ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
- Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
ROASTED BEETS AND BABY GREENS WITH CORINADER VINAIGRETTE AND CILANTRO PESTO
Categories Leafy Green Vegetable Appetizer Roast Vegetarian Mother's Day Beet Fall Vegan Potluck Cilantro Coriander Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 24
Steps:
- For vinaigrette:
- Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)
- For pesto:
- Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.
- For beets:
- Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.
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.
WALNUT VINAIGRETTE OVER BABY GREENS WITH ROASTED BEETS
The salad incorporates roasted beets, fennel and shallots, tossed with baby greens (I used a bag of baby greens which is available at more grocers these days) but you can use your favorites, and then topped with this unique vinaigrette and crumbled goat cheese for a classic taste. This is an excellent salad, but I am also a big fan of salads and always trying to come up with something a bit different. Warm salads I am very fond of and are usually a huge hit at dinner parties. Everyone is always expecting a traditional salad ... so I like to come up with unique ideas that my guests won't expect but really enjoy!
Provided by SarasotaCook
Categories Vegetable
Time 1h15m
Yield 4-6 Individual Salads, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Vinaigrette -- In a small measuring cup or jar, baggie, whatever is easiest for you, mix all the ingredients, mix well and set to the side. I like to serve this dressing room temperature. I also don't like to over dress my salad and with the walnut oil it is a stronger dressing, so go lite and dress it according to how you like it.
- Beets and Vegetables -- In a large foil pouch, add the beets (I trim the ends) and drizzle with olive oil, salt and pepper. Also I do the red in one pouch and yellow in another so the colors don't bleed. I do the shallots right on the baking sheet next to the shallots, also drizzled with olive oil, salt and pepper. Now the beets will take about 45-60 minutes depending on the size and the fennel about 20 and the shallots about 15, so I just remove them as they get done.
- After each of the vegetables cool, I then slice the shallots, fennel, cool the beets and remove the skin and slice. Place all the vegetables on a small plate so I can reheat in the microwave for just 1 minute in order to serve them warm over the salad.
- Plate -- Add salt and pepper to the vegetables if needed and reheat on medium heat 1 minute in the microwave - Just to warm up. For the salad, in a medium bowl, add the greens, and the dressing and toss well. Plate a bed of the greens for each person and then top with the warmed roasted beets, fennel and shallots. Top and garnish with the cheese and a few walnuts.
Nutrition Facts : Calories 555.8, Fat 49.4, SaturatedFat 14.8, Cholesterol 42.5, Sodium 1292.2, Carbohydrate 16.1, Fiber 3.5, Sugar 6.2, Protein 15
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