Lemon Beet Celery And Fennel Juice Recipes
ROASTED BEETS WITH LEMON
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 0
Steps:
- Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.
- TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.
- How to Peel and Juice a Beet
LEMON BEET CELERY AND FENNEL JUICE
Make and share this Lemon Beet Celery and Fennel Juice recipe from Food.com.
Provided by dicentra
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In juicer, process 1 stalk celery, 1 slice fennel, 1 slice beet and lemon. Repeat until all of the vegetables are juiced.
Nutrition Facts : Calories 137.6, Fat 0.9, SaturatedFat 0.1, Sodium 313.9, Carbohydrate 31, Fiber 12.5, Sugar 8.8, Protein 5.5
HEARTS OF FENNEL WITH LEMON AND CORIANDER
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a kettle of boiling salted water cook the fennel for 15 minutes, or until it is barely tender. Transfer the fennel to a cutting board, let it cool, and cut it lengthwise into 1/3-inch-thick slices. In a large skillet heat the oil and the butter over moderately high heat until the butter is foaming and in the fat sauté the fennel slices for 3 minutes on each side, or until they are golden. Sprinkle the fennel with the lemon juice, the coriander, and salt and pepper to taste, divide it between 2 plates, and garnish it with the reserved fennel leaves.
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