ROASTED BEETS WITH LEMON
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 0
Steps:
- Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.
- TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.
- How to Peel and Juice a Beet
CRUSHED BEETS WITH LEMON VINAIGRETTE
Steps:
- Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle beets on each sheet with 1/2 tablespoon oil; season with kosher salt and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, 40-50 minutes. Let cool slightly, then, using a paper towel, rub skins from beets (they should slip off easily). Crush beets with the bottom of a small bowl (it's alright if they fall apart).
- Meanwhile, whisk lemon zest, lemon juice, and 2 tablespoons oil in a large bowl; set vinaigrette aside.
- Heat 3 tablespoons oil in a large skillet over medium-high heat. Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side. Transfer to bowl with vinaigrette, add 1/4 cup mint and 2 tablespoons dill, and toss to coat. Serve beets and dollops of labneh drizzled with more oil, topped with more herbs, and seasoned with pepper and sea salt.
BEETS WITH LEMON AND THYME
Provided by Food Network
Time 2h50m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Boil the beets, skin on, until fork penetrates easily. Cool beets under cold water, and refrigerate for at least 2 hours. Slip peel off beets using gloves or kitchen towel. Using a mandoline with julienne attachment or slicing by hand, cut beets to desired shape and size. Add the lemon zest, thyme, and salt to taste.
CREAMY BEET GREENS
If you happen to get beets with the greens attached, don't toss them! They make a delicious vegetable side!
Provided by Colin Linton
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 107 calories, Carbohydrate 1.7 g, Cholesterol 40.8 mg, Fat 11 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 6.9 g, Sodium 72 mg, Sugar 0.1 g
BEET PANNA COTTA AND MEYER LEMON MOUSSE
Categories Milk/Cream Dessert Kid-Friendly Lemon Beet Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 6 Servings
Number Of Ingredients 17
Steps:
- Beet panna cotta:
- Bring beets, cream, and salt to a simmer over medium heat in a medium saucepan. Cover, reduce heat, and simmer very gently until beets are tender, 25-30 minutes. Let cool slightly.
- Meanwhile, combine gelatin and 2 tablespoons cold water in a blender; let sit 5 minutes for gelatin to soften.
- Transfer beets and their cooking liquid to blender; add honey and vanilla and purée until smooth. Strain through a fine-mesh sieve into a large bowl; discard solids.
- Divide purée among glasses and chill until set, 3 1/2-4 hours.
- Do ahead: Panna cotta can be made 3 days ahead. Cover and keep chilled.
- Meyer lemon mousse:
- Bring lemon zest and juice, 1/4 cup butter, and 1/4 cup sugar to a simmer over medium heat in a medium saucepan, stirring to dissolve sugar. Remove from heat.
- Whisk egg yolks, egg, and remaining 1/4 cup sugar in a small bowl until pale and thick, about 2 minutes. Whisking constantly, slowly pour hot lemon mixture into egg mixture. Transfer back to saucepan and cook over medium-low heat, whisking constantly, until curd is thickened and whisk leaves a trail, about 5 minutes. Remove from heat and add remaining 1/4 cup butter, whisking until melted and curd is smooth.
- Transfer curd to a bowl and cover with plastic wrap, pressing directly onto surface. Chill until cold, at least 2 hours.
- When ready to serve, whisk cream in a small bowl to soft peaks and gently fold into curd. Spoon mousse over panna cotta.
- Do ahead: Lemon curd can be made 3 days ahead. Cover and chill.
BEETS WITH LEMON SAUCE
Make and share this Beets With Lemon Sauce recipe from Food.com.
Provided by Sydney Mike
Categories Lemon
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, heat butter, then stir in brown sugar & lemon juice & cook over medium heat, stirring frequently, until sugar is dissolved.
- Add the beets & stir until well coated, then cook over medium heat, stirring frequently, for about 20 minutes or until beets are glazed.
- Stir in salt & pepper, then sprinkle beets with lemon zest & serve.
Nutrition Facts : Calories 207.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 253.5, Carbohydrate 37.3, Fiber 4.8, Sugar 31.7, Protein 4
BEET SALAD WITH LEMON DRESSING
I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Scrub beets and trim tops. Wrap beets in foil; place on a baking sheet. Bake until tender, 1-1/4 - 1-1/2 hours. Cool slightly. Peel beets and cut into cubes., Place remaining vegetables and parsley in a large bowl. Whisk together dressing ingredients; toss with cucumber mixture. Gently stir in beets.
Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
BEET WITH CREAM & LEMON
Make and share this Beet With Cream & Lemon recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 28m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350F, and butter a shallow oven-proof dish.
- Drain the beets and cut into 3-4mm thick slices. Arrange in the dish, overlapping them.
- Sprinkle the lemon zest over the beets, pour on the cream and season with salt & pepper.
- Bake for 20 minutes. Remove from the oven, sprinkle the breadcrumbs over the top and brown under a hot broiler.
Nutrition Facts : Calories 237.4, Fat 17.2, SaturatedFat 10.4, Cholesterol 59, Sodium 154.3, Carbohydrate 20.8, Fiber 3.8, Sugar 7.5, Protein 4.3
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