Recipe - Orange, Roasted Beet, and Arugula Salad by Martha Stewart
1 large beet
2 navel oranges
1 tablespoon olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and freshly ground pepper
1 lb arugula, washed well and dried
5 ounces fresh goat cheese, crumbled
Preheat oven to 450 degrees. Wrap beet tightly in parchment paper-lined aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, rub off skins, using paper towels to keep your hands from staining. Cut into wedges.
Meanwhile, prepare oranges; Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from membranes into another bowl, and add any accumulated juice from the segments.
Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.
http://www.denisonfarm.com/recipes/a/orange,-roasted-beet,-and-arugula-salad-by-martha-stewart
Recipe - Roasted Beet and Poached Apple Salad
Roasted Beet and Poached Apple Salad with Curry Vinaigrette
1 pound beets (4 medium)
1 cup unsweetened apple juice
1 cup dry white wine
1 tablespoon sugar
Salt
2 medium/large summer or tart apples—peeled, cored and sliced 1/4 inch thick
6 tablespoons vegetable oil
1 teaspoon curry powder
3 tablespoons white balsamic vinegar
1 tablespoon toasted pine nuts
2 tablespoons golden raisins
2 tablespoons flat-leaf parsley
1. Preheat the oven to 350°. Put the beets in a small roasting pan, cover with foil and bake for about 1 hour, or until tender. Peel the beets, then slice them 1/4 inch thick.
2. Meanwhile, in a large saucepan, combine the apple juice and wine with the sugar and a pinch of salt. Bring to a boil. Strain in a fine strainer and return to the saucepan. Bring back to a boil and add the apples. Simmer over moderate heat for 3 minutes, or until the apples are crisp-tender. Drain the apples and discard the liquid.
3. In a small skillet, heat 3 tablespoons of the vegetable oil. Add the curry powder, remove the skillet from the heat and let stand for 10 minutes. Stir in the remaining 3 tablespoons of vegetable oil, along with the vinegar, pine nuts and raisins; season the dressing with salt.
4. In a medium bowl, toss the apples with half of the dressing and arrange on a serving platter. Put the beets in the bowl and toss with the remaining dressing. Arrange the beets on the platter, garnish with the parsley and serve.
http://www.denisonfarm.com/recipes/a/roasted-beet-and-poached-apple-salad
Recipe - Roasted Beet and Poached Apple Salad with Curry Vinaigrette
Roasted Beet and Poached Apple Salad with Curry Vinaigrette
1 pound beets (4 medium)
1 cup unsweetened apple juice
1 cup dry white wine
1 tablespoon sugar
Salt
2 medium/large summer or tart apples—peeled, cored and sliced 1/4 inch thick
6 tablespoons vegetable oil
1 teaspoon curry powder
3 tablespoons white balsamic vinegar
1 tablespoon toasted pine nuts
2 tablespoons golden raisins
2 tablespoons flat-leaf parsley
1. Preheat the oven to 350°. Put the beets in a small roasting pan, cover with foil and bake for about 1 hour, or until tender. Peel the beets, then slice them 1/4 inch thick.
2. Meanwhile, in a large saucepan, combine the apple juice and wine with the sugar and a pinch of salt. Bring to a boil. Strain in a fine strainer and return to the saucepan. Bring back to a boil and add the apples. Simmer over moderate heat for 3 minutes, or until the apples are crisp-tender. Drain the apples and discard the liquid.
3. In a small skillet, heat 3 tablespoons of the vegetable oil. Add the curry powder, remove the skillet from the heat and let stand for 10 minutes. Stir in the remaining 3 tablespoons of vegetable oil, along with the vinegar, pine nuts and raisins; season the dressing with salt.
4. In a medium bowl, toss the apples with half of the dressing and arrange on a serving platter. Put the beets in the bowl and toss with the remaining dressing. Arrange the beets on the platter, garnish with the parsley and serve.
http://www.denisonfarm.com/recipes/a/roasted-beet-and-poached-apple-salad-with-curry-vinaigrette
Recipe - Apple Beet Salad with Creamy Dill Dressing
Dress the salad after it has been individually plated. If not, the dressing turns an unappetizing pale pink.
Jarred pickled beets can be substituted for the fresh beets in this recipe.
Serves 4
| 3 |
tablespoons red wine vinegar |
| 3 |
medium beets , steamed, peeled, and julienned |
| 1/4 |
cup plain yogurt |
| 1/4 |
cup mayonnaise |
| 1 |
small clove of garlic , minced |
| 1 |
tablespoon fresh dill , minced |
| |
table salt |
| |
ground black pepper |
| 1/2 |
lemon, small |
| 2 |
tart apples , such as Granny Smith, halved, cored, and cut into 1/8-inch slices |
| 1 1/2 |
quarts romaine lettuce , Boston lettuce, or leaf lettuce |
| 1/4 |
cup toasted pecans , chopped coarse |
1. Drizzle vinegar over beets; refrigerate overnight.
2. Mix yogurt, mayonnaise, garlic, and dill in small bowl. Season to taste with salt, if necessary, and pepper to taste; set aside.
3. Squeeze lemon juice over apple slices. Place greens on platter or individual plates.
Arrange apple slices and julienne beets over the greens; top with toasted pecans.
Drizzle salad with dressing and serve. Or serve salad and pass dressing separately. - Erin Wulff
http://www.denisonfarm.com/recipes/b/apple-beet-salad-with-creamy-dill-dressing
Recipe - Basic Roasted Beets
1. To prepare the beets, wash but do not peel them or cut off the root. Cover with water in a large pot and boil for 15-20 minutes until the skin loosens. Remove from pot and let them cool enough that they can be handled. Rub the skin off with rubber gloves or, if the skin doesn’t slip off easily, scrape it off with a butter knife or spoon.
