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Beet Recipes of the Week - July 7, 2010 | |
Beet and Endive Salad with walnutsDressing:1 tablespoon sherry vinegar 1 teaspoon balsamic vinegar Sea salt, kosher salt, or fleur de sel 1/2 to 1 teaspoon Dijon mustard (to taste) 1 very small garlic clove, finely minced or put through a press 3 tablespoons extra virgin olive oil 1 tablespoon walnut oil Freshly ground pepper To make the salad: 4 small or medium beets, roasted, peeled, and cut in wedges or half-moons 4 Belgian endives, rinsed and sliced 2 tablespoons broken walnuts, preferably from fresh shelled walnuts 2 ounces fresh, mild goat cheese or feta, crumbled 2 teaspoons minced fresh tarragon 1 teaspoon minced chives 1. Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste. 2. Combine the salad ingredients in a large bowl. Toss with the dressing and serve. Approximate nutritional information: 211 calories per serving; 151 calories from fat; total fat: 16.8g; saturated fat 3.8g; cholesterol 13mg; sodium 282mg; total carbohydrates 11.6g; dietary fiber: 2.5g; sugars 8.6g; protein 5.3g. (Data provided by calorie-count.com.) Edamame Salad with Baby Beets and GreensRecipe by Melissa ClarkThe Good News The half-cup of edamame (soybeans) in each serving of this basil-scented salad has more protein than two large eggs and lots of fiber—more than 20 percent of the FDA's daily recommendation. Ingredients: 4 small beets (1 ounce each), trimmed, 1/2 cup greens reserved 2 cups shelled edamame (1/2 pound) 1 tablespoon rice vinegar 2 teaspoons soy sauce 1 1/2 teaspoons Asian sesame oil 1 teaspoon finely grated fresh ginger 2 scallions, finely chopped 1 tablespoon julienned basil Directions: 1. In a large saucepan, set a steamer basket over 1/2 inch of water and bring to a boil. Add the beets, cover and cook over moderate heat until tender, about 20 minutes. Check the water level in the pan halfway through steaming and add more as needed. Transfer the beets to a plate. Steam the edamame in the same steamer basket until tender, about 5 minutes. Rinse the edamame in cold water to cool, then pat dry with paper towels. Peel and cut the beets into wedges. 2. In a medium bowl, stir the rice vinegar with the soy sauce, sesame oil and grated ginger. Add the edamame, beets, scallions and beet greens and toss to coat. Sprinkle the basil on top before serving Notes: One Serving 119 cal, 6 gm total fat, 0.7 gm saturated fat, 10 gm carb, 4 gm fiber. Stuffed BeetsIngredients: 4 large beets 1 (12 ounce) package bacon 1/2 cup shredded Gruyere cheese 1/4 cup grated Parmesan cheese 1/4 cup sour cream 2 tablespoons chopped garlic 1 teaspoon garlic salt ground black pepper to taste Directions: 1. Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender and skin slides off, about 20 minutes. Drain and allow to cool, then remove skin, and cut off roots and stems so that both ends are flat. Scoop out the inside of the beets using a melon baller or spoon, leaving about 1/4-inch on the sides and bottom. Set the hollowed beet cups aside. 2. While the beets are cooking, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. 3. Preheat an oven to 350 degrees F (175 degrees C). 4. Dice the remaining chunks of beets, and place in a large bowl. Mix in the Gruyere cheese, Parmesan cheese, sour cream, crumbled bacon, garlic, garlic salt, and pepper until well combined. Gently fill each beet cup with the cheese mixture. Place filled beets in a shallow baking dish. 5. Bake in the preheated oven until the cheese melts and is heated through, 20 to 30 minutes. Nutritional Information : Amount Per Serving Calories: 365 | Total Fat: 20.9g | Cholesterol: 56mg |
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