Best 6 Garlic Beets 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.

BEETS WITH GARLIC-WALNUT SAUCE

Steps:

• Preheat oven to 400 degrees. Wash beets well. While still wet, wrap them individually in foil and place on a cookie sheet or roasting pan. Bake beets, undisturbed, for 60 to 90 minutes, until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)
• Meanwhile, put oil in a skillet over medium-low heat. When it is warm, add garlic and cook until fragrant and beginning to soften, about 6 minutes. Add walnuts and continue to cook until they begin to color, about another 4 minutes. Let mixture cool slightly and then put it in a small food processor; process until you have a relatively smooth paste. Add orange juice to taste and sprinkle with salt and lots of pepper.
• After beets have cooled, peel off skins. Slice beets into wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish with parsley and serve.

GARLIC BEETS

Steps:

• Wash the beets and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker).
• Remove the skins by running cold water over the boiled beets, and then slipping of their skins.
• Slice the beets and toss with the olive oil, vinegar, garlic, and salt.

BEETS WITH GARLIC-WALNUT SAUCE

Steps:

• Cook beets in large pot of boiling salted water until tender when pierced with skewer, about 30 minutes. Drain. Cool slightly. Peel and cut beets into 1/4- to 1/2-inch-thick slices; set aside. Combine beet greens and 3 tablespoons water in large skillet. Cover and cook over medium-high heat until greens are wilted, about 1 minute; set aside. Cook potato in small saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash.
• Blend walnuts, breadcrumbs, 2 tablespoons lemon juice, garlic, and 2 tablespoons water in processor until smooth. Transfer to bowl. Mix in 1/2 cup mashed potato, 1/4 cup olive oil, and 1 tablespoon lemon juice. Season with salt and pepper. If thick, thin sauce with 2 to 3 tablespoons water.
• Spoon sauce onto center of platter; drizzle with 2 tablespoons oil. Surround with beet greens and beet slices; drizzle with vinegar. Sprinkle with capers.

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.