Roasted Beet Bruschetta On Endive With Caramelized Walnuts Recipes

ROASTED BEETS

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.

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
• In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

ROASTED BEET BRUSCHETTA ON ENDIVE WITH CARAMELIZED WALNUTS

Steps:

• Prepare beets: Heat oven to 450°. Wrap each beet separately in foil, and roast in oven until easily pierced with fork, about 50 minutes. Remove from oven and cool. Peel and chop beets into small dice. Prepare walnuts: In skillet over medium heat, combine all ingredients. Cook, stirring occasionally, until sugar coats nuts and caramelizes, about 4 to 5 minutes. Remove from heat. Transfer walnuts to nonstick surface to cool. Once cool, roughly chop walnuts and set aside. To serve: Trim and separate endive leaves. Rub cut ends with lemon to prevent discoloration. Spoon small amount of cheese onto cut end of each endive leaf. Top cheese with small portion of beets. Garnish with walnuts and chives and serve immediately.

ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE

Steps:

• Marinate the Kale:
• In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine-really get in there and work the kale with your hands; this isn't a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They'll marinate just the same.
• Make the Vinaigrette:
• Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.
• Char the Kale and Beets:
• Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.
• Put it together and serve:
• Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts

BRUSCHETTA WITH OVEN ROASTED BEETS AND GOAT CHEESE

Steps:

• Preheat your oven to 400 degrees.
• Rub dirt off beets with paper towel, and put beets in tightly sealed casserole, and bake for 60 to 90 minutes until tender.
• Cool beets, peel them, cut off stem and roots, and cut into small cubes (about 1/4 inch).
• Put beets into medium bowl, add 1 tablespoon of olive oil, green onion, vinegar, thyme, salt, and black pepper.
• In a small bowl, mix together goat cheese and water.
• Preheat broiler.
• Put bread onto a cookie sheet, lightly brush more olive oil onto fronts and backs of bread, and toast both sides under your broiler.
• Cut open your garlic clove and smear some garlic onto one side of bread.
• Spread goat cheese onto the garlic side, top with beet mixture, and serve at room temperature.

ROASTED BEETS WITH FETA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
• Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
• While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
• To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
• Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
• Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
• Turn oven temperature up to 400 degrees F (205 degrees C).
• Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
• Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
• Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
• Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

ROASTED BEET AND GOAT CHEESE BRUSCHETTA

Steps:

• Cut ends off beets, place in a casserole pan in 1/2 inch of water and cover tighly with foil. Bake at 400 degrees for 40-60 minutes.
• Slip the skins off the beets under running water (to keep hands from dyeing red) and chop coarsely.
• Cut french loaf into slices, toast in oven at 350 for 10 minutes.
• Spread bread with goat cheese.
• Mix beets with remaining ingredients, toss, and place heaping spoonfuls on bread and goat cheese.

ROAST BEEF BRUSCHETTA

Steps:

• Heat oven to 375°F. Brush both sides of bread slices with oil; place on ungreased cookie sheet.
• Bake about 5 minutes or until crisp. Cool 5 minutes.
• Spread cream cheese over each slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.