BABY
GREENS WITH ROASTED BEETS & FINGERLING POTATOES
(epicurious.com)
For
vinaigrette
1 1/2 tablespoons tarragon white-wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
For
salad
2 medium beets (1 lb with greens; 14 oz without greens), stems
trimmed to 2 inches
1 lb fingerling potatoes, scrubbed well
1 teaspoon olive oil
1/8 teaspoon salt
4-5 C Salad Mix, or combo of baby greens, spinach etc.
Make
vinaigrette: Whisk
together vinegar, mustard, salt, and pepper. Add oil in a slow
stream, whisking until emulsified. • Roast beets and potatoes:
Put oven racks in upper and lower thirds of oven and preheat
oven to 425°F. •Wrap beets individually in foil and roast on
a baking sheet in upper third of oven until tender, 1 to 1 1/4
hours. Once beets have roasted for 30 minutes, toss potatoes
with oil and salt in a small baking pan and roast in lower third
of oven, shaking pan occasionally, until potatoes are tender, 25
to 30 minutes. Carefully unwrap beets and cool slightly, then
slip off and discard skins.•Assemble salad: Cut beets into
1/3-inch dice and put in a large salad bowl. Cut potatoes into
1/3-inch-thick slices and add to beets along with all greens Add
vinaigrette and toss gently to coat. Season, if desired, with
favorite herbs.
ROASTED
BEETS WITH WALNUT GORGONZOLA DRESSING
(epicurious.com)
(serves
4-6)
1 1/2 - 2 lbs beets, trimmed & halved
2 Tbs olive oil
1/2 tsp coarse salt
1/4 tsp black pepper
1 bunch arugula or other salad greens, washed
2 Tbs extra-virgin olive oil
1/4 C chopped walnuts
1/4 red onion, thinly sliced
2 Tbs chopped, fresh basil leaves
1 Tbs balsamic vinegar
1/4 tsp coarse salt
3 oz Gorgonzola cheese
1/4 C light cream or milk
Preheat
oven to 450º. To roast beets: Place beets, 1 Tbs olive oil, 1/4
tsp salt and 1/8 tsp pepper in a roasting pan and cook until
beets are tender, about 40 minutes. When cool enough to handle,
remove the skins and slice the beets, thinly. Place beets in
mixing bowl and toss w/remaining 1 Tbs olive oil, 1/4 tsp salt
and 1/8 tsp pepper. To make dressing: Place large skillet over
med-high heat, and when hot, add the oil. Add the walnuts and
cook until browned, 2-3 minutes. Transfer to small mixing bowl
and nuts are cooled, add onion, basil, vinegar and salt. Place
Gorgonzola and cream/milk in a blender or food processor and
process until smooth. Transfer to the bowl with walnuts and stir
to combine. Divide arugula or salad greens on plates and top
with equal amounts of beets. Serve immediately with large dollop
of dressing on top. Dressing is also great on burgers or grilled
portabello mushrooms etc...
BEET,ARUGULA
AND GOAT CHEESE SALAD (elise.com)
Beets
- (boiled until a fork easily goes in it, about an hour),
peeled, sliced into strips
Fresh
arugula - rinsed, patted dry with a paper towel
Goat
cheese - chevre
Walnuts
- chopped
Dressing
ingredients:
Olive
oil
Lemon
Dry
powdered mustard
Sugar
Salt
and pepper
The
amount of ingredients depends on how many people you are serving
and how much salad you intend to serve them. The important thing
is that this is a good blend of flavors. I didn't try tossing
this salad; each plate was composed individually. The dressing
for three individual salads was 1/4 cup of olive oil, 1/2 lemon,
1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt
and pepper to taste. Actually, it is all to taste. These are
only approximate measurements. Assemble the salad according to
how much you want. A handful of arugula leaves, a few beet
juliennes, some crumbled goat cheese, garnish with chopped
walnuts. Use a vinaigrette salad dressing or what I've described
above.
