PICKLED BEETS
Join Alton Brown in jarring his Pickled Beets recipe from Good Eats on Food Network for a tangy vinegar-laced salad topper, side dish and more.
Provided by Alton Brown
Categories side-dish
Time 1h48m
Yield Two 1-quart jars
Number Of Ingredients 10
Steps:
- Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
- Preheat oven to 400 degrees F.
- In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.
ROASTED BEET SALAD WITH TARRAGON VINAIGRETTE
Make and share this Roasted Beet Salad With Tarragon Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Leave root and 1-inch stem on beets; scrub with a brush.
- Place beets, 2 tablespoons olive oil, 1 tablespoon garlic, 1 teaspoon thyme, and 1 teaspoon tarragon in a large bowl; toss gently.
- Place beet mixture on a jelly-roll pan. Bake at 350° for 1 hour or until beets are tender. Drain and cool slightly.
- Trim off beet roots; rub off skins.
- Cut in half. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Combine vinegar, sugar, shallots, 2 tablespoons oil, 1 tablespoon garlic, 1/2 teaspoon thyme, 1/2 teaspoon tarragon, 1/2 teaspoon salt, 1/2 teaspoon pepper, and oregano in a small bowl, stirring with a whisk.
- Add vinegar mixture and onion to beet mixture; toss gently.
Nutrition Facts : Calories 180.9, Fat 7.1, SaturatedFat 1, Sodium 425.8, Carbohydrate 28.1, Fiber 5.5, Sugar 19.5, Protein 3.4
ROASTED RED AND YELLOW BEETS WITH GOAT CHEESE AND LEMON-TARRAGON VINAIGRETTE
Provided by Bobby Flay
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat grill. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place on the grill over medium heat and let cook for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch pieces. Whisk together the olive oil, lemon juice and tarragon and season with salt and pepper.
- Arrange the arugula on a platter, top with beets and goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.
STEAMED BEETS WITH TARRAGON
Categories Herb Vegetable Side Steam Vegetarian Quick & Easy Low Cal Beet Fall Healthy Tarragon Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Peel beets and halve lengthwise.
- Slice beets crosswise 1/8 inch thick and steam on a rack set over boiling water, covered, until tender, 10 to 12 minutes. Toss with remaining ingredients and salt and pepper to taste until butter is melted.
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