée over low heat, stirring, until hot. Stir in 2 tablespoons water and add enough remaining water to reach desired consistency. Cut reserved beet into 8 wedges and serve with purée.

ROASTED BEETS AND CARROTS WITH ROSEMARY AND GARLIC BUTTER

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place the beets in a large mixing bowl, and the carrots in a 9 inch by 13 inch glass baking dish. (Mixing the roots separately keeps the carrots from turning pink from beet juice.).
• Place the butter or ghee in a microwave-safe coffee mug and add the garlic. Microwave until the butter is melted. Stir in the dried rosemary.
• Pour half of the melted butter mixture over the beets, and pour half over the carrots. Sprinkle generously with sea salt and freshly ground black pepper. Toss each of the root vegetables to coat them with the butter mixture.
• Dump the beets into the baking dish with the carrots.
• Roast for 55 minutes, stirring halfway through.
• Serve.

ROASTED BEETS WITH POTATO GARLIC SAUCE-PATZARIA

Steps:

• Wash beets and cut off greens. Wash and cook the greens by boiling in water, or they can be sauteed with a little olive oil.
• Wrap beets in foil and place in a sheet pan and bake in a 350 degree oven for 1 hour.
• Test with knife for soft center.
• Let cool slightly. Unwrap and peel beets. Cut into quarters or slice.
• Place in a bowl and add garlic, olive oil, vinegar.
• Add the salt and pepper to taste.
• Serve warm or cold.
• Can be made 1-2 days ahead of time.
• Garlic Sauce.
• Place unpeeled potatoes in small pot and bring to a boil. Reduce heat to cook until ready. Test with knife for soft center.
• When cooled slightly, peel. and place potatoes and garlic in medium bowl and mash.
• Add vinegar, salt and pepper.
• Blend thoroughly.
• Can be served at room temperature or cold.
• Can be made ahead 1-2 days.

ROASTED BEETS AND GARLIC

Steps:

• remove outer skin layer from garlic heads.
• wrap garlic and beets in foil or place in covered casserole dish.
• roast in 375*F-190*C oven until tender, about 1 1/2 hours.
• let cool enough to handle.
• peel beets, cut into wedges.
• set garlic and beets aside.
• meanwhile, in large skillet, heat oil over medium heat, cook tarragon, salt and pepper stirring for 2 minutes.
• add beets and garlic, toss gently to coat.
• heat through about 2 minutes.

FRESH LEMON-GARLIC ROASTED BEETS

Steps:

• Preheat oven to 375°F.
• Slice beets and carrots in 1/4 slices.
• Toss the ingredients in a glass baking dish.
• Cover tightly and roast for about 40 minutes, or until the vegetables are tender.
• Shake or stir occasionally.
• *When I make this I just might leave the cover off the last half of baking so that vegetables will get a roasted color.

BEETS ROASTED WITH CHILI, GARLIC, AND THYME

Steps:

• Put the oil in a small roasting pan and place in the oven at 400 for 5 minutes until very hot. Add the beets, turning well to coat. Season generously with salt, pepper, and thyme. Roast for 45 minutes, turning occasionally, then add the chili and garlic. Roast for another 40 minutes until the garlic is very soft and puree like. Remove garlic skin and stirr puree into the oil. Transfer to a warm serving dish, and pour the oil from the pan over the beets. Garnish with fresh thyme. Serve with a green salad and maybe a side of coucous.

OVEN-ROASTED BEETS AND GARLIC (WW)

Steps:

• Preheat oven to 375.
• Toss together beets, garlic, 1 1/2 teaspoons of thyme, and the oil in a 9x13 inch baking pan.
• Drizzle with orange juice.
• Cover baking dish with foil, roast until beets are almost tender when pierced with a knife, about 45 minutes.
• Remove foil and sprinkle beets with remaining 1 1/2 teaspoons thyme. Roast until beets are tender, about 10 minutes longer.