Roasted Chioggia Beets Recipes

Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 7

• Ingredients

Roasted Chioggia Beets brings out more of their natural sweetness and flavor. This is a fantastic side dish for many entrees.

Provided by Tara Noland

Categories     Side Dish

Time 40m

Number Of Ingredients 5

• Ingredients

Nutrition Facts : Calories 139 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 280 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

Make and share this Roasted Chioggia Beets With Feta recipe from Food.com.

Provided by dicentra

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 318.9, Fat 23.1, SaturatedFat 7.7, Cholesterol 34.4, Sodium 413.7, Carbohydrate 24.6, Fiber 2, Sugar 22.1, Protein 6.1

There is no shortage of culinary advice floating around today -- in books, on television and on the Internet -- but I think there's good reason to be a bit skeptical of kitchen tips no matter their source. When you cook at home you answer to no one but yourself. Just because I choose to take one approach in my cooking doesn't mean it will necessarily work for you, but I'd like to think that there are a few recipes and techniques that can improve the food you prepare at home."Season with salt and pepper" is a common way to end a recipe (it's even something that I've written in my books), but as culinary advice it's a bit misleading. In the kitchen it's helpful to separate the concept of "seasoning" from that of "enhancing flavor." One is a way to add flavor to a dish, and the other is a way to intensify flavors without changing them, though we typically use the verb "season" to describe both processes. A true seasoning ingredient can be anything that brings a new flavor to what you're preparing; pepper, piment d'espelette and mustard are just a few seasonings that I like to use.When you use salt to intensify flavor, though, it should be barely perceptible. Nevertheless it will have a profound impact on the flavor of the dish as a whole (it should taste better, but it shouldn't taste salty). In our kitchens, we do this by adding salt early in the preparation through the use of different types of brining: wet and dry.In a wet brine, salt and other flavorings are dissolved in water and a piece of meat, such as a whole chicken, is submerged in the brine. Most animals are largely made up of water, so by submerging them in a brining liquid, we allow an equilibrium to develop between the salt in the brine and the salt in their natural juices. It gives us the ability to evenly distribute salt throughout the meat or fish at a level that enhances the flavor rather than overwhelming it. When you're working with a wet brine, salt and acid naturally work hand-in-hand to enhance flavor, a technique best exemplified by our poulet roti at Bouchon Bistro.Meyer lemon-cured salmon works somewhat differently, because there's no moisture involved. This is a dry brine, which is exactly what it sounds like: a mixture of flavor enhancers -- typically based in a blend of salt and sugar -- as well as other flavoring agents that are not dissolved in a liquid but rather applied directly to the meat.Dry brining has essentially the same mechanics as dry curing, it's just that our intentions for the end product are often different. While the dry brine enhances flavor by adding salt, it also creates a two-way street where the delicate albumin, a water-soluble protein, is drawn to a surface that is simultaneously dried out. So in addition to the flavor benefits we see an aesthetic improvement when the fish or meat is cooked: a beautiful, crisp brown crust.Dry brining works hand-in-hand with another technique vital to our cooking: tempering. Tempering means we remove a piece of meat or fish from refrigeration prior to cooking it (the length of time depending on the size and cut but always with an eye to maintaining standards of food safety) and allow the temperature to both rise and equalize. By reducing the difference in temperature between center and surface we ensure even cooking. When working with meat or fish, you can dry brine and temper at the same time, simultaneously applying two methods that make a better finished dish.When it comes to brines, simple kosher salt is best. As cooks today we have access to a galaxy of different salts, but the benefits of other more expensive or exotic salts won't really shine in these preparations. Instead we treat those salts as condiments meant to add a finishing touch of flavor or texture.Regardless of how it is applied, salt has numerous complex interactions with the proteins in a cut of meat or fish. In addition to the flavoring aspects we have already discussed, they act to denature some of the protein structure, changing it and improving texture and increasing retention of moisture in the cells. If you'd like to understand more about the chemistry behind these interactions, you cannot do better than my friend Harold McGee's incomparable reference "On Food and Cooking."But you can reap the benefits of using brines in your kitchen at home without understanding the science behind them. You only need to know what flavors you like and have a willingness to apply these techniques to bring those flavors out.

Provided by Thomas Keller

Categories     VEGETARIAN, VEGETABLES

Time 1h10m

Yield Serves 4

Number Of Ingredients 8

• Ingredients

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

• Ingredients

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