BEETS
AND CARAMELIZED ONIONS WITH FETA
(epicurious.com)
2
tablespoons cider vinegar
1
teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
1/4
teaspoon black pepper
3/4
teaspoon salt
5
tablespoons olive oil
1
lb onions (2 medium), quartered lengthwise, then cut crosswise
into 1-inch pieces
2
(15-oz) cans small whole beets, drained and quartered (or halved
if very small)
3
oz crumbled feta (1/2 cup)
1/4
cup pine nuts (1 oz), toasted and coarsely chopped
Whisk
together vinegar, mustard, pepper, and 1/2 teaspoon salt in a
large bowl, then add 3 tablespoons oil in a slow stream,
whisking until combined well. Cook onions with remaining 1/4
teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy
skillet over moderate heat, stirring occasionally, until golden
brown, 18 to 20 minutes. Add onions to dressing, then add beets
and cheese, stirring gently to combine. Serve sprinkled with
pine nuts.
BABY BEETS WITH
SCALLIONS (marthastewart.com)
Serves
4
Roasting
the beets maximizes their sweetness, although steaming retains
their flavor and color. Make sure to choose roots of the same
size. The walnut oil in the vinaigrette adds a nutty fragrance
to the dish. For an even tastier vinaigrette, and to make the
most of the beet juices, toss the vinaigrette into the roasting
pan and stir in the juices before drizzling the mixture over the
dish.
2
tablespoons
balsamic vinegar
1
tablespoon
walnut oil
3
tablespoons
extra-virgin olive oil
12
to
16 assorted baby beets with greens attached
3
sprigs
fresh thyme
6
medium
scallions, cleaned, stems trimmed to 2 inches
Coarse
salt and freshly ground pepper
2
tablespoons
crumbled blue cheese (1 ounce)
Make
vinaigrette: In a small bowl, whisk together balsamic vinegar,
walnut oil, and 2 tablespoons olive oil. Set aside.
Preheat the oven to 400°. Remove leafy greens from tops of
beets; trim stems, and discard. Rinse greens thoroughly, and
refrigerate. Pare away tough skin at top of beets. With a
firm-bristle vegetable brush or the back of a paring knife,
scrub beets clean under cold running water. Place beets in a
small roasting pan. Add remaining tablespoon olive oil and the
thyme. Season with salt and pepper. Add enough water to just
cover the bottom, and cover tightly. Place in oven, and cook 20
minutes, remove lid, and continue cooking until beets are tender
to the tip of a sharp knife, 10 to 15 minutes.
Slice scallions in quarters lengthwise. In a large sauté pan
over medium-low heat, melt butter; add scallions, and sauté, 5
to 7 minutes. Raise heat to medium high, and continue cooking
until browned, about 5 minutes. Transfer scallions to a bowl,
and set aside.
Remove beet greens from refrigerator. Using the same pan as for
the scallions, sauté greens over medium-high heat until just
wilted, about 2 minutes. Transfer immediately to serving plate.
Place scallions over greens. Trim “tails” from beets, and
slice larger beets in half. Arrange beets over wilted greens
with scallions. Drizzle vinaigrette over beets and greens.
Sprinkle with blue cheese. Serve immediately.
ROASTED BEETS AND
ONIONS
(epicurious.com)
Serves
6 to 8
7
medium beets(about 2 1/4 pounds), scrubbed and trimmed
2 large
onions, peeled
and quartered
2
tablespoons
olive oil
1
½ teaspoons
salt
3/8
teaspoon
freshly ground black pepper
1
½ tablespoons
sherry vinegar
Heat
oven to 400°. Place beets and onions in a large bowl. Drizzle
with 1 tablespoon olive oil, and season with 1 teaspoon salt and
1/4 teaspoon pepper. Toss well, and transfer vegetables to a
large roasting pan.
