Warm Beet Juice Vinaigrette Recipes

BEETS WITH ORANGE VINAIGRETTE

Beets with Orange Vinaigrette image

Provided by Food Network Kitchen

Time 37m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 3 each red beets and yellow beets in boiling salted water until tender, 30 minutes. Let cool; peel and cut into wedges. Whisk 2 tablespoons each orange juice and olive oil, 1 tablespoon white balsamic vinegar and 3/4 teaspoon kosher salt in a large bowl. Add the beets, 4 segmented blood oranges and 1/3 cup chopped parsley; toss.

BEETS WITH ORANGE VINAIGRETTE

Beets with Orange Vinaigrette image

Provided by Ina Garten

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 (15-ounce) cans baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested
Segments 2 large seedless oranges

Steps:

Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

ROASTED BEETS WITH WARM FENNEL VINAIGRETTE

Roasted Beets with Warm Fennel Vinaigrette image

Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage).

Provided by Food Network Kitchen

Categories side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 medium fennel bulbs (about 3/4 pound), quartered lengthwise, cored and very thinly sliced
3 medium beets (about 3/4 pound), peeled and cut into 1-inch chunks
1/2 cup low-sodium chicken broth
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons red wine vinegar
2 tablespoons unsalted butter, melted
1/2 teaspoon Dijon mustard
1/2 bunch chives, chopped (about 1/4 cup chopped)

Steps:

Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives.

Nutrition Facts : Calories 210 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 500 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 3 grams, Sugar 6 grams

WARM BEET JUICE VINAIGRETTE

Warm Beet Juice Vinaigrette image

From the cookbook, "A New Way to Cook by Sally Schneider". This unusual vinaigrette is delicious with grilled, roasted, or sautéed fish or sea scallops, braised leeks, sliced warm new potatoes, roasted onions, and buckwheat noodles. The bright colour of the beets makes for a beautiful presentation. You can create a design on the plate and then place the food on top of that.

Provided by blucoat

Categories Sauces

Time 15m

Yield 10 tablespoons

Number Of Ingredients 6

Ingredients

3 -4 medium beets, peeled and cut into 1-inch cubes
2 tablespoons balsamic vinegar
2 tablespoons roasted walnut oil or 2 tablespoons sesame oil
fresh lemon or lime juice, to taste
1 pinch kosher salt
fresh ground black pepper

Steps:

Process the beets in a juice extractor, to make 1 cup juice.
In a small saucepan, boil the beet juice over high heat until it is reduced to ½ cup, about 10 minutes.
Stir in the vinegar and boil for 30 seconds. Add the oil and boil for 30 seconds, or until emulsified. Stir in the lime juice, salt, and pepper to taste and serve at once.

Nutrition Facts : Calories 30.5, Fat 2.7, SaturatedFat 0.4, Sodium 26.1, Carbohydrate 1.5, Fiber 0.3, Sugar 1.2, Protein 0.2

BEETS IN VINAIGRETTE

Beets in Vinaigrette image

Provided by Edna Lewis

Categories Onion Side Vegetarian Lunch Beet Parsley Boil Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds medium beets (about 4; 2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached
2 1/2 tablespoons cider vinegar
2 tablespoons finely chopped onion
2 teaspoons sugar
1/4 cup olive oil
2 tablespoons finely chopped flat-leaf parsley

Steps:

Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.

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