#roastedbeets

https://www.fromachefskitchen.com/roasted-beet-salad/

Maple roasted beets and carrots.

https://www.fromachefskitchen.com/roasted-beets-shallots-red-wine-glaze-gorgonzola-walnuts/

A delicious twist on the classic grilled cheese sandwich, featuring creamy whipped feta and savory roasted beets for a flavorful and colorful meal.

Ingredients: 2 slices of bread. 2-3 tablespoons whipped feta cheese. 2-3 slices of roasted beets. 1-2 tablespoons olive oil or butter for grilling.

Instructions: Spread feta cheese that has been whipped out on one slice of bread. On top of the whipped feta, put slices of roasted beets. To make a sandwich, put the other piece of bread on top. In a pan over medium heat, warm up butter or olive oil. Carefully put the sandwich in the pan and cook one side until it's golden brown. Then flip it over and cook the other side until it's golden brown and the cheese is melted. Take it out of the pan and let it cool down a bit before you serve it. If you want, cut the sandwich in half and eat it!

Prep Time: 10 minutes

Cook Time: 5 minutes

The earthy sweetness of roasted beets and the nutty flavor of toasted walnuts come together in this colorful pasta dish to make a delightful symphony of flavors. With pasta and Parmesan cheese, it's a simple but classy dish that's great for any event.

Ingredients: 8 oz pasta. 2 medium beets, peeled and cubed. 1/2 cup walnuts, chopped. 2 tbsp olive oil. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Add 1 tablespoon of olive oil, salt, and pepper to cubed beets and toss them. Place them in a single layer on a baking sheet and roast for 25 to 30 minutes, or until they are soft. Toast the chopped walnuts over medium-low heat in a different pan for about three to four minutes, until they smell good. Put away. Follow the directions on the package to cook the pasta until it is al dente. Save a quarter cup of the pasta water. Put the rest of the olive oil in a large skillet and heat it over medium-low heat. Add the minced garlic and cook until it smells good. To the skillet, add the cooked pasta, the roasted beets, the toasted walnuts, and the pasta water that you set aside. Toss to mix and heat all the way through. Add pepper and salt to taste. Add the grated Parmesan cheese to the pasta and mix it around some more. Before serving, sprinkle with fresh parsley. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

The nuttiness of pistachio dukkah and the earthy sweetness of roasted beets combine in this colorful and flavorful hummus recipe. Its vibrant pink hue makes it a striking addition to your table and makes the ideal spread or dip for any occasion.

Ingredients: 2 medium beets, roasted and peeled. 1 can 15 oz chickpeas, drained and rinsed. 3 cloves garlic, minced. 3 tablespoons tahini. Juice of 1 lemon. 2 tablespoons olive oil. 1/2 teaspoon cumin. Salt and pepper to taste. For Pistachio Dukkah:. 1/2 cup shelled pistachios. 2 tablespoons sesame seeds. 1 teaspoon cumin seeds. 1 teaspoon coriander seeds. 1/2 teaspoon fennel seeds. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat your oven to 400F 200C. Wrap the beets in aluminum foil and roast them for about 45-60 minutes or until they are tender when pierced with a fork. Allow them to cool, then peel and chop them into chunks. In a food processor, combine the roasted beets, chickpeas, minced garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper. Blend until smooth and creamy. You may need to scrape down the sides of the bowl a few times to ensure everything is well combined. For the Pistachio Dukkah, toast the pistachios, sesame seeds, cumin seeds, coriander seeds, and fennel seeds in a dry pan over medium heat until they become fragrant. Be sure to stir frequently to prevent burning. Transfer the toasted ingredients to a mortar and pestle or a spice grinder. Add paprika, salt, and pepper. Grind everything together until you have a coarse mixture. Serve the roasted beet hummus in a bowl, drizzle with extra olive oil, and sprinkle the pistachio dukkah on top. You can also garnish with some extra chopped pistachios and fresh herbs if desired. Enjoy your delicious Roasted Beet Hummus with Pistachio Dukkah!

Prep Time: 15 minutes

Cook Time: 60 minutes