QUICK GINGER BEETS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 pound packaged cooked beets into wedges, reserving 1 tablespoon liquid from the package. Whisk the liquid with 1 tablespoon cider vinegar, 2 teaspoons grated ginger, 1/2 teaspoon honey and 2 tablespoons vegetable oil. Toss with the beets and season with salt and pepper.
ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES
The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness.
Provided by Melissa Clark
Categories weekday, side dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.
- While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.
- Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 537 milligrams, Sugar 19 grams
GINGER BEETS AND CARROTS
I love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes.
Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 379mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED BEETS WITH ORANGE AND GINGER
Roasting the beets concentrates their sweet flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Lay a large piece of aluminum foil on a baking sheet and place beets in the center. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Wrap foil loosely around beets and roast in oven until beets are tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle.
- Using a zester, remove a quarter of the orange rind in long, thin strips. Cut away remaining rind and pith with a sharp knife. Remove segments from half the orange and cut them in half crosswise; set aside. Squeeze juice from remaining half and place 1 tablespoon of juice in a small bowl. Add vinegar and ginger and whisk in remaining 2 tablespoons olive oil. Season to taste with salt and pepper.
- Peel beets and quarter them; toss in a bowl with vinaigrette. Mix with orange segments, zest, and pecans, reserving some of each to sprinkle on top as a garnish.
ROASTED BEET AND GINGER SALAD
I love to use the first batch of beets in spring for this salad. The mint is the perfect compliment to the apple cider and balsamic vinegars in the dressing.
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h20m
Yield 4 to 6 appetizer portions
Number Of Ingredients 10
Steps:
- Cook the beets: Using a pot large enough to hold all of the beets, fill it 3/4 of the way with cold water and add the beets. Season the water generously with salt. Bring the liquid to a gentle simmer over low heat. When the beets are tender when pierced with the tip of a knife, drain the water and allow them to cool for about 10 minutes. Peel them 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 "sections" like pieces of an orange.
- Make the dressing: In a medium bowl, combine the cider vinegar, balsamic vinegar, brown sugar and sea salt and pepper, to taste. Stir in the beets. Put the bowl in the refrigerator and allow the beets to marinate for about 10 to 15 minutes.
- When ready to serve, add the olive oil, ginger and parsley leaves. Toss to coat the beets. Use a scissors to "snip" the mint leaves over the salad and serve immediately.
ROASTED BEETS WITH CRISPY SUNCHOKES AND PICKLED ORANGE-GINGER PURéE
The combination of beets and ginger gives you a great spectrum of flavors, while crunchy toasted cashews and a mess of crispy sunchoke chips lend contrasting texture.
Provided by Dan Kluger
Categories Fall Dinner Beet Ginger Salad Thanksgiving Peanut Free Soy Free Dairy Free Wheat/Gluten-Free Vegetarian Vegan
Number Of Ingredients 32
Steps:
- Pickled Orange-Ginger Purée:
- Place the zest strips in a small saucepan and cover with water. Bring the water to a boil, then drain. Repeat this process two more times (blanching the orange zest removes any bitter flavors). Place the ginger and orange zest in a jar or heatproof container. In a saucepan, bring the lime juice, vinegar, sugar, and ¾ teaspoon salt to a boil. Pour over the ginger and orange. Let cool to room temperature, then cover and refrigerate overnight. The pickled ginger can be refrigerated for a couple of months.
- Drain the pickled ginger and orange and save 3 tablespoons of the pickling liquid. Add both to a blender or mini food processor, along with the olive oil, chile, and remaining 2 tablespoons salt. Blend until very smooth, scraping down the side of the blender as needed. Transfer to a container and refrigerate until ready to use. The puree can be made a couple of days ahead. (Makes about 1 cup.)
- Roasted beets:
- Preheat the oven to 375°F. Place the beets in a baking dish (if using a mix of red and golden beets, separate them into two smaller dishes and divide the oil, vinegar, and water between the two dishes). Drizzle with the oil and add the water and vinegar. Season with salt and pepper. Cover the pan with foil and roast until the beets are tender when pierced with a knife; this can take anywhere from 30 minutes to an hour, depending on the thickness of the beets. Let the beets cool, then peel and cut into 1-inch wedges. Place each color of beet, along with any accumulated juices, into a small mixing bowl.
