Beet Green Rice And Ricotta Blinis Recipes

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SIMPLE AND DELICIOUS BEET GREENS



Simple and Delicious Beet Greens image

Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!

Provided by Daryl Gerboth

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 7

2 bunches beet greens, stems removed
1 tablespoon extra-virgin olive oil, or to taste
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
salt to taste
freshly ground black pepper to taste
2 lemons, quartered

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g

BEET RISOTTO



Beet Risotto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, finely chopped
1 fennel, finely chopped
1 large red beet, peeled and cut into 1/4-inch pieces
1 1/2 teaspoons kosher salt, divided
1 cup arborio rice
1 1/2 tablespoons sherry vinegar
3 1/2 cups low-sodium chicken broth, warmed
1 cup freshly grated Parmesan
4 ounces gorgonzola dolce, crumbled

Steps:

  • Place a small braiser or medium dutch oven over medium heat. Add the butter and olive oil to the hot pan and melt. Add the shallot, fennel, beet and 1/2 teaspoon salt and cook, stirring often, until fragrant and the vegetables are beginning to soften, about 3 minutes. Add the rice and stir to coat the in butter and oil mixture and toast slightly, about 3 more minutes. Deglaze with the sherry vinegar and season with the remaining salt. Begin adding the broth, 1 cup at a time, stirring often. Cook, stirring, after each addition until the broth is almost completely absorbed, continuing with the remaining broth until the risotto is creamy, cooked through and still moves slightly when spooned onto a plate. This will take about 20 minutes. Stir in the Parmesan until melted. Serve with crumbled gorgonzola on top.

BEET GREEN GRATIN



Beet Green Gratin image

Provided by Alton Brown

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

1 tablespoon butter
12 ounces sliced mushrooms
2 cloves garlic, minced
1 pound beet greens, cleaned and picked
Kosher salt and fresh ground black pepper
4 egg yolks, beaten
1 cups ricotta
1/2 cup grated Parmesan
1/2 teaspoon salt
3/4 cup crumbled crackers (recommended: Ritz crackers)

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.
  • In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

BEET GREENS AND RICE GRATIN



Beet Greens and Rice Gratin image

Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It's good hot or cold.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h15m

Yield 4 to 6 servings.

Number Of Ingredients 13

1 generous bunch beet greens, stemmed and washed
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 large garlic cloves, minced
Salt to taste
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
3 eggs
1/2 cup low-fat milk (2 percent)
Freshly ground pepper
1 cup cooked brown rice, arborio rice or Calrose rice
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
2 tablespoons freshly grated Parmesan
1/4 cup bread crumbs (optional)

Steps:

  • Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Either blanch the beet greens for 1 minute in a large pot of generously salted boiling water, or steam over an inch of boiling water for 2 to 5 minutes, until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.
  • Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the cooked greens and the thyme and toss together. Season to taste with salt and pepper. Remove from the heat.
  • In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the rice and the cheeses and mix together well. Scrape into the oiled baking dish. Sprinkle the bread crumbs over the top. Drizzle on the remaining tablespoon of oil.
  • Bake 35 to 40 minutes, until sizzling and lightly browned on the top and sides. Remove from the heat and allow to sit for at least 10 minutes before serving.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 308 milligrams, Sugar 2 grams, TransFat 0 grams

BEET GREEN, RICE AND RICOTTA BLINIS



Beet Green, Rice and Ricotta Blinis image

The idea for this comes from Deborah Madison's Chard, Ricotta and Saffron Cakes, from her amazing and wonderful new book, "Vegetable Literacy," which explores vegetables from 12 families of the vegetable kingdom. Ms. Madison is always inspiring, and I think this is her best book to date. These are chunkier than pancakes because of all the rice, but they are more cake than fritter. Let them rise on the griddle - don't press them down - and allow them to cook for 3 minutes on each side. I like to serve them with a dollop of tomato sauce. You can make smaller cakes to serve as hors d'oeuvres or snacks.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 20m

Yield 24 about 2 1/2-inch cakes, serving 6 to 8

Number Of Ingredients 14

3/4 pound beet greens, or a mix of beet greens and other greens, such as chard or mustard greens, washed, stemmed and coarsely chopped (6 cups tightly packed)
1 cup (8 ounces) ricotta cheese
2 eggs, beaten
1/2 cup low-fat milk (2 percent)
5 tablespoons grated Parmesan
1/2 cup whole-wheat pastry flour or white whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cooked brown or white rice, preferably medium- or short-grain
2 tablespoons finely chopped chives
2 teaspoons finely chopped marjoram
Freshly ground pepper
Olive oil for the pan or griddle
Marinara sauce for serving (optional)

Steps:

  • Steam the greens above an inch of boiling water for 1 to 2 minutes, just until wilted. Remove from the heat, allow to cool and squeeze out excess water. Chop fine.
  • In a large bowl, beat together the ricotta, eggs, milk and Parmesan. Sift together the flour, baking powder and salt and whisk into the ricotta mixture. Stir in the greens, rice, herbs and pepper. The mixture will be thick.
  • Heat a griddle or a heavy nonstick skillet over medium-high heat. Brush with olive oil, enough to coat the bottom, and drop the batter in by the heaped tablespoon. Cook for about 3 minutes, until dark brown and nicely risen, and turn over. Cook for another 2 to 3 minutes, until brown on the other side. The pancakes will be moist in the middle, but there should not be a raw flour taste. Remove from the heat and serve, or cool on a rack and heat later in a medium-low oven. Serve with a dollop of tomato sauce.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 329 milligrams, Sugar 2 grams, TransFat 0 grams

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