TUNA CARPACCIO WITH ROASTED BABY BEETS AND CITRUS PRESSED OLIVE OIL
Steps:
- Stretch a sheet of plastic wrap on flat countertop. Sprinkle with olive oil and place on piece of tuna in center of plastic wrap. Cover with same size of plastic wrap. Gently pound tuna with mallet until very thin. Repeat for remaining tuna. Keep cold until serving. Clean green tops from beets, place beets in a roasting pan with oil, thyme, salt and pepper. Add 2 tablespoons of water to prevent burning. Cover tightly with aluminum foil. Place in a preheated 375-degree oven for 45 minutes, until a knife easily penetrates beets. Cool to room temperature and with wet towel, peel skin off beets. Cut each beet into 4 quarters.
- Remove plastic from tuna and place on center of plate. Season with salt and pepper, drizzle with Agrumato and chopped chives. Toss micro greens and beets with Agrumato and shape greens into a small ball. Place greens at top of plate and randomly scatter beet pieces on carpaccio.
BEET CARPACCIO WITH BURRATA
Provided by Food Network Kitchen
Time 1h40m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Place the beets on a sheet of foil. Drizzle with olive oil and season with salt. Wrap the foil around the beets and place on a baking sheet. Roast until tender when pierced with a knife, 50 to 60 minutes. Let cool slightly, then unwrap and rub off the skins using a paper towel.
- About 30 minutes before serving, remove the burrata from the refrigerator and let stand at room temperature. Whisk the orange juice, vinegar and shallot in a small bowl. Slowly whisk in the 2 tablespoons olive oil until emulsified.
- Thinly slice the beets and arrange in a single layer on a serving plate, overlapping slightly. Spoon the vinaigrette over the beets and season with 1/2 teaspoon salt and a few grinds of pepper; set aside.
- Preheat the broiler. Arrange the bread on a baking sheet and broil until toasted. Sprinkle the beets with the chives and pistachios. Place the burrata on the beets. Drizzle with olive oil and season with salt and pepper. Serve with the toasted bread.
BEET CARPACCIO WITH MINT VINAIGRETTE
A vegetarian alternative to beef carpaccio. This recipe wins over so many people who thought they hated beets or just never wanted to even try them. I was that person - once I actually tasted this recipe, well, I was sold and have loved beets ever since. Once beets are steamed and peeled, it is simple and easy. Beets can be prepped a day ahead and stored in a bag or container, but I personally like bringing it all together in one shot.
Provided by bonnieblaze
Categories Salad Vegetable Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a pot with 3 inches of water, insert a steamer basket, and bring to a boil. Reduce heat to medium or medium-low and place beets inside the steamer basket. Cover pot. Cook until beets are easily pierced with a knife, checking water level periodically, 35 to 50 minutes. Remove from heat and cool, about 30 minutes.
- Peel the beets; if you are using red and golden beets, peel the golden ones first so you don't end up turning them pink. Remove any remaining root stems. Thinly slice beets and arrange on a serving platter. I use a round plate and start in the center, alternating red and golden beet slices. Dot the top with goat cheese - you want to be able to see the beets but have enough cheese because it pairs so well with the beet. Sprinkle with sea salt and black pepper.
- Combine rice vinegar, olive oil, mint, and sugar in a small bowl. Drizzle over beets.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 8.8 g, Cholesterol 7.5 mg, Fat 12.1 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 166 mg, Sugar 6.5 g
SALT-ROASTED BEETS
Salt-roasting is a genius method for cooking not just beets but all root vegetables, generating tons of flavor with no fuss. Salt does the work here, encasing the beets, then baking right in. The result? Beets that are tender and seasoned from the outside in. Worth it to make a farmer's market run.
Provided by Amanda Cohen
Categories side-dish
Time 1h15m
Yield 12 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees F. Remove greens from beets (reserve if making Amanda Cohen's Beet-Green Pesto). Scrub the beets clean. Place them in a deep roasting pan, then bury them completely in salt and pack it down. Bake 1 hour.
- Remove beets from oven. Insert a paring knife through the salt crust and into a beet to check for doneness. (On the off chance they're not done, return them to the oven and check every 10 minutes.) Crack the crust with a spoon, then remove the beets to a bowl, scraping the salt off them. Careful, they'll be very hot! (You can save the salt for future beet-roasting-just get rid of the clumps and store in an air-tight container in the fridge or freezer.) Rinse beets in water to remove any lingering clumps of salt. Allow to cool so they can be peeled.
