ROASTED BEETS WITH WARM FENNEL VINAIGRETTE
Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage).
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
- Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
- Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives.
Nutrition Facts : Calories 210 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 500 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 3 grams, Sugar 6 grams
BEETS IN VINAIGRETTE
Provided by Edna Lewis
Categories Onion Side Vegetarian Lunch Beet Parsley Boil Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
- Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.
BEETS WITH ORANGE VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3 each red beets and yellow beets in boiling salted water until tender, 30 minutes. Let cool; peel and cut into wedges. Whisk 2 tablespoons each orange juice and olive oil, 1 tablespoon white balsamic vinegar and 3/4 teaspoon kosher salt in a large bowl. Add the beets, 4 segmented blood oranges and 1/3 cup chopped parsley; toss.
WARM BEET JUICE VINAIGRETTE
From the cookbook, "A New Way to Cook by Sally Schneider". This unusual vinaigrette is delicious with grilled, roasted, or sautéed fish or sea scallops, braised leeks, sliced warm new potatoes, roasted onions, and buckwheat noodles. The bright colour of the beets makes for a beautiful presentation. You can create a design on the plate and then place the food on top of that.
Provided by blucoat
Categories Sauces
Time 15m
Yield 10 tablespoons
Number Of Ingredients 6
Steps:
- Process the beets in a juice extractor, to make 1 cup juice.
- In a small saucepan, boil the beet juice over high heat until it is reduced to ½ cup, about 10 minutes.
- Stir in the vinegar and boil for 30 seconds. Add the oil and boil for 30 seconds, or until emulsified. Stir in the lime juice, salt, and pepper to taste and serve at once.
Nutrition Facts : Calories 30.5, Fat 2.7, SaturatedFat 0.4, Sodium 26.1, Carbohydrate 1.5, Fiber 0.3, Sugar 1.2, Protein 0.2
BEETS WITH CREAMY BALSAMIC VINAIGRETTE AND MINT
Top these beets with a smooth, Greek-yogurt based dressing for a dish that's both hearty and heart-healthy.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beets in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook the beets in intervals of 2 minutes, until they can be easily pierced with a knife, 8 to 10 minutes. Let sit wrapped in parchment to complete the cooking process and until cool enough to handle, about 15 minutes.
- Meanwhile, whisk together the yogurt, broth, vinegar, oil and 1/8 teaspoon salt in a small bowl. Peel the garlic cloves, mash completely and whisk into the vinaigrette. Season with salt and pepper. (Alternatively, make the vinaigrette with the microwave-roasted garlic up to a few hours in advance to allow the flavors to blend. Cover and refrigerate. Bring to room temperature before serving.)
- Peel the beets using a paring knife and cut into wedges or slices. Arrange on a platter, drizzle with the vinaigrette and sprinkle with the mint and pistachios. Serve immediately, while still warm.
WARM CAN'T BEET THAT SALAD
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the beets in a saucepan with water, bring to a boil over medium-high heat, and cook until tender, 10 to 15 minutes. Drain the beets, peel, and halve or quarter.
- Place the sugar in a skillet and add a little water so that it looks like wet sand. Bring to a boil, and then simmer to evaporate the water out. When the sugar begins to color, remove it from the heat so that the sugar will not spatter and gently whisk in the vinegar. Return to the heat and thicken to coat the back of a spoon. Remove from the stove and stir in the horseradish. Whisk in the extra-virgin olive oil and season with salt and pepper. Toss the beets with the sauce and the parsley and serve.
BEET AND PEAR NAPOLEONS WITH GINGER JUICE VINAIGRETTE
Provided by Edward Lee
Categories Salad Ginger Side Vegetarian Pear Beet Healthy Tarragon Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F with rack in middle.
- Wrap beets in foil and roast until tender, about 1 1/2 hours. Let stand until cool enough to handle, then slice crosswise into 1/4-inch-thick rounds. Cool completely.
- Meanwhile, finely grate ginger with a Microplane over a kitchen-towel-lined bowl. Carefully gather towel around ginger and squeeze until you have 2 tablespoons ginger juice. Whisk in orange juice, sugar, and oil. Season with salt and pepper. Divide vinaigrette evenly between 2 small bowls.
- Cut pears lengthwise around core into 1/4-inch-thick slices. Cut out 18 rounds from slices using cookie cutter and put in one bowl of vinaigrette.
- Cut out 18 rounds from beet slices and put in other bowl. Toss pears and beets with vinaigrette to coat well.
- To assemble napoleons, put 1 beet round on each of 6 plates (see cooks' note, below) and top with a tarragon leaf. Top with 1 pear round, then another tarragon leaf. Repeat layering 2 more times. Discard vinaigrette used for beets.
- Toss greens with some of remaining vinaigrette and place around each napoleon. Finely grate apple (including skin) into a bowl. Spoon a heaping teaspoon apple on top of each napoleon, then sprinkle with sea salt and poppy seeds. Drizzle with more vinaigrette if desired.
ROASTED MARINATED BEETS WITH VINAIGRETTE
I love roasted beets and am always ordering them out...but have never tried making them at home. Posting this recipe for safekeeping. Adapted from "Atlanta Cooks: 125 Recipes from 25 Top Atlanta Chefs" by Melissa Libby, this recipe is from the Floataway Cafe restaurant in the Atlanta area. Their roasted beets are the BEST. Also great paired with goat cheese in a green salad. NOTE: 2nd ingredient is for 1/4 cup raspberry vinegar...for some reason ZAAR won't let me input that ingredient.
Provided by Epi Curious
Categories Vegetable
Time 2h40m
Yield 2 1/2 lbs., 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place washed beets in a deep roasting pan. Fill pan halfway up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center. Remove from oven and remove beets from cooking liquid. Wearing gloves, peel off the exterior skin of the beets and dice.
- For the vinaigrette, place vinegar and honey in a bowl and whisk together. Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream. Season with salt and pepper and toss with the warm, peeled and diced beets.
- *The beets will be even better the second day.
Nutrition Facts : Calories 357.5, Fat 21.4, SaturatedFat 3.6, Cholesterol 7.6, Sodium 169.2, Carbohydrate 38.5, Fiber 3.8, Sugar 32.5, Protein 3.5
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