Roasted beets with lemon is a delicious and healthy side dish that can be enjoyed all year round. This earthy and slightly sweet vegetable is packed with essential vitamins, minerals, and antioxidants, making it a nutritious addition to any meal. Beets are also incredibly versatile and can be roasted, boiled, steamed, or pickled. When roasted with lemon, the beets take on a slightly caramelized flavor that pairs perfectly with the bright acidity of the lemon. This recipe is simple to prepare and can be tailored to your own taste preferences by adjusting the amount of lemon and spices used. Serve roasted beets with lemon as a side dish to grilled or roasted meats, fish, or poultry.
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LEMON-HERB ROASTED BEETS
We love how roasting brings out the sweet flavor of beets. Golden beets look especially pretty when tossed with the fresh herb and lemon seasoning mix, but any type of beets will work in this recipe. If you're a lemon lover, be sure to add the squeeze of fresh lemon juice after the beets are roasted.
Provided by EatingWell Test Kitchen
Categories Vegan Thanksgiving Side Dish Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Position rack in lower third of oven; preheat to 450 degrees F.
- Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.
- Spread the beets evenly on a rimmed baking sheet.
- Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 16.7 g, Fat 5 g, Fiber 4.8 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 423.5 mg, Sugar 11.5 g
LEMON-HERB ROASTED BEETS
We love how roasting brings out the sweet flavor of beets. Golden beets look especially pretty when tossed with the fresh herb and lemon seasoning mix, but any type of beets will work in this recipe. If you're a lemon lover, be sure to add the squeeze of fresh lemon juice after the beets are roasted. Posted for my DH -- he loves his beets! From eatingwell.com Dietary Exchanges: 1 1/2 Vegetable, 1 Fat (Diabetic Exchange = 1 Carbohydrate Serving)
Provided by kitty.rock
Categories < 60 Mins
Time 40m
Yield 4 - 2/3 cup servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Position rack in lower third of oven; preheat to 450°F
- Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.
- Spread the beets evenly on a rimmed baking sheet.
- Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.
Nutrition Facts : Calories 113.6, Fat 4.8, SaturatedFat 0.7, Sodium 423.6, Carbohydrate 16.4, Fiber 4.9, Sugar 11.5, Protein 2.8
ROASTED BEETS WITH LEMON-THYME DRESSING
Provided by Food Network
Time 45m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Trim stems off beets and place them onto the middle of a large piece of aluminum foil. Drizzle beets with 1 tablespoon olive oil and season them with salt and freshly ground black pepper. Wrap beets up in foil, making a tightly sealed but roomy package. Bake beets in foil package on a sheet pan for 45 minutes to an hour at 400 degrees F, until tender. Remove from oven and carefully open up foil package and let cool.
- When cool to the touch, wrap one beet at a time in paper towels and rub skin off. Repeat with remaining beets. This may stain your hands red unless you wear gloves. Cut peeled beets into chunks and place in a mixing bowl. In a small container with a tight fitting lid, combine olive oil, thyme, lemon juice, lemon zest and some salt and pepper. Close container and shake vigorously. Pour dressing over beets and toss to coat. Serve immediately or cover and keep in fridge until ready to serve.
ROASTED BEETS WITH LEMON
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 0
Steps:
- Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.
- TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.
- How to Peel and Juice a Beet
GREEN LENTILS WITH ROASTED BEETS AND PRESERVED LEMON
Provided by Molly O'Neill
Categories dinner, salads and dressings
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees. Reserve 1 beet for garnish and cut the remaining 4 into 1/2-inch cubes. Toss the cubes with a teaspoon of oil, season with salt and pepper and bake 30 to 35 minutes, stirring occasionally.
- Meanwhile, place the lentils, carrot, onion, bay leaf, parsley, thyme and 1/2 teaspoon salt in a small pot and add water to cover the lentils by about 3/4 of an inch. Bring to a boil, then simmer, covered, until the lentils are tender, 20 to 25 minutes. Discard the herbs, drain well and transfer to a large bowl.
