Best 5 Rosemary 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.

ROSEMARY BEETS

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.

ROASTED BEETS WITH GRAPEFRUIT AND ROSEMARY

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

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.

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

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.