Cover pan with foil, and place in oven. Bake until beets are
tender when pierced with a knife, 50 to 60 minutes.
|
Remove
from oven, and let stand until cool enough to handle. Peel
beets, and cut into 1-inch pieces. Combine onions & beets in
a serving bowl. Add sherry vinegar, remaining 1 tablespoon olive
oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and toss well
to combine. Serve immediately, or set aside until ready to
serve.
GRILLED
VEGETABLE SALAD WITH GREENS, TOMATOES, HERBS, OLIVES AND CHEESE
(epicurious.com)
For
this fabulous salad we used red onions, beets, zucchini,
eggplant, and bell peppers, but any mix of summer vegetables
would work. The salad gets served with grilled bread.
3/4
olive oil
1/4 cup balsamic vinegar
1 large red onion,cut into 3/4-inch-thick rounds
12 baby beets, stems trimmed to 1 inch, peeled, halved
lengthwise
3 small zucchini, each cut lengthwise into 4 slices
2 large red bell peppers, cut into 2-inch-wide strips
6 slices country-style-French bread
Additional olive oil
10
cups mixed baby greens
4 large tomatoes, sliced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives or green onions
1 tablespoon chopped fresh majoram
3/4 cup chilled fresh mild goat cheese (such as Montrachet),
crumbled (about 3 ounces)
1/2 cup freshly grated Pecorino Romano cheese (about 2 ounces)
3/4 cup brine-cured black olives (such as Kalamanta)
Prepare
barbeque (medium-high heat). Whisk 3/4 cup oil and vinegar in
medium bowl to blend. Place onion, beets, zucchini, eggplants,
and red bell pepper on baking sheet. Brush both sides with some
of vinaigrette. Sprinkle vegetables with salt and pepper. Grill
vegetables until just cooked through, about 10 minutes per side
for beets, 6 minutes per side for onion and 4 minutes per side
for zucchini, eggplant, and peppers. (Vegetables can be grilled
1 hour ahead. Let stand at room temperature.) Brush bread with
additional olive oil; sprinkle with pepper. Grill bread until
beginning to brown, about 2 minutes per side.
Arrange
greens on large platter. Overlap tomatoes atop greens in center
of platter. Sprinkle tomatoes with salt and pepper. Arrange
grilled vegetables atop greens around edge of platter. Drizzle
remaining vinaigrette over tomatoes and grilled vegetables.
Sprinkle tomatoes and vegetables with herbs. Sprinkle tomatoes
with goat cheese. Sprinkle Romano cheese over all. Garnish with
olives. Serve with bread.
Makes 6 servings.
Bon Appétit
Marinated
Beets
(whfoods.com)
Beets
are such a good source of colorful anti oxidants that are needed
for good health. This recipe gives you an easy way to prepare
them that is great tasting, and will complement many meals, so
you can enjoy them often. Prep and Cook Time: 40 minutes Serves
4
4 medium beets, about 3" in diameter
1 TBS extra virgin olive oil
1 TBS balsamic vinegar
1 TBS fresh minced
chives
salt and cracked black pepper to taste
Bring
medium sized pot of salted water to a boil. Wash and place
whole, unpeeled beets with 1 inch of the stem and roots intact
into boiling water. Cook until you can insert a thin-bladed
knife easily into center, about 30 minutes.
Remove beets from water and allow them to cool. If you let them
cool naturally, remove them from the water while they are still
a little crisp inside, as they will continue to cook as they
cool down.
Peel and either slice or cut into chunks. Toss with rest of
ingredients. Let them marinate for at least 15 minutes for
fuller taste.
Tip: If
you have time to plan ahead this recipe actually tastes better
the longer it marinates. The beets will soak up some of the
marinade, so you might want to add a little more after they sit
for awhile.
SWISS
CHARD WITH BEETS, GOAT CHEESE, AND RAISINS
(epicurious.com)
The
slight bitterness of the greens is tempered by the sweetness of
the beets and the raisins, while the cheese adds a creamy
richness.
