ROASTED BABY BEETS AND SAUTEED BEET GREENS
Steps:
- Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.
SAUTEED HARICOTS VERTS
Provided by Anne Burrell
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
- Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
- Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.
SAUTEED BABY BEETS WITH HARICOTS VERTS AND LEMON
Provided by Tina Miller
Categories Citrus Herb Vegetable Side Bake Sauté Vegetarian Lemon Green Bean Beet Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Toss beets with oil in roasting pan. Sprinkle with salt. Cover pan with foil. Bake until beets are tender, about 30 minutes. Uncover and let beets stand at room temperature 20 minutes. Peel beets. Cut beets into quarters (or halves if very small).
- Cook haricots verts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to bowl of ice water to cool. Drain and pat dry. Melt butter in large skillet over medium heat. Add lemon juice and peel, then beets. Toss well. Stir in haricots verts and parsley; sauté until heated through, about 3 minutes. Season to taste with salt and pepper. Serve hot or at room temperature.
LEMONY HARICOTS VERTS
Haricots verts are smaller, more tender green beans from France.
Provided by Sandra Lee
Categories side-dish
Time 9m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place all ingredients in a microwave safe bowl. Cover with a lid or plastic wrap. Place in microwave and cook on high for 4 minutes. Stir ingredients and cook for an additional 3 to 4 minutes. Season with salt and pepper, to taste.
HARICOTS VERTS WITH SHALLOTS AND LEMON
Sauteed pretty haricots verts combined with lemon and shallots are a great side dish any night of the week. We paired this dish with broiled veal chops topped with Stilton and Recipe #336506. Simply wonderful!
Provided by Penny Stettinius
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, heat the olive oil and sautee the shallots and green beans.
- Season with salt and pepper.
- Shake the pan occasionally so the beans do not burn.
- When done to your taste, about 10 minutes for us, squeeze a couple TBS of lemon juice over the beans and toss with the zest.
- Serve!
Nutrition Facts : Calories 131.2, Fat 10.3, SaturatedFat 1.4, Sodium 7.7, Carbohydrate 9.9, Fiber 3.9, Sugar 1.9, Protein 2.2
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