BEET, ENDIVE, AND ORANGE SALAD
In this salad, sweet roasted beets and orange segments complement bitter endive.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Place beets in an 8-by-8-inch baking pan coated with olive-oil cooking spray; cover with foil. Place in oven; roast until tender, 45 to 55 minutes, depending on size. Allow beets to cool, remove skins, and cut into 3/4-inch chunks, reserving half a peeled beet for vinaigrette.
- Using a paring knife, remove peel, pith, and outer membranes from the oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving 1/4 cup juice.
- Place reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper in a blender; puree until smooth. With motor running, add canola oil, and process until combined. Stir in 2 tablespoons chopped parsley.
- Place lettuce, endive, reserved beets, oranges, and remaining parsley in a bowl. Just before serving, add vinaigrette, and toss. Garnish with ricotta salata, and serve.
Nutrition Facts : Calories 157 g
RED AND GOLDEN BEETS
Make and share this Red and Golden Beets recipe from Food.com.
Provided by Daphne2002
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Wash the beets and roast them, tightly covered, with 1/4 cup of water.
- Roast for 1 hour or until tender.
- Place the walnuts on a baking sheet and toast them in the oven for about 5 minutes.
- With a sharp knife, trim off the top and bottom of each orange.
- Pare of the rest of each peel, making sure to remove all pith.
- Slice the oranges into 1/4 inch rounds.
- Make a vinaigrette by mixing together the vinegar, orange juice, and zest.
- Stir in olive oil.
- Season to taste with salt and pepper.
- When the beets are cool enough to handle, peel them and slice into rounds.
- Toss the beets gently with the vinaigrette, and arrange the beets on a place with the orange slices and Belgian endive leaves.
- Sprinkle with the toasted walnuts.
Nutrition Facts : Calories 353, Fat 23.6, SaturatedFat 2.9, Sodium 184.5, Carbohydrate 33.1, Fiber 9.8, Sugar 22.6, Protein 6.9
ROASTED BEETS WITH ORANGE AND THYME
These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
- Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.
Nutrition Facts : Calories 99 g, Fat 2 g, Fiber 5 g, Protein 3 g
SPRING GREENS WITH ROASTED BEETS AND BLOOD ORANGES
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Wrap beets in foil, enclosing completely. Roast beets until tender when pierced with skewer, about 1 hour 15 minutes. Cool beets. Peel beets and cut into 1/2-inch pieces.
- Whisk olive oil, Sherry wine vinegar and walnut oil in small bowl to blend. Season to taste with salt and pepper. Place mixed baby greens in large bowl. Arrange blood orange slices, finely chopped red onion and beets atop. Drizzle dressing over salad. Sprinkle with toasted walnuts and serve.
BASIC ROASTED BEETS
Beet roots can be cooked in a variety of ways (or even eaten raw), but roasting best brings out their natural sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 1
Steps:
- Preheat oven to 425 degrees. Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins (use a paring knife for tough spots).
ROASTED BEET, ENDIVE, ORANGE, AND WATERCRESS SALAD WITH KIMBERLY WILLIAMS-PAISLEY
Steps:
- Heat oven to 450 degrees. Place beets onto a sheet of parchment paper-lined foil; drizzle with olive oil and season with salt and pepper. Wrap to enclose. Roast until tender, 45 to 55 minutes. Allow beets to cool.
- Rub cooled beets with paper towels to remove skins. Reserve half a peeled beet, cutting the rest into 3/4-inch pieces; set aside.
- Using a paring knife, remove peel, pith, and outer membranes from oranges. Working over a medium bowl to catch juices, carefully cut out each segment between membranes. Squeeze membrane to extract juice; discard. Set aside 1/4 cup juice, reserving the rest for another use.
- In a blender jar, combine reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper; puree until smooth. With blender on, add canola oil, and process until combined. Stir in 2 tablespoons parsley.
- Place lettuce, endive, watercress, chopped beets, oranges, and remaining parsley on a large platter. Just before serving, add vinaigrette; toss to combine. Garnish with ricotta salata, and serve.
ROASTED BEETS WITH ANISE, CINNAMON AND ORANGE JUICE
Found on the Washington Post site as adapted from the cookbook 'The 10 Things You Need to Eat' by Dave Lieberman and Anahad O'Connor. "Exotic yet simple".
