Beet And Walnut Puree Recipes

BEETS WITH WALNUT PESTO

Steps:

• Cut off the leafy tops of the beets, leaving about 1/2-inch of the stem, and reserve them for another use. Wash the beets well to remove all of the sand. Peel with a vegetable peeler while wearing gloves.
• Cover the peeled beets with cold water in a medium saucepan and salt generously. Bring to a boil over high heat, then lower the heat to medium and cook until fork-tender, 20 to 30 minutes. Drain the beets into a colander and cut them into quarters.
• Meanwhile, combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Stir in the Pecorino and vinegar and season with salt.
• Toss the beets in a bowl with some of the pesto. Transfer the remaining pesto to a small ramekin and serve the beets with more pesto on top.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
• Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
• Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
• Turn oven temperature up to 400 degrees F (205 degrees C).
• Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
• Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
• Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
• Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

SPICED BEET PUREE WITH WALNUT OIL

Steps:

• Preheat oven to 400 degrees. On a large double sheet of aluminum foil, place the beets with the garlic, bay leaves, cloves and allspice. Wrap up into a package and roast until beets are tender, about 2 hours.
• Open the package, cut the stems off the beets and peel. Place the beets in a food processor and process until smooth. Stir in the walnut oil and the salt. Divide among 4 plates and serve immediately.

ROASTED BEET AND WINTER SQUASH SALAD WITH WALNUTS

Steps:

• Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
• Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
• Meanwhile, bring a large pot of water to a boil while you stem and wash the greens. Add salt to the water, and blanch the greens for 1 minute or until tender. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely
• Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
• Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve

BEET GREENS AND HONEY WALNUTS

Steps:

• Heat oil in a large saute pan and add the beet greens. Stir-fry the greens over high heat and add the garlic, salt and pepper.
• Lower the heat and let the greens simmer in its own juices for 5 minutes before pouring the greens into a serving dish.
• Heat the butter in a small saucepan over medium heat for 1 minute before adding the walnuts. Shake the nuts in the hot butter, add the honey and coat well before pouring over the beet greens.

BEET PUREE

Steps:

• Preheat oven to 425 degrees F.
• Place a large sheet of aluminum foil on a rimmed baking sheet. Scatter beets on the baking sheet along with garlic and ginger. Sprinkle with coriander and salt, and drizzle with oil. Cover with another sheet of aluminum foil and seal edges to form a packet.
• Bake until beets are tender enough to be pierced with a knife, about 30 minutes,. Remove from oven and let beets steam in foil packet for 10 minutes. Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor. Puree with zest, juice, and vinegar until almost smooth with only small lumps. Add butter and puree until incorporated.

BEET AND WALNUT PUREE

Steps:

• Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms. Add the olive oil, water, and tahini and pulse a few times, just until combined. Add lemon juice and salt to taste.

BEET AND WALNUT SALAD

Steps:

• Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
• Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl. Place the preserves into a small bowl and whisk vinegar into it. Add poppy seeds to dressing if you are using them. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.

BEET AND PEAR PUREE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
• Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
• When the beets are cool enough to handle, peel and coarsely chop.
• Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.

BEETS WITH WALNUTS

Steps:

• In a 2-quart microwave-safe round glass casserole with a lid, microwave the beets with the water and the garlic, covered, on high power(100%), stirring every 2 minutes, for 6-9 minutes, or until they are tender when pierced with a fork, transferring them to a cutting board as they are cooked and reserving the garlic, and let them cool. Peel the beets, halve them, and slice them 1/4 inch thick. Peel the reserved garlic, mash it to a paste with the flat side of a heavy knife, and in a serving bowl stir it together with the oil, the coriander, the vinegar, the scallion, and salt and pepper to taste. Stir in the sliced beets and sprinkle the mixture with the walnuts.

BEET DIP WITH LABNEH

Steps:

• Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
• Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.