The FoodReference Website - Recipe Section
VEGETABLE RECIPES: Asparagus to Zucchini - recipes, handling and preparation tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Food Fun . . Humor . . Poetry . . Cookbooks . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West . . Culinary Schools . . Festivals & Shows .

You are here > Home >  Recipes >

Vegetables >  Vegetable Recipes pg 1 >  Beets, Balsamic Roasted >

 

Next Recipe

..Vegetable Recipes pg 1.. ..MIXED VEGETABLE RECIPES >>>.. ..ARTICHOKE RECIPES >>>.. ..ASPARAGUS RECIPES >>>.. ..BEANS, DRIED & CANNED >>>>>.. ..BEANS, FRESH BEANS >>>.. ..Beets, 1st Century Recipes.. ..Beets, Balsamic Roasted.. ..Beets, Harvard Beets.. ..Beets, Honey Roasted Beets.. ..Beets in a Pumpkin.. ..Beets, Sweet and Sour Beets.. ..BROCCOLI RECIPES >>>>>.. ..Broccoli Rabe, Black Bean Sauce.. ..Broccoli Raab, Cannellini Beans.. ..Broccoli Rabe & Garlic.. ..Broccoli Raab, Red Pepper, Garlic.. ..Broccoli Rabe, Sun Dried Tomato.. ..BRUSSELS SPROUTS >>>>>.. ..Cabbage Comfort.. ..Cabbage, Curtido Salvadore.. ..Cabbage, Napa & Grape Stir-Fry.. ..Cabbage with Paprika.. ..Cabbage Potato Cheddar Casserole.. ..Cabbage, Red with Apples & Wine.. ..Cabbage, Red with Sour Cherries.. ..Cabbage, Saur Krout (1893).. ..Cabbage, Sauerkraut.. ..Cabbage, Spiced Cabbage.. ..Cabbage, Sweet and Sour.. ..Cabbage, Tomatoes & Sour Cream.. ..Cactus, Sauteed Nopales.. ..Cactus, Stir Fried.. ..Cardoons, Basics.. ..Cardoons with Bagna Cauda.. ..Cardoons with Cheese.. ..Cardoons, Fried.. ..CARROT RECIPES >>>.. ..CAULIFLOWER RECIPES >>>..

. About & Contact Info . . Cooking Tips . . Links .

 

BEETS, BALSAMIC ROASTED BEETS

Recipe from Robin to the Rescue
If you don't enjoy beets regularly, you're truly missing out. Thanks to precooked beets, this is a super-easy way to prepare them. Serve with pork, chicken, turkey, or a hearty fish like tuna or swordfish.
Total Time: 25 minutes
Prep time: 5 minutes
Walk-away time: 20 minutes
Serves 4

Ingredients
• 2 tablespoons balsamic vinegar
• 2 teaspoons olive oil
• 1 teaspoon Dijon mustard
• Pinch of salt
• Pinch of freshly ground black pepper
• Two 16-ounce cans or jars whole beets (not pickled), drained


Directions
1. Preheat the oven to 400°F.

2. In a medium bowl, whisk together the vinegar, oil, mustard, salt, and pepper. Add the beets and toss to coat. Transfer to a large baking sheet and roast until heated through, about 20 minutes.

Make it a meal kit:  Combine the vinegar, oil, mustard, salt, and pepper, add the beets, and store in a scalable container or plastic bag for up to 3 days in the refrigerator. Roast as directed just before serving.

Bank a batch: Double the recipe and store the extra for up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for a few minutes on LOW. Reheat in the microwave for a few minutes on HIGH.

Have it your way: Brussels sprouts work great prepared this way (reduce the roasting time to 10 to 15 minutes).
 

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.