BEETS AND BEET GREENS IN SESAME VINAIGRETTE
Provided by Moira Hodgson
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Bake the beets in their skins until they are tender when tested with a skewer or sharp knife. Remove and cool.
- Cut the stalks off the beet greens and discard. Coarsely chop the leaves. Blanch the leaves in boiling salted water and refresh them under cold running water. Squeeze out the water and set them aside.
- Make the dressing. Combine the sesameand olive oils with the garlic, vinegar, lemon juice, soy sauceand season to taste with salt and pepper. Peel the beets and slice. Remove the garlic from the dressing. Toss the leaves in a little of the dressing and place in the center of a serving dish. Toss the beets in remaining dressing and place them around the side. Sprinkle the greens with the sesame seeds.
ROASTED BEETS WITH WARM FENNEL VINAIGRETTE
Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage).
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
- Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
- Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives.
Nutrition Facts : Calories 210 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 500 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 3 grams, Sugar 6 grams
BEETS WITH ORANGE VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3 each red beets and yellow beets in boiling salted water until tender, 30 minutes. Let cool; peel and cut into wedges. Whisk 2 tablespoons each orange juice and olive oil, 1 tablespoon white balsamic vinegar and 3/4 teaspoon kosher salt in a large bowl. Add the beets, 4 segmented blood oranges and 1/3 cup chopped parsley; toss.
BEETS WITH CREAMY BALSAMIC VINAIGRETTE AND MINT
Top these beets with a smooth, Greek-yogurt based dressing for a dish that's both hearty and heart-healthy.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beets in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook the beets in intervals of 2 minutes, until they can be easily pierced with a knife, 8 to 10 minutes. Let sit wrapped in parchment to complete the cooking process and until cool enough to handle, about 15 minutes.
- Meanwhile, whisk together the yogurt, broth, vinegar, oil and 1/8 teaspoon salt in a small bowl. Peel the garlic cloves, mash completely and whisk into the vinaigrette. Season with salt and pepper. (Alternatively, make the vinaigrette with the microwave-roasted garlic up to a few hours in advance to allow the flavors to blend. Cover and refrigerate. Bring to room temperature before serving.)
- Peel the beets using a paring knife and cut into wedges or slices. Arrange on a platter, drizzle with the vinaigrette and sprinkle with the mint and pistachios. Serve immediately, while still warm.
BEETS IN VINAIGRETTE
Provided by Edna Lewis
Categories Onion Side Vegetarian Lunch Beet Parsley Boil Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
- Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.
CARROT AND BEET SALAD WITH GINGER VINAIGRETTE
Categories Salad Ginger Appetizer Side Vegetarian Quick & Easy Dinner Lunch Vinegar Beet Carrot Spring Shallot Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
- In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.
ROSEMARY BEETS
We're a family of beet eaters. For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 6h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top., Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.
Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 511mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges
BEETS WITH SESAME (OR ANISE) VINAIGRETTE
For anise vinaigrette, omit the sesame oil and substitute toasted anise seeds for the sesame seeds. Try to use small beets for this recipe, but don' t toss the greens! They are wonderful in salads or cooked like spinach. From "The Mediterranean Kitchen", 1989, by Joyce Goldstein.
Provided by zeldaz51
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the tops of the beets, leaving 1/2 inch of stem attached to minimize bleeding. Put the roots on a pot and cover with cold water, heat to boiling, reduce heat and simmer uncovered until tender.Pour off most of the hot water and add cold water to the pot. Peel the beets while they are still warm.
- Alternatively, rub the uncooked beet roots with a little oil and bake them in a covered pan at 350 degrees until tender.
- If the beets are large, cut them into 1/4 inch slices. If they are small,cut them into 4 or 8 wedges each. Place the cooked and cut beets in a large mixing bowl.
- Whisk the remaining ingredients together, pour over the still warm beets, and toss to coat. Sprinkle with extra sesame seeds and serve.
Nutrition Facts : Calories 259.1, Fat 23.5, SaturatedFat 3.2, Sodium 88.2, Carbohydrate 12.2, Fiber 2.5, Sugar 9.2, Protein 2.2
More about "beets with sesame or anise vinaigrette recipes"
RED SALAD WITH PICKLED BEET VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Estimated Reading Time 2 minsServings 1
- Bring beets, star anise, verjus, salt, and 1 cup water to a simmer in a small saucepan over medium heat. Reduce heat to medium-low and cook beets, adding water as needed to keep them covered, until tender, 30−40 minutes. Let cool.
- Remove beets from brine with a slotted spoon and rub with paper towels to remove skins. Set beets aside. Reserve brine separately.
- Toast pumpkin seeds in a dry small skillet over medium-high heat, tossing occasionally, until golden brown and puffed, about 3 minutes. Let cool.
25 BEST BEET RECIPES | WHAT TO MAKE WITH BEETS - FOOD …
From foodnetwork.com
Author By
16 OF THE BEST-EVER BEET RECIPES - REAL SIMPLE
From realsimple.com
BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
From natashaskitchen.com
BAKED GOLDEN & RED BEETS | ANISE VINAIGRETTE | FOOD
From foodandstyle.com
BEET + MANGO RICE BOWLS WITH SESAME GINGER VINAIGRETTE
From blissfulbasil.com
ROASTED BEETS WITH HORSERADISH VINAIGRETTE RECIPE
From latimes.com
RAW BEET AND SESAME SALAD WITH BALSAMIC VINAIGRETTE
From honestcooking.com
BAKED BEETS WITH ANISE VINAIGRETTE - THE DAILY MEAL
From thedailymeal.com
3.3/5 Estimated Reading Time 1 min
- Place the red beets in a small, high-sided roasting pan. Fill the pan with ½-inch water. Do the same with the golden beets, placing them in a separate roasting pan. Cover both pans tightly with foil and bake until the beets are very tender, about 50-60 minutes. Remove from the pan and set aside to cool to room temperature.*
- In a small bowl, whisk together the vinegar, honey, shallot, anise seeds, olive oil, salt, and pepper until well blended. Set aside. Peel and cut the beets into ½-inch cubes. Place the red and golden beets in separate bowls. Drizzle each bowl with ½ of the vinaigrette and toss well. Let stand at room temperature for 15-30 minutes, garnish with parsley and serve.
BEETS WITH SESAME VINAIGRETTE FROM THE MEDITERRANEAN KITCHEN BY …
From app.ckbk.com
ROASTED RED BEETS WITH ANISE VINAIGRETTE RECIPE - LOS ANGELES …
From latimes.com
CRUSHED BEETS WITH LEMON VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
ROASTED BEETS WITH SESAME AND MARJORAM RECIPE | BON APPéTIT
From bonappetit.com
5-MINUTE BEET VINAIGRETTE - KETCHUP WITH LINDA
From ketchupwithlinda.com
CHINESE VINAIGRETTE IS A SUREFIRE WAY TO BRING UMAMI TO COLD …
From thedailymeal.com
BEST BEETS AND BEET GREENS IN SESAME VINAIGRETTE RECIPES
From alicerecipes.com
MAKE-AHEAD SALADS THAT STAY FRESH AND FLAVORFUL
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love