Seared Beets With Turmeric Tahini Broccoli And Salmon Recipes

SEARED BEETS WITH TURMERIC-TAHINI BROCCOLI AND SALMON

Steps:

• Preheat oven to 425°F. Toss broccoli with 2 tablespoons oil, season with salt and pepper and arrange on a rimmed baking sheet. Roast 15 minutes.
• Season salmon with salt and pepper; drizzle skin sides with oil. Nestle onto baking sheet with broccoli, skin-sides down. Return to oven and roast until broccoli is golden in spots and crisp-tender and salmon is just cooked through, 8 to 10 minutes more.
• Meanwhile, heat a large, heavy-bottomed skillet, preferably cast iron, over medium. Season beets with salt and pepper. Swirl remaining 2 tablespoons oil into skillet. Working in batches, add beets in a single layer and cook, flipping once, until browned on both sides and tender with a little crispness (an inserted knife should be met with a bit of resistance), about 5 minutes a side. Transfer to a plate.
• In a bowl, whisk together tahini, lime juice, garlic, and turmeric until smooth, adding water, 1 teaspoon at a time, until it reaches a pourable consistency. Season with salt and pepper. Serve beet steaks with broccoli and salmon, drizzled with turmeric-tahini sauce and sprinkled with scallions.

SEARED BEETS

Steps:

• In heavy pan, heat all oils until almost smoking. Stir in beets, and cook over high heat, stirring, until coated with oil.
• Reduce heat to medium. Season with salt and pepper. Stir in caraway and coriander seeds. Continue cooking, stirring occasionally, until beets begin to caramelize and become quite soft, about 20 minutes. If they dry out, add a little more canola oil.
• Remove from heat, and stir in horseradish and vinegar and at least 2 to 3 tablespoons water. Stir vigorously to scrape up stickiness on bottom of pan. Mixture should not be dry. Adjust seasonings, and cool to room temperature. Serve immediately, or refrigerate and return to room temperature one hour before serving. Serve over mesclun or alongside smoked fish.

HORSERADISH-CRUSTED SALMON WITH BEETS

Steps:

• Melt 2 tablespoons butter in large saucepan over medium-high heat. Add shallots; sauté 5 minutes. Add wine, bay leaf and 1 tablespoon thyme; boil until mixture is reduced by half, about 5 minutes. Add beets and 4 cups stock; bring to boil. Reduce heat to medium-low and simmer, uncovered, until beets are tender and liquid is reduced to 1 cup, about 50 minutes.
• Place salmon on rimmed baking sheet. Melt 1 tablespoon butter in small saucepan; brush over salmon. Sprinkle with salt and pepper. Mix panko, horseradish and 1 tablespoon thyme in small bowl. Season with salt and pepper. Press mixture onto salmon, dividing equally. (Can be made 6 hours ahead. Cover beet mixture and salmon separately; chill.)
• Preheat oven to 475°F. Bake salmon just until cooked through and top is golden brown, about 8 minutes.
• Meanwhile, melt 2 tablespoons butter in large skillet over medium heat. Add carrots and 1/4 cup stock; cover and simmer 2 minutes. Add brussels sprout leaves; cook, uncovered, until crisp-tender, about 5 minutes. Season with salt and pepper. Remove from heat.
• Bring beet mixture to simmer in heavy medium saucepan. Add 2 tablespoons butter; stir just until melted. Spoon beet mixture into 4 shallow soup plates. Top with fish. Garnish with carrots and brussels sprouts.

STEAMED OR ROASTED BEETS AND BEET GREENS WITH TAHINI SAUCE

Steps:

• Cut greens away from beets, leaving about 1/4 inch of stems. Scrub beets with vegetable brush. To steam beets, place in a steamer above 2 inches water. Bring to a boil over high heat and cover. Turn down heat to medium. Steam small and medium beets for 30 minutes and large beets for 40 minutes, until you can pierce the beet to the middle with a knife or skewer. Remove from heat and allow to cool. To roast, preheat oven to 425ºF and place beets in a baking dish (or lidded ovenproof casserole). Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until they are easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish.
• When beets have cooled, cut away ends and slip off skins. Slice in rounds or cut into wedges or half-moons.
• Blanch greens in salted boiling water for about 1 minute, just until they wilt. Transfer to a bowl of cold water, then drain and squeeze out excess moisture, taking up the greens by the handful. Alternatively, steam for 2 minutes, using tongs to flip the greens over top to bottom halfway through, for 2 minutes, or until wilted. Rinse with cold water, squeeze out excess water and chop coarsely.
• To make sauce, purée garlic cloves with a generous pinch of salt in a mortar and pestle, or put through a garlic press. Transfer to a bowl or measuring cup and whisk in sesame tahini. Whisk in lemon juice, beginning with smaller amount. The mix will stiffen up. Gradually whisk in up to 1/4 cup water, until sauce has consistency of thick cream or runny yogurt. Taste and adjust salt and lemon juice.
• Line a platter with the beet greens and arrange beets on top and around greens. Drizzle on tahini sauce, sprinkle with parsley and serve.