BIG BEET RECIPES
REALLY BIG BEETS RECIPE - NYT COOKING
Here is a show-stopping main course to please vegans and vegetarians — and one that even meat-eaters will want to eat. Diana Jarvis, a Manhattan resident who submitted this recipe to the Well blog's Vegetarian Thanksgiving feature in 2014, says to roast the beets for a long time, to achieve a giant, steak-like fist of vegetable, rich and salty-sweet. One hour works — two hours is better.
Provided by Tara Parker-Pope
Total Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat oven to 400 degrees.
- Trim, scrub and peel the beets, toss with olive oil, salt and black pepper to taste. Wrap each in aluminum foil.
- Roast on a sheet pan for 45 to 90 minutes, depending on the size of the beets, until tender.
Nutrition Facts : @context http//schema.org, Calories 57, UnsaturatedFatContent 1 gram, CarbohydrateContent 10 grams, FatContent 2 grams, FiberContent 3 grams, ProteinContent 2 grams, SaturatedFatContent 0 grams, SodiumContent 242 milligrams, SugarContent 7 grams
BIG BATCH OF OVEN-STEAMED BEETS RECIPE | BON APPÉTIT
This steam-roasting method (high heat, covered pan) is the best; the liquid prevents the beets from drying out.
Provided by Sara Dickerman
Total Time 1 hr 30 minutes
Cook Time 15 minutes
Yield 4 Servings
Number Of Ingredients 4
Steps:
- Preheat oven to 425°. Toss beets with oil in a 13x9” baking dish; season with salt and pepper. Add whatever herb you're using and ¼ cup water. Cover pan 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. Remove from oven and let cool in covered pan, which will help loosen the skins. Rub off skins with paper towels.
- __DO AHEAD:__Beets can be steamed 3 days ahead. Let cool; cover and chill.
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