Provided by COOKGIRl
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- *Note: I used small spring beets which means they were not peeled. I also did not cut the beets into chunks but in half due to their size.
- Preheat the oven to 375 degrees. Line a roasting pan with parchment paper.
- Combine the beets, oil, salt, anise seeds, cinnamon stick pieces, orange juice and pomegranate molasses in the pan, tossing to coat the beets evenly.
- Spread the beets in a single layer and roast for about 45 minutes, shaking the pan a few times to roast the beets evenly and roasting the beets until they are fork-tender.
- Discard the cinnamon stick pieces.
- Transfer to a serving platter and garnish with orange zest (and minced fresh herb of choice if using).
- Serve warm.
BLOOD ORANGE AND ROASTED BEET SALAD
Make and share this Blood Orange and Roasted Beet Salad recipe from Food.com.
Provided by AmandaInOz
Categories Citrus
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Place beets in a roasting pan and coat with olive oil and coarse salt and pepper. Roast in oven until fork tender, about 1 hour. Remove and let cool. Then remove the skin on each beet and cut into quarters.
- Section the blood oranges, and and squeeze out remaining juice into a small bowl. Set orange slices aside. In bowl with juice, add sugar, mustard, olive oil and a pinch of salt and mix well for dressing.
- Toss watercress and beets in dressing. Plate and add orange slices and goat cheese crumbs. Serve immediately.
Nutrition Facts : Calories 276.4, Fat 11.7, SaturatedFat 3.9, Cholesterol 11.2, Sodium 299, Carbohydrate 38.8, Fiber 8.2, Sugar 30.3, Protein 8
ROASTED BEET AND ASPARAGUS SALAD
I had something like this today at a place called Tria in Birmingham, so I've been looking for similar recipes all afternoon. This one sounds good. From bigoven.com
Provided by Sayster
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- The Beets: Wash and dry the beets well. Rub them with the 1 1/2 Tablespoons of olive oil. Place them in a baking pan with 1 ounce of water. Cover the pan with aluminum foil and bake in a preheated 375 degree oven for 40 minutes to 1 hour & 15 minutes or until they are fork tender. Allow the beets to cool. Peel off the outer skin and small dice. This should yield about 3 cups. Place the diced beets, blood orange oil and cilantro in a bowl and toss. Season to taste with salt and fresh ground pepper. Reserve in the refrigerator.
- The Asparagus: While the beets are roasting, blanch the asparagus in salted boiling water for about 3 minutes until it is tender and bright green.
- Shock the asparagus in ice water for about 3-5 minutes or until it is cold throughout . Dry the asparagus and chop it into a small dice. This should yield about 3 cups. Reserve in the refrigerator.
- The Dijon Vinaigrette: While the beets are roasting or a couple of days in advance, combine the egg yolk, Dijon, and vinegar in a bowl. With a wire wisk, mix the ingredients well. Slowly in a steady stream, drizzle in the oil to form and emulsion. Add the parsley, chives and shallots. Mix well and season to taste with salt and fresh ground pepper. Reserve in the refrigerator.
- The Moroccan Spice & Almonds: While the beets are roasting, or 1 day before, remove the zest from 1 orange and place in a small oven proof container in the oven to dry out, watching constantly as not to burn it.
- Once the zest is dry allow it to cool. In a coffee grinder, add the cardamom, broken cinnamon stick, allspice & cloves and grind until fine.
- Pour the spices into a small bowl. Grind the dry orange rind in the same fashion and add it to the other spices. Add the sugar and salt and mix well with a fork. Reserve in an airtight container.
- Toast the almonds in a dry saute pan over medium heat on the stove until lightly golden brown. Drizzle the 1 Tablespoon of oil on the almonds and continue to toast for another 30 seconds. Pull the almonds off the heat and pour them evenly onto a cookie sheet. Sprinkle the almonds with about 1 - 1 1/2 Tablespoons of the Moroccan spice and continue to toast in the oven for approximately 1 - 2 minutes or until golden brown. Remove from the oven and cool completely. Reserve.
