Ashed Chevreaux With Slow Roasted Yellow And Red Beets And Red Beet Vinaigrette Recipes

ROASTED BEET WEDGES

Steps:

• Preheat oven to 400°. Cut each beet into 6 wedges; place in a shallow dish. Add olive oil and salt; toss gently to coat., Place a piece of heavy-duty foil about 12 in. long in a 15x10x1-in. baking pan. Arrange beets on foil; top with rosemary. Fold foil around beets and seal tightly. , Bake until tender, about 1 hour. Open foil carefully to allow steam to escape. Discard rosemary sprigs.

ROASTED BEETS WITH FETA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
• Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
• While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
• To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

ASHED CHEVREAUX WITH SLOW-ROASTED YELLOW AND RED BEETS AND RED BEET VINAIGRETTE

Steps:

• For the Beet Powder:
• 1/2 cup finely chopped beet (chopped in a food processor; or use the pulp left after juicing beets in a juicer)
• Blot the beet pulp with paper towels to extract excess moisture. Line a microwave tray with a piece of parchment paper and spread the beets on it in a thin, even layer. Microwave on low power for 30 to 40 minutes, or until the beets are completely dried out but still maintain their color. Let the beets cool to room temperature. Grind the beets to a powder in a coffee or spice grinder. Store in a covered plastic container.
• For the beet glaze:
• Heat the beet juice to a simmer in a small saucepan and cook until there are large bubbles forming at the top. Add the red wine vinegar and reduce until the liquid has a syrupy consistency. Pour into a small squeeze bottle.
• Preheat the oven to 300º F.
• Wrap the yellow beets and red beets separately in aluminum foil, adding 1 tablespoon of the canola oil to each. Roast for 1 1/2 to 2 hours, or until they are tender.
• Peel the cooked beets. Cut the yellow beets into twelve 1/8-inch slices, then cut them with a cutter into 2-inch rounds. Cut the red beets into 36 batons about 1 inch long by 1/4 inch thick. Season all the beets with a little olive oil and salt.
• To complete:
• Pipe some beet glaze in dots of decreasing size down one side of the plate. Place a round of yellow beet in the center of the plate. Top each with 6 red beet batons laid side by side and another slice of yellow beet. Lay a wedge of cheese over each slice.
• Toss the beet greens with a little olive oil and salt. Stack a small pile of greens on each round wedge of cheese and sprinkle the plates with beet powder.

ROASTED RED AND YELLOW BEETS WITH GOAT CHEESE AND LEMON-TARRAGON VINAIGRETTE

Steps:

• Preheat grill. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place on the grill over medium heat and let cook for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch pieces. Whisk together the olive oil, lemon juice and tarragon and season with salt and pepper.
• Arrange the arugula on a platter, top with beets and goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.

ROASTED MARINATED BEETS WITH VINAIGRETTE

Steps:

• Preheat oven to 350 degrees. Place washed beets in a deep roasting pan. Fill pan halfway up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center. Remove from oven and remove beets from cooking liquid. Wearing gloves, peel off the exterior skin of the beets and dice.
• For the vinaigrette, place vinegar and honey in a bowl and whisk together. Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream. Season with salt and pepper and toss with the warm, peeled and diced beets.
• *The beets will be even better the second day.