ROASTED BEET AND POTATO BORSCHT
There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
- Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.
Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 7 g, Protein 11 g
ROASTED BEET AND POTATO SOUP
I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand.
Provided by Kate Przybylo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
- Roast in the preheated oven until tender, about 1 hour; allow to cool.
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
- Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 18.5 g, Cholesterol 6.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 69.2 mg, Sugar 7.2 g
BEET PUREE
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
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
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.
ROASTED BEETS, PARSNIPS AND SWEET POTATOES
roasting veggies brings out their best flavors, especially beets. Goes well w/ any meat or chicken side dish, or as a vegetarian meal.
Provided by sherry monfils
Categories Vegetables
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 400. In bowl, toss beets w/ 1/2 tbsp oil to coat. Spread in single layer on lg baking sheet. In lg resealable bag, mix remaining oil, garlic powder, salt, pepper and sugar. Place parsnips, onion and sweet potato in bag. Seal bag, shake to coat. Bake beets for 15 min. Add other veggies to baking sheet. Bake 45 min, stirring occasionally, until veggies are tender.
BEET AND POTATO SALAD
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
- Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
- In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 4 grams, TransFat 0 grams
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