SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS, CREAMED HORSERADISH, WATERCRESS AND PARMESAN
The reason I like to make this dish is because, apart from being really quick and simple, it's a sociable feast where everyone can tuck in and help themselves. I love all that. I always serve this on a large plate in the middle of the table, with crusty bread and a glass of wine. Any leftovers are even more gorgeous the next day in a nice firm bap.
Provided by Jamie Oliver
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C/gas 8).
- Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking time depends on size.
- Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.
- After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!
CREAMED BEETS
This is a great side dish with any kind of beans or peas. Quick, easy, and tasty!! You can use fresh beets that you cook yourself or you can use the canned beets (drained). my online cookbook: http://tx-cherokee.tripod.com/index.html
Provided by Rose Dailey
Categories Vegetables
Number Of Ingredients 6
Steps:
- 1. Melt butter in a medium saucepan. Stir in flour. Let it heat over a medium heat, but don't let it brown. Stir in milk, blending well. When it starts bubbling around the edges, add the beets, salt, and pepper. Reduce heat to very low and simmer, covered, for 5 minutes.
- 2. NOTE: You can also add a dash of nutmeg and 1/2 cup of plain yogurt, after reducing the heat to low.
UNCLE BILL'S CREAMED YOUNG BEETS AND TOPS
Oh my, but this recipe goes back to my young years when we lived in Alberta, Canada. We grew large gardens and had many varieties of veggies. Because I was a vegetarian in those days, my mother would cook this beet recipe for me. Young beets with 6 to 8 inch beet tops are the best
Provided by William Uncle Bill
Categories Greens
Time 22m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Snip off the thin portion of the young beet root and discard.
- Wash the small beet with the beet tops well in cold water.
- Place the beet tops in a large cooking pot.
- Cover with cold water and bring to boil.
- Cover and cook for about 4 - 5 minutes or until the greens just start to wilt.
- Immediately remove the beets into a large frying pan using a slotted spoon.
- Add butter and fry on medium-high heat for about 4 minutes, stirring often.
- Now add the whipping cream, salt and pepper.
- Stir to coat beets and continue to fry until the whipping cream is reduced and starts to thicken into a creamy sauce, about 3 minutes.
- Serve along with your dinner meal.
- You may also use larger fresh beet top greens, but remove most of the stem from the leaves and discard.
- If desired, you can also use larger beets, but firstly peel them and cut them into very small cubes.
- Cook the cubed beets in water for about 4 minutes before adding the beet greens.
- Then continue to cook for another 4 minutes.
- Proceed in the same method as for the young beets.
- This method also works well for Swiss Chard.
Nutrition Facts : Calories 610.3, Fat 45.9, SaturatedFat 28.4, Cholesterol 142.6, Sodium 1118, Carbohydrate 47.3, Fiber 9.2, Sugar 36.3, Protein 9.2
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