CREAMY BEET TOAST
Provided by Food Network Kitchen
Time 10m
Yield 4 slices of toast
Number Of Ingredients 0
Steps:
- Toss 3 sliced roasted small beets with 2 tablespoons each sherry vinegar and olive oil; season with salt and pepper. Spread cashew cream cheese on 4 slices multigrain toast. Top with the beets, toasted sesame seeds, chopped chives and salt.
CREAMY ROASTED BEET SOUP
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;
BEET TOAST
Steps:
- Preheat the oven to 400 degrees F.
- Wrap the beets in foil individually. Roast until the beets are tender, about 1 hour. Let cool.
- Working over a bowl, segment the blood oranges: Cut away the peel and white pith using a sharp knife, leaving the blood orange flesh exposed, then gently cut between the membranes to release each orange segment into the bowl, catching the juices.
- Peel the beets. Cut each beet in half lengthwise with a sharp knife. Cut each half lengthwise into 4 or 5 wedges and toss in a bowl along with the tarragon, shallot and half the orange juice.
- Preheat the broiler on high. Cut four 1-inch-thick slices of bread. Brush each piece of bread with oil and sprinkle a pinch of salt and pepper on each side. Broil until golden, 2 minutes per side.
- Spread cream cheese on one side of each slice of bread. Spoon the beet mixture evenly on top of the cream cheese. Top with blood orange segments, cherry tomatoes and a drizzle of olive oil, then garnish with extra tarragon. Sprinkle with salt to taste. Enjoy!
CREAMY BEET SALAD
This fresh summer salad is terrific for picnics and barbeques. You can use sour cream in place of the yogurt if you like.
Provided by Erin Gionet
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 3h
Yield 5
Number Of Ingredients 11
Steps:
- Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
- Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
- In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.
Nutrition Facts : Calories 107.8 calories, Carbohydrate 14.4 g, Cholesterol 3 mg, Fat 4.9 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 0.9 g, Sodium 292.2 mg, Sugar 9.1 g
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