LIMBER DE CREMA
As a kid I felt apprehensive about this this flavor because of the name-- a cream limber just sounded a bit unappetizing. Then I finally tried it, and it quickly became one of my favorites. Subtle notes of cinnamon and milky richness make this one an unforgettable treat.
Provided by Food Network Kitchen
Categories dessert
Time 8h10m
Yield 7 servings
Number Of Ingredients 5
Steps:
- Place seven 8-ounce plastic cups on a tray small enough to fit into your freezer.
- Combine the evaporated milk, condensed milk, sugar, vanilla, cinnamon and 2 cups water in a blender and blend until homogeneous. Taste the mixture for sweetness and adjust to taste; you may want to add up to an extra tablespoon of sugar.
- Pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Sprinkle each cup with a bit of ground cinnamon, if desired. Freeze until fully frozen, at least 8 hours. The limbers will keep in the freezer for up to a month.
MARINATED BEETS WITH POMEGRANATE MOLASSES AND TOASTED PEPITAS
The pomegranate molasses adds both a sour and sweet note at the same time. I love the combination of pomegranate in any form with beets, actually. The pepitas add a roasted flavor and are a little something new compared to a sprinkle of nuts.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Fill a large pot three-quarters full with cold water and add the beets. Sprinkle the water generously with kosher salt. Bring to a boil over medium heat, and then reduce the heat and simmer gently until the beets are tender when pierced with the tip of a knife, 30 to 35 minutes. Drain and let cool for about 10 minutes.
- Peel the beets by "wiping" the skin off with a kitchen towel. Trim the tough parts of the tops and bottoms with a small knife and cut each beet into 6 to 8 wedges, like wedges of an orange.
- Place the beets in a bowl. Whisk together the cider vinegar, balsamic vinegar, pomegranate molasses, brown sugar and sea salt and pepper to taste in another bowl until the sugar dissolves. Add the beets and toss thoroughly to coat. Marinate in the refrigerator for 10 to 15 minutes.
- When ready to serve, add the olive oil and stir to coat the beets. Taste for seasoning, adding more sea salt and pepper if needed. Top with the pepitas.
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
ROASTED AND MARINATED BEETS WITH BURRATA, CHARRED KALE, AND HAZELNUT VINAIGRETTE
Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team. With the creaminess of burrata, it's just out of this world.
Provided by Paul Kahan
Categories Fall Salad Dinner Mozzarella Root Vegetable Beet Hazelnut Marinate Roast
Yield 6 servings
Number Of Ingredients 25
Steps:
- Marinate the Kale:
- In a large bowl, combine the cheese, olive oil, lemon zest and juice, garlic, honey, salt, chile flakes, and pepper. Add the kale and toss to combine-really get in there and work the kale with your hands; this isn't a gentle massage. Set the kale aside to marinate at room temperature for 2 hours or in the fridge overnight. Alternatively, you could toss the kale in with the just-roasted, marinating beets along with the cheese, olive oil, et al., and let the mixture sit at room temperature for 2 hours or in the fridge overnight. They'll marinate just the same.
- Make the Vinaigrette:
- Combine the hazelnuts, hazelnut oil, vinegar, shallot, thyme, honey, salt, and pepper in a small jar with a tight-fitting lid and shake it until the dressing comes together. Set aside until ready to serve or store in the fridge for up to 5 days.
- Char the Kale and Beets:
- Preheat a large cast-iron pan over high heat for 5 minutes. When the pan looks very hot (you see little wisps of smoke), add the marinated beets and char on one side for 1 minute, just long enough to get some char. Remove the beets from the pan and add the kale, again charring for 1 minute. You are looking to just heat the kale, not fully cook it. You also could do this over the high heat of a grill. Remove the pan from the heat.
- Put it together and serve:
- Spread the cheese over a large platter. Season it a bit with salt and pepper. Scatter the charred kale and beets over the cheese, douse with the hazelnut vinaigrette, and finish with the chopped hazelnuts
MARINATED ROASTED BEETS
Zesty, tangy, and naturally sweet-this salad is all those rolled into one.
Yield serves 4, 1/2 cup per serving
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F.
