Beets With Onion Cumin Recipes

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MARINATED BEETS WITH CHARRED ONION CREMA



Marinated Beets with Charred Onion Crema image

I love this recipe for traveling because I can marinate the beets ahead of time and they hold up well. You can then bring along accompaniments on the side, that add new elements, like crunch, and add them to make the final dish later. In this recipe I use harissa, a North African chile paste made from sun-dried chiles. I like to use it because it has an approachable chile flavor without all the heat.

Provided by Food Network

Categories     side-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 24

8 small beets (1 1/2 inches in diameter), in assorted colors
1 cup olive oil
1/2 cup sherry vinegar
2 tablespoons whole-grain mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
Pickled Shallots, recipe follows
1/3 cup Charred Onion Crema, recipe follows
1/4 cup chopped fresh herbs, such as chives, cilantro, scallions
1/2 cup Harissa Breadcrumbs, recipe follows
1 large shallot
1 cup apple cider vinegar
1/2 cup beet juice
2 tablespoons sugar
1 tablespoon kosher salt
Freshly ground black pepper
1 small white onion
1 cup Mexican-style crema
Kosher salt and freshly ground black pepper
1 small sourdough boule
1 cup olive oil
3 cloves garlic, finely minced
1 teaspoon harissa paste
Kosher salt

Steps:

  • Scrub the beets to remove any residual dirt and trim the tops and tails but leave the skin on. Cut in half and place in a medium pot, then add water to cover by at least 1 inch. Place the pot over high heat and bring to a boil, then reduce to a simmer. Simmer the beets until fully tender, testing by piercing to the center of the largest beet with the tip of a paring knife, 15 to 20 minutes. Drain the beets, and while they are still warm to the touch, use your not-favorite kitchen towel to rub off the skins. Cut the beets into wedges, taking care to keep the like-colored beets together, but separate from the other colors.
  • Whisk together the olive oil, vinegar, mustard and honey in a medium bowl. Add salt and pepper to taste and whisk again to combine. Add the Pickled Shallots and the beets and marinate for at least 30 minutes or up to 1 hour.
  • Dollop spoonfuls of the Charred Onion Crema on the bottom of a serving platter. Top with the beets, herbs and Harissa Breadcrumbs.
  • Cut the shallot into 1/8-inch rings and place in a medium metal bowl. Separate the layered rings with your fingers and try to keep the rings as whole as possible.
  • Combine the apple cider vinegar, beet juice, sugar, salt and a few turns of pepper in a small pot. Whisk the mixture and bring to a boil over high heat. Whisk one more time to make sure everything is fully combined. Remove the pot from the heat and pour over the prepared shallot rings. Stir the rings to make sure they are fully covered. Allow the shallots to cool naturally, 20 to 30 minutes.
  • Cut the onion into 1/2-inch slices or wheels. Place the onion wheels in a dry cast-iron pan set over medium heat. Allow the onions to char deeply on one side, 10 to 15 minutes, then flip them over and char the other side, 10 to 15 minutes. Remove the pan from the heat and allow the onions to cool slightly.
  • Place the onions in the bowl of a high-powered blender and pulse a few times to break them up and release any remaining steam. Let the onions cool down for another few minutes, then add the crema to the blender. Blend the onions and crema, then season with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Peel the outer crust off the boule. Cut the remaining bread into 1- to 2-inch cubes. Place the cubes in the bowl of a food processor and pulse until you have small and consistent breadcrumbs.
  • Pour the olive oil into a medium saute pan set over medium heat. Add the garlic and cook until it becomes fragrant, 1 to 2 minutes. Remove the pan from the heat and add the harissa paste. Whisk in the harissa paste until it is dispersed throughout the oil.
  • Place the untoasted breadcrumbs in a large bowl and drizzle the garlic and harissa oil over the top, stirring and flipping the breadcrumbs to ensure even coverage.
  • Lay the coated crumbs on a sheet tray and bake until crispy and golden brown, 10 to 12 minutes. Remove the toasted crumbs and scrape onto a paper-towel lined sheet tray to drain any excess oil. Season with salt while the crumbs are still warm.

BEETS WITH ONION & CUMIN



Beets with Onion & Cumin image

If you like beets, you'll love this recipe. For those who don't like beets, these may just change that!

Provided by Dancer

Categories     Vegetable

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seeds
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes, peeled,seeded and chopped
1 1/2 cups water
1 teaspoon salt

Steps:

  • Heat a medium saucepan over medium-high heat.
  • Pour in oil and saute onion and garlic until translucent.
  • Mix in cumin seed and saute an additional 2 minutes.
  • Sprinkle in flour and saute 1 minute more.
  • Stir in beets, tomatoes, water, and salt.
  • Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

Nutrition Facts : Calories 83.5, Fat 2.7, SaturatedFat 0.2, Sodium 636.4, Carbohydrate 13.9, Fiber 2.4, Sugar 7.4, Protein 2.3

BEETS WITH ONIONS



Beets with Onions image

Make and share this Beets with Onions recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

6 large beets, cooked,skins removed and julienned
4 teaspoons butter
3 medium onions, sliced
2 tablespoons sugar
2 tablespoons balsamic vinegar
salt and pepper

Steps:

  • In large nonstick skillet, melt butter over medium heat; cook onions, stirring often for 5 to 10 minutes.
  • Sprinkle with sugar and vinegar; reduce heat to low and cook for about 20 minutes or until tender and golden.
  • Add beets to onions; add salt and pepper.
  • Heat over medium heat for 3 to 5 minutes or until heated through.

ROASTED BEETS WITH CUMIN AND MINT



Roasted Beets with Cumin and Mint image

Categories     Citrus     Herb     Vegetable     Roast     Vegetarian     Mint     Beet     Vegan     Gourmet

Yield Makes 6 servings

Number Of Ingredients 7

1 tablespoon fresh lemon juice
1 teaspoon cumin seeds, toasted and lightly crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached
1/3 cup fresh mint, coarsely chopped

Steps:

  • Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.
  • When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
  • Toss warm beets with dressing. Stir in mint just before serving.

ONION BEET SALAD



Onion Beet Salad image

Everyone loves the tangy dressing on these mouthwatering baked beets. I'm always asked to bring this pretty dish to family gatherings.-Barbara Van Lanen, Salinas, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h30m

Yield 9 servings.

Number Of Ingredients 9

12 whole fresh beets (about 2-1/2 pounds), peeled and halved
5 tablespoons olive oil, divided
1 large red onion, chopped
1/2 cup balsamic vinegar
1/3 cup red wine vinegar
1/4 cup sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18x12-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender. , Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil. , Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 135 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.

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