ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
- Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
BEETS WITH ORANGE VINAIGRETTE
Steps:
- Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.
RASPBERRY VINAIGRETTE
Provided by Food Network
Time 11m
Yield 2 c (480 ml)
Number Of Ingredients 7
Steps:
- 1. Place water, vinegar, salt, honey, basil, and raspberries into the Vitamix container in the order listed and secure lid.
- 2. Select Variable 1.
- 3. Turn machine on and slowly increase speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
- 4. Replace lid plug and turn to Variable 10, then High. Blend for an additional 10 seconds.
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
CORNED BEEF BRISKET IN RASPBERRY VINAIGRETTE (CROCK POT)
I had a Brisket sitting in my fridge and needed to cook it but didn't want anything heavy. So I thought I would try my favorite dressing as a marinade. This also works well with Roasts.
Provided by Matts Lotus
Categories Pork
Time 4h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 5
Steps:
- - Cut the onion and bell peppers into bite size pieces.
- - Remove as much Fat from the meat as possible. (I like to boil it and give it to my dog).
- - Throw everything into the crock pot on low for 8 hours or high for four.
- - Make your rice as directed.
- - Serve over rice.
CHIOGGIA BEETS WITH RASPBERRY MINT VINAIGRETTE
Categories Salad Herb Vegetable Appetizer Side Quick & Easy Raspberry Mint Beet Summer Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 10
Steps:
- Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices.
- While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss with vinaigrette and vinegar and salt to taste. Serve warm or slightly chilled.
- *Sometimes called candy-cane beets, chioggias become more aggressive in flavor as they age, so search out relatively young beets, with a diameter of 1 1/2 to 2 inches.
BEET SALAD WITH RASPBERRY VINAIGRETTE
A wonderful and quick beeet salad. The two vinegars blended together give it an interesting twist in flavor. Recipe came from geocities.com. Cook time is actually chill time.
Provided by Judith N.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place beets and onion in a large bowl.
- In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
- Season with the salt and pepper.
- Whisk to combine.
- Pour over the beet mixture and toss well.
- Sprinkle with the chives (if using).
- Cover and refrigerate for at least 15 minutes or up to 3 days.
Nutrition Facts : Calories 158.6, Fat 7.1, SaturatedFat 1, Sodium 148, Carbohydrate 22.4, Fiber 4.3, Sugar 16.8, Protein 3.5
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.
ROASTED BEET SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE
Make and share this Roasted Beet Salad With Raspberry Balsamic Vinaigrette recipe from Food.com.
Provided by cookiedog
Categories Salad Dressings
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center.
- Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
- To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.
- To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.
Nutrition Facts : Calories 539.2, Fat 50.4, SaturatedFat 10.6, Cholesterol 21.3, Sodium 503.8, Carbohydrate 15.2, Fiber 3.1, Sugar 8.9, Protein 10.7
ROASTED MARINATED BEETS WITH VINAIGRETTE
I love roasted beets and am always ordering them out...but have never tried making them at home. Posting this recipe for safekeeping. Adapted from "Atlanta Cooks: 125 Recipes from 25 Top Atlanta Chefs" by Melissa Libby, this recipe is from the Floataway Cafe restaurant in the Atlanta area. Their roasted beets are the BEST. Also great paired with goat cheese in a green salad. NOTE: 2nd ingredient is for 1/4 cup raspberry vinegar...for some reason ZAAR won't let me input that ingredient.
Provided by Epi Curious
Categories Vegetable
Time 2h40m
Yield 2 1/2 lbs., 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Place washed beets in a deep roasting pan. Fill pan halfway up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast for 2-3 hours, or until a knife goes easily into a beet's center. Remove from oven and remove beets from cooking liquid. Wearing gloves, peel off the exterior skin of the beets and dice.
- For the vinaigrette, place vinegar and honey in a bowl and whisk together. Add shallots and, while slowly whisking, add the grape-seed oil in a thin stream. Season with salt and pepper and toss with the warm, peeled and diced beets.
- *The beets will be even better the second day.
Nutrition Facts : Calories 357.5, Fat 21.4, SaturatedFat 3.6, Cholesterol 7.6, Sodium 169.2, Carbohydrate 38.5, Fiber 3.8, Sugar 32.5, Protein 3.5
CROCK POT BAKED BEETS IN WARM RASPBERRY VINAIGRETTE
This is copied from "Not Your Mother's Slow Cooker Cookbook" and it is made in 2 parts. I haven't tried it yet. You could add butter, salt and pepper to the crock baked beets if you like and not make the viniagrette. It seems like an easy way to "bake" beets. *You need foil to wrap the beets.
Provided by Oolala
Categories Vegetable
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- For the beets, Prepare each beet by leaving the root intact and trimming the stem to a 1 inch stub to prevent "bleeding" and wrap each beet in aluminum foil and pile them into the center of the crock pot. If you are using smaller beets, wrap 3 together in the foil.
- Cover the crock pot and cook on high 4-6 hours depending upon the size of your beets. The more beets in the cooker, the time needed. Check for doneness by piercing a beet with the tip of a sharp knife through the foil. When it goes in with no resistance, the beet is done.
- Use tongs to remove the wrapped beets from the cooker.
- Reserve 1 tablespoons of the liquid in the crock for the vinaigrette recipe and set aside.
- Unwrap and slip off the skins with a paring knife. Leave whole if smaller or slice or cut into chunks. Serve immediately if you want them warm with the vinaigrette or refrigerate and eat cold with the warm vinaigrette.
- For the vinaigrette, in a skillet, over medium heat, heat 1 tablespoons of the olive oil and cook the shallot, stirring, until softened.
- Add the vinegar and the reserved 1 tablespoon of beet liquid from the crock pot and heat until just warm. Add remaining olive oil and pour over the beets in a bowl; toss to coat.
- Arrange beets on a platter over lettuce leaves and season with salt and pepper; serve.
- For Vegan do not use the Butter suggestion.
Nutrition Facts : Calories 200.2, Fat 18.1, SaturatedFat 2.5, Sodium 68.2, Carbohydrate 9.3, Fiber 1.8, Sugar 7, Protein 1.6
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