Beets and a full head of garlic, roasted and then quickly pickled before being tossed with the beet greens, pecans and red onion. I served this as part of a Mezze platter, a Lebanese appetizer course served before the main meal.
The Sunday Funday Bloggers are sharing Beetroot Recipes today......Mayuri of Mayuri's Jikoni invited us to join her in sharing recipes for that Superfood Beetroot saying...
Use beetroot or beetroot greens in a dish of your choice. Can be anything from a starter to a dessert...just make sure beetroot is one of the main ingredients.
Let's see what the gang is sharing today........
- Beet Hummus with Goat Cheese from Amy's Cooking Adventures
- Beet Salad with Goat Cheese from Making Miracles
- Beetroot Vadafrom Mayuri's Jikoni
- Easy Pickled Beets from Food Lust People Love
- Ginger Beetroot and Celery Juice from Cook with Renu
- Kubbah Selek - Semolina Dumpling and Beet Soup from Pandemonium Noshery
- Laal Sabzi /Beetroot Sabzi from Sneha's Recipe
- Roasted Beet Ricotta Gnocchi with Wilted Beet Greens from Culinary Adventures with Camilla
- Roasted Beet Salad from A Day in the Life on the Farm
Roasted Beet Salad
- 1-2 lbs. beets with greens
- 1 head garlic
- 4 T. olive oil, divided
- salt and pepper, to taste
- 1 c. vinegar
- 1 t. salt
- 1/4 c. sugar
- 1/2 c. chopped, toasted pecans
- 1/4 of a red onion, thinly sliced
- 2 sprigs dill, chopped
- Rinse and dry the beets. Remove the greens. Cut the greens from the stalks and set aside. If beets are large cut them into halves or quarters.
- Remove the excess papery skin from the garlic and cut in half, crosswise.
- Place the beets and garlic into a baking pan, drizzle with half of the olive oil and season with salt and pepper. Cover the pan with foil and roast in a 350* oven until tender. About an hour depending on the size of the beets.
- Whisk together the vinegar and sugar in a bowl. Let beets cool enough to handle and then slip the skins off. Cut into bite size pieces and add to the vinegar mixture. Squeeze the garlic from the bulb into the vinegar. Let marinate for at least 2 hrs and up to 24 hrs at room temperature.
- Finely chop the greens and thinly slice the stalks into a large bowl. Using a spider or slotted spoon, remove the garlic and beets from the pickling liquid into the bowl. Add the pecans, onion, and dillweed. Drizzle the salad with 1/4 c. of the pickling liquid, remaining 2 Tablespoons of olive oil, salt and pepper. Toss to combine and serve.
Adapted from a recipe found at Eating Well Magazine
Sat. Fat (grams)1.37