STEAMED OR ROASTED BEETS AND BEET GREENS WITH TAHINI SAUCE
I usually roast beets, but I decided to steam them for this dish. I then added some water to the steamer and blanched the greens - though you could also steam them. Beets take about the same time to steam as they do to roast, and it's a good option if you don't want to heat up your kitchen with the oven. But I find that roasted beets have a richer flavor. Here, the flavor of the tahini sauce is so pungent that it doesn't matter if the beets are muted.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 50m
Yield Serves 4 generously
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 595 milligrams, Sugar 10 grams
SIMPLE AND DELICIOUS BEET GREENS
Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!
Provided by Daryl Gerboth
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g
ROASTED BEETS AND SAUTEED BEET GREENS
This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
Provided by BN61079
Categories Side Dish Vegetables
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
- Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
- When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 18 g, Fat 13.9 g, Fiber 8.9 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 442.3 mg, Sugar 8 g
SEARED BEETS WITH TURMERIC-TAHINI BROCCOLI AND SALMON
In this super nutritious, anti-inflammatory meal, the vegetables enjoy just as much of the spotlight as the salmon. Whatever you do, don't skip the pepper: the piperine found in freshly ground pepper increases the bioabsorption of the turmeric by 2,000 percent!
Provided by Martha Stewart
Categories Salmon Recipes
Time 45m
Number Of Ingredients 10
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.
More about "steamed or roasted beets and beet greens with tahini sauce recipes"
ROASTED BEETS WITH TAHINI AND PINE NUTS RECIPE - TORI AVEY
From toriavey.com
4.7/5 (3)Calories 344 per servingCategory Appetizer
- To learn how to roast, peel and prepare your beets, click here. Roasting takes 1-2 hours depending on the size of your beets. Before preparing the salad they should be peeled and allowed to return to room temperature (this step can be done 1-2 days ahead).
- To make the tahini dressing, combine tahini paste, lukewarm water, lemon juice and heaping 1/2 tsp salt together in a food processor or blender till sauce is creamy and ivory-colored. A food processor is the easiest way to make this sauce; scrape the sides of the processor periodically during processing. If using a blender, you may need to use a long-handled spoon to break up the thick part of the sauce once every 30 seconds; this will keep it from clogging your blender blades. After a few minutes of blending, sauce will turn into a rich, smooth paste. Slowly add more water, continuing to blend until it reaches the consistency of a thick salad dressing. Taste often during the blending process; add more lemon juice or salt, if desired. With this recipe you will end up with some extra tahini sauce; keep it in a sealed Tupperware container for up to a week. It goes great on salads or as a sauce to fish or chicken. You can also make this sauce 1-2 days ahead. It may thicken in the refriger
- Mound ½ cup of greens onto each salad plate. Slice one roasted beet per plate and lay it on top of the greens. Sprinkle the beets lightly with salt. Pour 1-2 tbsp tahini sauce over the top of each sliced beet, then sprinkle each beet with 1 tbsp toasted pine nuts (if you have a nut allergy, feel free to omit the pine nuts). Serve immediately.