- Toasted cashews:
- In a skillet, heat the oil over medium-low heat. Add the cashews and cook, stirring constantly, until golden brown. Transfer to a heat-proof bowl.
- Sunchoke chips:
- Pour 1 inch of oil into a small saucepan and add the sunchokes (there should be just enough oil to cover the sunchokes; add more oil if needed). Turn the heat to medium and stir occasionally; when the sunchokes begin to sizzle and foam, increase the temperature to high and continue frying, stirring constantly, until the sunchokes are light golden brown. At this point the sunchokes will rapidly go from golden brown to burnt, so quickly transfer the chips to paper towels to drain. Lightly season with salt. The sunchoke chips can be stored in an airtight container at room temperature for a day or two, or until they start to soften. (Makes about ½ cup.)
- For serving:
- Using a sharp knife, cut the peel and pith off the orange. Working over a bowl, cut the orange between the membranes to release the segments. Dice the segments, then return them to the bowl.
- Drizzle the beet wedges with a little bit of olive oil, season with salt, and toss.
- Spread the ginger puree on the bottom of a shallow serving bowl or plate. Arrange the beets over the puree. Sprinkle the chopped orange segments over the beets and grind some pepper over the dish. Top with the cashews, herbs, and sunchoke chips. Serve.
ROASTED BEETS IN GINGERED SYRUP
Food & Wine. Note overnight marination time. Make ahead! The beets can be refrigerated in their syrup for up to 1 week.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°. Put the beets in a large roasting pan. Drizzle with the oil and sprinkle with pepper.
- Cover with a sheet of parchment paper and then with a double thickness of foil, sealing tightly. Bake for 1 to 1 1/2 hours, or until the beets are tender when pierced. Remove from the oven and let cool, covered.
- Meanwhile, in a medium stainless steel saucepan, combine the vinegar, sugar, ginger, cloves, bay leaf and salt. Simmer over low heat until syrupy, about 20 minutes.
- Strain the syrup and let cool to room temperature.
- Peel the beets. Thickly slice them or cut into 1/2 -inch wedges.
- Transfer the beets to a large bowl and pour the syrup on top.
- Cover and refrigerate overnight. Serve chilled or warm, in the syrup.
Nutrition Facts : Calories 190.8, Fat 2.4, SaturatedFat 0.3, Sodium 157.2, Carbohydrate 41.2, Fiber 1.5, Sugar 39.5, Protein 1.3
SPINACH AND ROASTED BEET SALAD WITH GINGER VINAIGRETTE
Categories Salad Ginger Onion Side Roast Vegetarian Quick & Easy High Fiber Spinach Beet Fall Healthy Vegan Soy Sauce Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Wrap beets in foil. Roast until beets are tender when pierced with skewer, about 1 hour 15 minutes. Cool beets slightly. Peel beets; cut into wedges. Place in medium bowl.
- Whisk vinegar, oil, soy sauce and ginger in small bowl to blend well. Season vinaigrette to taste with salt and pepper. Add red onion and half of vinaigrette to beets and toss to blend.
- Place spinach in large bowl. Drizzle remaining vinaigrette over; toss to coat. Arrange beet mixture atop spinach.
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- Preheat the oven to 325°. Put the beets in a large roasting pan. Drizzle with the oil and sprinkle with pepper. Cover with a sheet of parchment paper and then with a double thickness of foil, sealing tightly. Bake for 1 to 1 1/2 hours, or until the beets are tender when pierced. Remove from the oven and let cool, covered.
- Meanwhile, in a medium stainless steel saucepan, combine the vinegar, sugar, ginger, cloves, bay leaf and salt. Simmer over low heat until syrupy, about 20 minutes. Strain the syrup and let cool to room temperature.
- Peel the beets. Thickly slice them or cut into 1/2-inch wedges. Transfer the beets to a large bowl and pour the syrup on top. Cover and refrigerate overnight. Serve chilled or warm, in the syrup.
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