BEET CARPACCIO
Categories Cheese Onion Vegetable Appetizer Roast Thanksgiving Vegetarian Parmesan Beet White Wine Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Tightly wrap beets in double layers of foil to make 3 packages (2 large beets or 4 medium per package) and roast on a baking sheet in middle of oven until tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil packages (the steam makes beets easier to peel), about 30 minutes.
- While beets are roasting, cook onions in butter in a 12-inch heavy skillet, covered, over moderately low heat, stirring occasionally, until soft, about 20 minutes. Add salt, sugar, and vinegar and cook, uncovered, stirring occasionally, until onions are very tender and caramelized to deep brown, about 20 minutes more. Add wine and boil, stirring occasionally, until liquid is reduced to about 2 tablespoons, 3 to 5 minutes. Transfer mixture to a food processor and pulse to a coarse purée. Return to skillet and season with salt and pepper, then reheat onion marmalade, covered, over low heat.
- While marmalade is reheating, peel beets, discarding stems and root ends, and cut crosswise into 1/8-inch-thick slices with slicer.
- Divide warm marmalade among 6 dinner plates and spread evenly in a very thin layer to cover bottom of each plate using offset spatula. Arrange beet slices in 1 layer over onion, overlapping them only enough to cover onions. Drizzle 2 teaspoons oil over each serving and season with pepper. Shave 4 to 6 curls of Parmigiano-Reggiano with a vegetable peeler over beets on each plate. Serve immediately.
- Available at many cookware stores and Uwajimaya (800-899-1928).
ARCTIC CHAR WITH LEMON-CAPER BUTTER
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 4 tablespoons butter, the capers, parsley, lemon zest and juice, 1/2 teaspoon salt and a few grinds of pepper in a bowl with a rubber spatula; set aside. Bring a medium saucepan of salted water to a boil.
- Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bread pieces, season with salt and cook, stirring occasionally, until toasted, about 4 minutes; transfer to a plate.
- Wipe out the skillet; add the vegetable oil and heat over medium-high heat. Season the fish on both sides with salt and pepper and add to the skillet, skin-side down. Cook until the skin is browned and crisp, about 4 minutes. Carefully flip and continue cooking until just cooked through, about 1 more minute; transfer to a plate.
- Meanwhile, add the haricots verts to the boiling water and cook until crisp-tender, about 4 minutes. Drain and season with salt and pepper. Divide among plates and sprinkle with the croutons. Add the fish and top with the lemon-caper butter; serve with lemon wedges.
Nutrition Facts : Calories 400, Fat 27 grams, SaturatedFat 12 grams, Cholesterol 83 milligrams, Sodium 671 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 30 grams, Sugar 3 grams
BEET CARPACCIO
Provided by Mark Bittman
Categories easy, quick, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Peel the beets and slice them as thinly as possible with a mandoline or the slicing blade of a food processor. Spread the beet slices in a thin layer on a serving platter. Sprinkle with salt and pepper, then top with the greens. Sprinkle with more salt and pepper and drizzle with the oil. Scatter the shaved Parmesan on top and serve with the lemon wedges.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 493 milligrams, Sugar 11 grams
BEET CARPACCIO WITH MINT VINAIGRETTE
A vegetarian alternative to beef carpaccio. This recipe wins over so many people who thought they hated beets or just never wanted to even try them. I was that person - once I actually tasted this recipe, well, I was sold and have loved beets ever since. Once beets are steamed and peeled, it is simple and easy. Beets can be prepped a day ahead and stored in a bag or container, but I personally like bringing it all together in one shot.
Provided by bonnieblaze
Categories Salad Vegetable Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a pot with 3 inches of water, insert a steamer basket, and bring to a boil. Reduce heat to medium or medium-low and place beets inside the steamer basket. Cover pot. Cook until beets are easily pierced with a knife, checking water level periodically, 35 to 50 minutes. Remove from heat and cool, about 30 minutes.
- Peel the beets; if you are using red and golden beets, peel the golden ones first so you don't end up turning them pink. Remove any remaining root stems. Thinly slice beets and arrange on a serving platter. I use a round plate and start in the center, alternating red and golden beet slices. Dot the top with goat cheese - you want to be able to see the beets but have enough cheese because it pairs so well with the beet. Sprinkle with sea salt and black pepper.
- Combine rice vinegar, olive oil, mint, and sugar in a small bowl. Drizzle over beets.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 8.8 g, Cholesterol 7.5 mg, Fat 12.1 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 166 mg, Sugar 6.5 g
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What is Arctic Char?
Arctic char is a cold-water fish that is similar in taste and appearance to salmon. It is found in the cold waters of the Arctic, and is known for its high protein content and low fat levels. Arctic char is a great source of omega-3 fatty acids, which are important for maintaining good heart health.What is Carpaccio?
Carpaccio is a dish that originated in Italy and is traditionally made with thinly sliced raw meat. In recent times, however, carpaccio has been adapted to include different types of fish, vegetables, and even fruit. Carpaccio is known for its delicate flavors and visually stunning presentation.Arctic Char Carpaccio with Beets and Citrus Recipes
Arctic char carpaccio with beets and citrus recipes is a delicious and healthy dish that combines the delicate flavors of arctic char with the sweetness of beets and the tanginess of citrus fruits. The dish is usually served as an appetizer or a light lunch, and is perfect for those who are looking for a healthy and flavorful meal.Ingredients
- 1/2 lb Arctic char, skin removed and sliced thinly
- 2 medium-sized beets, peeled and sliced thinly
- 1 orange, peeled and sliced into rounds
- 1 grapefruit, peeled and sliced into rounds
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Arrange the slices of arctic char on a large plate, overlapping them slightly.
- Arrange the slices of beets on top of the arctic char.
- Arrange the slices of orange and grapefruit on top of the beets.
- In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar. Season with salt and pepper to taste.
- Drizzle the dressing over the dish and serve immediately.