- To make the vinaigrette, combine the lemon juice, zest, shallot and 1/4 teaspoon salt and let stand for 15 minutes. Whisk in the olive oil and season to taste with pepper and more salt if necessary.
- To assemble the salad, quarter the lemon and scrape out the soft pulp. Finely chop the pulp and stir 2 teaspoons into the vinaigrette. Finely chop the lemon skin and add it, along with the vinaigrette, roasted beets, parsley and chopped mint, to the lentils. Toss and serve on a platter. Grate the reserved beet and use it for garnish with mint sprigs.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 10 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 6 grams
LEMON ROASTED BEETS WITH FETA
Make and share this Lemon Roasted Beets With Feta recipe from Food.com.
Provided by Carrlin
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Peel beets, cut in half, and slice into 1/4" thick slices.
- Place in large baking dish with garlic, lemon zest, lemon juice, olive oil, and season with salt and pepper.
- Tightly cover dish with foil, place into oven, and bake for 35-40 minutes, until beets are fork tender.
- Remove from oven, place on serving platter, and top with fresh thyme and feta. Serve and enjoy!
Nutrition Facts : Calories 78.8, Fat 5.5, SaturatedFat 1.9, Cholesterol 8.3, Sodium 134.2, Carbohydrate 6.1, Fiber 0.9, Sugar 3.7, Protein 2.2
SIMMERED BEET GREENS WITH ROASTED BEETS, LEMON AND YOGURT
The Greeks serve this dish as a salad, and it's one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population. If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa. The authentic dish includes much more olive oil than this one. If the beets you find at the farmers' market or the store don't have a generous bunch of greens attached, ask the vendor or the head of the produce department for greens they have cut away for other customers. They've probably got a box full of them in the back.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice or cut in wedges and set aside.
- While the beets are in the oven, stem the greens and wash in at least 2 changes of water. Place in a bowl.
- Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing. Once one batch has wilted, add another until all of the greens are wilted. Add 1 tablespoon of the olive oil, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes. The greens should be tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning. (Note: if you are not serving this right away, don't add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).
- At this point you have the option of transferring the greens to a platter or serving the dish right from the pan. Whether in the pan or on a platter, arrange the beets on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle and stir into the yogurt. Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 746 milligrams, Sugar 18 grams
ROASTED BABY BEETS AND ARUGULA SALAD WITH LEMON GORGONZOLA VINAIGRETTE
Provided by Tina Miller
Categories Cheese Citrus Leafy Green Vegetable Side Roast Vegetarian High Fiber Spring Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
- Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.
- Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.
- Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.
BEET SALAD WITH LEMON DRESSING
I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Scrub beets and trim tops. Wrap beets in foil; place on a baking sheet. Bake until tender, 1-1/4 - 1-1/2 hours. Cool slightly. Peel beets and cut into cubes., Place remaining vegetables and parsley in a large bowl. Whisk together dressing ingredients; toss with cucumber mixture. Gently stir in beets.
Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED BEETS WITH CUMIN AND MINT
Steps:
- Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.
- Put oven rack in middle position and preheat oven to 425°F.
- Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.
- When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
- Toss warm beets with dressing. Stir in mint just before serving.
Tips:
- Choose small to medium-sized beets for even cooking.
- Trim the tops and roots, leaving about 1 inch.
- Scrub the beets well to remove any dirt.
- Toss the beets in olive oil, salt, and pepper.
- Roast the beets at 400°F for about 1 hour, or until tender.
- Let the beets cool slightly before peeling and slicing.
- Serve the beets warm or at room temperature.
- You can add other vegetables to the roasting pan, such as carrots, parsnips, or potatoes.
- For a more flavorful dish, add a tablespoon of honey or maple syrup to the roasting pan.
- If you don't have time to roast the beets, you can microwave them instead. Place the beets in a microwave-safe dish with a little water and cook on high for 10-12 minutes, or until tender.
Conclusion:
Roasted beets are a delicious and healthy side dish that can be enjoyed year-round. They are easy to make and can be dressed up or down depending on the occasion. Whether you are serving them at a weeknight dinner or a holiday feast, roasted beets are sure to be a hit.
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