MARINATED BEETROOT WITH GRILLED GOAT'S CHEESE
Earthy beetroot works perfectly with creamy goat's cheese for an easy but impressive starter
Provided by Good Food team
Categories Dinner, Starter
Time 1h15m
Number Of Ingredients 7
Steps:
- Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for at least 1 hr or overnight, if you like.
- Heat grill to high. Season the goat's cheese slices, then place on an oiled baking tray and grill for 2-3 mins until golden and melting.
- Lift out the beetroot, reserving the marinade, and divide between 4 plates. Top with the rocket, a round of goat's cheese and a little more rocket. Drizzle with the marinade and serve.
Nutrition Facts : Calories 293 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
MARINATED BEET SALAD
This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.
Provided by Myra
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 4h20m
Yield 4
Number Of Ingredients 5
Steps:
- Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
- In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
- Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 236.3 mg, Sugar 19.1 g
MARINATED BEETROOT
A little layering and a tongue-tingling marinade transform this simple beetroot recipe into a special side dish or salad. Time does not include marinating.
Provided by English_Rose
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the olive oil into a large bowl. Add the vinegar.
- In a serving bowl, layer some of the beetroot. Scatter over some shallot, garlic and chili. Sprinkle with thyme leaves. Pour over some of the marinade.
- Repeat the layers until the ingredients are all used up. Refrigerate for 24 hours.
- Serve at room temperature as an antipasto.
Nutrition Facts : Calories 1015.3, Fat 108.2, SaturatedFat 14.9, Sodium 73.2, Carbohydrate 13.9, Fiber 2.1, Sugar 8.1, Protein 2.4
MARINATED BEET SALAD
The beauty of this salad -- other than its vibrant colors and delicious taste -- is that the longer you let it sit, the more the flavors develop.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Set a steamer basket in a large saucepan with a lid. Fill with enough water to come just below basket; bring to a boil. Place beets in steamer basket, cover pot, and reduce water to a gentle simmer. Steam until beets are tender, 30 to 35 minutes. When cool enough to handle, grab beets with a paper towel and slip off skins. Cut the beets into thin slices.
- In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with mint and goat cheese.
Nutrition Facts : Calories 142 g, Fat 11 g, Fiber 1 g, Protein 4 g
BALSAMIC MARINATED BEETS
Steps:
- Slice or dice beets according to preference. Combine vinegar, mustard, shallot and thyme, blend well. Slowly whisk in the olive oil until well emulsified. Season to taste with salt and pepper. Combine dressing with beets and let soak for at least 2 hours but overnight is better. Let this dish come to room temperature before serving.
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