- Cut off all but 1 to 2 inches of the beet stems, and don't cut off the root ends. (This helps retain flavor and keep the color from bleeding.) Put the beets on a rimmed baking sheet. Drizzle with the oil.
- Roast for 25 to 30 minutes, or until the beets are tender when tested with the tip of a knife. Let cool on the baking sheet for 10 minutes. Discard the root ends. Peel the beets, discarding the skins. Cut the beets crosswise into 1/8- to 1/4-inch slices. Place the beets in a single layer in a shallow glass dish, such as 12 x 8 x 2 inches.
- In a small saucepan, stir together the remaining ingredients. Heat over medium-high heat until the mixture comes to a boil, 1 to 2 minutes. Pour over the beets, making sure all the beets are coated. Cover and refrigerate for 2 to 24 hours, stirring once or twice if all the beets are not covered in liquid. Drain and discard the marinade before serving the beets.
- Red beets can stain, so you might want to wear an apron and plastic gloves when peeling and cutting the cooked beets. If you don't use gloves, you can sprinkle your hands with salt and rub them vigorously, then wash them with soap and water to eliminate stains.
- (Per Serving)
- Calories: 56
- Total Fat: 1.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 1.0g
- Cholesterol: 0mg
- Sodium: 66mg
- Carbohydrates: 10g
- Fiber: 3g
- Sugars: 7g
- Protein: 2g
- Dietary Exchanges
- 2 Vegetable
More about "marinated beets with charred onion crema recipes"
MARINATED BEETS - PRODUCE MADE SIMPLE
From producemadesimple.ca
Estimated Reading Time 1 min
- Cut off beet greens (save for another use) leaving a 1-inch steam on the beets. Wash beets thoroughly to remove any dirt.
- Place beets in a baking dish and cover with foil. Roast until fork tender, about 50 to 60 minutes (depending on size).
MARINATED ROASTED BEETS - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (11)Total Time 55 minsCategory Salad, VegetablesCalories 116 per serving
- Preheat the oven to 400 degrees F/200 degrees C. Place the beets on a baking sheet lined with parchment paper, and drizzle with olive oil.
- Roast the beets for 25 minutes. Take them out of the oven and flip them, and return to the oven to roast for an additional 20 minutes.
- Meanwhile, make the dressing. Combine 2 tablespoons extra virgin olive oil, minced garlic, 1 teaspoon honey, 1 tablespoon vinegar, and salt and pepper to taste.
- Toss the beets in the dressing and serve. Garnish with fresh herbs (cilantro, scallions, and parsley all work great) if desired and serve.
MARINATED BEETS | THE FULL HELPING
From thefullhelping.com
4.4/5 (8)Category Side, Side DishCuisine AmericanTotal Time 8 hrs 10 mins
SPICED MARINATED BEETS RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (2)Author Amiel StanekServings 5Estimated Reading Time 1 min
CRUDITE NACHOS WITH LIME CREMA RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
MOUTHWATERING CHARRED BEETS WITH RICOTTA RECIPE
From bonappetit.com
BEST MARINATED BEETS RECIPE - HOW TO MAKE MARINATED BEETS
From goodhousekeeping.com
ROASTED BEETS WITH CARAMELIZED ONIONS AND FETA
From closetcooking.com
GET UP AND GO, FOOD FOR THE ROAD
From foodnetwork.com
MARINATED BEETS WITH CHARRED ONION CREMA RECIPES
From tfrecipes.com
CHARRED ONION & BEETS WITH CREAMY FETA DRESSING
From eatingwell.com
MARINATED BEETS WITH CHARRED ONION CREMA RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
SUPER EASY MARINATED BEET SALAD - COPYKAT RECIPES
From copykat.com
ROASTED BEETS AND CHARRED ONION SALAD - VIKTORIA'S TABLE
From viktoriastable.com
MARINATED BEET SALAD - MOMSDISH
From momsdish.com
MARINATED BEETS WITH POMEGRANATE MOLASSES AND TOASTED PEPITAS …
From foodnetwork.cel02.sni.foodnetwork.com
MARINATED BEETS RECIPE | THE GRACIOUS PANTRY | HEALTHY …
From thegraciouspantry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love