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beet Recipes
(Chronologically Listed)
Spinach, Beet And Walnut Salad
Preheat oven to 400f.
Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes.
Cool slightly, then peel.
Cut each beet into 8 wedges.
Place in medium bowl.
Cover.
Whisk oil and vinegar in small bowl.
Mix in minced shallots.
Pour 3 tablespoons dressing over warm beets; toss.
Cool.
Can be prepared 1 day ahead.
Cover beets and remaining dressing separately; refrigerate.
Bring dressing to room temperature before continuing.
Combine spinach, endive and 3/4 cup nuts in large bowl.
Pour remaining dressing over; toss.
Season with salt and pepper.
Divide among plates.
Sprinkle cheese over.
Top with beets and 1/4 cup nuts.
Spinach And Beet Soup
Soak the chickpeas & kidney beans for 2 hours or over night.
Cook the lentils in l-2 cups of water till soft but not mushy & set aside.
Brown the bones and onions in oil in a large kettle.
Season to taste and add water, chickpeas, kidney beans, & beets.
Cookuntil the chickpeas are soft.
Remove bones & add spinach, dill weed, andlentils.
Stir occasionally.
Meanwhile, brown flour in a little bit of oil and add to the soup to thicken it.
Avoid making it too thick! put the soup on low heat & stir frequently until done.
Serve in a bowl & garnish with fried onion or with dried mint leaves added to hot oil.
Sour Beet Juice
Place the beetroots in a glass jar and cover with 2 litres of lukewarm boiled water.
Place a slice of whole meal bread on top to speed up the process of pickling.
Tie a piece of gauze on top of jar and leave to stand in a warm place.
After 4 to 5 days remove the froth.
Use to make borsch and cold borsch.
Sliced Beet Salad
Drain the liquid from the canned beets, reserving 1/2 cup.
Use water with fresh beets.
Combine the 1/2 cup beet liquid, bay leaf, cloves and allspice in a small saucepan.
Heat to boiling.
Lower the heat and simmer for 5 minutes.
Section the grapefruit.
Remove the spices from the liquid and pour over the beet slices and grapefruit sections.
Add the sweetener.
Marinate for at least 1 hour before serving.
Drain off the liquid before serving.
Recipe - 86 calories, 1/2 fruit exchange, 2 vegetable exchanges 21 grams carbohydrate, 2 grams protein, 0 fat 302 mg sodium, 380 mg potassium, 0 cholesterol.
Shared but not tested by elizabeth rodier, nov 93.
Simple Beet Soup
Peel and coarsely chop part “a”.
Place vegetables in pot with part “b”.
After cooking add part “c”.
Can be served hot or cold.
Cover and cook 30 minutes or until vegetables are tender.
Remove bay leaf and puree in blender.
Add lemon juice.
Place soup in bowls.
Garnish each serving with sour cream serves 4 as a first course.
Has a gorgeous red color.
I cook beet greens like spinach.
Select bright green leaves.
Tear off the.
Shredded Beet Salad
Cut greens from beets and reserve.
Peel beets; rinse and pat dry.
Coarsely grate beets into a med-sized bowl.
To make the dressing: in a small jar with tight fitting lid, place the apple juice, oil, lime juice, mustard, salt and pepper.
Shake until well mixed.
Pour half into shredded beets; toss and refrigerate 15 min.
Rinse and dry reserved beet greens.
Trim and discard stems.
Stack leaves and cut into 1/4″ wide slices.
Arrange greens on large serving plate to cover plate.
Mound shredded beets in center and sprinkle with the grapes.
Arrange pear slices around mound of beets.
Shake remaining dressing and drizzle over salad.
Serve immediately.
Notes: “similar in spirit to a shredded raw carrot salad with raisins; this refreshing beet version is served over a bed of beet greens.
Sesame Spinach And Beet Salad
Discard stems from spinach.
Stack leaves and cut into 1/3-inch strips.
Peel beets and with a sharp thin knife or a mandoline slice very thin.
Cut beet slices into fine julienne strips and transfer to a bowl with spinach.
In a small bowl stir together vinegar, soy sauce, oil, and sugar until sugar is dissolved.
Toss spinach and beets with vinaigrette and garnish with sesame seeds.
Second Time Around, Lamb And Beet Salad
Chutney or pickle, grated ginger and garlic.
Add peas and mint and season with salt and pepper.
Stir in lamb and season again.
Make a ring of alternate slices of beet and orange and center meat salad inside; garnish with mint.
Scandinavian Beet Salad
The beets need to be prepared 8 hours before serving so that they have time to absorb the flavours of the dressing.
