lour and add the eggs, beet puree and any other flavorings
egrees F.
For the roasted beets:
Place the beets
inch of stem on beet; scrub with a brush. Wrap
Preheat oven to 400\u00b0F. Wrap beets in foil and roast for 1 hour. Let cool. Peel then grate. Mix with mustard, horseradish, vinegar and 1/2 cup olive oil. Season. Set aside.
Heat a grill or grill plate over high heat. Brush steaks with remaining olive oil and season. Cook for 2-3 mins per side for medium, or until cooked to your liking. Set aside, cover loosely with foil and let rest for 5 mins.
Serve steaks with roasted beet salsa, mixed greens and crusty bread.
rilled Crostini and add the beet relish.
Sprinkle crostini with
Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal bag and shake to coat.
Place a piece of heavy-duty foil (about 12 inches long) in a 15-in. x 1-in. baking pan. Arrange beets on foil and top with rosemary. Fold foil around beet mixture and seal tightly.
Bake at 400F for 1-1/4 to 1-1/2 hours or until beets are tender. Open foil carefully to allow steam to escape. Discard rosemary sprigs.
Editor's note : You may make the beets a day ahead, then slice and serve cold in a salad.
Pour walnuts into a shallow bowl. Roll goat cheese balls in walnuts to coat completely.
Thread 1 coated goat cheese ball onto a toothpick; add beet wedge and 4 baby spinach leaves to the toothpick. Repeat with remaining toothpicks, goat cheese, beets, and spinach. Drizzle each skewer with honey.
s a disposable rack. Place beet onto foil.\n Watch Now
ater.
Meanwhile, clean the beet greens with the stems; add
ossible. Clean and peel the beet.
Cut the turnips and
Combine gin, vanilla, simple syrup, beet juice, lemon juice, and egg
Preheat oven to 450 degrees F.
In a small bowl, combine vinegar, oil, garlic, mustard and salt and pepper (to taste). Whisk and set aside.
Peel beet. Slice beet into 1/4-inch slices. Lay slices out in baking pan. Sprinkle with olive oil, salt and pepper (to taste). Toss to coat.
Bake beets for 20 minutes or until tender.
Fan beet slices out on plate; top with dressing, basil and goat cheese.
o medium-low and add beet slices in batches that you
4 minutes.
Add beet greens and roasted beets (if using), water
Peel the roasted beets. Slice lengthwise, then crosswise into half-moons. Make a marinade of vinegar, sugar, olive oil, salt and pepper. Toss with beets and marinate in refrigerator 2 to 3 hours. Drain yogurt in a cheesecloth -lined strainer for the same 2 to 3 hours.
Combine garlic and yogurt. Stir in half the dill and a little of the beet marinade if desired. Drain the beets. Toss with the yogurt mixture. Sprinkle with remaining dill.
The beets can be roasted and marinated 4 or 5 days ahead.
egrees C).
Place the beet, carrot, onion, potatoes, garlic, and
br>Scrub beets. Wrap each beet in Reynolds Wrap(R) Aluminum
Preheat oven to 425f degrees.
Leave root and 1 inch of stem on beets, scrub with a brush.
Place beets in a small baking dish.
Bake at 425f degrees for 50 minutes or until tender.
Cool, trim off beet roots, rub off skins, dice beets.
Combine beets, pear, celery, and pistachios in a medium bowl.
Combine juice and next 5 ingredients (juice through red pepper), stirring well with a whisk.
Drizzle over beet mixture, tossing gently to coat.
Serve at room temperature or chilled on lettuce leaves, if desired.
Prepare the Roasted Garlic Cream recipe. (see below).<
Mix as you would any jello salad.
Serves 10.
From the Family Recipe Box, in Grandpa's typewriting.
As with many old recipes, it lacks a bit of detail in the instructions (Use sugar-free jello for diabetic or lowcarb menus).