G
Guest
Guest
[No message]
This one is really good - Rec: Balsamic Beets and Beet Greens
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=12031
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=12031
From my to-try list: Roasted beets and carrots with cumin vinaigrette, chickpea puree and flatbread
http://www.epicurious.com/recipes/food/views/ROASTED-BEETS-AND-CARROTS-WITH-CUMIN-VINAIGRETTE-CHICKPEA-PUREE-AND-FLATBREAD-236172
http://www.epicurious.com/recipes/food/views/ROASTED-BEETS-AND-CARROTS-WITH-CUMIN-VINAIGRETTE-CHICKPEA-PUREE-AND-FLATBREAD-236172
steve2-in-la
Well-known member
From "More Good Eatz". REC: Roasted-Beet & Goat-Cheese Terrine with Toasted Hazelnuts
(while this recipe takes a bit of time, it's not NEARLY as complicated as it appears. I mean, I could do it, in fact I created it so, all you need is a chimp and a kitchen.)
Roasted-Beet & Goat-Cheese Terrine w/Toasted Hazelnuts
the beets:
6 large RED BEETS
4 large YELLOW BEETS
OLIVE OIL
SALT & PEPPER
the marinade:
½ cup ORANGE JUICE
1/3 cup RICE VINEGAR (or cider)
¼ cup DIJON MUSTARD
2 Tbsp FRESH ROSEMARY, minced
½ cup EXTRA-VIRGIN OLIVE OIL
SALT & fresh ground BLACK PEPPER
the cheese layer: (adjust these measurements to size of your form)
8 ounces CREAM CHEESE, room temperature
8 ounces soft CHEVRE , room temperature
4 ounces (½ stick) UNSALTED BUTTER, room temperature
2 Tbsp FRESH CHIVES, minced
1 Tbsp FRESH ROSEMARY, minced
SALT & PEPPER
the finish:
8 cups (approximately) MESCLUN GREENS
VODKA VINAIGRETTE
8 ounces HAZELNUTS, toasted, peeled, coarsely chopped
Whole BABY CHIVES, for garnish
Preheat oven to 450° F, wash and scrub beets, remove all but ½ inch of the tops. Prick all over with a fork, rub with olive oil, salt & pepper. Place in roasting pan and roast until a fork easily pierces the flesh, 45 minutes to 1½ hours (depending on size of beet). Remove from oven, cool until beets can be handled, then peel and slice thinly, no more than ¼ inch thick. Place the yellow beets in one container, the red in another. Pour 1/3 of the vinaigrette over the yellow beets, 1/3 over the red and reserve the remaining 1/3 to dress the salad greens the next day. Cover, chill and marinate overnight.
NOTE: Put butter, goat and cream cheese out to soften when you refrigerate the beets. Toast and peel the hazelnuts when convenient.
“But WAIT! There’s MORE!” (Exciting, isn't it? )
The next day, line a French paté pan, loaf pan or whatever comes close, with 2 layers of plastic wrap that generously overhang the edges of the pan. Spray lightly with Pam or brush with a thin coat of vegetable oil.
Beat together butter, cheeses, chives, rosemary, salt & pepper until well mixed and lightened. Remove the beets from the vinaigrette and as much as possible, drain on paper towels. (Mix the leftover yellow beet vinaigrette with the 1/3 vinaigrette you reserved the night before)
To assemble the terrine: Place ¼ of the cheese mixture on the bottom of the pan, patting some of it partway up the sides. Follow with a tight layer of red beets, followed by ¼ of the cheese mixture, then a layer of yellow beets, ½ the remaining cheese mix, another layer of red beets and finally, the rest of the cheese mixture. Carefully fold the overhanging plastic wrap over the top layer of cheese. Make sure it’s sealed tightly, then gently pat the bottom of the pan with your hand to push out any air-pockets. Weight the terrine by placing a like-sized loaf pan filled with cans, bricks, stones etc (be creative) on top, then chill overnight.
