Beets Tomatoes And Cilantro Recipes

TOMATO-BEET SALAD

Steps:

• Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.

BEETS AND TOMATO

Steps:

• Drain beets well. (I freeze the beet juice for later use.).
• Dice onion and mix together with the stewed tomatoes.
• Place half of beets in bottom of greased baking dish, half of the tomatoes and onion mixture and half of the cheese in layers. Season to taste with salt and pepper and add half of the bread crumbs. Dot with 1 Tbsp butter.
• Repeat.
• Brown in oven at 350F approximately 20 minutes.

BEET SOUP WITH CILANTRO PESTO

Steps:

• Place unpeeled beets in medium soup pot (beets may be halved if they are extra large). Chop onions, garlic, and ginger and add to beets. Pour cranberry juice over beets, cover pot and cook for 45 minutes or until beets are tender (if liquid reduces, add small amount of water). Puree soup in blender or food processor, add salt and pepper, to taste.
• To prepare pesto, combine all ingredients and chill.
• To serve: Ladle the heated soup into bowls and gently swirl in a spoonful of chilled cilantro pesto (do not stir in).

GRILLED FISH WITH TOMATO CILANTRO VINAIGRETTE

Steps:

• Either grill fish over medium-hot coals outdoors or broil it in the oven. Measure fish at thickest point and cook it 10 minutes to the inch.
• Whisk oil with vinegar and mustard. Stir in scallions, cilantro and tomatoes. Season with pepper.
• When fish is cooked, spoon some vinaigrette onto each of four dinner plates; arrange fish on top, and top with additional vinaigrette.

BEET SALAD WITH LEMON, CILANTRO AND MINT

Steps:

• Cut the beets into quarters or sixths.
• Finely grate the lemon zest and squeeze 2 tablespoons of lemon juice. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/4 teaspoon salt, pepper to taste and the oil in a small bowl.
• Taste the dressing on a beet and correct the seasonings if needed.
• Toss the beets with enough dressing to coat lightly.
• Toss the greens with the remaining dressing and arrange them on salad plates.
• Add the beets and olives and serve.

COUNTRY-STYLE TOMATO AND CILANTRO BROTH

Steps:

• Make spice sachet by wrapping together in cheesecloth the cinnamon sticks, coriander seeds, cloves, peppercorns, bay leaves, and cardamom pods. Tie with kitchen string.
• In heavy, large pot over high heat, stir together 4 cups water, tomatoes, garlic, ginger, cilantro stems, 1 teaspoon salt, and spice sachet. Bring to boil, then reduce heat and simmer, uncovered, until reduced by 1/3, about 30 minutes. Strain through fine-mesh sieve into large clean pot, reserving solids. Discard spice sachet. Measure 1 cup of strained liquid in pot and transfer to blender. Add reserved solids and pureé until smooth. Strain through fine-mesh sieve back into pot with liquid.
• Place pot over high heat and bring to simmer, about 5 minutes. Stir in ground pepper and remaining 1/4 teaspoon salt. Serve immediately, topping each portion with chopped cilantro leaves.

BEETS, CORN AND TOMATOES IN RED WINE VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake for an hour and a half, or until tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl.
• Combine the mustard, vinegar, oil, salt and pepper. Arrange alternating rows of diced beets, corn and tomatoes on a rectangular serving plate.
• Sprinkle the dressing on the vegetables. Sprinkle chervil on the beets and tarragon on the tomatoes. Season the corn with extra pepper. Serve at room temperature.

BEETS, TOMATOES, AND CILANTRO

Steps:

• Preheat oven to 425°F. Line a piece of aluminum foil large enough to hold each bunch of beets (if you're using different colors, you'll need to keep them separate to prevent the colors from bleeding into each other) with parchment. Place beets in center and sprinkle with orange zest and plenty of salt and pepper; drizzle with a bit of olive oil.
• Bring two opposite sides of foil to meet. Fold edges down about 1 inch, then fold again to create a nice, tight seal. Fold up remaining edges a couple of times to finish your packet. Place your packet or packets on a rimmed baking sheet and roast 1 hour.
• Use a paper towel to rub skins gently to remove them (again keeping different-color beets separate)-they should come off quite easily. Clean up your mess, then thinly slice beets. Arrange with tomatoes on plates or a platter. Drizzle with oil. Sprinkle with cilantro leaves and a little black pepper and flaky salt.