1
1/2 pounds red beets (about 3 large)
2 pounds Swiss chard & beet greens
1/8 cup olive oil
1/2 large red onion, halved lengthwise, cut thinly crosswise
1/3 cup sliced green onions (about 2)
3 garlic cloves, chopped
1 jalapeño chiles, thinly sliced crosswise with seeds
2 14 1/2-ounce cans diced tomatoes in juice, drained
1/2 cup plus 2 tablespoons golden raisins
1/8 cup fresh lime juice
3.5 oz soft fresh goat cheese, crumbled
1
tablespoons pine nuts
Preheat oven to 400°F. Wrap beets individually in foil. Roast
until beets are tender, about 1 hour. Cool. Peel beets, then cut
into 1/2-inch cubes. (Can be prepared 2 days ahead. Cover;
chill.)
Fold Swiss chard leaves in half lengthwise and cut stalks away
from leaves. Cut leaves coarsely into 1-inch pieces. Slice
stalks thinly crosswise. Reserve stalks and leaves separately.
Cook chopped leaves in large pot of boiling salted water until
just tender, about 1 minute. Drain and reserve.
Heat oil in heavy large pot over high heat. Add sliced stalks;
sauté until starting to soften, about 8 minutes.
Add onion and next 3 ingredients; sauté 3 minutes. Add drained
tomatoes and ½ cup
raisins. Reduce heat to medium and simmer until vegetables are
soft, stirring occasionally, about 15 minutes.
Add chard leaves to pot; stir to heat through. Remove from heat;
add lime juice and stir to blend. Season to taste with salt and
pepper. Transfer chard mixture to large platter. Sprinkle with
beets, goat cheese, pine nuts, and remaining 1 tablespoon
raisins. Serve warm or at room temperature.
Makes 6 servings.
Beets
Rolled in Horseradish Sauce
(From
the Cook’s Garden)
4-6
full sized beets
2 Tbsp butter
Salt & Pepper to taste
1 Tbsp freshly grated horseradish (or 2 Tbsp prepared)
1 Tbsp apple cider vinegar
Remove
greens from beets by cutting them & leaving about 1” of
stem on beet. Cook beets in boiling water for about 30 minutes,
or until tender. Rinse under cold water to slip off skins, and
quarter beets. Melt 2 Tbsp butter in a saucepan over medium
heat. Add horseradish and cider vinegar. Add the cooked beets,
stirring gently to coat. Season with salt & pepper to taste.
Serve hot.
Garlicky
Beet Delight (allrecipes.com)
Prep
Time: 10 Minutes Cook Time: 20 Minutes
Yields:
4 servings
6
medium beets
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, crushed
salt to taste
Wash the beets and boil until tender, about 45 minutes (or 20
minutes in a pressure cooker). Remove the skins by running cold
water over the boiled beets, and then slipping of their skins.
Slice the beets and toss with the olive oil, vinegar, garlic,
and salt.
BABY BEETS AND GREEN BEANS
WITH GOAT CHEESE
(Low Carb High
Flavor Rcipes Made Easy - Fiona Carns) Submitted by member
Jaydee Sullivan
Serves 4 Prep
time: 5 minutes Cook time: 15 minutes
1 bunch baby beets or 2 beets
olive oil
1 large red onion, cut into wedges
4 handfuls green beans (about 8 ounces), tops trimmed
1/4 cup goat cheese
sea salt
cracked pepper
Steam or microwave beets til just
cooked, 5 minutes. Quarter baby beets or
slice
larger beets into 8 wedges. Heat olive oil in pan medium to high
heat. Add
onion, cook till transparent. Add beans. Cook 5 minutes. Add
beets, tossing
well, cook 5 minutes. Place vegetables in bowl, crumble with
goat cheese
and drizzle a little olive oil over top. Season with salt and
pepper. Serve
either warm or cold.
VARIATIONS: Add a handful of chopped cilantro.
Add a cup of roasted sweet potato or pumpkin cut into 3/4-inch
cubes.
Use feta, ricotta or plain yogurt as an alternative to goat
cheese.
