ROASTED CHIOGGIA BEETS
Chioggia beets are an heirloom variety originally from Italy. They can be found in farmers markets or specialty grocery stores. They are small and the insides consist of red and white rings. You can substitute any small beet for this recipe. This one also calls for a vacuum sealer, but if you do not have one, you can get the same effect with any resealable bag. Just be sure to squeeze out as much air as possible. Recipe adapted from Thomas Keller, LA Times.
Provided by threeovens
Categories Vegetable
Time 12h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F; wash beets and trim stems to within 1 inch.
- Place beets on a large sheet of aluminum foil, toss with 3 tablespoons oil, peppercorns, garlic, thyme, and salt.
- Wrap in the foil, place on a baking sheet, and roast until tender, 25 to 50 minutes (depending on the size of the beets).
- Once beets are cool enough to handle, rub each with a paper towel to remove skin; trim off stems and roots.
- Place beets ina bag, season with half the olive oil, half the sherry vinegar, and a pinch of salt; vacuum seal.
- Refrigerate beets and allow to marinate 8 to 12 hours.
- Just before serving, season with remaining olive oil and sherry vinegar.
Nutrition Facts : Calories 199.3, Fat 17.4, SaturatedFat 1.7, Sodium 1821.5, Carbohydrate 10.6, Fiber 2.1, Sugar 8, Protein 1.8
BAKED FETA WITH SESAME & HONEY
Combine the flavours of salty cheese and sweet honey to create a dish that's so much more than the sum of its parts. Rich and decadent, serve with warm pitta
Provided by Cassie Best
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the sesame seeds in a shallow dish and brush the block of feta all over with the honey. Carefully press the honey-coated feta into the sesame seeds, turning so that it's well crusted with seeds.
- Put the feta in a baking dish (it should fit snugly), then sprinkle over the oregano and a pinch of sea salt. Drizzle with some olive oil. Bake for 15-20 mins until the feta is soft, then drizzle with a little extra honey and serve with the pitta breads on the side.
Nutrition Facts : Calories 192 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Protein 8 grams protein, Sodium 1.3 milligram of sodium
ROASTED CHIOGGIA BEETS WITH FETA
Make and share this Roasted Chioggia Beets With Feta recipe from Food.com.
Provided by dicentra
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°. In a medium bowl, whisk together 1/4 cup of the raspberry vinegar, 1 1/2 tablespoons of the honey, the shallot, 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
- Whisk in the grapeseed oil until emulsified.
- Arrange the beets so they fit snugly in a single layer in a deep baking dish. Add enough water to barely cover the beets, then add the remaining 1/4 cup of vinegar and 1 1/2 tablespoons of honey and the butter.
- Season with salt and pepper. Cover with foil and bake for 50 to 60 minutes, or until the beets are tender when pierced with a knife.
- Let cool slightly.
- Drain and peel the beets and slice them 1/4 inch thick. Add them to the honey dressing and let cool for up to 4 hours.
- To serve, arrange half of the beet slices on 8 small plates and cover with the feta. Top with the remaining beet slices and drizzle each serving with about 1 tablespoon of the dressing.
- Garnish with the greens and serve.
Nutrition Facts : Calories 318.9, Fat 23.1, SaturatedFat 7.7, Cholesterol 34.4, Sodium 413.7, Carbohydrate 24.6, Fiber 2, Sugar 22.1, Protein 6.1
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