- Peel beets with a paring knife, starting with the light-colored ones first, so you don't stain them with juice from the darker beets. First cut the root end, then peel the skin. The skin should peel off easily-a sign they're cooked properly. Cut into quarters, or, if they're smaller, leave whole.
- Arrange beets on a platter and serve.
BEET CARPACCIO
Categories Cheese Onion Vegetable Appetizer Roast Thanksgiving Vegetarian Parmesan Beet White Wine Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Tightly wrap beets in double layers of foil to make 3 packages (2 large beets or 4 medium per package) and roast on a baking sheet in middle of oven until tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil packages (the steam makes beets easier to peel), about 30 minutes.
- While beets are roasting, cook onions in butter in a 12-inch heavy skillet, covered, over moderately low heat, stirring occasionally, until soft, about 20 minutes. Add salt, sugar, and vinegar and cook, uncovered, stirring occasionally, until onions are very tender and caramelized to deep brown, about 20 minutes more. Add wine and boil, stirring occasionally, until liquid is reduced to about 2 tablespoons, 3 to 5 minutes. Transfer mixture to a food processor and pulse to a coarse purée. Return to skillet and season with salt and pepper, then reheat onion marmalade, covered, over low heat.
- While marmalade is reheating, peel beets, discarding stems and root ends, and cut crosswise into 1/8-inch-thick slices with slicer.
- Divide warm marmalade among 6 dinner plates and spread evenly in a very thin layer to cover bottom of each plate using offset spatula. Arrange beet slices in 1 layer over onion, overlapping them only enough to cover onions. Drizzle 2 teaspoons oil over each serving and season with pepper. Shave 4 to 6 curls of Parmigiano-Reggiano with a vegetable peeler over beets on each plate. Serve immediately.
- Available at many cookware stores and Uwajimaya (800-899-1928).
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!
GOLDEN BEET CARPACCIO SALAD
Provided by Marcela Valladolid
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Wrap the beet tightly in foil. Roast the beet directly on the oven rack for 40 minutes, or until just tender when pierced with a knife. Unwrap, cool to room temperature, and then refrigerate until completely chilled. (The beet can be made 1 day ahead. Wrap in plastic and refrigerate.)
- For the chile oil: In a small saucepan, combine the oil and minced chile, and set over medium-high heat. As soon as the chile begins to sizzle and turns orange in color, turn off the heat. Transfer the chile oil to a small bowl and cool completely. (The chile oil can be made 1 day ahead. Keep covered at room temperature.)
- Carefully peel the beet. Using a mandolin, set at 1/8-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds. Arrange the beet slices overlapping on a large platter. Sprinkle the vinegar all over. Drizzle some of the chile oil (with the minced chile) all over the beets. Season the beet slices generously with salt and pepper. Sprinkle all over with the Gorgonzola cheese. Garnish with the arugula and serve.
COOKED BEET "CARPACCIO"
"I add a sprinkle of sugar to the beets to amp up their natural sweetness."
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Roast the beets: Preheat the oven to 325 degrees F. Place the beets in a baking dish, then add 1 cup water. Cover tightly with foil. Roast until the beets yield when pierced with the tip of a knife, 1 to 1 1/2 hours, depending on the size of the beets. Set aside to cool.
- Make the vinaigrette: In a medium bowl, whisk together the mustard, lemon juice and red wine vinegar. Slowly whisk in the olive oil. Season with kosher salt. Set aside.
- Make the walnuts: Heat a medium skillet over medium heat and add the olive oil. When it gets hot (but not too hot), add the walnuts and season with kosher salt. They should fry slightly in the oil. When you can smell the nuts, add the paprika and reduce the heat to low. Cook for 2 to 3 minutes, stirring constantly, until the nuts brown slightly. Drain on paper towels and set aside.
- Assemble the carpaccio: Lightly brush a platter (or individual plates) with olive oil. Rub the skin off of the beets with paper towels; trim any root tips and cut the beets into thin slices. Place in a single layer on the platter (or plates). Season with the sugar and flaky salt. Drizzle with the vinaigrette and top with the walnuts. Snip the chives into 1-inch pieces over the beets.
BEET CARPACCIO
Provided by Mark Bittman
Categories easy, quick, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Peel the beets and slice them as thinly as possible with a mandoline or the slicing blade of a food processor. Spread the beet slices in a thin layer on a serving platter. Sprinkle with salt and pepper, then top with the greens. Sprinkle with more salt and pepper and drizzle with the oil. Scatter the shaved Parmesan on top and serve with the lemon wedges.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 493 milligrams, Sugar 11 grams
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