Spiced Beet Puree With Walnut Oil Recipes

SPICED BEET PUREE WITH WALNUT OIL

Provided by Molly O'Neill

Categories dinner, side dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 7

Spiced Beet Puree With Walnut Oil image

Steps:

Preheat oven to 400 degrees. On a large double sheet of aluminum foil, place the beets with the garlic, bay leaves, cloves and allspice. Wrap up into a package and roast until beets are tender, about 2 hours.
Open the package, cut the stems off the beets and peel. Place the beets in a food processor and process until smooth. Stir in the walnut oil and the salt. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 541 milligrams, Sugar 10 grams, TransFat 0 grams

Ingredients

6 medium-sized beets (about 2 pounds), with 1-inch of stem attached
2 large cloves garlic, unpeeled
2 bay leaves
4 cloves
4 allspice berries
1 teaspoon walnut oil
2 teaspoons salt

BEET PUREE

Roasting beets intensifies their flavor, but can take a long time. Here they're peeled, cut into small wedges, drizzled with oil, and seasoned with orange, garlic, ginger, and coriander before being wrapped in foil. They pick up flavor from the seasonings and bake in only 30 minutes.

Provided by SandyG

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 55m

Yield 24

Number Of Ingredients 10

Beet Puree image

Steps:

Preheat oven to 425 degrees F.
Place a large sheet of aluminum foil on a rimmed baking sheet. Scatter beets on the baking sheet along with garlic and ginger. Sprinkle with coriander and salt, and drizzle with oil. Cover with another sheet of aluminum foil and seal edges to form a packet.
Bake until beets are tender enough to be pierced with a knife, about 30 minutes,. Remove from oven and let beets steam in foil packet for 10 minutes. Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor. Puree with zest, juice, and vinegar until almost smooth with only small lumps. Add butter and puree until incorporated.

Nutrition Facts : Calories 31.9 calories, Carbohydrate 4 g, Cholesterol 2.5 mg, Fat 1.6 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 133.4 mg, Sugar 2.7 g

Ingredients

2 pounds fresh beets (without greens), peeled and cut into 1/2-inch-thick wedges
2 cloves garlic, thinly sliced
1 (1 inch) piece fresh ginger root, peeled and thinly sliced
1 ½ teaspoons ground coriander
1 teaspoon salt
1 tablespoon olive oil
¾ teaspoon finely grated orange zest
3 tablespoons orange juice
1 tablespoon apple cider vinegar
2 tablespoons butter, cut into bits

BEET AND WALNUT PUREE

From the foodie/travel show Spain - On the Road Again. For easy prep, you can purchase the cooked beets sealed in a vacuum-packed bag, but roasting gives them better flavour (and a drier texture). Great with pita chips.

Provided by evelynathens

Categories Vegetable

Time 15m

Yield 3 cups, approximately

Number Of Ingredients 6

Beet and Walnut Puree image

Steps:

Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms. Add the olive oil, water, and tahini and pulse a few times, just until combined. Add lemon juice and salt to taste.

Nutrition Facts : Calories 380, Fat 30.5, SaturatedFat 3.1, Sodium 125.3, Carbohydrate 23.5, Fiber 6.6, Sugar 13.2, Protein 10.3

Ingredients

1 cup walnuts
1 lb beets, trimmed, boiled or 1 lb roasted peeled, and cut into large chunks 1/2 cup olive oil
1/4 cup water
2 tablespoons tahini
1 -2 tablespoon lemon juice (to taste)
kosher salt

BEET DIP WITH LABNEH

This recipe for a delicious raw beet dip comes from Botanica, a vegetable-focused restaurant in Los Angeles run by Emily Fiffer and Heather Sperling. The recipe is easy - throw everything into the blender raw - though it requires a little time for the blades to break down the beets with walnuts, olive oil and a few other aromatics. Fiffer and Sperling cleverly adapted the dip from muhammara, the Middle Eastern spread made from red peppers. Using beets creates another dish altogether, but one that tastes bright, sweet and earthy. Serve it with a dollop of labneh, as well as warm pita and quartered Persian cucumbers for dipping, and generously drizzle everything with olive oil and crunchy salt.

Provided by Tejal Rao

Categories easy, quick, snack, dips and spreads, appetizer, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 12

Beet Dip With Labneh image

Steps:

Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.

Ingredients

1 medium beet or 1 bunch small beets (about 1/2 pound), peeled and roughly chopped
1 cup whole walnuts, toasted, plus chopped walnuts for garnish
1 lemon, juiced, plus additional, for zesting and juicing
1 tablespoon pomegranate molasses
1 teaspoon chile flakes, such as Urfa
1 garlic clove, peeled
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil, plus more for garnish
Freshly ground black pepper
1 cup labneh, for serving
Torn pita, for serving
3 Persian cucumbers, quartered, for serving

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Spiced Beet Puree With Walnut Oil Recipes

SPICED BEET PUREE WITH WALNUT OIL

BEET PUREE

Roasting beets intensifies their flavor, but can take a long time. Here they're peeled, cut into small wedges, drizzled with oil, and seasoned with orange, garlic, ginger, and coriander before being wrapped in foil. They pick up flavor from the seasonings and bake in only 30 minutes.

BEET AND WALNUT PUREE

From the foodie/travel show Spain - On the Road Again. For easy prep, you can purchase the cooked beets sealed in a vacuum-packed bag, but roasting gives them better flavour (and a drier texture). Great with pita chips.

BEET DIP WITH LABNEH

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