Salt Baked Beetroot With Feta Pickled Onions Recipes

SALT-BAKED BEETROOT WITH FETA & PICKLED ONIONS

Steps:

• First, make the salt crust. Blitz the rosemary and salt in a food processor, then add the flour and egg whites with 200ml water. Blitz again to bring together. Tip the mixture onto a clean surface and knead for 5 mins to form a smooth ball, then wrap in cling film and chill for 1 hr.
• Heat oven to 160C/140C fan/ gas 3. Roll the dough out to the thickness of a £1 coin. Put the beetroots in the middle and draw the edges up to form a bag. Bake on a tray for 2 1/2 hrs
• Meanwhile, make the pickling liquor for the onions. In a saucepan, combine the vinegar, sugar, mustard seeds and 1 tsp salt over a medium heat, and bring to the boil. Add the dill and leave to cool for 30 mins. Strain the mixture onto the onions, and leave for a further 1 hr, then drain. In a small bowl, mix the dressing ingredients with some seasoning and set aside.
• Remove the beetroots from the oven and leave in the salt crust until cool enough to handle. Open the salt crust with your hands and discard. Peel the beetroot, cut into wedges and drizzle with a little rapeseed oil.
• Mix the beetroots, onions and beetroot leaves in a large mixing bowl, then add the dressing. Reserving a little of each for decoration, add the chives, apple and hazelnuts, toss well, then tip into a large serving bowl. Crumble the feta over the top with the reserved ingredients, then let everyone help themselves. Best served slightly warm.

QUICK PICKLED BEETS AND ONIONS

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a rolling boil.
• Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain well.
• When cool enough to handle, slip off the skin.
• Place beets in a nonreactive bowl and set aside.
• Gather the ingredients.
• In a small saucepan, combine onions, sugar, vinegar, salt, and water. Bring this mixture to a boil over high heat.
• Simmer 5 minutes and make sure that the sugar and salt are fully dissolved into the water.
• Pour the hot marinade over beets and then allow the beets to cool to room temperature.
• Cover the beets well and refrigerate for several hours, or ideally overnight, before serving.
• If you prefer, divide the beet and onion mixture into individual jars for easy storage.
• Keep refrigerated for up to two weeks.
• Enjoy.

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 BEET SALAD WITH PICKLED ONIONS AND FETA

Steps:

• Combine the onion, vinegar, and a couple of pinches of salt in a small bowl and set aside.
• If using baby beets, leave the skin on but halve or quarter them as needed so that they're all about 1 inch thick. If using medium or large beets, peel and cut into 1-inch chunks.
• Fit a steamer basket in a large pot, add water just to the bottom of the basket, and arrange the beets in a snug single layer. Bring the water to a boil over medium-high heat, cover the pot, and reduce the heat to maintain a vigorous simmer. Cook until the beets are completely tender when pierced with a skewer, about 30 minutes. (Keep an eye on the water level during cooking, and add more if it threatens to dry up.) Remove from the heat and let cool. If you're using baby beets, slip the skins off as soon as they're cool enough to handle.
• Reserving the liquid, remove the onion from the vinegar and add to the beets. In another bowl, whisk together the oil, mustard, honey, 1 tablespoon of the reserved vinegar, and a few big pinches of salt.
• Add the dressing, the parsley, and all but 2 tablespoons of the feta to the beets. Toss well and taste; season with more salt or vinegar as needed. Garnish with a sprinkling of the remaining feta on top.
• Note
• The beautiful hue of beets will stain your hands and clothes. Wear gloves and an apron if pink isn't your color!
• Tip
• Use any color beets you have available; if you choose to use both golden and red beets, toss them with the dressing separately to keep the red beets from staining the yellow ones.

BEETS AND CARAMELIZED ONIONS WITH FETA

Steps:

• Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.
• Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

SALT-ROASTED BEETS

Steps:

• Preheat oven to 425 degrees F. Remove greens from beets (reserve if making Amanda Cohen's Beet-Green Pesto). Scrub the beets clean. Place them in a deep roasting pan, then bury them completely in salt and pack it down. Bake 1 hour.
• Remove beets from oven. Insert a paring knife through the salt crust and into a beet to check for doneness. (On the off chance they're not done, return them to the oven and check every 10 minutes.) Crack the crust with a spoon, then remove the beets to a bowl, scraping the salt off them. Careful, they'll be very hot! (You can save the salt for future beet-roasting-just get rid of the clumps and store in an air-tight container in the fridge or freezer.) Rinse beets in water to remove any lingering clumps of salt. Allow to cool so they can be peeled.
• Peel beets with a paring knife, starting with the light-colored ones first, so you don't stain them with juice from the darker beets. First cut the root end, then peel the skin. The skin should peel off easily-a sign they're cooked properly. Cut into quarters, or, if they're smaller, leave whole.
• Arrange beets on a platter and serve.

ROASTED BEETS WITH CARAMELIZED ONIONS AND FETA

Steps:

• Quarter the beets if they are large, if they are small then just cut in half.
• In a large bowl whisk together cider vinegar, Dijon mustard, black pepper and salt.
• In a slow steady stream whisk in 3 tablespoons olive oil whisking continuously until well combined.
• In a large skillet cook the sweet onions in about 3-4 tablespoons olive oil with 1-2 teaspoons sugar until golden brown (about 15-18 minutes) season with salt and pepper to taste.
• Add the cooked beets, browned onions and feta cheese; to the dressing in the bowl; stir gently to combine.
• Sprinkle with toasted walnuts if desired.
• Delicious!

ROASTED-BEET AND PICKLED-RED-ONION SALAD

Steps:

• Heat oven to 350 degrees. Place the red beets in a roasting pan and the white beets in another roasting pan. Drizzle each pan of beets with 2 tablespoons olive oil; season with salt and pepper. Cover pans with foil; roast about 1 1/2 hours, until beets are just tender when poked with a fork. Remove from oven; set aside until cool enough to handle.
• Meanwhile, combine the sliced red onions and vinegar in a small bowl, and let stand until the onions soften, about 30 minutes.
• Gently rub off beet skins. Cut larger beets in half; transfer to a serving bowl. Using a slotted spoon, lift onions out of vinegar; arrange over beets. Whisk horseradish into vinegar remaining in bowl. Whisk in the remaining 1/4 cup olive oil.
• Pour the vinaigrette over the beets and onions. Season to taste with salt and pepper; toss to combine, and serve.