Roasted Beets And Red Chard Greens Food

ROASTED BEETS AND SAUTEED BEET GREENS

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
• Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
• When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

ROASTED BEETS AND CARROTS

Steps:

• Peel carrots and cut diagonally into 1-2 inch thick wedges (1 inch for the thick end of the carrot, 2 inch for the thin end).
• Place in a large bowl and toss with 1/4 cup each of olive oil and balsamic vinegar, 1 tsp kosher salt, and 1 Tablespoon sugar. Set aside.
• Peel beets, slice into cubes approximately 1-2 inches square.
• Spray baking pan with nonstick spray.
• Mix carrots one more time, then empty gently into half of baking pan.
• Move beets to bowl, toss gently with remaining oil, vinegar, salt and sugar.
• Let stand 2-3 minutes, then toss one more time before transferring to other half of baking pan.
• Bake 375-400°F for one hour, uncovered, tossing each vegetable separately once during cooking.
• Serve immediately.

WARM ROASTED RED BEET TARTE TATIN

Steps:

• Preheat oven to 350 degrees F.
• Wrap the beets in foil and roast them until they are easily pierced with a knife, about 1 1/2 hours. Allow the beets to cool slightly then peel them using a paring knife. Cut off the stem and root end of each beet, leaving each with 2 flat sides. Slice the beets in half horizontally creating 8 disks. Using a 3-inch round cookie cutter, punch out a circle from each half. Set aside the 8 beet circles.
• Turn the oven up to 425 degrees F.
• Roll out the pastry very slightly so that it is an even thickness. Cut the pastry into 8 (3 1/4-inch) rounds. Wrap the rounds in plastic and chill well.
• Prepare the caramel (see Cook's Note below). Place the pie tins on a large baking sheet. Combine the butter and sugar in a heavy-bottomed stainless steel pan. Melt the mixture over high heat. Cook the caramel until it is almost chestnut brown then remove it from the heat. Quickly but very carefully ladle or pour enough hot caramel into each pie tin to just cover the bottom. Allow the caramel to cool and harden.
• Slice each beet round diagonally 3 or 4 times and divide the slices between the tart tins. Cover each tin with a round of puff pastry.
• Bake the tarts in the oven until the pastry is puffed and golden, about 20 minutes. Remove the tarts from the oven and allow them to cool for about 5 minutes (the caramel should still be hot and soft but not molten¿if it cools too long just reheat the tarts long enough to melt the caramel). Carefully turn out each tart onto a plate, letting the juice and caramel run onto the plate. The pastry should be on the bottom and the red beet on top. Serve warm, garnishing each plate with a quenelle of goat cheese or Herbed Chevre.
• Cook's note: Making the caramel for the bottom of the tart pans is a dangerous process. The caramel gets very hot and can cause serious burns. Be careful! To clean caramel-coated pots and spoons: Boil water in the pot and submerge spoons and ladles. The caramel will soften and is then easy to wash away. Again, be careful.
• *Available at gourmet stores
• Combine the chevre, shallots, garlic, truffle oil, and olive oil in a food processor or mixer. Pulse or mix just until the ingredients are combined. By hand, fold in the mixed herbs. Transfer the cheese to a bowl, cover with plastic and refrigerate until ready to use.*

ROASTED BEETS AND RED CHARD GREENS

Steps:

• Wash the beets and greens, leaving the skins on. Remove the greens close to the roots, take off the stems and tear the beet greens into 2-inch pieces. Put aside.
• Drop the beets in salted boiling water and let simmer until tender, for 25 minutes. Drain the water and let them cool in cold water. Peel by rubbing them with a rag. Put aside. You can also use a peeler.
• When the beets are done, heat the olive oil in a skillet over medium-low heat. Add the shallot, garlic and beets and cook for 5 minutes. Add the red chard and the beet greens and cook for 1 minute, until the greens wilt. Add the butter and a little water and season with salt and pepper. Keep warm and serve with fried skate.

ROASTED BEETS AND RED CHARD GREENS

Steps:

• Chuck Hughes' perfectly roasted beets tossed in with juicy red chard greens is a delicious and easy side dish that anyone can whip up.
• Wash the beets and greens, leaving the skins on. Remove the greens close to the roots, take off the stems and tear the beet greens into 2-inch pieces. Put aside.
• Drop the beets in salted boiling water and let simmer until tender, for 25 minutes. Drain the water and let them cool in cold water. Peel by rubbing them with a rag. Put aside. You can also use a peeler.
• When the beets are done, heat the olive oil in a skillet over medium-low heat. Add the shallot, garlic and beets and cook for 5 minutes. Add the red chard and the beet greens and cook for 1 minute, until the greens wilt. Add the butter and a little water and season with salt and pepper. Keep warm and serve with fried skate.

ROASTED BEET SALAD WITH BEET GREENS AND FETA

Steps:

• Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
• Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
• Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
• Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
• Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

SWISS CHARD WITH BEETS

Steps:

• Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven with water; bring to a boil. Add chard leaves. Return to a boil; cook for 1-2 minutes or just until tender. Drain and rinse in cold water; set aside., In a large skillet, saute the onion, garlic, salt, pepper and chard stems in oil for 10-15 minutes or until tender. Gently squeeze excess moisture from chard leaves. Add leaves and beets to skillet; saute for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and walnuts. ,

BRAISED BEETS AND RED CABBAGE

Steps:

• Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.
• Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.