Beetroot Stir Fry With Potatoes Recipes

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FRIED BEETS

My mom loved these and I have never heard of anyone preparing beets quite this way! Not exactly a health-food, but so tasty! Mother said, 'Cook them until they're burned.' She was right! You may also need to add a little more butter or margarine if they seem to need it.

Provided by MRS_GEOMORPH

Categories     Side Dish     Vegetables

Time 1h20m

Yield 4

Number Of Ingredients 3



Fried Beets image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add beets and cook uncovered until slightly tender, about 20 minutes. Drain, rinse, and cut ends from each beet.
  • Place beets in a saucepan with about 2 inches of water. Cover saucepan and bring water to a boil; cook beets until tender, about 20 minutes. Remove beets from water and immediately immerse in a bowl of ice water to cool. Pull peels off the beets. Slice beets into 1/4-inch-thick slices.
  • Heat butter in a large skillet over medium-high heat; fry beets, flipping occasionally, until lightly blackened, about 20 minutes. Season beets with salt and pepper.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 35.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 10.4 g, Protein 6.1 g, SaturatedFat 7.4 g, Sodium 371.9 mg, Sugar 25.2 g

6 large red beets
¼ cup butter
salt and ground black pepper to taste

VEGGIE STIR-FRY WITH POTATOES

For stir-fry lovers who have tried them all, this one includes potatoes as a bit of twist. Vegan- and vegetarian-friendly and delish!

Provided by SweetShuga

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 10



Veggie Stir-Fry with Potatoes image

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
  • Heat oil in a large pan over medium heat. Add onion and cook for 1 minute. Reduce heat to medium-low and add pea pods. Add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
  • Add bok choy, bean sprouts, and spinach to the pan. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until juices evaporate and leaves are wilted, about 5 minutes more. Season with salt.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 43.4 g, Fat 7.4 g, Fiber 6.3 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 821.3 mg, Sugar 5.5 g

2 pounds red potatoes, cut into bite-sized chunks
2 tablespoons olive oil
½ large sweet onion, chopped
¾ cup pea pods
1 head bok choy, roughly chopped
½ cup bean sprouts
½ (6 ounce) bag baby spinach
3 tablespoons soy sauce, or to taste
¼ teaspoon chopped ginger
salt to taste

BEETROOT STIR-FRY WITH POTATOES

Make and share this Beetroot Stir-Fry With Potatoes recipe from Food.com.

Provided by Is This Really Nece

Categories     Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



Beetroot Stir-Fry With Potatoes image

Steps:

  • Peel the beetroot and slice thinly (halve the slices if they are very big).
  • Clean and dice the potatoes.
  • Heat oil in a wok and stir-fry the potatoes circa 2 minutes.
  • Add beetroot and cook circa 2 minutes.
  • Add orange juice, honey, and soy sauce and simmer under cover until cooked (circa 10 mins).
  • Clean and slice scallions. Serve stir-fry with scallion slices.

Nutrition Facts : Calories 234.7, Fat 7.2, SaturatedFat 1.1, Sodium 216.7, Carbohydrate 40.2, Fiber 5.2, Sugar 16.2, Protein 4.9

500 g beetroots
500 g potatoes
2 tablespoons oil
100 ml orange juice
1 tablespoon ginger honey
1/2 tablespoon soy sauce
2 scallions

STIR-FRIED BEET GREENS, TOFU AND BEETS

I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry. The greens should be crisp-tender.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, main course

Time 15m

Yield Serves 4

Number Of Ingredients 15



Stir-Fried Beet Greens, Tofu and Beets image

Steps:

  • Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arm's reach of your wok. Have the other ingredients in separate containers within arm's reach of your wok.
  • Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Don't stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic and ginger and stir-fry for no more than 10 seconds. Add the beets and stir-fry for 1 minute. Add the leek and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens and salt and sugar. Stir-fry for 1 to 2 minutes, until the greens have wilted. Add the sesame seeds, soy sauce, sherry and sesame oil, and cilantro and stir-fry for 1 minute. Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute. Remove from the heat and serve with rice, noodles or other grains.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 641 milligrams, Sugar 5 grams

1/2 teaspoon sugar
1/4 to 1/2 teaspoon salt (to taste)
1 tablespoon soy sauce
2 teaspoons dry sherry
2 teaspoons sesame oil
1 tablespoon grapeseed oil, sunflower oil or peanut oil
6 ounces firm tofu, diced (1 cup)
2 teaspoons minced garlic (2 large cloves)
1 tablespoon minced fresh ginger
2 large or 4 small beets (1/2 pound), peeled and cut in 2-inch julienne (about 2 heaped cups julienne)
1 medium-size leek, white and light green parts only, cut in half lengthwise, cleaned and sliced thin
1 pound beet greens, stemmed, washed well in 2 changes of water, and coarsely chopped (about 6 cups tightly packed; it's fine if water remains on the leaves)
2 teaspoons sesame seeds
1/4 cup minced cilantro
2 teaspoons cornstarch dissolved in 2 tablespoons water or stock

HOT AND NUMBING STIR-FRIED NEW POTATOES

These stir-fried potatoes are inspired by a modern street snack served in Xi'an, China. They can be parboiled in advance, require only a few minutes of stir-frying in a wok before serving, and can be flavored with a wide range of spices and aromatics, making them an ideal side dish for any menu, simple or complex. In addition to the Xi'an-style original with hot and numbing spices, you can also make a curry-spiced version with crunchy, fried cumin and mustard seeds, or a rosemary and garlic version that would be at home on a traditional Thanksgiving table (see Tips).

Provided by J. Kenji López-Alt

Categories     vegetables, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15



Hot and Numbing Stir-Fried New Potatoes image

Steps:

  • Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there's no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.
  • While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.
  • When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.
  • Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.
  • Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.
  • Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.

2 pounds small yellow new potatoes, scrubbed and rinsed
Kosher salt
2 teaspoons red Sichuan peppercorns
1 star anise pod
1 teaspoon fennel seeds
1 teaspoon white peppercorns or 1/2 teaspoon ground white pepper
2 teaspoons cumin seeds
2 whole dried hot chiles (such as chile de arból or Japonais) or 1 tablespoon red-pepper flakes
1 teaspoon kosher salt, plus more to taste
1 teaspoon granulated sugar
1 teaspoon powdered chicken bouillon (or replace with 1/2 teaspoon salt and 1/4 teaspoon MSG to make the dish vegan)
2 tablespoons toasted sesame seeds
1/4 cup peanut, rice bran or soybean oil
4 medium garlic cloves, minced
2 scallions, chopped into 1/2-inch pieces

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