To serve, toss mesclun greens with the reserved marinade, lightly salt & pepper to taste and put a good handful on each plate. De-pan the terrine by pulling on the plastic wrap until the mixture slides out of the form. Carefully remove the plastic wrap and cut ¾ inch to 1 inch slices per serving. Place on top of greens, lay two criss-crossed chives over top and sprinkle, liberally with the hazelnuts.
FINALLY, A WARNING: This is a bit delicate but be aware for a couple of days following this meal your morning “deposits” may be black and your “night water” may appear to have blood in it. You are NOT passing blood, DO NOT PANIC! Red beets, when eaten in this quantity, can filter through your digestive system and give all the appearances of internal bleeding. You may, ahem . . . handle this as you like with guests but they SHOULD be warned. Besides, it always makes for scintillating dinner conversation! ("no, no, I NEVER put ground glass in my terrine, your Highness, it’s JUST the beets . . . why do you ask?" )
(while this recipe takes a bit of time, it's not NEARLY as complicated as it appears. I mean, I could do it, in fact I created it so, all you need is a chimp and a kitchen.)
Roasted-Beet & Goat-Cheese Terrine w/Toasted Hazelnuts
the beets:
6 large RED BEETS
4 large YELLOW BEETS
OLIVE OIL
SALT & PEPPER
the marinade:
½ cup ORANGE JUICE
1/3 cup RICE VINEGAR (or cider)
¼ cup DIJON MUSTARD
2 Tbsp FRESH ROSEMARY, minced
½ cup EXTRA-VIRGIN OLIVE OIL
SALT & fresh ground BLACK PEPPER
the cheese layer: (adjust these measurements to size of your form)
8 ounces CREAM CHEESE, room temperature
8 ounces soft CHEVRE , room temperature
4 ounces (½ stick) UNSALTED BUTTER, room temperature
2 Tbsp FRESH CHIVES, minced
1 Tbsp FRESH ROSEMARY, minced
SALT & PEPPER
the finish:
8 cups (approximately) MESCLUN GREENS
VODKA VINAIGRETTE
8 ounces HAZELNUTS, toasted, peeled, coarsely chopped
Whole BABY CHIVES, for garnish
Preheat oven to 450° F, wash and scrub beets, remove all but ½ inch of the tops. Prick all over with a fork, rub with olive oil, salt & pepper. Place in roasting pan and roast until a fork easily pierces the flesh, 45 minutes to 1½ hours (depending on size of beet). Remove from oven, cool until beets can be handled, then peel and slice thinly, no more than ¼ inch thick. Place the yellow beets in one container, the red in another. Pour 1/3 of the vinaigrette over the yellow beets, 1/3 over the red and reserve the remaining 1/3 to dress the salad greens the next day. Cover, chill and marinate overnight.
NOTE: Put butter, goat and cream cheese out to soften when you refrigerate the beets. Toast and peel the hazelnuts when convenient.
“But WAIT! There’s MORE!” (Exciting, isn't it? )
The next day, line a French paté pan, loaf pan or whatever comes close, with 2 layers of plastic wrap that generously overhang the edges of the pan. Spray lightly with Pam or brush with a thin coat of vegetable oil.
Beat together butter, cheeses, chives, rosemary, salt & pepper until well mixed and lightened. Remove the beets from the vinaigrette and as much as possible, drain on paper towels. (Mix the leftover yellow beet vinaigrette with the 1/3 vinaigrette you reserved the night before)
To assemble the terrine: Place ¼ of the cheese mixture on the bottom of the pan, patting some of it partway up the sides. Follow with a tight layer of red beets, followed by ¼ of the cheese mixture, then a layer of yellow beets, ½ the remaining cheese mix, another layer of red beets and finally, the rest of the cheese mixture. Carefully fold the overhanging plastic wrap over the top layer of cheese. Make sure it’s sealed tightly, then gently pat the bottom of the pan with your hand to push out any air-pockets. Weight the terrine by placing a like-sized loaf pan filled with cans, bricks, stones etc (be creative) on top, then chill overnight.
To serve, toss mesclun greens with the reserved marinade, lightly salt & pepper to taste and put a good handful on each plate. De-pan the terrine by pulling on the plastic wrap until the mixture slides out of the form. Carefully remove the plastic wrap and cut ¾ inch to 1 inch slices per serving. Place on top of greens, lay two criss-crossed chives over top and sprinkle, liberally with the hazelnuts.
