MAPLE-CARAMELIZED YELLOW OR CHIOGGIA BEETS WITH LEMON AND DILL
A gourmet presentation from Maple Culinary Ambassador Philippe Mollé. Beautiful and delicious!
Provided by Philippe Mollé
Categories Recipes with Maple Syrup
Time 1h15m
Yield 4 portions
Number Of Ingredients 11
Steps:
- Preheat oven to a minimum temperature of 180° C (350° F).
- Put ham on a baking sheet lined with parchment paper and into the oven. Allow it to dry out for about 20 minutes (or more if necessary) to make the ham quite brittle. Break it into small pieces. (This step can be done in advance.)
- In a saucepan of salted water, cook the beets about 40 minutes. Drain. Remove skins.
- In a bowl, combine the cream cheese with the pieces of ham and half the minced dill.
- Cut each of the cooked beets into 3 or 4 thick rounds.
- In a saucepan, melt the butter and add the maple syrup. Place the beet rounds into the mixture and caramelize over low heat, taking care not to burn them. Remove, place on parchment paper, and let cool.
- Into the centre of each beet slice, place a knob of cheese and stick the next slice to it. Do not put cheese on the top slice.
- In a bowl, combine olive oil, lemon juice, maple flakes or nuggets, the rest of the minced dill, and the remaining cream cheese.
- Place beet mounds on serving dishes, and drizzle maple-cream cheese sauce around them. Garnish with dill stems. Season with pepper. Serve warm or cold.
ROASTED BEETS WITH LEMON
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 0
Steps:
- Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.
- TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.
- How to Peel and Juice a Beet
TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY
Categories Pasta Vegetable Sauté Vegetarian Quick & Easy Beet Spring Sour Cream Parsley Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 9
Steps:
- Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.
BEETS WITH LEMON SAUCE
Make and share this Beets With Lemon Sauce recipe from Food.com.
Provided by Sydney Mike
Categories Lemon
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, heat butter, then stir in brown sugar & lemon juice & cook over medium heat, stirring frequently, until sugar is dissolved.
- Add the beets & stir until well coated, then cook over medium heat, stirring frequently, for about 20 minutes or until beets are glazed.
- Stir in salt & pepper, then sprinkle beets with lemon zest & serve.
Nutrition Facts : Calories 207.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 253.5, Carbohydrate 37.3, Fiber 4.8, Sugar 31.7, Protein 4
CREAMY BEET SOUP RECIPE
This Easy Beet Soup recipe is made ultra creamy by using a dairy-free coconut milk and full of fresh garlic and ginger flavor. Load it up with your favorite dried herbs and serve it as a healthy appetizer, side dish, or even as the main course for dinner! This healthy vegan soup tastes incredible served warmed or even chilled.
Provided by London Brazil
Time 30m
Number Of Ingredients 17
Steps:
- Peel beets and potatoes using a vegetable peeler. Cut into ¼-½ inch chunks.
- Add oil to a large pot or Dutch oven along with the chopped onion. Sauté for 3-4 minutes, or until tender.
- Mix in garlic and ginger. Continue sautéing for 1-2 minutes.
- Pour in vegetable broth and add chopped beets, potatoes, and seasonings. Stir to combine.
- Bring contents to a boil and reduce heat to medium low.
- Cover pot with a lid and let simmer for 15-20 minutes, or until beets are fork tender.
- Turn off heat and add coconut milk and lemon juice. Using an immersion blender or a high-speed blender, purée the soup until smooth and creamy.
- Serve beet soup with a swirl of additional coconut milk, fresh parsley, and roasted pumpkin seeds. Enjoy!
Nutrition Facts : Calories 277 kcal, Carbohydrate 38 g, Protein 5 g, Fat 12 g, SaturatedFat 6 g, Sodium 1605 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving
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