BABY GREENS WITH ROASTED BEETS AND POTATOES
Categories Salad Potato Appetizer Roast Vegetarian Arugula Spinach Beet Summer Healthy Vegan Tarragon Dill Lettuce Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make vinaigrette:
- Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified.
- Roast beets and potatoes:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally, until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard skins.
- Assemble salad:
- Cut beets into 1/3-inch dice and put in a large salad bowl. Cut potatoes into 1/3-inch-thick slices and add to beets along with all greens and herbs. Add vinaigrette and toss gently to coat.
- Sprinkle blossoms on top and serve immediately.
- *Available at farmers' markets and specialty produce markets.
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.
BEET GREENS AND POTATO HASH
This recipe begins as if you were making hash brown potatoes, but then you add beets and their greens and end up with a much more nutritious, and decidedly pink, dish. If you have leftovers and want to do something different with them, warm and toss this hash with a vinaigrette for a delicious potato salad.
Provided by Martha Rose Shulman
Categories brunch, dinner, easy, quick, weekday, main course
Time 30m
Yield Serves four to six
Number Of Ingredients 10
Steps:
- Place the diced potatoes in a steamer above an inch of boiling water. Cover and steam for 10 minutes. Add the beet greens to the steamer, and steam for five minutes until wilted; turn them halfway through so they cook evenly. Turn off the heat underneath the steamer. With tongs, remove the greens to a bowl, and rinse them with cold water. Drain, squeeze out excess water and chop. Set the potatoes aside.
- Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the potatoes, turn the heat to medium-high, and cook, stirring from time to time, until the potatoes are lightly browned, about five minutes. Stir in the garlic, beets, greens, thyme, salt and pepper. Cook, stirring often, for another five minutes, pressing the mixture down into the pan so the edges brown. Taste, and adjust salt and pepper. Stir in the vinegar if using. Serve, topped with a poached egg if desired.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 410 milligrams, Sugar 6 grams
ROASTED GREEN BEANS AND BABY RED POTATOES
Excellent companion for any main dish. Roasted Green Beans and Baby Red Potatoes are light, quick, and loaded with flavor. Try them as a side for Thanksgiving or other holiday meal or in summer when they are in season.
Provided by Stoblogger
Categories Vegetable
Time 35m
Yield 8 , 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Thoroughly wash the whole green beans and cut off the stems. Lay whole green beans on paper towels to dry.
- Thoroughly wash, do not peel, the baby red potatoes using a brush to scrub the eyes. If the potatoes are golf ball size or larger, cut them in half. Lay whole baby red potatoes on paper towels to dry.
- Gently spray 2 large flat baking pans with olive oil flavored cooking spray. (I use 9"X13" metal or glass pans).
- Lay the green beans in one pan. It's best if they all lay flat on the bottom of the pan.
- Lay the potatoes in the other pan, laying flat, not piled up on top of each other.
- Generously spray both pans of veggies with olive oil flavored (or butter flavored) cooking spray.
- Place the pans in the oven on the rack above center, but not on the top rack.
- Bake for 25 minutes or until roasted, slightly brown, and fork tender.
- If baked for 25 minutes and the vegetables are not as brown as desired, broil for two or three minutes, watching closely.
- Remove from oven, pour potatoes over the green beans, sprinkle with coarse ground salt, toss gently, and serve immediately.
SPRING GREENS WITH ROASTED BEETS AND BLOOD ORANGES
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Wrap beets in foil, enclosing completely. Roast beets until tender when pierced with skewer, about 1 hour 15 minutes. Cool beets. Peel beets and cut into 1/2-inch pieces.
- Whisk olive oil, Sherry wine vinegar and walnut oil in small bowl to blend. Season to taste with salt and pepper. Place mixed baby greens in large bowl. Arrange blood orange slices, finely chopped red onion and beets atop. Drizzle dressing over salad. Sprinkle with toasted walnuts and serve.
ROASTED BEETS AND SAUTEED BEET GREENS
This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
Provided by BN61079
Categories Side Dish Vegetables
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
- Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
- When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 18 g, Fat 13.9 g, Fiber 8.9 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 442.3 mg, Sugar 8 g
ROASTED GREEN BEANS AND BABY RED POTATOES
Fresh green beans and baby red potatoes are lightly seasoned and roasted into an easy side dish you can put together in a snap.
Provided by photog_grrl
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
- Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top.
- Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.
Nutrition Facts : Calories 79 calories, Carbohydrate 17.9 g, Fat 0.3 g, Fiber 4 g, Protein 2.9 g, Sodium 397 mg, Sugar 1.9 g
ROASTED BEETS AND POTATOES
This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
- Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
- Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
- Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.
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