FINALLY, A WARNING: This is a bit delicate but be aware for a couple of days following this meal your morning “deposits” may be black and your “night water” may appear to have blood in it. You are NOT passing blood, DO NOT PANIC! Red beets, when eaten in this quantity, can filter through your digestive system and give all the appearances of internal bleeding. You may, ahem . . . handle this as you like with guests but they SHOULD be warned. Besides, it always makes for scintillating dinner conversation! ("no, no, I NEVER put ground glass in my terrine, your Highness, it’s JUST the beets . . . why do you ask?" )
Chevre, beet and honey sandwich
I usually make an open sandwich.
First, I toast a slice of Italian sourdough bread. I spread a thin layer of butter on the toast while it's still warm so the butter melts.
Then I use one slice of pickled red beets, I cut it into bits and put the bits onto the buttered toast.
Then I lay a couple of slices of chevre on top of the beets, and sprinkle with a little honey on top of the chevre.
If I have walnuts, I decorate the sandwich with a couple of halved walnuts.
I love this sandwich for lunch.
I usually make an open sandwich.
First, I toast a slice of Italian sourdough bread. I spread a thin layer of butter on the toast while it's still warm so the butter melts.
Then I use one slice of pickled red beets, I cut it into bits and put the bits onto the buttered toast.
Then I lay a couple of slices of chevre on top of the beets, and sprinkle with a little honey on top of the chevre.
If I have walnuts, I decorate the sandwich with a couple of halved walnuts.
I love this sandwich for lunch.
These look beautiful; and definitely on my list. Linked rec from Magnolia rec: Beet and Goat Cheese
Beet and Goat Cheese Jewels
I copied the post in the event it gets lost in cyberland. Posted by F. Janisch. I have not made it yet, although it is on my list when I can come up with a special occasion.... Maybe my next tea get together. They would appreciate it! smileys/smile.gif
Ingredients:
About 12 beet roots, in as many different colours as you can find.
Soft goat cheese, about 500 grams / 1 pound
Salt and Pepper
olive oil
2 bread tins
Basil leaves, pistachios and any kind of edible flower for garnish
Maldon Salt for finishing.
And a VERY sharp knife
Method:
Cook the beets in boiling water until soft, about 30 minutes.
Peel and let cool.
Slice very thinly.
Line one of the bread tins with plastic wrap leaving some overhang to fold over once the terrine is completed.
Start layering the beets and goat cheese, as if you were making a lasagna, seasoning with salt and pepper and a small drizzle of olive oil between layers.
Start with the lighter coloured beets first, ie golden beets, followed by a layer of goat cheese (don’t worry if you don’t make an even smooth layer. It’s pretty hard to do that with goat cheese any way), followed by more golden beets, until they are finished.
Then repeat with the red beets and goat cheese, making sure that the last layer will be the beets.
(I also added in thinly sliced orange here and there between the layers, but I’m not sure I’d do that again. You could serve the orange as a garnish, which I think would be better.)
Don’t worry if you haven’t reached the top of the bread tin. If you do, that’s great, but if you don’t it really doesn’t matter.
Once you have finished the layering, fold the plastic over to seal.
Now the trick is to place a weight on the terrine so it compresses.
I did this by placing another bread tin the same size, on top of the terrine, and placing a can of corn, or beans, or whatever can you have to act as the weight.
Place in the fridge for at least 2 hours, or over night.
When you are ready to serve, pull the terrine out of the tin on to a board. Unwrap the terrine and carefully slice (with that very sharp knife), making each slice about 1/2 an inch or 15mm thick.
I trimmed the edges to make them nice and neat, but you don’t have to.
Using a spatchula, place the slices on a long platter and decorate with basil leaves. I added pistachios and sage flowers, but any nuts and edible flowers will do. Whatever you think will look pretty.
Finish off with a sprinkle of Maldon Sea Salt.
