Type what you have

Ingredients

• ✓ golden beet
• olive oil
• basil
• sea salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Set out a large sheet of aluminum foil and set peeled, cubed beets on top. Fold up the edges to guild a aluminum foil bowl. Drizzle with olive oil and sprinkle with basil. Season with salt and pepper.
3. 3 Roast in the preheated oven until beets are soft, about 30 minutes.

By Tara Dunn

Ingredients

• ✓ golden beet
• cooking spray
• olive oil
• sage
• thyme
• salt
• black pepper
• lemon zest

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
2. 2 Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
3. 3 Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
4. 4 Remove from the oven, put beets back into the bowl, and toss with lemon zest.

By lutzflcat

Ingredients

• ✓ golden beet
• beet
• mache
• goat cheese
• avocado
• fennel bulb
• basil vinaigrette
• pumpkin seed
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
2. 2 Transfer the wrapped beets to baking sheet lined with Reynolds Wrap® Aluminum Foil. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
3. 3 Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
4. 4 Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ golden beet
• lemon juice
• garlic
• mustard
• anchovy paste
• salt
• black pepper
• olive oil
• olive oil
• salt
• black pepper
• red leaf lettuce
• red grape
• red onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
3. 3 Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
4. 4 Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
5. 5 Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
6. 6 Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.

By lutzflcat

Ingredients

• ✓ golden beet
• kale
• whipping cream
• beef broth
• beer
• black pepper
• salt
• paprika
• chili powder
• orange bell pepper
• butternut squash
• mushroom
• sweet onion
• brussels sprout
• garlic
• oregano
• bacon

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add bacon, oregano, and garlic; cook until bacon is crisp, about 5 minutes. Add Brussels sprouts, onions, mushrooms, beets, butternut squash, bell pepper, paprika, chili powder, salt, and pepper. Cook until vegetables start to soften, 5 to 10 minutes. Pour in beer and braise for 5 minutes. Pour in beef broth and cream.
2. 2 Close and lock the lid. Select Soup setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kale and adjust seasoning to taste.

By Jordan Hartzell

Ingredients

• ✓ golden beet
• olive oil
• great northern bean
• garlic
• lemon juice
• balsamic vinegar
• tahini
• cumin
• turmeric
• salt
• cooking spray
• cornmeal
• white sugar
• baking soda
• salt
• jalapeno pepper
• onion
• garlic
• butter
• corn
• buttermilk
• egg
• bacon
• monterey jack cheese
• cream cheese
• garlic
• vermouth
• parsley
• salt
• basil
• tarragon
• sage
• white pepper
• salami
• toothpick
• ketchup
• soy sauce
• rice vinegar
• sriracha sauce
• brown sugar
• ginger
• sesame oil
• garlic
• beef frank
• olive
• egg
• hot pepper
• naan bread

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
2. 2 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
3. 3 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
4. 4 Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
5. 5 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
6. 6 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
7. 7 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
8. 8 Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
9. 9 Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
10. 10 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
11. 11 Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.

By lutzflcat

Ingredients

• ✓ golden beet
• olive oil
• great northern bean
• tahini
• lemon juice
• balsamic vinegar
• cumin
• turmeric
• salt
• garlic

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
3. 3 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set aside to cool slightly.
4. 4 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer hummus to a serving bowl.

By lutzflcat