CANDIED BEET SALAD
An incredible salad - the striped candy cane beets are perfect with the savoury toasted seeds
Provided by Georgina Hayden
Categories Mains Jamie Magazine Vegetables Christmas Dinner Party Sides
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Give the beets a good clean, then place them in a large pan and cover with cold water. Bring to the boil over a high heat, then cover, reduce to a simmer and cook for about 1 hour, until they are soft. Drain and set aside to cool. As soon as they are cool enough to handle, peel off the skins and roughly cut into 3cm wedges.
- While the beets are cooking, toss the seeds in a little olive oil with the paprika and a pinch of sea salt and black pepper, then toast them in a dry frying pan until golden. Remove from the pan and set aside.
- Make the dressing by whisking the buttermilk in a jug with the juice of half the lemon and a good lug of olive oil. Season well. Chop the herbs and stir them into the dressing. Leave to one side.
- Melt the butter in the frying pan you toasted the seeds in, and finely grate in the zest of the orange. Add a squeeze of orange juice, the cinnamon and sugar and a good pinch of salt and pepper. Bring to the boil and leave to bubble away for around 10 minutes until caramelised and sticky. Remove from the heat and toss through the cooked beets. Leave them to cool slightly in the pan, then spread out onto a platter.
- Toss the salad leaves with the buttermilk dressing and scatter over the beets. Finish with the toasted seeds.
Nutrition Facts : Calories 465 calories, Fat 21.4 g fat, SaturatedFat 6.9 g saturated fat, Protein 8.1 g protein, Carbohydrate 56.1 g carbohydrate, Sugar 52.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre
BRESAOLA AND WILD ROCKET SALAD
If you can't get wild rocket, shop-bought will do, but try to get fresh horseradish for the ultimate finishing touch.
Provided by Jamie Oliver
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Remove the leaves from the baby beetroots then boil the beetroot until just soft. Drain, cool and peel. Place the washed wild rocket on a serving plate and sprinkle over any small washed beetroot leaves. Slice any large beetroots into a bowl then add the smaller ones that have been left whole. Add the red wine vinegar, creme fraiche and salt and mix well. Place the beetroots over the rocket and drizzle over the sauce. Drape the bresaola over the salad then grate over the horseradish. Sprinkle with salt and pepper and finish with some Parmesan shavings and a drizzle of olive oil.
SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS, CREAMED HORSERADISH, WATERCRESS AND PARMESAN
The reason I like to make this dish is because, apart from being really quick and simple, it's a sociable feast where everyone can tuck in and help themselves. I love all that. I always serve this on a large plate in the middle of the table, with crusty bread and a glass of wine. Any leftovers are even more gorgeous the next day in a nice firm bap.
Provided by Jamie Oliver
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C/gas 8).
- Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking time depends on size.
- Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.
- After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!
AMAZING DRESSED BEETS
This is a super-simple salad embracing in-season citrus, earthy beets, creamy goat's cheese and crunchy walnuts. Bright, colourful, and a real treat for your taste buds.
Provided by Jamie Oliver
Categories Lunch & dinner recipes Vegetables Fruit Lunch & dinner recipes Healthy lunch ideas Healthy meals Quick & healthy recipes
Time 27m
Yield 4
Number Of Ingredients 5
Steps:
- Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender.
- Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar.
- Peel the remaining 3 clementines, slice into fine rounds and arrange on your plates.
- Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the dressing.
- Taste, season to perfection with sea salt and black pepper, then pick in the tarragon and toss with the reserved beet leaves.
- Divide between your plates, crumble over the goat's cheese and walnuts, and drizzle lightly with extra virgin olive oil.
Nutrition Facts : Calories 263 calories, Fat 18.1 g fat, SaturatedFat 5.9 g saturated fat, Protein 9.8 g protein, Carbohydrate 16.1 g carbohydrate, Sugar 14.9 g sugar, Sodium 0.6 g salt, Fiber 3.7 g fibre
JAMIE OLIVER'S BEST PASTA SALAD
One of my favorite Naked Chef recipes. I make this often. I just love the trip of boiling up the garlic cloves with the pasta, and then just squeezing them out of their skins and adding them mashed to the dressing.
