Beet And Walnut Puree Recipes

BEET PUREE

Beet Puree image

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

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

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

SPICED BEET PUREE WITH WALNUT OIL

Spiced Beet Puree With Walnut Oil image

Provided by Molly O'Neill

Categories dinner, side dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 7

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

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

BEET, WALNUT AND PRUNE SALAD

Beet, Walnut and Prune Salad image

This beet salad works great as a side dish. It's garlicky, creamy, sweet, a little crunchy, and a little salty. Enjoy this authentic Russian recipe that everyone in my family always makes.

Provided by Irene

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 6

Ingredients

5 medium beets, scrubbed
½ cup chopped walnuts
½ cup mayonnaise
20 pitted prunes, chopped
3 cloves garlic, pressed
salt to taste

Steps:

Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.

Nutrition Facts : Calories 295.6 calories, Carbohydrate 26.5 g, Cholesterol 7 mg, Fat 21.3 g, Fiber 4.6 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 159 mg, Sugar 17.1 g

BEETS WITH GARLIC-WALNUT SAUCE

Beets with Garlic-Walnut Sauce image

Categories Garlic Potato Side Walnut Beet Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

8 medium beets, trimmed, greens reserved
7 to 8 tablespoons water
1 large russet potato, peeled, cut into 1 1/2-inch pieces
1/2 cup walnuts, toasted, cooled
1/2 cup fresh breadcrumbs made from crustless French bread
3 tablespoons fresh lemon juice
5 garlic cloves
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons drained capers

Steps:

Cook beets in large pot of boiling salted water until tender when pierced with skewer, about 30 minutes. Drain. Cool slightly. Peel and cut beets into 1/4- to 1/2-inch-thick slices; set aside. Combine beet greens and 3 tablespoons water in large skillet. Cover and cook over medium-high heat until greens are wilted, about 1 minute; set aside. Cook potato in small saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash.
Blend walnuts, breadcrumbs, 2 tablespoons lemon juice, garlic, and 2 tablespoons water in processor until smooth. Transfer to bowl. Mix in 1/2 cup mashed potato, 1/4 cup olive oil, and 1 tablespoon lemon juice. Season with salt and pepper. If thick, thin sauce with 2 to 3 tablespoons water.
Spoon sauce onto center of platter; drizzle with 2 tablespoons oil. Surround with beet greens and beet slices; drizzle with vinegar. Sprinkle with capers.

BEETS WITH WALNUTS

Beets with Walnuts image

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Yield Serves 2

Number Of Ingredients 8

Ingredients

6 beets(each 1 1/2 to 2 inches in diameter), scrubbed and trimmed, leaving about 1 inch of the stems attached
3/4 cup water
2 garlic cloves, unpeeled
1 tablespoon olive oil
1 tablespoon minced fresh coriander
1 1/2 teaspoons red-wine vinegar, or to taste
1 teaspoon minced white part of scallion
5 walnut halves, toasted and chopped (about 2 teaspoons)

Steps:

In a 2-quart microwave-safe round glass casserole with a lid, microwave the beets with the water and the garlic, covered, on high power(100%), stirring every 2 minutes, for 6-9 minutes, or until they are tender when pierced with a fork, transferring them to a cutting board as they are cooked and reserving the garlic, and let them cool. Peel the beets, halve them, and slice them 1/4 inch thick. Peel the reserved garlic, mash it to a paste with the flat side of a heavy knife, and in a serving bowl stir it together with the oil, the coriander, the vinegar, the scallion, and salt and pepper to taste. Stir in the sliced beets and sprinkle the mixture with the walnuts.

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