Use freshly boiled beets & slice them thinly into a bowl.
Crush the caraway seeds & pour the water over the top.
Leave them to sit until the water has become cold.
Strain.
Mix the strained liquid with the vinegar, sugar & salt.
Pour over the sliced beets.
Leave to stand for 8 hours.
Before serving, sprinkle with caraway seeds if desired.
Saltibarsciai (Cold Beet Soup)
Catering business specializing in ethnic foods.
Most of these are family from a church that is predominantly lithuanian.
~- a lithuanian rendition of borscht.
Scrub beets, place in 6 quart stock pot , cover with water or stock-water mixture and bring to a boil.
Simmer for about 15 minutes, until they just start to become tender.
Turn off the heat and remove the beets.
Peel beets.
Julienne about 3/4s of the beets, and coarsely grate the remainder.
Return the sour cream-broth mixture to the soup, blend, turn into tureen and chill.
Serve family style with sautied dilled potatoes and onion.
Salmon W Beet-Beurre Blanc-Squash-Leeks
Preheat the fat in a deep fat fryer to 375 degrees.
Saute the salmon in the olive oil until cooked through.
Puree the beet and combine with the beurre blanc.
Dice the squash.
Saute the squash in butter until tender.
Heat the brandy gently.
Dissolve the brown sugar in the brandy.
Add the sugared brandy to the squash.
Deep fry the shredded leeks to a deep brown color.
Place the sauteed salmon in the center of the serving dish.
Pour the beet beurre blanc over the salmon.
Surround the salmon with the sauteed squash.
Place the deep fried leek strips on top of the salmon.
Garnish with chopped parsley.
Serve hot.
/fish.
Saffron Quinoa And Roasted Beet Salad
If you like fresh beets, this elegant summer salad is for you.
The recipe makes plenty of marinade-any extra can be jazzed up with a little more fresh lemon juice and served as a dressing for green salads or cooked vegetables.
Preheat oven to 400f.
Marinade: in small howl, whisk together all ingredients.
Adjust seasoning to taste and set aside.
Wash beets and trim off greens, leaving about 1 inch attached.
Reserve beet greens.
Wrap each beet individually in foil and bake until tender when pierced with thin knife, 45 minutes to 1 hour.
Set aside to cool.
When beets are cool enough to handle, peel and thinly slice.
Place beets in small bowl, add 2 to 3 tablespoons of marinade and toss gently.
Place quinoa in fine-meshed sieve and rinse under cold water until foam subsides.
Transfer quinoa to small saucepan, add broth and saffron and bring to a boil.
Reduce heat to low, cover and simmer until broth is absorbed, 13 to 15 minutes.
Meanwhile, in medium skillet, heat 3 teaspoons olive oil over medium-high heat.
Add shallots and cook until crisp, stirring often, about 3 minutes.
Drain on paper towels and set aside.
Transfer cooked quinoa mixture to medium bowl and toss with 3 to 4 more tablespoons of marinade.
Remaining marinade can be covered and refrigerated for up to 3 days.
Remove and discard thick stems from beet greens; coarsely chop leaves.
In large skillet, heat remaining 2 teaspoons oil over medium heat.
Add garlic and cook, stirring often, 1 minute.
Add beet greens and cook until wilted, 1 to 2 minutes.
Stir in lemon juice and salt.
Season with pepper.
To serve, divide sliced beets among serving plates and arrange them around rim.
Mound 1/4 cup of quinoa mixture in center of beets.
Top with beet greens, garnish with fried shallots and serve.
Russian Beet Salad (Katzen)
Trim the beets of their stems and greens, and place them in a medium-large non reactive saucepan.
Cover them with water, bring to a boil, and cook until they are tender enough for a fork to slide in easily about 25 minutes.
Meanwhile, combine the vinegar, garlic, honey, and salt in a medium-large bowl.
Stir until well-combined.
Rinse the cooked beets under cold running water as you rub off their skins.
Chop them into l/2-inch bits, and while they are still warm, add them to the vinegar mixture.
Let stand 30 minutes.
Add all remaining ingredients.
Mix well, and chill until very cold.
Variations: or roast beets, 350f, covered for about 45 minutes or more.
Let stand until cool enough to handle.
Just the beets with pickling juice, and diced jicama and/or firm tofu instead of the egg white.
Serve yogurt mixed with cucumbers on side.
Just this with mesclun.
- celestial arts - 1995.
Notes: *excerpt from the enchanted broccoli forest revised by mollie the beets; prepare the marinade in the meanwhile.
Russian Beet And Potato Salad
Mix all ingredients together in a large bowl.
Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves.
Rosy Beet Napa Cabbage Slaw (Shepherds)
Combine vegetables and parsley in a large bowl.
In a saucepan, combine vinegar, water, sugar, and salt.
Bring to a boil, stirring until sugar is dissolved.
Pour over vegetables and toss.
Add dill and chives and mix in well.
Cover and let marinate overnight.
Stir well once or twice.
Just before serving, drain off excess liquid.
Stir in sour cream and add salt and pepper to taste.
Notes: a crunchy sweet/sour rosy slaw that is hard to beat when hot weather potlucks beckon you and your family.
Plan to bring the recipe.
Ref: more.
Rosy Beet And Potato Salad With Garlic Dressing
Remove greens from beets.
Cut greens into 1-inch-thick slices and boil until wilted and tender.
Drain thoroughly and set aside.
Boil beets until completely tender.
Drain, then cover in cold water to cool.
When cooled, slip off roots and skins.
Meanwhile, boil potatoes in their skins until tender.
Drain, cool thoroughly, then remove skins.
Cut peeled beets and potatoes into bite sized chunks and place in mixing bowl with cooled greens.
Mince or press garlic, then combine with oil and lemon juice.
Season dressing with salt and freshly ground black pepper to taste, then toss with beets and potatoes.
Serve chilled with crusty bread.
Rote Rubensalat (Red-Beet Salad)
Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.
Peel and slice.
Prepare marinade dressing by combining remaining ingredients.
Pour over beets and let stand for several hours before serving.
Stir beets occasionally.
Roasted White Beet Salad With Gala Apples - Trotter
Roast beet at 375f for 2 to 2 1/2 hours, or until tender.
Remove from oven and let cool.
Peel skin, removing brown outer portion.
Cut peeled beet into batons and set aside.
Place shallot and 3 tablespoons of olive oil in a small ovenproof pan and bake at 375f for 30 minutes, or until tender.
Remove from pan and reserve olive oil.
Remove tough outer layer of the shallot and cut into thin pieces.
Coarsely chop half of the roasted chile and place it in blender with reserved oil the shallots were cooked in and the water.
Puree until smooth, then strain.
Season with salt and pepper and store in refrigerator.
Cut remaining chile into small dice and place in a small bowl with vinegar.
Slowly whisk in remaining 3 tablespoons olive oil and season with salt and pepper.
Lightly toss dandelion greens, shallot, white beets and apple with vinaigrette and season with salt and pepper.
Arrange apple, beet and shallot mixture on top of greens.
Place pistachios around greens.
Spoon chile puree on top of and around salad.
Each: 362 cals, 25g fat, 56%cff.
Speed press.
Roasted Potato, Beet And Onion Salad
Halve or quarter potatoes lengthwise.
Toss potatoes and garlic cloves with 2 tablespoons olive oil and herb sprigs.
Season liberally with salt and pepper.
Arrange in a single layer on a baking pan, cover with foil and set aside.
Toss onions and beets separately with remaining oil and season with salt and pepper.
Wrap onions and beets separately in foil.
Roast onions, beets and potatoes in a preheated 375 degree oven for 35 - 40 minutes or until vegetables are tender.
Uncover potatoes after 20 minutes to allow them to brown and crisp slightly.
Unwrap beets and onions carefully, reserving any juices for balsamic vinaigrette.
Slip skins off beets, if desired.
Arrange roasted vegetables attractively on plates and drizzle with balsamic vinaigrette.
Place a small mound of herb salad in center and garnish with baby green beans, peas and pea tendrils if available.
Serve warm or at room temperature.
Balsamic vinaigrette: whisk ingredients together.
Store refrigerated.
Herb salad: 1 cup loosely packed mixture of tender herbs, such as parsley, chervil, tarragon, burnet, chives, dill along with any available flavorful flowers such as nasturtium, chive or calendula.
Roasted Garlic Beet Timbales
Preheat oven to 400 fahrenheit in a 9-inch glass baking dish, toss olive oil and beets.
Sprinkle with salt and pepper to taste.
Place in oven for 45 minutes.
Toss in garlic cloves and bake another 45 minutes, tossing occasionally, until beets are tender.
Place in blender and add remaining ingredients.
Puree until smooth.
Adjust with salt and pepper to taste.
Note: this makes an excellent accompaniment to grilled sausages and mashed potatoes or potato pancakes.
Per serving: calories 164 fat 10g cholesterol 8 mg sodium 787 mg percent calories from fat 53%.
~sandy szwarc dallas morning news 9/18/96 typos by bobbie beers.