Baby Greens With Roasted Beets And Potatoes Food

ROASTED BEETS AND BABY GREENS WITH CORINADER VINAIGRETTE AND CILANTRO PESTO

Steps:

• For vinaigrette:
• Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)
• For pesto:
• Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.
• For beets:
• Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.

ROASTED BEETS AND POTATOES

Steps:

• Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
• Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
• Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
• Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.

ROASTED BABY BEETS AND SAUTEED BEET GREENS

Steps:

• Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

BEET GREENS AND POTATO HASH

Steps:

• Place the diced potatoes in a steamer above an inch of boiling water. Cover and steam for 10 minutes. Add the beet greens to the steamer, and steam for five minutes until wilted; turn them halfway through so they cook evenly. Turn off the heat underneath the steamer. With tongs, remove the greens to a bowl, and rinse them with cold water. Drain, squeeze out excess water and chop. Set the potatoes aside.
• Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the potatoes, turn the heat to medium-high, and cook, stirring from time to time, until the potatoes are lightly browned, about five minutes. Stir in the garlic, beets, greens, thyme, salt and pepper. Cook, stirring often, for another five minutes, pressing the mixture down into the pan so the edges brown. Taste, and adjust salt and pepper. Stir in the vinegar if using. Serve, topped with a poached egg if desired.

BABY GREENS WITH ROASTED BEETS AND POTATOES

Steps:

• 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 and herbs. Add vinaigrette and toss gently to coat.
• Sprinkle blossoms on top and serve immediately.
• *Available at farmers' markets and specialty produce markets.

BEET AND POTATO SALAD

Steps:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

SIMMERED BEET GREENS WITH ROASTED BEETS, LEMON AND YOGURT

Steps:

• Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice or cut in wedges and set aside.
• While the beets are in the oven, stem the greens and wash in at least 2 changes of water. Place in a bowl.
• Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing. Once one batch has wilted, add another until all of the greens are wilted. Add 1 tablespoon of the olive oil, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes. The greens should be tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning. (Note: if you are not serving this right away, don't add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).
• At this point you have the option of transferring the greens to a platter or serving the dish right from the pan. Whether in the pan or on a platter, arrange the beets on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle and stir into the yogurt. Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.