CREAMY BEET DIP
Provided by Liza Schoenfein
Categories Condiment/Spread Food Processor Appetizer Roast Fourth of July Vegetarian Root Vegetable Beet Sour Cream Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes. Remove from oven and let cool. Peel beets under running water. In a food processor, combine beets, sour cream, 2 teaspoons juice, cardamom, salt and garlic; blend until smooth. Transfer to a bowl and garnish with zest to taste. Serve with pita, if desired.
BEETS WITH CHIVE CREAM
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 6 to 8 beets in salted water until tender, about 35 minutes. Drain and cool slightly, then rub off the skins. Quarter and toss with 2 tablespoons olive oil, and salt and pepper. Serve with Greek yogurt mixed with chopped chives and salt.
EASY BEET CHIPS
A different way to use up some beets!
Provided by Kim
Categories Appetizers and Snacks Snacks Kids
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Thinly slice beets to about 1/16-inch thickness using a mandoline. Place beet slices in a bowl and add salt. Toss to combine. Allow beets to sit about 30 minutes. Drain excess liquid.
- Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
- Pour olive oil over beets and toss to combine. Mix together garlic powder, black pepper, and dill in a small bowl. Sprinkle over beets and toss to coat. Place beet slices on baking sheets in a single layer.
- Bake in the preheated oven until crispy, 40 to 50 minutes. Sprinkle with additional salt, if desired.
Nutrition Facts : Calories 83.6 calories, Carbohydrate 12 g, Fat 3.6 g, Fiber 3.5 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 386.9 mg, Sugar 8.4 g
RUSSIAN BEET SALAD WITH SOUR CREAM
This classic beet salad from Russia is made with grated cooked beets, sour cream, walnuts, cheese, and prunes.
Provided by Natalie Titanov
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place beets in a saucepan, cover with water, and cook until tender yet firm to the bite, 20 to 40 minutes depending on their size. Drain, peel, and coarsely grate.
- Combine sour cream and garlic in a large bowl. Add beets, Havarti cheese, walnuts, and prunes; stir to combine. Season with salt.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 17.6 g, Cholesterol 41.6 mg, Fat 24.1 g, Fiber 3.7 g, Protein 10.3 g, SaturatedFat 9.9 g, Sodium 337.7 mg, Sugar 10.3 g
CREAMY BEET SOUP WITHOUT ALL THE CREAM
This is a vibrant color of soup, deep crimson-red as only beets can be. And the taste is pure beet. The creaminess of this soup comes from the potato that is cooked with the beets -- there is no cream at all in the soup so the calorie count is light. I've eaten this hot, but it would be equally good cold, which would make it a wonderful soup for summer. Recipe from Cooking Light which calls this a "rich velvety soup which is a mild version of borscht -- without the cabbage."
Provided by Lorraine of AZ
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a dutch oven or large saucepan over medium-high heat. Add the onion and sauté 3 minutes or until tender.
- Add broth and next 6 ingredients. Bring to a boil, reduce heat and simmer uncovered 20 minutes or until the beets and potato are tender. Be sure to discard bay leaf at this point.
- Puree mixture using an immersion blender. You may also use a blender or food processor, being sure to process in 3 batches. The blender will probably give the smoothest results, but I thought the immersion blender gave satisfactory results (plus was easy to use). Return pureed mixture to the pot if necessary. Warm soup over low heat 5 minutes. Remove and stir in lemon juice.
- Remove 1/2 cup of the soup and transfer this into a small bowl. Combine it with the sour cream, stirring with a whisk.
- Ladle the soup into individual bowls and top each serving with one tablespoon of the sour cream mixture. Using the tip of a knife, swirl the sour cream, making a pretty design.
- This recipe makes 8 servings (3/4 cup each) at 74 calories.
BEETS IN SOUR CREAM
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.
Provided by CJAY8248
Categories Low Protein
Time 50m
Yield 1 recipe, 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook beets in water to cover until tender. Drain, slip off skins and slice or cube. In the top of a double boiler, mix beets, sour cream, horseradish, onion and salt. Heat, stirring occasionally, to serving temperature. Serve garnished with the chives or parsley.
SOUR CREAM BEET SALAD
Roasted beet salad with sour cream dressing is a perfect salad to serve.
Provided by Stephanie Manley
Categories Salad
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- If beets have tops, slice off the tops as closely to the beet as possible. Wash beets thoroughly. There is no need to dry the beets.
- Wrap each beet in foil tightly. Place foil-wrapped beets on a baking sheet. Bake for approximately 50 minutes. Beets should be tender to the touch.
- When the beets are cool enough to handle, hold them with a paper towel and push off the skins.
- In a medium-sized bowl, combine sour cream, white onion, salt, sugar, and balsamic vinegar.
- Dice beets and stir them into the sour cream dressing.
- Serve immediately or store in the refrigerator in an air-tight container until serving.
Nutrition Facts : Calories 145 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 536 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
BEETS IN SOUR CREAM
For all you beet lovers, this dish is so easy to make, takes no time at all and so good too! Recipe: The Russian Heritage Cookbook Photo: copykat.com
Provided by Ellen Bales
Categories Vegetables
Time 15m
Number Of Ingredients 8
Steps:
- 1. Drain beets, reserve liquid; chop coarsely.
- 2. In a saucepan over medium heat, melt butter. Add flour, stir, blending in sugar, salt and vinegar. Stir in beets and cook for a few minutes.
- 3. Add 1/4 cup reserved beet juice and sour cream. Simmer for 5 minutes. Sprinkle with chopped chives just before serving.
BRAISED BEETS WITH SOUR CREAM AND CHIVES
Provided by Mark Bittman
Time 30m
Number Of Ingredients 6
Steps:
- Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
- Put both in a saucepan with 1 tablespoon butter and 1/2 cup stock.
- Bring to a boil, then reduce to simmer.
- Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
- Boil off any excess liquid; stir in 1/4 cup sour cream, and toss with chopped chives. (This is fantastic served over egg noodles.)
BEET CHIPS WITH CURRIED SOUR CREAM
Categories Appetizer Bake Vegetarian Curry Beet Summer Chive Sour Cream Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Make chips:
- Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles.
- Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more.
- Put oven rack in middle position and preheat oven to 225°F.
- Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer (it's not necessary to use any partial or broken slices) and season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).
- Make curried cream while beets bake:
- Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3 to 4 minutes. Stir in curry powder and cook, stirring, 1 minute.
- Stir shallot into sour cream in a bowl along with chives, salt, and pepper. Serve curried cream with beet chips.
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