MOROCCAN BEET SALAD
Provided by Joan Nathan
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place water in a 3-quart saucepan, and bring to a boil. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes. Cool, peel, and cut beets into bite-size pieces. Place in a serving bowl.
- Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours. Just before serving, sprinkle with parsley.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 7 grams
BEETS ON THE GRILL
I couldn't decide what to do with all the beets, so I tossed them onto the grill.
Provided by MOTTSBELA
Categories Side Dish Vegetables
Time 45m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for high heat.
- Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
- Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!
Nutrition Facts : Calories 207.6 calories, Carbohydrate 23.5 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 6.9 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 273.7 mg, Sugar 16.6 g
MOROCCAN BRAISED BEEF
Steps:
- Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)
- *An Indian spice mixture available in the spice section of many supermarkets.
MOROCCAN-STYLE BARBECUED LEG OF LAMB
Mary Cadogan demonstrates the technique of boning out a leg of lamb and how to cook it
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
- Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
- Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
- Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
- Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
- For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.
Nutrition Facts : Calories 734 calories, Fat 45 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 81 grams protein
GRILLED BEETS WITH MOROCCAN DRESSING
Make and share this Grilled Beets With Moroccan Dressing recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 1h40m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare a charcoal fire or preheat a gas grill.
- Brush the beats with olive oil and place over medium-low coals. Cook raw beats slowly over heat until they are easily pierced, 1 to 1 1/2 hours.
- Remove from the barbecue, peel, then cut into thick slices.
- Meanwhile, blend the dressing ingredients. Combine garlic, onion, tomato, cilantro, cumin, curry powder, vinegar and olive oil. Toss with the beets. Taste for seasoning.
- Serve warm or at room temperature.
- Note: Canned beets can be substituted. Either skip first two steps, or place beets on the grill for only about 5 minutes to pick up some of the smoky goodness. Sliced beets should probably not be put on the grill unless you line it with some aluminum foil.
Nutrition Facts : Calories 133.1, Fat 10.4, SaturatedFat 1.4, Sodium 42.3, Carbohydrate 9.6, Fiber 1.9, Sugar 6, Protein 1.6
GRILLED BEETS WITH DILLED CUCUMBERS
A classic cucumber salad gets new life from the flavor of grilled beets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat grill to high. In heavy-duty foil, wrap beets, in one layer, with ice. Cover grill; cook until beets are tender when pierced with the tip of a paring knife, 40 to 45 minutes, turning once.
- Rub off skins with paper towel. Cut beets into wedges. Toss in bowl with oil and 1 tablespoon vinegar; season with salt and pepper.
- In another bowl, toss cucumber slices with sour cream, dill, and remaining 2 teaspoons vinegar; season with salt and pepper.
- Place beets on platter; top with cucumbers.
Nutrition Facts : Calories 123 g, Fat 5 g, Protein 3 g
MOROCCAN BRAISED BEEF
Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons of curry, then add more to your taste. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. , During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.
Nutrition Facts : Calories 533 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 620mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 5g fiber), Protein 34g protein.
GRILLED BEETS WITH FETA
Easy way to grill beets!
Provided by LWILCOX45
Categories Side Dish Vegetables
Time 50m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Spread beets onto a sheet of aluminum foil. Drizzle olive oil over beets and season with salt. Fold foil over beets, sealing the edges together to create a packet.
- Cook on the preheated grill, turning once, until beets are tender, about 30 minutes. Carefully open packet and top beets with feta cheese and chives. Close packet again and grill until cheese melts, about 5 minutes.
Nutrition Facts : Calories 223 calories, Carbohydrate 20.8 g, Cholesterol 25.2 mg, Fat 13.1 g, Fiber 5.8 g, Protein 7.4 g, SaturatedFat 5.2 g, Sodium 636.5 mg, Sugar 15 g
ROASTED BEETS WITH MOROCCAN SPICES
Steps:
- Heat the oven to 400.
- Wash 1 pound beets, wrap each in foil and put on a baking sheet.
- Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
- Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
- When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
- Garnish: Mint.
GRILLED BEETS WITH FRESH GOAT CHEESE DRESSING
Tender, with a hint of crusty char, chef Bill Taibe's grilled beets make a tasty addition to any summer gathering. Also try:Grilled Radicchio with Lemon and Pine Nuts, Grilled Potato and Pickled Green Garlic Salad
Provided by Martha Stewart
Categories BBQ & Grilling Recipes
Number Of Ingredients 12
Steps:
- Make the beets: Place beets in a large bowl and drizzle with olive oil; season with salt and pepper. Place each beet on an individual piece of parchment paper-lined aluminum foil; add a sprig of thyme to each and wrap to enclose.
- Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
- Place beets on grill and cook until tender, about 45 minutes.
- Make the dressing: Meanwhile, in a medium bowl, mix together goat cheese, goat's milk, fennel pollen, and honey; season with salt and pepper. Set aside.
- Unwrap beets and cut into 1-inch-thick slices. Brush slices with olive oil and season with salt and pepper. Place on grill and cook, turning, until grill marks appear. Transfer to a platter and drizzle with olive oil and lemon juice; season with salt and pepper. Add dressing, garnish with sea salt, and sprinkle with chive blossoms, if using. Serve immediately.
GRILLED MOROCCAN VEGETABLE SKEWERS
It's getting ot be that time of the summer when you may need some new ideas for what to do with those summer veggies in your garden. Here's an idea for your grill that is sure to please. Cuisine at Home suggests you serve this dish with couscous. Prep time includes time to soak the wooden skewers.
Provided by Bev I Am
Categories Peppers
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Soak 12" wooden skewers in water for at least 30 minutes.
- Combine parsley, oil, garlic, seasonings, and lemon juice in a bowl.
- Add vegetables and pineapple to the marinade. Let stand at least 10 minutes before skewering.
- Thread vegetables and pineapple onto soaked skewers.
- Preheat grill to medium-high; spray grates with nonstick spray.
- Lightly coat both sides of vegetables with nonstick spray.
- If using a gas grill, turn off one side; on a charcoal grill, push the coals to one side.
- Lay the skewers on the grate with the vegetables over the hot side, handles over the cooler side.
- Grill, covered, until vegetables are cooked and lightly charred, about 3 minutes.
- Turn, baste with any remaining marinade, and grill 2-3 minutes more.
Nutrition Facts : Calories 167, Fat 5.7, SaturatedFat 0.8, Sodium 166.9, Carbohydrate 30.6, Fiber 6, Sugar 18.9, Protein 4.2
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- Cook the beets in the method you prefer. In this case I scrubbed and peeled the beets first. I then placed them in a pressure cooker with enough water to cover the beets. I then allowed them to cook for 20 minutes.
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