Best 5 Rosemary Beets Recipes

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Welcome to the culinary journey of discovering the tantalizing flavors of rosemary beets! Whether you're a seasoned chef seeking inspiration or a home cook looking to impress your dinner guests, this article will guide you through a delectable exploration of this versatile and flavorful vegetable. Rosemary beets, renowned for their earthy sweetness and vibrant color, can transform any ordinary meal into an extraordinary culinary experience.

Let's cook with our recipes!

ROSEMARY ROASTED BUTTERNUT SQUASH AND BEETS WITH GARLIC



Rosemary Roasted Butternut Squash and Beets With Garlic image

NOTE: IT AS BEEN POINTED OUT IN THE REVIEWS THAT SQUASH COOKS FASTER THAN THE BEETS! Modified from AJC (online) What's For Dinner -- Food writer and AJC dining critic Meridith Ford Goldman found multiple uses for fresh pumpkin in AJC's Halloween feature story. Cut away chunks of pumpkin from the lid and inside scraps of your jack-o'-lantern, or use a separate pumpkin for roasting in this delectable fall side dish. Because I no longer buy pumpkins for Halloween, I've substituted butternut squash in this recipe.

Provided by KerfuffleUponWincle

Categories     Onions

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 cups butternut squash (or pumpkin cut into about TWO-bite-size pieces)
3 beets (cleaned and cut into ONE-bite-size pieces)
1 medium onion (sliced into slivers)
2 garlic cloves (minced)
1 tablespoon fresh rosemary (minced)
salt and pepper
4 tablespoons butter (melted)

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.

Nutrition Facts : Calories 109.1, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 89.7, Carbohydrate 10.1, Fiber 1.8, Sugar 3.8, Protein 1.2

ROSEMARY BEETS



Rosemary Beets image

We're a family of beet eaters. For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 6h20m

Yield 8 servings.

Number Of Ingredients 13

1/3 cup honey
1/4 cup white balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 tablespoon olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon coarsely ground pepper
5 large fresh beets (about 3-1/2 pounds), peeled and trimmed
1 medium red onion, chopped
1 medium orange, peeled and chopped
1 cup crumbled feta cheese

Steps:

  • In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top., Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.

Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 511mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges

ROASTED BEETS WITH GRAPEFRUIT AND ROSEMARY



Roasted Beets with Grapefruit and Rosemary image

If using different-colored beets, remember to toss them separately so they don't stain one another.

Provided by Andy Baraghani

Categories     Bon Appétit     Side     Beet     Fall     Grapefruit     Shallot     Roast     Rosemary     Winter

Yield 8 servings

Number Of Ingredients 7

4 pounds medium beets (any color), scrubbed
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
Kosher salt
1 large grapefruit
2 medium shallots, thinly sliced into rings
1/3 cup red wine vinegar
1/3 cup rosemary leaves

Steps:

  • Preheat oven to 400°F. Toss beets with 1/4 cup oil in a 13x9" baking dish; season with salt. Pour in water to barely cover bottom of pan. Cover tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60-75 minutes.
  • Let beets cool, then rub off skins with paper towels. Cut beets into irregular pieces (about 2") and transfer to a medium bowl.
  • Using a vegetable peeler, remove two 2"-long strips of zest from grapefruit (try not to get any of the white pith) and thinly slice zest lengthwise into strips; set aside for serving.
  • Cut grapefruit in half and squeeze juice over beets. Add shallots and vinegar, season generously with salt, and toss to coat. Let sit 15 minutes to allow shallots to soften slightly.
  • Heat ¼ cup oil in a small skillet over medium. Add rosemary and cook, stirring often, until sizzling subsides, about 15 seconds. Using a slotted spoon, transfer to paper towels and let drain; season with salt.
  • Arrange beets on a platter; drizzle with more oil and top with fried rosemary and reserved grapefruit zest.
  • Do Ahead
  • Beets can be roasted 2 days ahead. Remove skins; cover and chill. Bring to room temperature before cutting. Rosemary can be fried 3 hours ahead. Let sit at room temperature.

GRILLED BEETS IN ROSEMARY VINEGAR



Grilled Beets in Rosemary Vinegar image

Don't know what to do with fresh beets? Marinate and grill them in this wonderful sauce! These go great with grilled meat, and are a colorful and flavorful alternative to your usual veggie fare.

