MAPLE-CARAMELIZED YELLOW OR CHIOGGIA BEETS WITH LEMON AND DILL
A gourmet presentation from Maple Culinary Ambassador Philippe Mollé. Beautiful and delicious!
Provided by Philippe Mollé
Categories Recipes with Maple Syrup
Time 1h15m
Yield 4 portions
Number Of Ingredients 11
Steps:
- Preheat oven to a minimum temperature of 180° C (350° F).
- Put ham on a baking sheet lined with parchment paper and into the oven. Allow it to dry out for about 20 minutes (or more if necessary) to make the ham quite brittle. Break it into small pieces. (This step can be done in advance.)
- In a saucepan of salted water, cook the beets about 40 minutes. Drain. Remove skins.
- In a bowl, combine the cream cheese with the pieces of ham and half the minced dill.
- Cut each of the cooked beets into 3 or 4 thick rounds.
- In a saucepan, melt the butter and add the maple syrup. Place the beet rounds into the mixture and caramelize over low heat, taking care not to burn them. Remove, place on parchment paper, and let cool.
- Into the centre of each beet slice, place a knob of cheese and stick the next slice to it. Do not put cheese on the top slice.
- In a bowl, combine olive oil, lemon juice, maple flakes or nuggets, the rest of the minced dill, and the remaining cream cheese.
- Place beet mounds on serving dishes, and drizzle maple-cream cheese sauce around them. Garnish with dill stems. Season with pepper. Serve warm or cold.
ROASTED BEETS WITH DILL
Categories Herb Vegetable Side Roast Vegetarian Beet Fall Healthy Dill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Place beets in small roasting pan with 1/4 cup water. Cover pan tightly with foil. Bake until beets are tender when pierced with knife, about 1 hour. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate.) Peel beets. Cut into 1-inch pieces.
- Melt butter in heavy large skillet over medium heat. Stir in dill and lemon juice. Add beets and toss until heated through, about 5 minutes. Season with salt and pepper. Transfer to bowl; serve.
ROASTED CHIOGGIA BEETS
Chioggia beets are an heirloom variety originally from Italy. They can be found in farmers markets or specialty grocery stores. They are small and the insides consist of red and white rings. You can substitute any small beet for this recipe. This one also calls for a vacuum sealer, but if you do not have one, you can get the same effect with any resealable bag. Just be sure to squeeze out as much air as possible. Recipe adapted from Thomas Keller, LA Times.
Provided by threeovens
Categories Vegetable
Time 12h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F; wash beets and trim stems to within 1 inch.
- Place beets on a large sheet of aluminum foil, toss with 3 tablespoons oil, peppercorns, garlic, thyme, and salt.
- Wrap in the foil, place on a baking sheet, and roast until tender, 25 to 50 minutes (depending on the size of the beets).
- Once beets are cool enough to handle, rub each with a paper towel to remove skin; trim off stems and roots.
- Place beets ina bag, season with half the olive oil, half the sherry vinegar, and a pinch of salt; vacuum seal.
- Refrigerate beets and allow to marinate 8 to 12 hours.
- Just before serving, season with remaining olive oil and sherry vinegar.
Nutrition Facts : Calories 199.3, Fat 17.4, SaturatedFat 1.7, Sodium 1821.5, Carbohydrate 10.6, Fiber 2.1, Sugar 8, Protein 1.8
MAPLE GLAZED BEETS
I'm the only one in my family that adores beets, so when I do make them it's got to be very special, like these luscious beety babes!
Provided by Mirj2338
Categories Vegetable
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oven to 400 degrees F.
- Place the beets in a roasting pan.
- Dot with 1 tablespoon of margarine, and roast the beets, covered, for about 30 minutes.
- Melt the other 2 tablespoons of margarine in the microwave.
- Stir in the maple syrup and 1 tablespoon of the lemon juice.
- Pour this mixture over the beets.
- Bake, covered, for another 30 minutes, or until the beets are tender and the sauce is thick.
- Sprinkle with the lemon zest and serve.
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