Caraway Roasted Beets Recipes
GERMAN BEET SALAD WITH CARAWAY SEEDS
This is a traditional German beet salad with a simple apple cider vinegar dressing and caraway seeds. You can also make it with roasted beets, but in Germany the beets are usually boiled.
Provided by Naschkatze
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 3h5m
Yield 4
Number Of Ingredients 7
Steps:
- Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
- Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.
Nutrition Facts : Calories 73.1 calories, Carbohydrate 9.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 209.9 mg, Sugar 6.6 g
PURéED BEETS WITH YOGURT AND CARAWAY
This striking, simple purée is inspired by one in Yotam Ottolenghi's book "Jerusalem." I have made a version that is more reminiscent of North African than of the Middle East, using caraway and cayenne to spice it rather than the fresh red chile and za'atar that Ottolenghi uses in his version. Ottolenghi's recipe calls for date syrup, but he says that maple syrup can be substituted. I found date syrup in my Persian market, then tasted other sweeteners to compare and found that agave nectar, which has no sugar added, was pretty close, so that's what I used.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Yield 2 2/3 cups, serving 6 to 8
Number Of Ingredients 10
Steps:
- Peel beets and cut into wedges. Allow to cool completely.
- Turn on a food processor fitted with a steel blade and drop in garlic. When it is chopped and adhering to the sides of the bowl, stop machine and scrape down bowl with a spatula. Add beets and pulse to finely chop. Add yogurt and process to a smooth purée. Add agave nectar or date syrup, olive oil, caraway, cayenne and salt to taste and process until well blended.
- Mound into a wide bowl and run a fork over the surface. Drizzle on a little bit of olive oil, sprinkle with almonds and serve with pita bread.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 2 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 290 milligrams, Sugar 8 grams
ROASTED BEETS ON GREENS
Beets are packed with antioxidants, fiber, and other vitamins, which makes them a great vegetable to serve on salad or on the side for dinner. Here, we roasted them simply in the oven until they're fork-tender. Allow time for the beets to roast and cool; then enjoy this salad with a lemony-olive oil dressing.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Wrap beets in foil and roast until tender, about 1 hour. Let cool, then peel and dice.
- Whisk together olive oil, lemon juice, honey, garlic, and fennel and caraway seeds. Season with salt and pepper. Toss with beets.
- For each serving, toss 1 cup dressed beets with 1 cup spinach and 1/4 cup parsley. Season with salt and pepper and top with onion.
Nutrition Facts : Calories 222 g, Fat 11 g, Fiber 8 g, Protein 5 g, SaturatedFat 2 g, Sodium 359 g
CARAWAY ROASTED BEETS
Make and share this Caraway Roasted Beets recipe from Food.com.
Provided by Barb G.
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 375°F.
- Wash the beets well and place them on a square of heavy-duty aluminum foil; Sprinkle them with caraway seeds.
- Fold and pinch the foil to seal the beets in the packet, put the foil pouch in the oven and bake for 50 minutes.
- Remove the packet from the oven, place in sink, and open, (be careful;the juice will stain).
- Peel the beets with a small paring knife and cut the beets in quarters.
- Dip the beets in the juices from the bottom of the foil packet and sprinkle some caraway seeds from the packet over them, serve hot.
Nutrition Facts : Calories 66, Fat 0.4, SaturatedFat 0.1, Sodium 109.6, Carbohydrate 14.7, Fiber 3.2, Sugar 11.3, Protein 2.6
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