- To Build the Dish: Remove the beets, asparagus, vinaigrette & cheese from the refrigerator 1/2 an hour before serving. Add about 2 - 3 ounces of the Dijon vinaigrette to the asparagus and toss well. Season to taste with salt & pepper. In a round mold or free style, divide the asparagus onto the center of 6 plates. Add a layer of the dressed asparagus on top of the beets. (If you are using a mold, you will need to layer the beets and then the asparagus onto one plate before removing the mold and repeating onto the second plate and so forth.) Toss the field greens in some of the blood orange oil and place some of them onto the asparagus. Place 1 piece of Maytag blue cheese on top of the greens. Sprinkle each plate with the almonds. Garnish each plate with drizzles of Dijon vinaigrette, blood orange oil and chopped chives.
Nutrition Facts : Calories 533.5, Fat 51.2, SaturatedFat 9.8, Cholesterol 45.6, Sodium 719.4, Carbohydrate 14.5, Fiber 3.1, Sugar 9.3, Protein 7.5
ROASTED BEETS AND ORANGES WITH HERB BUTTER
Herbs and orange juice add a distinctive flavor to roasted beets in this tasty side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Cut 18x12-inch sheet of heavy-duty foil; spray foil with cooking spray. In large bowl, toss beets, orange slices, oil, salt and pepper. Spoon mixture in center of foil. Bring up 2 sides of foil over mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Place packet on cookie sheet.
- Roast 45 minutes. Carefully unfold foil with tongs; roast 10 minutes longer or until beets are tender and browned.
- In 12-inch skillet, melt butter over medium-high heat. Stir in parsley, rosemary and orange juice with whisk; cook 1 to 2 minutes or until slightly thickened. Remove beets and oranges from foil and add to skillet; cook and stir until coated with butter mixture.
Nutrition Facts : Calories 196, Carbohydrate 13 1/2 g, Fat 3, Fiber 2 1/2 g, Protein 2 g, SaturatedFat 6 1/2 g, ServingSize 1 Serving, Sodium 300 mg
ROASTED BEET WEDGES
This beet recipe makes ordinary beets taste tender and delicious with just a few sweet and good-for-you ingredients.--Wendy Stenman
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 400°. Cut each beet into 6 wedges; place in a shallow dish. Add olive oil and salt; toss gently to coat., Place a piece of heavy-duty foil about 12 in. long in a 15x10x1-in. baking pan. Arrange beets on foil; top with rosemary. Fold foil around beets and seal tightly. , Bake until tender, about 1 hour. Open foil carefully to allow steam to escape. Discard rosemary sprigs.
Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 328mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ORANGE-GLAZED BEETS
Beets were a popular vegetable in our house when I was growing up, and this recipe is a real favorite of ours. It's very easy to make, and the orange gives it a delightful citrus flavor. -Susan Punzal, Orchard Park, New York
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, combine the first 5 ingredients. Bring to a boil; cook and stir until thickened, 3-4 minutes. Add the beets; cook and stir until most of the liquid is absorbed, 6-8 minutes longer.
Nutrition Facts : Calories 194 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 443mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.
ROASTED BEETROOT (BEET), BLOOD ORANGE, RED WITLOF (BELGIAN ENDIVE) AND ASPARAGUS WITH ORANGE OIL
Provided by Peter Doyle
Categories Salad Citrus Appetizer Vegetarian Orange Asparagus Beet Spring Summer Winter Vegan Endive Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- To make the orange oil, reduce the citrus juices over medium heat until syrup-like then cool to room temperature. Whisk in or blend an equal amount of grapeseed oil and reserve.
- Meanwhile, roast the beetroot. Preheat the oven 350 degrees. Trim the stems of the beetroot, leaving 1/2 inch. Wrap the stems in foil and roast the beetroot in the oven for one hour. Allow to cool, then peel and cut each beetroot into 12 wedges.
- To make the walnut vinaigrette, whisk together the walnut oil and olive oil. Season to taste with salt and pepper.
- To serve, toss the whitloof, frisee, and mache leaves in the walnut vinaigrette and place in the center of the plate. Arrange the beetroot, blood orange, asparagus and pine nuts over the greens. Drizzle with orange oil and serve.
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