2. Small beets can be roasted whole. Cut larger beets in halves or quarters. Toss in a bowl with olive oil to coat, add salt and pepper. Roast in oven at 350 F, for 30-45 minutes, turning occasionally so that they do not burn.
3. Alternatively, beets that have been half-cooked in boiling water and skinned can be cut into thick slices and pan roasted with olive oil, salt and pepper, in a cast iron skillet on low heat for 10 or 15 minutes.
4. Roasted beets can be eaten hot out of the pan or oven, either by themselves or tossed with beet greens that have been quickly stir-fried with olive oil and a splash of balsamic vinegar. They are even better stored in the refrigerator for several days and used in salads or on an antipasto platter.
NOTE: Beets can be roasted with the skin on and then peeled. But I prefer to peel them first so that they caramelize on the outside as they cook.
http://www.denisonfarm.com/recipes/b/basic-roasted-beets
Recipe - Beet & Carrot Latkes
(From Edible Finger Lakes Magazine, Winter 2008)
makes 8
2 medium beets, coarsely grated
2 medium carrots, coarsely grated
1 medium onion, coarsely grated
2 eggs, beaten
1/4 cup all-purpose flour
3 tablespoons olive oil
Coarse salt and pepper to taste
Sour cream or creme fraiche, plus chopped chives, for serving
Combine the grated vegetables in a bowl. Add the beaten eggs, stir to combine, then stir in the flour and salt and pepper to taste.
Preheat the oven to 300 degrees F, and set a cooling rack on a sheet pan. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. When the oil is hot, scoop 1/3 cup of the latke mixture into the skillet, and flatten to 1/4 inch thick. Scoop 3 more latkes into the skillet. Cook the 4 latkes until golden brown, about 4-6 minutes per side. Remove the latkes to the cooling rack on the sheet pan, and place them in the oven to keep the latkes warm while you cook the remaining four.
Add another 1 1/2 tablespoons oil to the skillet and cook the remaining latkes. When all the latkes are done, serve them warm with a dollop of sour cream or creme fraiche and a sprinkling of chives.
http://www.denisonfarm.com/recipes/b/beet-&-carrot-latkes
Recipe - Beet and Apple Saute
6 medium beets, boiled or roasted until tender
3 tablespoons butter
3 shallots, minced
1 tablespoon sugar
2 tart green apples, peeled, thinly sliced
Salt and pepper
1/3 cup apple cider vinegar
½ cup toasted walnuts, coarsely chopped
1. Cook the minced shallots in the butter in a skillet for 2 minutes. Add apple, sugar, salt and pepper and vinegar. Simmer uncovered for about 10 minutes or until apples are tender.
2. Slice cooked beets ¼ inch thick and add to skillet, cooking for about 3 more minutes. Sprinkle with walnuts and serve.
http://www.denisonfarm.com/recipes/b/beet-and-apple-saute
Recipe - Beet Salad with Goat Cheese and Walnuts
6 medium beets, tops removed, leaving 1/4 inch of stems
2 tbsp lemon juice
1 garlic clove minced
1/4 tsp salt and pepper to taste
5 tbsp olive oil
4 cups mixed salad greens
2 cups arugula, torn into pieces
1 scallion, thinly sliced (sweet onions could work here)
1 cup crumbled goat cheese
1/4 cup chopped, toasted walnuts
Scrub beets well. Bring 6 cups water to boil and cook beets until tender (about 45-60 minutes). Drain and cool. Slip the skins off the beets. Cut beets into wedges or dice. Make dressing by whisking lemon juice, garlic, salt, pepper, and oil together. Pour three tbsp over beets and toss. Just before serving mix greens, arugula, scallions and remaining dressing, add beets, goat cheese, and walnuts on top of individual servings.
http://www.denisonfarm.com/recipes/b/beet-salad-with-goat-cheese-and-walnuts
Recipe - Beet Salad with Oranges and Romaine
Serves 6 – 8
4 large beets, peeled
3 seedless oranges
5 TB fresh lime juice
2 ½ TB fresh orange juice
½ tsp salt
¼ cup olive oil
10 romaine lettuce leaves, cut crosswise into ½” slices
½ cup sliced almonds
|
|
In a small saucepan, simmer beets in salted water; cover and cook until tender, about 20 minutes, depending on size.
Cool until lukewarm and then cut into small sticks and place in a large bowl.
With a zester or vegetable peeler, cut zest (rind) from one of the oranges and finely chop.
Mix together the chopped zest, lime juice, orange juice, salt and olive oil in a large bowl. Pour over the beets and let stand one hour.
Cut oranges into segments.
Just before serving, add most of the orange segments (save a few for garnish) to the beets; taste mixture and season with additional salt if needed.
Arrange the lettuce on a serving platter.
Scoop the salad into the center, then sprinkle with almonds and reserved orange segments. |
http://www.denisonfarm.com/recipes/b/beet-salad-with-oranges-and-romaine
Recipe - Beets in Orange Sauce
Serves 4
* 4 large beets, trimmed
* 1 cup orange juice
* 2 tablespoons sugar
* 2 tablespoons (1/4 stick) butter
* 1 tablespoon minced orange peel (orange part only)
* 2 teaspoons red wine vinegar
Preheat oven to 400°F. Wrap 2 beets together in foil. Repeat with remaining beets. Place on baking sheet. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets. Cut each into 8 wedges.
Combine beets and remaining ingredients in medium non-aluminum saucepan. Simmer over medium heat until sauce is syrupy, stirring often, about 8 minutes. Season with salt and pepper.
(Can be made 1 day ahead. Chill. Re-warm over low heat, stirring often.) Serve hot.
http://www.denisonfarm.com/recipes/b/beets-in-orange-sauce