BEET GREENS VEGETABLE SOUP
Steps:
- In a large pot heat up the oil, add the bay leaf, allspice, garlic, onion, leek and celery, stir and cook over a medium heat for 2 minutes stirring often.
- Add the beet greens and carrot and continue cooking for another couple of minutes, stirring occasionally.
- Add the potatoes, seasoning, about 4 cups water (you can add more later) and stir. Cover, bring to the boil, then lower the heat to a simmer and cook for approximately 25-30 minutes. Add the parsley and dill 20 minutes into the cooking.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 5 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 786 mg, Fiber 1 g, Sugar 2 g, Calories 83 kcal
BEET AND APPLE SALAD
Steps:
- Toss the apple, celery and shallots in a bowl with the lemon juice.
- Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.
Nutrition Facts : Calories 243 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 197 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 4 grams, Sugar 16 grams
GREENS, APPLE AND WALNUT SALAD
I created this one night with what I had on hand. Simple and yummy, and a change from the same old tossed salad.
Provided by Messy44
Categories Salad Dressings
Time 15m
Yield 1 large salad
Number Of Ingredients 9
Steps:
- Mix greens, apple, cranberries, and walnuts in large bowl.
- Mix dressing ingredients in small bowl, pour over salad. Toss. Sprinkle parmesan on top.
- Can substitute bleu cheese crumbles for the parmesan, if desired. Can also add a bit of red onion, if you like (I don't).
Nutrition Facts : Calories 1341.2, Fat 122.1, SaturatedFat 16.2, Cholesterol 29.3, Sodium 682, Carbohydrate 49.6, Fiber 13.6, Sugar 27, Protein 27.5
BEET SOUP WITH GREENS, APPLE SALAD AND CILANTRO-WALNUT PESTO
Provided by Molly O'Neill
Categories lunch, project, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- To make the soup, place beets and broth in a large pot. Bring to a boil. Reduce heat, cover and simmer until tender, about 1 hour. Drain, reserving broth. When cool enough to handle, slip skins off beets. Set aside 2 beets. Place half of the remaining beets in a food processor. Measure broth and add enough water, if necessary, to make 9 cups. Add half of broth to beets and puree until smooth. Repeat with remaining beets and broth. Combine batches and stir in salt and pepper. Reheat before serving and stir in lemon juice and more salt, if needed.
- To make the beet greens, heat 1 1/2 teaspoons of olive oil in a large skillet over medium heat. Add the beet greens and saute for 10 minutes. Add 1/3 cup of water, cover and cook until tender, about 10 minutes more. Coarsely grate the reserved beets and stir into the greens with 1 1/2 teaspoons of oil, 1/2 teaspoon of salt, pepper and 1 teaspoon of lemon juice. Set aside.
- Heat 1 tablespoon of oil in a medium nonstick skillet over medium heat. Add the onions and cook, stirring often, until caramelized, about 15 minutes. Stir in the apple, walnut oil, 1 tablespoon of lemon juice, parsley, 1/2 teaspoon of salt and pepper. Set aside.
- Place the cilantro, walnuts and 1/2 cup of olive oil in a food processor and process until smooth. Add3/4 teaspoon of salt and 1 1/2 teaspoons of lemon juice.
- Place the beet green mixture, the apple mixture, the pesto and the sour cream in separate bowls. Ladle the soup into bowls. Serve, passing the condiments separately.
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