Serve with crusty bread, and a crunchy arugula salad.
http://francesjanisch.wordpress.com/2013/05/14/beet-and-goat-cheese-jewels/
Beet and Goat Cheese Jewels
I copied the post in the event it gets lost in cyberland. Posted by F. Janisch. I have not made it yet, although it is on my list when I can come up with a special occasion.... Maybe my next tea get together. They would appreciate it! smileys/smile.gif
Ingredients:
About 12 beet roots, in as many different colours as you can find.
Soft goat cheese, about 500 grams / 1 pound
Salt and Pepper
olive oil
2 bread tins
Basil leaves, pistachios and any kind of edible flower for garnish
Maldon Salt for finishing.
And a VERY sharp knife
Method:
Cook the beets in boiling water until soft, about 30 minutes.
Peel and let cool.
Slice very thinly.
Line one of the bread tins with plastic wrap leaving some overhang to fold over once the terrine is completed.
Start layering the beets and goat cheese, as if you were making a lasagna, seasoning with salt and pepper and a small drizzle of olive oil between layers.
Start with the lighter coloured beets first, ie golden beets, followed by a layer of goat cheese (don’t worry if you don’t make an even smooth layer. It’s pretty hard to do that with goat cheese any way), followed by more golden beets, until they are finished.
Then repeat with the red beets and goat cheese, making sure that the last layer will be the beets.
(I also added in thinly sliced orange here and there between the layers, but I’m not sure I’d do that again. You could serve the orange as a garnish, which I think would be better.)
Don’t worry if you haven’t reached the top of the bread tin. If you do, that’s great, but if you don’t it really doesn’t matter.
Once you have finished the layering, fold the plastic over to seal.
Now the trick is to place a weight on the terrine so it compresses.
I did this by placing another bread tin the same size, on top of the terrine, and placing a can of corn, or beans, or whatever can you have to act as the weight.
Place in the fridge for at least 2 hours, or over night.
When you are ready to serve, pull the terrine out of the tin on to a board. Unwrap the terrine and carefully slice (with that very sharp knife), making each slice about 1/2 an inch or 15mm thick.
I trimmed the edges to make them nice and neat, but you don’t have to.
Using a spatchula, place the slices on a long platter and decorate with basil leaves. I added pistachios and sage flowers, but any nuts and edible flowers will do. Whatever you think will look pretty.
Finish off with a sprinkle of Maldon Sea Salt.
Serve with crusty bread, and a crunchy arugula salad.
http://francesjanisch.wordpress.com/2013/05/14/beet-and-goat-cheese-jewels/
Have not tried, but thought it looked pretty interesting...
.... and unusual
http://chefmimiblog.com/2013/07/25/beet-paste/
http://chefmimiblog.com/2013/07/25/beet-paste/
.... and unusual
http://chefmimiblog.com/2013/07/25/beet-paste/
http://chefmimiblog.com/2013/07/25/beet-paste/
This is a delicious salad. Roast your beets, don't steam or boil them, the flavor is intensified...
Roasted beet, shallot and pecan salad.
http://www.epicurious.com/recipes/food/views/Roasted-Beet-Shallot-and-Pecan-Salad-102552
Roasted beet, shallot and pecan salad.
http://www.epicurious.com/recipes/food/views/Roasted-Beet-Shallot-and-Pecan-Salad-102552
So many recipes supporting a combination with goat cheese. This is still my favourite:
BEET AND GOAT CHEESE SALAD WITH PISTACHIOS
Active time: 30 min Start to finish: 2 1/2 hr
3 large red beets (1 2/3 lb without greens)
2 large golden beets (1 lb without greens) (I used all red)
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pistachio oil (I’ve used pistachio but prefer hazelnut & grape seed oils 1:1)
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped (hazelnuts would work just as well)
1 oz mâche (also called lamb's lettuce), trimmed (4 cups)
Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)
Preheat oven to 425°F.
Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
Cooks' notes:
• Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using.
• Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.
Makes 8 servings.
