RECIPE: Have led a beet deprived life! And I have certainly missed out...REC: Roasted Beet Salad with...

RECIPE:
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barbara-in-va

Well-known member
Roasted Beet Salad with Tarragon Vinaigrette

Source: Cooking Light 4/05

3 pounds golden beets

1/4 C olive oil, divided

2 T minced garlic, divided

1 1/2 t minced fresh thyme, divided

1 1/2 t minced fresh tarragon, divided

1 t salt, divided

1 t black pepper, divided

1 C red wine vinegar

1/4 C sugar

2 T finely chopped shallots

1/2 t chopped fresh oregano

2 C vertically sliced red onion

Preheat oven to 350°F.

Leave root and 1" stem on beets; scrub with a brush. Place beets, 2T olive oil, 1T garlic, 1t thyme, and 1t tarragon in a large bowl, toss gently. Place beet mixture on a jelly-roll pan. Bake for 1 hour or until beets are tender. Drain and cool slightly. Trim off beet roots, rub off skins. Cut in half. Sprinkle with 1/2t each salt and pepper.

Combine vinegar, sugar, shallots, 2T oil, 1T garlic, 1/2t thyme, 1/2t tarragon, 1/2t salt, 1/2t pepper, and oregano in a small bowl, stirring with a whisk. Add vinegar mixture and onion to beet mixture, toss gently. Yield: 8 servings.

Notes: My herbs were all dried, fresh ones have not grown in yet. This stuff is amazing, I could have eaten all 8 servings by myself. But I restrained as there were chocolate peanut butter cookies for dessert................

 
REC: Quinoa with Leeks and Shiitake Mushrooms, served alongside the beets....

Quinoa with Leeks and Shiitake Mushrooms
Source: CL 4/05

2 C fat free, less sodium vegetable broth
1 C water
1/2 t salt, divided
1 1/2 C uncooked quinoa, rinsed
3 T chopped fresh flat-leaf parsley
1 T olive oil, divided
1/4 t freshly ground black pepper, divided
3 C thinly sliced leeks (about 2 large)
4 C thinly sliced shiitake mushroom caps (about 8 oz)
1 1/2 C chopped red bell pepper
1/4 C dry white wine
1/2 C coarsely chopped walnuts

Combine broth, water and 1/4t salt in a large saucepan, bring to a boil. Stir in quinoa. Cover, reduce heat and simmer 15 minutes or until liquid is absorbed. Stir in 3T parsley, 1 1/2t oil, and 1/8t pepper. Remove from heat, keep warm.

Heat remaining 1 1/2t oil in a medium nonstick skillet over medium high heat. Add leek, saute 6 minutes or until wilted. Add mushroom caps, bell pepper and wine, cook 2 minutes or until vegetables are tender. Stir in remaining 1/4 t salt and 1/8t pepper. Place 1 cup quinoa in each of 4 shallow bowls, top each with 1 1/4C vegetable mixture and 2T walnuts. Yield: 4 servings.

Notes: I had some toasted pinenuts so I used them instead of walnuts. This was great alongside beets because beet dressing mixed into quinoa and it was all delicious together!

 
I will say it again.To get a truly "roasted beet" you

have to peel the beet and then roast it. Otherwise you might as well just boil it--it isn't roasted. Try the peeled and roasted and you will see an immense difference--and the bleeding is not anything much diffrent.

 
????? What is a "golden Beet" Never seen one, or if I have, then it was not named....

as golden beet. (Well, I live in a land that calls "avos" "pears"...can't quite work out what they call pears"!
The supermarket lady said "Oh! dem, dems bosts" when I asked what the local name for pears are called here.)

 
Rec: Roasted Beet, Avocado, and Watercress Salad

Here's another really good one from Cooking Light. I wrapped the beets in foil and roasted them at 400 and used arugula that I grow on the lanai in a pot because that's what I had.

Roasted Beet, Avocado, and Watercress Salad
Cooking Light November 2005

6 large red or yellow beets (about 4 1/2 pounds)
1/4 cup water
1 1/2 teaspoons finely grated orange rind
1/3 cup fresh orange juice
3 tablespoons extravirgin olive oil
2 1/4 tablespoons sherry vinegar
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large avocado, peeled
3 bunches watercress (about 9 cups trimmed)
3 cups orange sections (about 3 large navel oranges)
3/4 cup vertically sliced red onion
3 tablespoons chopped pecans, toasted

Preheat oven to 375°.
Remove root and 1 inch stem on beets; scrub with a brush. Cut beets in half; place beets in a 13 x 9-inch baking dish. Add water. Cover with foil, and bake at 375° for 1 hour or until tender. Cool; rub off skins. Cut beets into 1/2-inch slices.

Combine rind and next 6 ingredients (through pepper) in a small bowl. Toss half of juice mixture with beets.

Cut avocado in half lengthwise. Slice each half into 12 slices. Place watercress on a platter; top with beets, orange sections, onion, and avocado. Drizzle remaining juice mixture over salad, and top with pecans. Serve immediately.

 
Joanie, Ol' timers in these here parts call avacados "alligator pears."

Perhaps "bosts" relates to bosc pears?

I love golden beets for their flavor and also because they don't turn every food they touch red. They're worth growing!

 
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