Provided by BUNNY_FOO_FOO

Categories     Side Dish     Vegetables

Time 1h

Yield 6

Number Of Ingredients 5

⅓ cup balsamic vinegar
1 teaspoon chopped fresh rosemary
1 clove garlic, peeled and crushed
½ teaspoon herbes de Provence
3 medium beets, sliced into rounds

Steps:

  • In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender.
  • Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot.

Nutrition Facts : Calories 27.2 calories, Carbohydrate 6.2 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.7 g, Sodium 35.5 mg, Sugar 4.7 g

MIXED GREEN SALAD WITH BEETS, GOAT CHEESE, & ROSEMARY WALNUTS



Mixed Green Salad with Beets, Goat Cheese, & Rosemary Walnuts image

A refreshing winter salad with sweet beets, baby lettuce, creamy goat cheese medallions and crunchy toasted rosemary walnuts

Provided by Marilena Leavitt

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 18

For the salad:
6 oz. mixed lettuce leaves, including radicchio & butter lettuce, washed and dried
3 small beets
6 oz. goat cheese, kept cold
1 large egg white, beaten with 1 tsp. water
½ cup plain bread crumbs (or panko)
2 TBSP. olive oil (for the pan)
Dressing:
1 TBSP. shallot, finely minced
3 TBSP. white balsamic vinegar
2 TBSP. fresh orange juice
4 TBSP. extra virgin olive oil
½ sea salt & ¼ tsp. freshly ground pepper
Topping:
1 TBSP. fresh rosemary leaves, minced
½ cup walnuts, cut in quarters
1 TBSP. extra virgin olive oil
--- sea salt & freshly ground pepper

Steps:

  • Preheat the oven to 450°F. Wash the beets well, place them on a large piece of foil and wrap tightly. Place the wrapped beets on a baking sheet and bake for about 40-45 minutes, or, until the beets are cooked through. Let them cool in the foil then remove the foil and rub off the beet skins. Cut into wedges and place in a small bowl. (*)
  • To make the topping: to a medium skillet over medium heat, add 1 TBSP. of extra virgin olive oil and stir in the rosemary leaves and the walnuts. Cook for about 2 minutes, stirring frequently. When the rosemary leaves are crispy and the walnuts are golden brown, remove them from the skillet, place on paper towels and season with some salt and pepper. Wipe the skillet clean with a paper towel and set aside.
  • To make the dressing: place all ingredients in a small bowl and whisk well to combine. Pour two tablespoons of the dressing over the beets and reserve the rest for the greens.
  • Slice the cold goat cheese into 8 - ½" slices. Dip each slice into the beaten egg white, then in the bread crumbs, making sure the cheese is well coated. Place the slices on a small rack and chill for 15 minutes or so, to firm up.
  • Return the same skillet to medium-high heat and add 2 TBSP. of olive oil. When the oil is hot, place the goat cheese medallions in the skillet and cook them quickly on both sides until browned on the outside, but not yet melted inside, about 2 minutes on each side.
  • Toss the green with the rest of the dressing and place in a serving platter. Top with the beets and the goat cheese medallions. Scatter the toasted rosemary-walnuts over the whole salad and serve.

Tips:

  • Choose fresh, tender beets. Look for beets that are small to medium in size, with smooth, unblemished skin. Avoid beets that are large, woody, or have blemishes.
  • Roast the beets whole. Roasting the beets whole helps to concentrate their flavor and sweetness. Simply toss the beets with a little olive oil and salt, then roast them at 400 degrees Fahrenheit for about an hour, or until they are tender when pierced with a fork.
  • Let the beets cool completely before handling. The beets will be very hot when they come out of the oven, so let them cool completely before you handle them. This will make it easier to peel and slice the beets.
  • Use a variety of cooking methods. In addition to roasting, you can also boil, steam, or microwave beets. Each cooking method will produce a slightly different flavor and texture, so experiment to find the method that you like best.
  • Add beets to salads, soups, and stews. Beets are a great addition to a variety of dishes, including salads, soups, and stews. They add a sweet, earthy flavor and a pop of color.

Conclusion:

Beets are a delicious and versatile vegetable that can be enjoyed in a variety of ways. They are a good source of vitamins, minerals, and antioxidants, and they have a number of health benefits. So next time you're looking for a healthy and flavorful addition to your meal, reach for some beets!

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