Beet Greens And Goat Cheese Gratin Recipes
SPRING GREENS WITH BEETS AND GOAT CHEESE
"I love to put small variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I just fell in love with the flavor combinations." Kristin Kossak, Bozeman, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving., In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.
Nutrition Facts : Calories 268 calories, Fat 22g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 299mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 8g protein.
BEET GREEN GRATIN
Provided by Alton Brown
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.
- In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.
SPRING GREENS WITH BEETS AND GOAT CHEESE
This is a winning recipe that was printed in the April/May 2009 Taste of Home. It is credited to Kristin Lossak of Bozzman, MT. I have not used the goat cheese but have made this several times using crumbled feta. When adding the cheese, I don't measure but give a nice sprinkling. The dressing makes it all come together.
Provided by PaulaG
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl toss together the pecans, 1 tablespoon balsamic vinegar and water; add to a warmed heavy skillet and heat until nuts are toasted, about 4 minutes.
- Sprinkle the toasted pecans with sugar and continue to cook and stir for 2 to 4 minutes or until sugar melts; spread on foil lined pan to cool.
- In a medium size bowl combine the syrup, mustard, salt and remaining 1 tablespoon vinegar; whisk in the olive oil until thoroughly incorporated.
- In a large salad bowl add the salad greens, beets and goat cheese, sprinkle with cooled pecans, drizzle with salad dressing, toss lightly and serve on chilled salad plates.
- Any remaining dressing keeps well for a few days in the refirgerator.
Nutrition Facts : Calories 155, Fat 11, SaturatedFat 3.8, Cholesterol 16.7, Sodium 298, Carbohydrate 11.4, Fiber 1.3, Sugar 9.6, Protein 3.8
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- If roasting beets: Pre-heat oven to 375° F. Wash beets, trimming greens @1" above top of beet. Put beets in a baking dish large enough to lay beets in a single layer. Add 1/4" of water to dish, cover with aluminum foil and put in oven. (If you want a bit more tang, coat beets with some balsamic vinegar while roasting.) Roast until cooked through, 30 min - 1 hr, depending on size of beets. Test doneness by feeling the resistance of a toothpick when poked into beet. Remove from oven to cool.
- After beets have cooled, rub off outer skin, then slice or dice to your preferred serving size. If you want to serve warm, quickly saute beets with a little olive oil or butter until heated. Season with sea salt and fresh cracked pepper. (Other serving options: saute some crushed garlic until lightly cooked then saute beets together; finish sauteed beets with a little balsamic vinegar; add some fresh chopped herbs when sauteeing beets-mint, basil, tarragon, etc; add a bit of fresh lemon or tangerine zest after sauteing beets.)
- For cooking the greens: Wash and cut leaves and stems. Heat water to boil in a medium pot. Add stems and leaves to boiling water and quickly blanche them. Taste a piece of stem and leaves until they are blanched to your liking. Quickly drain greens and rinse with cold water. Add greens to bowl, squeeze out excess water, then add balsamic vinegar and salt to taste.
- In bowl, combine goat cheese, fresh lemon zest and juice and fresh cracked black pepper. Combine well.
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