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1. Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or ...
1. Preheat the oven to 350°. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours, or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl. 2.
Preheat the oven to 350°. Put the beets in a medium baking dish. Drizzle lightly with olive oil and rub to coat the beets. Cover with foil and bake for about 1 hour and 15 minutes, until the beets are tender. When the beets are cool enough to handle, peel and quarter them. Meanwhile, in a small bowl, cover the onion slices with the vinegar.
Made with roasted sweet potatoes, corn and black beans, this Southwest quinoa salad is vegan and gluten free, and hearty with 18g protein/serving. This article originally appeared on ...
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Tossed in a honey and vinegar dressing and roasted until glazed and crisp, these sweet and tangy sprouts will steal the (side) show wherever they go. Roasting at high heat on a bare metal sheet ...
Sheet-Pan Shrimp & Beets. ... A brush stroke or two of balsamic glaze provides a rich color and a sweet finish to the roasted salmon. ... Skip the tortillas in favor of this warm fajita salad ...
This roasted cabbage salad combines the sweetness of roasted cabbage with the bright, zesty flavors of lime, orange and cumin. This versatile side dish works well alongside roasted chicken or steak.