Best The Beet Goes On The Table Recipes

The Beet Goes On--the table image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 8

4 or 5 medium beets with greens and stems
1/4 cup(s) olive oil, divided
2 large cloves garlic, minced
2 tablespoon(s) chopped onion
1 teaspoon(s) horseradish
1 tablespoon(s) red wine vinegar
2 teaspoon(s) granulated sugar or honey
garnishes: - bleu cheese and mint leaves

Steps:

Heat oven to 350^. Wash beets real good, leaving the skins on , remove the greens(leaves)and stems ; leaving them about 2 inches long at the beet.Set the stemmed leaves aside. Place the beets in a small baking pan, and toss with 2 Tablespoons of the olive oil. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.When the roasted beets are almost done, heat the remaining 2 Tablespoons olive oil in a skillet over medium-low heat. Peel beets when cooled slightly.
Add the garlic, onion,and chopped up beet stems and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until the greens and stems are wilted and tender.
Season with salt and pepper. Serve the greens and diced stems as is and the roasted beets sliced in chunks with either red-wine vinegar, or butter and salt and pepper and crumbled bleu cheese and mint leaves,if desired.

And The Beet Goes On image

Provided by Food Network

Categories dessert

Time 5h30m

Yield 12 servings

Number Of Ingredients 19

Steps:

For the Chocolate torte:
Preheat oven to 350 degrees F.
Combine the chocolate, butter and corn syrup and melt over a double boiler. In a stand mixer whip the eggs, vanilla and sugar together for several minutes, pour in the melted chocolate, and all of the dry ingredients. Mix together and spread onto a greased 1/2 sheet pan. Bake in oven for 30 minutes.
For the Beet ice cream:
Wash and juice the beets. Simmer the juice 2 hours, until it is reduced by 2/3. In a separate pot combine the milk and sugar and bring to a boil, temper in your egg yolks. Add the cream and beet juice and freeze according to the ice cream machine instructions.
For the Sugar beet paper:
Preheat oven to 200 degrees F.
Rinse the beets and place in a steamer. Steam until soft. Cool the beets, peel them, chop them up and place them in a blender with the corn syrup and egg white and blend until totally smooth.
Spread in a very thin layer on to a silpat and bake in oven for 1 to 2 hours, until dry and crisp.
To assemble cut the torte into circles using a 3-inch circular cookie cutter. Place a quarter sized drop of chocolate sauce on the plate and streak it using the back side of the spoon. Place the disk of torte onto the plate and a scoop of the beet ice cream directly on top of the torte. Place several large shards of the beet paper into the ice cream and different angles and sprinkle a pinch of the shiso salt on the ice cream and the plate.