ROASTED BEET SALAD WITH TAHINI LEMON SAUCE - HEATHER …
From heatherchristo.com
Estimated Reading Time 3 mins
EASY WAYS TO STEAM BEETS: 14 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 5.3K
25 BEST BEET RECIPES | WHAT TO MAKE WITH BEETS - FOOD COM
From foodnetwork.com
Author By
10 BEST ROASTED BEET APPETIZER RECIPES | YUMMLY
From yummly.com
SALT ROASTED BEETS WITH TAHINI - COLEY COOKS
From coleycooks.com
SAUTéED BEET GREENS RECIPE - LOVE AND LEMONS
From loveandlemons.com
EASY ROASTED BEETS AND SAUTéED BEET GREENS - JUST~ONE~DONNA
From justonedonna.com
ROASTED CARROTS AND BEETS WITH TAHINI - A CEDAR SPOON
From acedarspoon.com
STEAMED OR ROASTED BEETS AND BEET GREENS WITH TAHINI SAUCE
From mastercook.com
ROASTED BEETS WITH GOAT CHEESE - A COUPLE COOKS
From acouplecooks.com
ROASTED BEETS & CHICKPEAS WITH TAHINI SAUCE - DISHING UP THE DIRT
From dishingupthedirt.com
STEAMED OR ROASTED BEETS AND BEET GREENS WITH TAHINI SAUCE …
From pinterest.com
ROASTED BEET GREENS - IN JENNIE'S KITCHEN
From injennieskitchen.com
STEAMED OR ROASTED BEETS AND BEET GREENS WITH TAHINI …
From pinterest.com
RECIPE FOR STEAMED BEET GREENS - SLIVER OF ICE
From sliverofice.com
TURMERIC TAHINI & ROASTED BEETS POWER BOWLS - JAR OF LEMONS
From jaroflemons.com
ROASTED BEET SALAD WITH TAHINI DRESSING | CHATELAINE
From chatelaine.com
STEAMED OR ROASTED BEETS AND BEET GREENS WITH TAHINI SAUCE …
From pinterest.co.uk
SESAME AND CUMIN ROASTED GREEN BEANS WITH TAHINI SAUCE
From 177milkstreet.com
CARAWAY ROASTED BEETS AND TAHINI SAUCE | RECIPE | NATALIE PENNY
From nataliepenny.com
BEETS WITH TAHINI - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
SIMPLY STEAMED BEETS - CLEAN & DELICIOUS
From cleananddelicious.com
SIMPLE ROASTED BEETS - LOVE BEETS
From lovebeets.com
STEAMED BEET RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE: TAHINI BEETS | KITCHN
From thekitchn.com
ROASTED BEET AND BROCCOLI SALAD WITH GREEN TAHINI DRESSING
From upbeetkitchen.com
RED WINE–ROASTED BEETS WITH TAHINI YOGURT | FOOD & WINE
From foodandwine.com
ROASTED BEET HUMMUS | STAY POSITIVE
From sheilainman.com
WINTER NOURISHMENT: STEAMED BEETS & SWEET POTATOES WITH …
From basmati.com
ROASTED BEETS AND THEIR GREENS RECIPE - FOOD NEWS
From foodnewsnews.com
EASY ROASTED BEETS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
SAUTéED BEET GREENS WITH ROASTED BEETS - FEASTING NOT FASTING
From feastingnotfasting.com
3 WAYS TO OVEN STEAM BEETS - WIKIHOW
From wikihow.com
STEAMED OR ROASTED BEETS AND BEET GREENS WITH TAHINI SAUCE
From diningandcooking.com
ROASTED BEETS & SWEET POTATOES WITH TAHINI - SOPHREAKINGOOD
From sophreakingood.com
ALON SHAYA ROASTED BEETS WITH TAHINI -SUNSET MAGAZINE
From sunset.com
ROASTED BEETS WITH ORANGE-TAHINI DRESSING
From theroastedroot.net
ROASTED BEETS WITH TAHINI SAUCE AND SPICY-SWEET VINAIGRETTE
From attunehealth.com
THYME ROASTED BABY BEETS WITH LEMONY TAHINI DRIZZLE, ZA’ATAR ...
From wavesinthekitchen.com
STEAMED OR ROASTED BEETS AND BEET GREENS WITH TAHINI SAUCE …
From pinterest.co.uk
ROASTED CARROTS AND BEETS WITH TAHINI YOGURT AND PISTACHIOS
From whatjewwannaeat.com
ROASTED BEETS, CARROTS, AND JERUSALEM ARTICHOKES WITH LEMON AND …
From bonappetit.com
ROASTED BEET AND EDAMAME PASTA WITH CREAMY TAHINI SAUCE
From dishingupthedirt.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love