ROASTED BEETS WITH TARRAGON
Tarragon and beets have a natural affinity for each other, especially when the beets are roasted. It's a striking combination in salads or, as shown here, served in endive spears as an hors d'oeuvre.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Roast, peel, and dice beets, then toss them with extra-virgin olive oil, fresh lemon juice, and coarse salt. Serve in endive leaves, garnished with fresh tarragon.
TARRAGON BUTTER
This seasoned butter is a delicious way to add great herb flavor and a hint of color to your favorite breads and vegetables.-Connie Moore, Medway, Ohio
Provided by Taste of Home
Time 5m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months,
Nutrition Facts : Calories 101 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
BEETROOT, GOAT'S CHEESE & TARRAGON SALAD
A fresh way to sereve beetroot that counts as one of your 5-a-day. A great winter salad.
Provided by Ben O'Donoghue
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 1h
Number Of Ingredients 7
Steps:
- Wash the beetroot and put them in a pan of salted water with the white wine vinegar. Boil for 30-40 minutes or until tender - when pricked with a skewer there should be no resistance. Drain and leave to cool slightly, then peel - wear a pair of washing up gloves to stop your hands from turning pink.
- Cut each beetroot in half and then into wedges and arrange on a large platter. Drizzle the warm beetroot with half the balsamic vinegar and half the olive oil and season with salt and pepper. 3 Just before serving, break the goat's cheese into pieces over the beetroot and sprinkle on the tarragon, watercress and remaining vinegar and oil.
Nutrition Facts : Calories 200 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
STEAMED BEETS WITH TARRAGON
Categories Herb Vegetable Side Steam Vegetarian Quick & Easy Low Cal Beet Fall Healthy Tarragon Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Peel beets and halve lengthwise.
- Slice beets crosswise 1/8 inch thick and steam on a rack set over boiling water, covered, until tender, 10 to 12 minutes. Toss with remaining ingredients and salt and pepper to taste until butter is melted.
BEET SOUP WITH TARRAGON, CHIVES AND YOGURT
Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week, to use in salads or for a soup. For this borscht-inspired soup, a splash of vinegar tempers the beets' natural sweetness, which is perfectly complemented by a splash of tart herby yogurt. The good news is this soup may be served warm or chilled; each way is refreshing.
Provided by David Tanis
Categories dinner, soups and stews, appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
- Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
- Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
- Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.
BEETROOT SHOTS WITH TARRAGON YOGURT ICE CUBES
Sounds weird - tastes delicious - perfect for those hard to impress guests
Provided by Cathryn Evans
Categories Buffet, Dinner, Side dish
Time 45m
Yield 1 litre (20 x 50ml shot-sized servings)
Number Of Ingredients 8
Steps:
- To make the ice cubes, mix the yogurt with a handful of chopped tarragon leaves, then half-fill 2 x 12-cube ice trays (the smallest you have) with the mix. Cover with cling film and freeze overnight.
- Put the onions and sugar in a saucepan, cover with a lid, then cook over moderate heat for 10 mins, shaking the pan from time to time. Pour in the wine and vinegar and bubble away until syrupy. Now pour in the stock, add the beetroot and a handful of tarragon leaves. Bring to the boil, then cook for 15 mins.
- Blend the soup until smooth, then pass through a sieve into a bowl, pushing as much of the puréed beetroot through as possible. Season with lots of black pepper, then serve hot in shot glasses with a yogurt ice cube on top
Nutrition Facts : Calories 476 calories, Fat 1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.38 milligram of sodium
ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER
Provided by Brad Avooske
Categories Garlic Herb Mushroom Onion Vegetable Side Roast Vegetarian Quick & Easy Bell Pepper Squash Spring Bon Appétit California Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
- Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.
HERBED TARRAGON BUTTER
This is a great butter to serve at your next dinner party. It will taste so delicious on dinner rolls.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 102 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
BEETROOT WITH TARRAGON BUTTER
Love Beetroot? You will Love this. Simplicity at it's best. Cutting the beetroot will depend on the size of the beetroot, small beetroot in halve, large into quarters or more. I cut it the size of a potato that is needed for potato salad. Fresh Dill or Mint may be substituted for Tarragon.
Provided by Tisme
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim all but 5cm of stalks off the beetroots.
- Put the beetroots into a medium pot, cover with water, and boil until soft, this will take about 45-60 minutes.
- Drain the beetroot, pull off the stalks, slip off the skins and halve and then quarter or cut again smaller if preferred. (Wear gloves so as not stain hands).
- Heat the beetroots, butter and tarragon in a frying pan over medium heat until warmed through.
- Season with salt and pepper.
Nutrition Facts : Calories 149.4, Fat 9.1, SaturatedFat 5.6, Cholesterol 22.9, Sodium 193, Carbohydrate 16.1, Fiber 3.2, Sugar 11.9, Protein 3.2
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