1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)
Directions
Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
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. Add the garlic and onion, 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 greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Citrus Beet Salad with Tahini Dressing from: http://www.onemedical.com/blog/eat-well/citrus-beet-salad/
Recipe Ingredients
For the salad:
4 cups mixed greens of your choice
2 medium beets, boiled, peeled, and sliced
1 navel or blood orange, peeled and diced
1 grapefruit or 1/2 pomelo, peeled and diced
1 avocado, peeled and sliced
1/2 cup walnuts, chopped
Salt and pepper to taste
For the dressing:
2 teaspoons tahini
2 teaspoons honey
Juice of 1 lemon
Recipe Preparation
1. In a small pot, cover beets with water and bring to a boil. Reduce to medium heat and simmer until tender, about 30 to 60 minutes depending on size.
2. Once beets are cooked completely, rinse them in cold water and trim the tips and stem. The skin should rub off easily; use a dark-colored damp towel to avoid stained hands. Slice peeled beets into small strips.
3. Peel and dice orange, grapefruit, and avocado. Set aside.
4. In a small bowl, whisk tahini, lemon juice, and honey until creamy. Add more lemon juice if necessary to reach desired consistency.
5. Toss beets, orange, grapefruit and avocado with rinsed salad greens. Top with chopped walnuts, drizzle dressing on top and add salt and pepper to taste. Serve up and enjoy!
This salad can be made a day ahead – just let it sit at room temperature for an hour before serving.
Ingredients:
3 tablespoons olive oil
2 cloves garlic, thinly sliced
juice and zest of 1 lemon
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 ounces chard, bottom stems removed and chopped finely, leaves cut into bite-sized pieces
1 pound cooked orzo
1 cup pitted Kalamata olives, roughly chopped
4 ounces feta cheese, crumbled
½ red onion, thinly sliced
¼ cup fresh basil leaves, finely chopped
Directions:
1. In a small pan, warm oil over medium-low heat. Saute garlic until lightly golden, 1-2 minutes. Add the chard stems and sauté for 2 minutes to soften. Add the chard leaves and sauté for about 2-3 minutes to just wilt. Transfer garlic and chard and whatever oil remains in the pan to a bowl. Add 3 tablespoons lemon juice, 2 teaspoons zest, salt, and pepper, and whisk to combine.
2. Add chard and toss lightly. Add orzo, olives, cheese, onion, and basil. Toss to combine and serve.
Chard Slaw with Creamy Scallion Dressing from: http://www.marthastewart.com/1004177/chard-slaw-creamy-scallion-dressing
2 English muffins, split in half
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/3 cup mayonnaise
2 scallions, white and pale-green parts finely chopped (about 2 tablespoons), dark-green tops chopped and reserved for garnish (optional)
1 tablespoon Champagne vinegar or white-wine vinegar
1 bunch (about 1 pound) chard, preferably rainbow
1/2 pound cantaloupe, peeled, seeded, and cut into 2-inch pieces (about 2 cups; optional)
Directions
Step 1
Preheat oven to 375 degrees. Place English muffins on a rimmed baking sheet, brush with oil, and generously season with salt and pepper. Toast in oven until golden but still slightly soft in centers, 16 to 18 minutes. When cool enough to handle, tear into bite-size pieces. Meanwhile, whisk together mayonnaise, scallions, and vinegar. Season with salt and pepper.
Step 2
Remove stems and center ribs from chard with a knife and set aside. Stack a few leaves at a time, roll up like a cigar, and thinly slice crosswise; transfer to a large bowl. Cut chard stems and ribs crosswise into 2-inch pieces, thinly slice lengthwise, and add to bowl with chard. Chard can be prepared up to 1 day ahead, covered with damp paper towels, and stored in refrigerator. Just before serving, toss chard with croutons and cantaloupe; garnish with scallion tops. Serve with dressing.
No comments:
Post a Comment