Roasted Beets And Baby Greens With Corinader Vinaigrette And Cilantro Pesto Recipes

ROASTED BABY BEETS AND SAUTEED BEET GREENS

Roasted Baby Beets and Sauteed Beet Greens image

Provided by Food Network

Time 40m

Number Of Ingredients 0

Ingredients

Steps:

Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

ROASTED BEETS WITH YOGURT, PISTACHIOS AND CORIANDER

Roasted Beets With Yogurt, Pistachios and Coriander image

This sophisticated side is easy enough for a weeknight, but fancy enough for entertaining thanks to a few unexpected additions: Seasoned Greek yogurt forms the basis of an effortless sauce, while toasted coriander seeds and chopped pistachios add texture. Roasting sweet, earthy beets concentrates their flavor, and a splash of balsamic balances out their sweetness. This dish can be prepared in advance and served hot, cold or at room temperature, but its assembly should be done just before serving so the toasted coriander seeds and roasted pistachios retain their crunch.

Provided by Aaron Hutcherson

Categories easy, quick, weeknight, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

8 small beets (about 2 pounds total)
3 tablespoons olive oil
1 teaspoon ground coriander
Kosher salt and black pepper
2 teaspoons whole coriander seeds
2/3 cup plain full-fat Greek yogurt
1 tablespoon balsamic vinegar
1/4 cup roughly chopped roasted pistachios

Steps:

Heat the oven to 400 degrees. Peel the beets, halve them, then cut each half into 4 wedges. Toss the beets with 2 tablespoons oil and the ground coriander on a rimmed baking sheet. Season generously with salt and pepper and spread out in an even layer. Roast, tossing once halfway through, until almost fully tender, about 25 minutes.
Meanwhile, toast the coriander seeds in a small skillet over medium, shaking the skillet, until golden and fragrant, 1 to 2 minutes. Set aside.
Season the yogurt with salt and pepper and spread it on a platter. Add the remaining olive oil and the balsamic to the roasted beets and toss to coat; season. Arrange the beets and their juices over the yogurt. Sprinkle with the chopped pistachios and toasted coriander seeds. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 453 milligrams, Sugar 11 grams

ROASTED BEETS WITH WARM FENNEL VINAIGRETTE

Roasted Beets with Warm Fennel Vinaigrette image

Not only is this ruby red side dish a showstopper. It's also packed with betalains, red and yellow pigments that act as antioxidants that search for and stabilize free radicals (which can cause cell damage).

Provided by Food Network Kitchen

Categories side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 medium fennel bulbs (about 3/4 pound), quartered lengthwise, cored and very thinly sliced
3 medium beets (about 3/4 pound), peeled and cut into 1-inch chunks
1/2 cup low-sodium chicken broth
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons red wine vinegar
2 tablespoons unsalted butter, melted
1/2 teaspoon Dijon mustard
1/2 bunch chives, chopped (about 1/4 cup chopped)

Steps:

Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside.
Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes.
Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives.

Nutrition Facts : Calories 210 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 500 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 3 grams, Sugar 6 grams

BEETS IN VINAIGRETTE

Beets in Vinaigrette image

Provided by Edna Lewis

Categories Onion Side Vegetarian Lunch Beet Parsley Boil Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds medium beets (about 4; 2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached
2 1/2 tablespoons cider vinegar
2 tablespoons finely chopped onion
2 teaspoons sugar
1/4 cup olive oil
2 tablespoons finely chopped flat-leaf parsley

Steps:

Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.

BABY GREENS WITH ROASTED BEETS AND POTATOES

Baby Greens with Roasted Beets and Potatoes image

Categories Salad Potato Appetizer Roast Vegetarian Arugula Spinach Beet Summer Healthy Vegan Tarragon Dill Lettuce Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 17

Ingredients

For vinaigrette
1 1/2 tablespoons tarragon white-wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
For salad
2 medium beets (1 lb with greens; 14 oz without greens), stems trimmed to 2 inches
1 lb small new potatoes (about 1 inch in diameter) or fingerlings (1 to 1 1/2 inches long), scrubbed well
1 teaspoon olive oil
1/8 teaspoon salt
5 oz microgreens* such as baby Bibb, red-leaf, and oak-leaf lettuces and baby arugula, or mesclun (about 10 cups)
4 cups baby spinach (3 oz)
1/3 cup lovage* leaves, coarsely chopped
1/3 cup fresh chervil and/or dill leaves
1/3 cup fresh tarragon leaves
20 unsprayed organic nasturtium blossoms*

Steps:

Make vinaigrette:
Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified.
Roast beets and potatoes:
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally, until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard skins.
Assemble salad:
Cut beets into 1/3-inch dice and put in a large salad bowl. Cut potatoes into 1/3-inch-thick slices and add to beets along with all greens and herbs. Add vinaigrette and toss gently to coat.
Sprinkle blossoms on top and serve immediately.
*Available at farmers' markets and specialty produce markets.

ROASTED BEETS AND BABY GREENS WITH CORINADER VINAIGRETTE AND CILANTRO PESTO

Roasted Beets and Baby Greens with Corinader Vinaigrette and Cilantro Pesto image

Categories Leafy Green Vegetable Appetizer Roast Vegetarian Mother's Day Beet Fall Vegan Potluck Cilantro Coriander Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 24

Ingredients

Vinaigrette:
1 tablespoon whole coriander seeds
1/2 cup extra-virgin olive oil, divided
1/4 cup minced shallots
2 tablespoons white balsamic vinegar
1 small garlic clove, peeled
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
Pesto:
1 cup extra-virgin olive oil
1/2 cup pine nuts, toasted
1 bunch fresh cilantro, coarsely chopped (about 2 cups)
1 bunch fresh chives, coarsely chopped (about 1/3 cup)
1/4 cup (packed) fresh mint leaves
1 tablespoon chopped seeded jalapeño chile
1 small garlic clove, peeled
1 teaspoon (scant) coarse kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
Beets:
2 pounds 1-inch-diameter baby beets
1 tablespoon olive oil
Coarse kosher salt
6 cups assorted red baby lettuces (such as red oak leaf and lolla rossa)

Steps:

For vinaigrette:
Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)
For pesto:
Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.
For beets:
Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.

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