BEETS WITH ORANGE VINAIGRETTE
Steps:
- Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.
"ROASTED BEET AND RASPBERRY" SPICED PORK
This is a savory sweet dish that we enjoyed with whipped sweet potatoes and zucchini au gratin. Our boys loved the rich, purple color. I hope you will too. Enjoy!
Provided by Tiffany Bannworth @MissAnubis
Categories Other Main Dishes
Number Of Ingredients 17
Steps:
- Take beet (whole), rub with oil. Place in roasted pan at 400F. Cook until fork easily can be pressed through. Alternately, you can boil the beet whole if you prefer.
- Remove from oven. Allow to cool. Peel, then shred.
- In a large skillet, heat olive oil, then brown pork and caramelize the onions.
- Then add the rest of the ingredients and beet. Cook covered on low for 20 minutes. Stir occasionally.
- Serve with a starch and vegetable.
FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
BEIGNETS WITH RASPBERRY SAUCE
Steps:
- In a blender, add raspberries, powdered sugar and lemon juice. Puree until smooth and combined. Strain the mixture through a fine sieve leaving behind solids. Set aside.
- In a large pot over medium-high heat, add the oil and bring to 375 degrees F.
- When the oil has reached temperature, remove biscuits from package and roll each biscuit into a ball. Carefully add dough to pot, frying in batches. Fry for about 4 minutes or until golden brown. Using a slotted spoon, remove beignets to a plate lined with a paper towel.
- Dust with powdered sugar. Serve immediately with raspberry sauce.
ROASTED BEET SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE
Make and share this Roasted Beet Salad With Raspberry Balsamic Vinaigrette recipe from Food.com.
Provided by cookiedog
Categories Salad Dressings
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center.
- Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
- To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.
- To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.
Nutrition Facts : Calories 539.2, Fat 50.4, SaturatedFat 10.6, Cholesterol 21.3, Sodium 503.8, Carbohydrate 15.2, Fiber 3.1, Sugar 8.9, Protein 10.7
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