Yellow Beets With Orange Juice And Sherry Vinegar Recipes

BEETS IN ORANGE SAUCE

Steps:

• Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm., In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and zest. Pour over beets.

YELLOW BEETS WITH ORANGE JUICE AND SHERRY VINEGAR

Steps:

• Cook beets until tender.
• Cool, peel and slice beets.
• Toss with sherry vinegar and orange juice concentrate. Season to taste with salt and pepper.

ROASTED RED BELL PEPPERS WITH SHERRY VINEGAR

Steps:

• Heat the oven to 400 F degrees.
• Brush the peppers with a thin film of the olive oil and place them in a roasting pan.
• Roast for 30 minutes, turning them over every 10 minutes until all sides are browned. Remove the pan from the oven and allow the peppers to cool.
• Peel, seed and tear them into strips. Set aside.
• Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook until brown, about 1 minute.
• Add the peppers and water, cover the pan, and cook on low heat until sauce has a silky texture and becomes emulsified, about 30 minutes.
• Add the sherry vinegar, salt to taste, and the parsley. Serve at room temperature or allow to cool.

BEET, ORANGE AND ARUGULA SALAD

Steps:

• In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
• Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

ROASTED BEETS WITH ORANGE AND GINGER

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 BEETS WITH ANISE, CINNAMON AND ORANGE JUICE

Steps:

• *Note: I used small spring beets which means they were not peeled. I also did not cut the beets into chunks but in half due to their size.
• Preheat the oven to 375 degrees. Line a roasting pan with parchment paper.
• Combine the beets, oil, salt, anise seeds, cinnamon stick pieces, orange juice and pomegranate molasses in the pan, tossing to coat the beets evenly.
• Spread the beets in a single layer and roast for about 45 minutes, shaking the pan a few times to roast the beets evenly and roasting the beets until they are fork-tender.
• Discard the cinnamon stick pieces.
• Transfer to a serving platter and garnish with orange zest (and minced fresh herb of choice if using).
• Serve warm.

PESCADO A LA BILBAíNA (SEARED FISH W/ SHERRY VINEGAR)

Steps:

• Sprinkle a generous amount of kosher salt on both sides of the fish filets.
• Heat skillet over medium-high heat. Add 2 teaspoons of olive oil and spread it across the entire skillet. When it's hot, add the fillets with the skin side down.
• Reduce heat to medium-low and cook fish until it turns from opaque to white (approximately 8-10 minutes for most fillets). You may cover the skillet to complete the cooking process if you need to.
• When the fish flesh has mostly turned white, pour 2 1/2 tablespoons of olive oil into a small saucepan along with the chile pieces and sliced garlic. Heat on medium-low until the garlic begins to sizzle and become golden in color. Do not let the garlic brown.
• Transfer the fish fillets carefully to two dinner plates using a spatula. Immediately splash each fillet with 1 teaspoon of sherry vinegar. Then spoon the hot oil/garlic/chile mixture over each piece of fish.
• Garnish with minced parsley and serve.