Beet Flowers And Beet Greens Vinaigrette Recipes

EASY BEET GREENS

Steps:

• Wash beet greens and drain. Chop stems and leaves separately.
• Heat olive oil in a skillet over low heat and cook garlic until fragrant, 2 to 3 minutes. Add stems and cook, stirring occasionally, until softened, about 5 minutes. Add greens and allow to wilt, 3 to 5 minutes. Season with salt and pepper. Drizzle with lemon juice and serve.

SIMPLE AND DELICIOUS BEET GREENS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

BEETS AND BEET GREENS IN SESAME VINAIGRETTE

Steps:

• Preheat oven to 375 degrees. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife. Remove and cool.
• Cut the stalks off the beet greens and discard. Coarsely chop the leaves. Blanch the leaves in boiling salted water and refresh them under cold running water. Squeeze out the water and set them aside.
• Make the dressing. Combine the sesameand olive oils with the garlic, vinegar, lemon juice, soy sauceand season to taste with salt and pepper. Peel the beets and slice. Remove the garlic from the dressing. Toss the leaves in a little of the dressing and place in the center of a serving dish. Toss the beets in remaining dressing and place them around the side. Sprinkle the greens with the sesame seeds.

ROASTED BEETS AND BABY GREENS WITH CORINADER VINAIGRETTE AND CILANTRO PESTO

Steps:

• For vinaigrette:
• Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)
• For pesto:
• Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.
• For beets:
• Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.

SHAVED BEET AND BITTER GREENS SALAD WITH GARLIC BALSAMIC VINAIGRETTE

Steps:

• Blend vinegar, garlic, mustards, sugar, and 1/2 teaspoon each of salt and pepper in a blender until garlic is very finely chopped. With motor running, add oil in a slow stream and blend until emulsified.
• Slice beet paper-thin with slicer.
• Toss greens and beet in a large bowl with enough dressing to coat.

ROASTED BEETS WITH WARM FENNEL VINAIGRETTE

Steps:

• Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
• Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
• Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives.

BEET FLOWERS AND BEET GREENS VINAIGRETTE

Steps:

• Cut the beet greens from the beets, leaving about 1 inch of the stems attached to the beets, and reserve 16 of the beet leaves. Scrub the beets, wrap them in small groupings tightly in foil and in a baking pan roast them in a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. The beets may be roasted 1 day in advance and kept covered and chilled.
• Rinse the reserved beet leaves, in a steamer set over simmering water steam them, covered, for 1 minute, and transfer them with tongs to paper towels to drain. In a small bowl whisk together the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• Peel the beets and trim the stem ends flat. Standing each beet on its stem end, cut parallel slices into but not through the beet at 1/4-inch intervals, stopping about 1/2 inch above the root end. Rotate each beet 90 degrees and cut parallel slices in the same manner to form a crosshatch pattern, keeping the stem end intact. Arrange 4 of the beet leaves on each of 4 plates and arrange the beets on the leaves. Drizzle the beets with the dressing and sprinkle them with the scallions.

ROASTED BEET AND WILTED GREENS SALAD W/ ORANGE VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F. Rinse and peel beets and slice into wedges. Drizzle with oil and sprinkle with Salt and pepper.
• Wrap the beets in aluminum foil. Place them directly on the center rack and bake about 25-30 until tender when pierced and slightly carmelized. Reserve the juices in the bottom of the foil.
• Rinse and dry the arugula. Cut the leaves into strips.
• Make the vinaigrette:
• Add the olive oil, vinegar, orange zest, salt and pepper to the beet juice and whisk well.
• Place the arugula in a frying pan, on medium heat with the additional olive oil. Stir in the warm oil till just wilted (about 2 - 3 minutes)
• Combine the beets, onion, arugula and dressing in a large bowl and toss.

CREAMY BEET GREENS

Steps:

• Heat a skillet over medium heat. Add water and beet greens; cook until greens have wilted, 3 to 5 minutes. Season with salt and pepper and cook until most of the liquid has evaporated. Add garlic and cream and simmer until cream has thickened, about 5 more minutes.

BEETS IN VINAIGRETTE

Steps:

• Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
• Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.