BEET SALAD WITH GOAT CHEESE
Steps:
- Preheat the oven to 400 degrees F.
- Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
- Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
- When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
- In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.
GOLDEN BEET SOUP
Provided by Selma Brown Morrow
Categories Soup/Stew Onion Appetizer Hanukkah Low Cal High Fiber Beet Fall Winter Low Cholesterol Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
- Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
- Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
- Ladle soup into bowls. Drizzle some of greens puree over soup and serve.
GOLDEN BEET SOUP
A bracing squirt of lime -- a culinary touch borrowed from Latin American and Southeast Asian soup makers -- brightens the whole bowl.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium-high heat. Add leeks and a pinch of salt. Partially cover, and reduce heat to medium. Cook, stirring occasionally, until leeks are soft, 6 to 7 minutes. Stir in beets, carrots, bell pepper, and stock. Raise heat to medium-high; bring to a boil. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender, 50 to 60 minutes.
- Stir in lime juice, and season with salt and pepper. Divide soup among 4 bowls; garnish each with chives and a lime.
Nutrition Facts : Calories 267 g, Fiber 13 g, Protein 8 g, SaturatedFat 1 g, Sodium 727 g
GOLDEN BEET SOUP WITH GOAT CHEESE
I wanted to do a yellow soup when I made this recipe. My food processor was too small, so I tried using an immersion blender, but that didn't end well. So I just pureed it in batches. It turned out to be really good, it was very thick and hearty.
Provided by Chef AidF
Categories Vegetable Soup
Time 2h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Brush 2 pieces of aluminum foil with olive oil and place 2 beets onto each. Wrap and place on a baking sheet.
- Roast in the preheated oven until softened, about 1 hour.
- Remove beets from the oven and let cool until safe to handle, 15 to 30 minutes. Peel and chop cooled beets.
- Heat 2 tablespoons olive oil in a pot over medium heat. Cook shallots and carrots in the hot oil for 5 minutes. Pour in chicken broth and continue to cook and stir for 5 minutes more.
- Pour vegetable mixture into a food processor, working in batches, and puree until smooth. Add beets and process.
- Heat remaining 2 tablespoons oil in a skillet over medium heat. Cook fennel and dill in the hot oil for 7 to 10 minutes. Set aside.
- Pour pureed mixture into a pot and bring to a boil over high heat. Reduce heat and mix in goat cheese; add heavy cream and continue stirring until mixture is even and light yellow in color. Stir in sauteed fennel and dill and heat through, about 5 minutes. Pour into serving bowls and sprinkle with reserved fennel fronds.
Nutrition Facts : Calories 370 calories, Carbohydrate 15.9 g, Cholesterol 73 mg, Fat 31.6 g, Fiber 3.6 g, Protein 7.8 g, SaturatedFat 14.5 g, Sodium 912.1 mg, Sugar 6.7 g
BEET SOUP
My gf gave me this recipe - it's delicious!! I translated from French... hope it makes sense!! ;) The recipe asked for 1 potato but she replaces it with 3 carrots!! You can serve it cold (which she prefers) or hot (which I prefer). She also suggests to serve it with a piece of goat cheese (mmmm!). I used recipe #72861 to bake my beets - so easy that way!! :) I wouldn't add sugar next time - I guess it depends how sweet the beets are!!
Provided by Redsie
Categories Onions
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the vegetables in small pieces.
- Melt butter in large saucepan. Add onion, celery and carrots (or potato) and sauté a few minutes.
- Add sugar and vinegar. Mix and cook for about 1 minute.
- Add the diced beets.
- Add water or chicken bouillon until the liquid reaches over the vegetables (if you want a thicker soup, don't add too much liquid - if you want a lighter soup, add more!).
- Add salt and pepper.
- Bring to a boil and cook for about 15 minutes.
- Process the soup in a blender or food processor.
- Enjoy!
Nutrition Facts : Calories 82.9, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 104.7, Carbohydrate 15.4, Fiber 2.9, Sugar 11, Protein 1.9
GOLDEN-BEET SALAD
Bright, earthy golden beets are mixed with slender haricots verts, basil, and tart goat cheese -- all dressed with a homemade Dijon-shallot vinaigrette. Enjoy this alongside our Veggie Burgers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Wrap beets in parchment, then foil, and place on a rimmed baking sheet. Roast until tender, about 60 minutes. Let cool completely. Peel and cut beets into 1/2-inch dice. Transfer to a large bowl.
- Prepare an ice-water bath. Cook haricots verts in boiling salted water until bright green and crisp tender, about 2 minutes. Transfer to ice-water bath, and drain. Cut beans diagonally into thirds, and add to beets.
- Mix vinegar, shallot, and mustard in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Toss with vegetables, and season with salt and pepper. Stir in torn basil and goat cheese. Garnish with basil leaves.
CREAMY CAULIFLOWER & GOAT CHEESE SOUP
Here's an elegant choice for a first course or even a meatless dinner. Goat cheese adds an extra-special touch. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in cauliflower and potato; cook and stir 4-5 minutes., Stir in broth, mustard and white pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender. Remove from heat; stir in cream and cheese. Cool slightly., Process soup in batches in a blender until smooth. Return all to pan. Stir in dill; heat through. If desired, top with chives, lemon peel, dill and croutons.
Nutrition Facts : Calories 183 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 729mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
GOLDEN BEET SOUP
This soup is very healthy and tasty. It is so simple that you could tweak it to fit your diet/taste and it would still be simple. I got this recipe from Earthbound Organics website.
Provided by justjenn6
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute beets and onions in olive oil for approximately 10 minutes.
- Add 2c of the chicken stock and heat through.
- Add 1c water.
- Bring to a boil.
- Reduce to a simmer for approximately 45 minutes or until beets are tender.
- Let cool slightly.
- Puree the soup in blender or food processor until very smooth.
- If soup is too thick, add some of the 3rd c of chicken stock.
- Add lemon juice. Season with salt and pepper.
- If you like, you can garnish with red beet puree.
ROASTED BEETS WITH GOAT CHEESE AND WALNUTS
Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.
Provided by Chef John
Categories Salad Vegetable Salad Recipes
Time 1h45m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
- Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
- Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
- Turn oven temperature up to 400 degrees F (205 degrees C).
- Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
- Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
- Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
- Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g
A CHILLED SOUP OF GOAT CHEESE AND BEETS
Steps:
- Preheat the oven to 400°F (200°C). Cut the leaves from the beets (cook them later, treating them as you might spinach) and scrub the beets well. Put them in a roasting pan with a tablespoon of oil and three of water and cover tightly with aluminum foil. Roast for forty-five minutes to an hour, until dark and almost tender.
- Warm the second tablespoon of oil in a shallow pan. Chop the green onions and let them soften for five minutes or so in the oil. Set aside.
- Peel the beets and chop the flesh coarsely. Put them in the pan with the onions, pour over the stock, and bring to a boil. Simmer for seven or eight minutes, cool slightly, then purée in a blender until smooth. Check the seasoning. It will need salt and black pepper. Pour into a pitcher and chill in the refrigerator.
- To make the cream, remove the skin from the goat cheese and mash the flesh with a fork. Stir in the yogurt and chopped herbs. Serve the soup when it is thoroughly chilled, adding spoonfuls of the herb cream at the table.
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