Beets With Chive Cream Recipes

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BEETS WITH CHIVE CREAM



Beets With Chive Cream image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Boil 6 to 8 beets in salted water until tender, about 35 minutes. Drain and cool slightly, then rub off the skins. Quarter and toss with 2 tablespoons olive oil, and salt and pepper. Serve with Greek yogurt mixed with chopped chives and salt.

ROASTED BEETS WITH HORSERADISH CREAM



Roasted Beets With Horseradish Cream image

A delicious and really pretty side dish/salad adapted from a 1992 Gourmet. You can used horseradish from the jar (just drain any watery liquid) but if you can get the fresh root, do try it--the flavor is wonderful.

Provided by Chef Kate

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

3 1/2 lbs beets
2/3 cup creme fraiche or 2/3 cup sour cream
2 -3 tablespoons fresh horseradish, peeled and finely grated
1/2 teaspoon lemon zest, finely grated
1 tablespoon unsalted butter
1 tablespoon fresh chives, minced
2 -3 cups arugula (rocket)

Steps:

  • Cut the greens from the beets, leaving about 1 inch of the stems attached. S.
  • crub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F oven for 1 to 1 1/2 hours, or until they are tender.
  • Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled.
  • Peel and halve the beets and cut them into 1/4-inch slices.
  • In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste.
  • In a large skillet, cook the beets with salt and pepper to taste in the butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot.
  • Portion out the arugula on six plates and place the beets atop the greens.
  • Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

Nutrition Facts : Calories 227.6, Fat 12.2, SaturatedFat 7.4, Cholesterol 41.3, Sodium 217.3, Carbohydrate 27.6, Fiber 5.5, Sugar 21.3, Protein 5.2

BRAISED BEETS WITH SOUR CREAM AND CHIVES



Braised Beets With Sour Cream and Chives image

Provided by Mark Bittman

Time 30m

Number Of Ingredients 6

2 pounds beets
greens
1 tablespoon butter
1/2 cup stock
1/4 cup sour cream
chopped chives

Steps:

  • Peel 2 pounds beets, and chop them into 1-inch chunks; roughly chop the greens.
  • Put both in a saucepan with 1 tablespoon butter and 1/2 cup stock.
  • Bring to a boil, then reduce to simmer.
  • Cover, and cook until the beets are tender and the greens wilted, 20 to 25 minutes.
  • Boil off any excess liquid; stir in 1/4 cup sour cream, and toss with chopped chives. (This is fantastic served over egg noodles.)

BEET CHIPS WITH CURRIED SOUR CREAM



Beet Chips with Curried Sour Cream image

Categories     Appetizer     Bake     Vegetarian     Curry     Beet     Summer     Chive     Sour Cream     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

For chips
2 medium beets with stems trimmed to 1 inch (1 lb total, including greens)
1 cup water
1 cup sugar
For curried sour cream
2 tablespoons finely chopped shallot
1 tablespoon olive oil
3/4 teaspoon Madras curry powder
3/4 cup sour cream
11/2 tablespoons finely chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
Garnish: fresh chives
Special Equipment
a Japanese Benriner or other adjustable-blade slicer; a nonstick bakeware liner such as Silpat

Steps:

  • Make chips:
  • Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles.
  • Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more.
  • Put oven rack in middle position and preheat oven to 225°F.
  • Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer (it's not necessary to use any partial or broken slices) and season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).
  • Make curried cream while beets bake:
  • Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3 to 4 minutes. Stir in curry powder and cook, stirring, 1 minute.
  • Stir shallot into sour cream in a bowl along with chives, salt, and pepper. Serve curried cream with beet chips.

ROASTED BEETS WITH DILL-AND-CHIVE YOGURT DRESSING



Roasted Beets With Dill-and-Chive Yogurt Dressing image

This dill-and-chive-flecked yogurt dressing is a riff on Indian raita and Greek tzatziki, condiments that temper spicy dishes. It's used here on a refreshing salad of roasted golden beets with crunchy cucumbers and green apple. (Feel free to slice up a jalapeno to spark some heat.)

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h55m

Number Of Ingredients 11

8 medium beets, preferably golden, trimmed
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup plain whole-milk yogurt
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
3 tablespoons coarsely chopped fresh dill
2 teaspoons minced chives
1/2 small green apple, such as Granny Smith, cut into very thin matchsticks (3/4 cup)
1 Persian or mini cucumber, very thinly sliced (3/4 cup)
1/2 small jalapeno, seeded if desired, very thinly sliced

Steps:

  • Preheat oven to 400 degrees. Drizzle beets with oil; season with salt. Wrap in parchment-lined foil and roast until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle, then rub off skins and cut into 1/4-inch slices.
  • Whisk together yogurt, mayonnaise, lemon juice, dill, and chives. Season with salt and pepper. Toss apple with 3 tablespoons dressing. Arrange beets on a platter; top with apple and cucumber. Drizzle with dressing and sprinkle with jalapeno; serve.

ROASTED BEETS WITH HORSERADISH CREAM



Roasted Beets with Horseradish Cream image

Categories     Side     Bake     Vegetarian     Root Vegetable     Beet     Sour Cream     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

about 3 1/2 pounds beets including the greens
2/3 cup crème fraîche or sour cream
2 to 3 tablespoons finely grated peeled fresh horseradish or drained ;bottled
1/2 teaspoon freshly grated lemon zest
2 tablespoons unsalted butter
1 tablespoon minced fresh chives

Steps:

  • Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.
  • In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT



Beet Soup With Tarragon, Chives and Yogurt image

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

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 1/2 pounds cooked, peeled red beets, chopped (See Tip)
Salt and pepper
Pinch of ground cayenne
1/4 cup red-wine or apple cider vinegar, plus more to taste
8 cups water or broth
1 cup whole-milk yogurt
3 tablespoons chopped tarragon leaves
2 tablespoons thinly sliced chives

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.

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