Gourmet December 2002
BEET AND GOAT CHEESE SALAD WITH PISTACHIOS
Active time: 30 min Start to finish: 2 1/2 hr
3 large red beets (1 2/3 lb without greens)
2 large golden beets (1 lb without greens) (I used all red)
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pistachio oil (I’ve used pistachio but prefer hazelnut & grape seed oils 1:1)
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped (hazelnuts would work just as well)
1 oz mâche (also called lamb's lettuce), trimmed (4 cups)
Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)
Preheat oven to 425°F.
Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
Cooks' notes:
• Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using.
• Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.
Makes 8 servings.
Gourmet December 2002
REC: Balthazar Beet Salad...
Balthazar Beet Salad
Serving Size: 8
Ingredients:
8 medium beets, (stems and roots trimmed)
5 1/2 cups walnut halves
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
Salt and freshly ground pepper, to taste
1/4 cup olive oil
3 tablespoons corn oil
4 Belgian endive heads
1 lemon, juice of
2 pears, ripe
1/4 cup flat-leaf parsley
6 ounces Roquefort cheese, broken into large pieces
Directions:
1. Preheat the oven to 375∞F.
2. Wrap the beets individually in aluminum foil and bake until completely tender, about 1 to 1 1/2 hours.
3. Remove from the oven. When cool enough to handle, slip the skins off and cut the beets into 1/2-inch cubes. Reserve.
4. While the beets are cooking, toast the walnuts in the same oven on a small baking sheet for 10 minutes. Cool, then chop coarsely. Reserve.
5. Prepare the dressing: Whisk together the mustard, vinegar, salt and pepper in a small bowl. Slowly drizzle in the oils, whisking constantly until thickened. Set aside.
6. Halve the endive lengthwise. Cut the halves into 1/2-inch pieces crosswise, on the diagonal. Place in a large bowl and drizzle with the lemon juice.
7. Peel and quarter the pears; discard the cores. Slice thinly.
8. Place the slices in the bowl with the endive and toss gently to coat well with the lemon juice.
9. Add the reserved beets and walnuts. Season with salt and pepper. Add the dressing and parsley; toss well.
10. Gently fold in the Roquefort cheese. Serve immediately.
Balthazar Beet Salad
Serving Size: 8
Ingredients:
8 medium beets, (stems and roots trimmed)
5 1/2 cups walnut halves
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
Salt and freshly ground pepper, to taste
1/4 cup olive oil
3 tablespoons corn oil
4 Belgian endive heads
1 lemon, juice of
2 pears, ripe
1/4 cup flat-leaf parsley
6 ounces Roquefort cheese, broken into large pieces
Directions:
1. Preheat the oven to 375∞F.
2. Wrap the beets individually in aluminum foil and bake until completely tender, about 1 to 1 1/2 hours.
3. Remove from the oven. When cool enough to handle, slip the skins off and cut the beets into 1/2-inch cubes. Reserve.
4. While the beets are cooking, toast the walnuts in the same oven on a small baking sheet for 10 minutes. Cool, then chop coarsely. Reserve.
5. Prepare the dressing: Whisk together the mustard, vinegar, salt and pepper in a small bowl. Slowly drizzle in the oils, whisking constantly until thickened. Set aside.
6. Halve the endive lengthwise. Cut the halves into 1/2-inch pieces crosswise, on the diagonal. Place in a large bowl and drizzle with the lemon juice.
7. Peel and quarter the pears; discard the cores. Slice thinly.
8. Place the slices in the bowl with the endive and toss gently to coat well with the lemon juice.
9. Add the reserved beets and walnuts. Season with salt and pepper. Add the dressing and parsley; toss well.
10. Gently fold in the Roquefort cheese. Serve immediately.
G
Guest
Guest
Thanks everyone!
My favorite beet dish was one I had at Longmeadow Ranch - Caramelized beets with sky hill goat cheese crema, greens and chimichurri. I have searched for a recipe that might come close for the beets to no avail. I have tried to duplicate on my own with mediocre results. The bets were more than caramelized, they were almost charred. It was soooo good.
My favorite beet dish was one I had at Longmeadow Ranch - Caramelized beets with sky hill goat cheese crema, greens and chimichurri. I have searched for a recipe that might come close for the beets to no avail. I have tried to duplicate on my own with mediocre results. The bets were more than caramelized, they were almost charred. It was soooo good.