Provided by Mirj2338
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pan of salted water to the boil.
- Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
- Put the garlic to one side for the dressing.
- Put the pasta in a bowl.
- Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
- Squash the garlic cloves out of their skins and pound in a pestle and mortar.
- Add the vinegar, oil and seasoning.
- Drizzle this over the salad, adding a little more seasoning to taste.
Nutrition Facts : Calories 370.5, Fat 18, SaturatedFat 2.5, Sodium 99, Carbohydrate 45.1, Fiber 3.2, Sugar 3.4, Protein 8.2
JAMIE OLIVER'S SMOKED BEETS RECIPE - (5/5)
Provided by lorik
Number Of Ingredients 13
Steps:
- First, light your charcoal barbecue or fire. Wash the beets and snip off the greens, reserving them. Fold a large piece of foil -- about 12-18" (24-36" unfolded), depending on the size of your beets -- in half to form a double layer. Lay the greens, then the beets, then the rosemary on top of the foil. (Note: if you don't have greens with your beets -- or want to save them to cook separately -- that's okay, just make sure the coals are at medium heat, not flaming, when you add your packet of beets.) 2. Roll up the foil, folding in the edges and twisting the ends together. Stab the foil a few times all over with a knife to allow the smoke to get inside and flavor the beets. Lift the rack of your barbecue with tongs and carefully insert your foil package among the coals, making sure you place some coals on top too. 3. Leave it to cook for 30 to 40 minutes, or until the beets are tender, then remove the package and allow it to cool down. Unwrap it and remove the beets, discarding the greens and rosemary sprigs. 4. Once cooled slightly, peel the beets and discard the charred skin. The skins should slip right off, but if they don't, gently scrape them away with the back of a paring knife. Cut the beets into irregular chunks and place in a bowl. Add the vinegar, 3 tablespoons of extra virgin olive oil, plenty of salt and pepper and half the parsley and tarragon. Toss, have a taste and adjust the seasoning if necessary. 5. Put the cottage cheese into a bowl and add the juice and finely grated zest from half your lemon. Stir in 2 glugs of extra virgin olive oil, the thyme leaves and some salt and pepper and gently fold it all together, so the oil and lemon marble through the cottage cheese. Taste the dressing and squeeze in a bit more lemon juice if you like. 6. To serve, divide the dressed beets between four salad plates. Top each plate with a spoonful of cottage cheese dressing. Scatter over the remaining herbs and enjoy!
FOIL-ROASTED SMOKED BEETS - JAMIE OLIVER
Make and share this Foil-Roasted Smoked Beets - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Tear a large square of heavy duty aluminum foil. Place half the beet leaves on the foil. Pile beets and rosemary on the leaves, then cover with the remaining leaves. Wrap foil tightly around beets. Prick package all over with the tip of a small knife.
- Bury the package in hot coals on your grill (or place in a 500 degree oven) for 40 minutes or until tender. Test by poking with the tip of knife; if it slides into the center and then out again without sticking, they're done.
- Discard rosemary and beet leaves. Peel away any very burned areas on the beetroots. Cut into bite sized chunks. Roll parsley and tarragon together and shred into chiffonade. Dress beets with vinegar, salt, pepper, olive oil, tarragon and parsley. Serve with medium-rare steaks.
Nutrition Facts : Calories 144.5, Fat 10.4, SaturatedFat 1.4, Sodium 89.8, Carbohydrate 12.1, Fiber 2.4, Sugar 9.1, Protein 2.2
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BEETROOT AND FETA SALAD |JAMIE OLIVER SALAD RECIPES
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Servings 4Total Time 20 minsCategory StartersCalories 608 per serving
- Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
- Secure the lid on the jar, give it a good shake, and put aside until needed.Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater.Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed.Divide the salad between plates or place on a serving platter, then crumble over the creamy feta.Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).
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