SWEET RED PEPPER-BEET SOUP
This tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup. Goat cheese, a traditional partner to beets, lends creaminess. A squeeze of lemon juice and a sprinkling of sea salt heighten the flavors.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.
- Remove saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled, up to overnight.
- Divide soup evenly among 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper, and serve with lemon wedges.
BEET SALAD WITH GOAT CHEESE
This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.
Provided by Donna
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 26.1 g, Fiber 3.2 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 107.5 mg, Sugar 20.7 g
CHILLED GOLDEN BEET AND BUTTERMILK SOUP
The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity. Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a chef from Freedom, Me., takes things even further, garnishing each bowl with fresh herbs, finely chopped shallots macerated in rice wine vinegar, and dollops of sour cream. Serve this soup as a side or with crusty, garlic-rubbed grilled bread to make it a meal.
Provided by Tejal Rao
Categories dinner, lunch, soups and stews, appetizer
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine chopped shallots and vinegar and let macerate for 20 minutes. Whisk in 2 tablespoons olive oil and season with a few grinds of black pepper. Set aside.
- Put beets in a large pot over medium heat and add 1 teaspoon salt and enough water to cover. Boil for 25 to 40 minutes, depending on size, until tender when poked with the tip of a knife. Drain beets and let cool, then peel off the skins with your fingers.
- Cut 1 beet into a small, even dice, then add to the shallot mixture, season with a pinch of salt (or to taste) and set aside. Cut the remaining beets into large chunks and purée in a blender with buttermilk and lemon juice until smooth. Season to taste with salt and pepper. Refrigerate for 1 hour, or until completely cool.
- Ladle the soup into bowls and drizzle with a teaspoon of olive oil. Serve with marinated beets, herbs and sour cream on the side, so people can garnish their own bowls as they like.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 503 milligrams, Sugar 12 grams
A CHILLED SOUP OF GOAT CHEESE AND BEETS
Steps:
- Preheat the oven to 400°F (200°C). Cut the leaves from the beets (cook them later, treating them as you might spinach) and scrub the beets well. Put them in a roasting pan with a tablespoon of oil and three of water and cover tightly with aluminum foil. Roast for forty-five minutes to an hour, until dark and almost tender.
- Warm the second tablespoon of oil in a shallow pan. Chop the green onions and let them soften for five minutes or so in the oil. Set aside.
- Peel the beets and chop the flesh coarsely. Put them in the pan with the onions, pour over the stock, and bring to a boil. Simmer for seven or eight minutes, cool slightly, then purée in a blender until smooth. Check the seasoning. It will need salt and black pepper. Pour into a pitcher and chill in the refrigerator.
- To make the cream, remove the skin from the goat cheese and mash the flesh with a fork. Stir in the yogurt and chopped herbs. Serve the soup when it is thoroughly chilled, adding spoonfuls of the herb cream at the table.
CHILLED BEET SOUP WITH YOGURT AND PEPITAS
Provided by Katie Lee Biegel
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour.
- To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately.
GRILLED BEETS WITH GOAT'S CHEESE AND WALNUTS
Provided by Food Network
Time 1h50m
Yield 4 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat a grill.
- Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Strain and let cool. While running under water, rub beets with towel to remove skin. Slice beets into 1/2-inch rounds. Prepare marinade by combining all ingredients in a large bowl. Mix well and add vegetable oil. Toss sliced beets and hold.
- To prepare the walnuts, melt butter in a 10-inch skillet and add walnuts. Cook, stirring occasionally, for 5 minutes and season well with salt and pepper. Reserve left over butter.
- For the vinaigrette add all the ingredients and the walnut butter. Whisk well.
- To finish, grill beets on both sides for 2 minutes and toss in vinaigrette. Place 4 to 6 slices of beets on each plate and drizzle with vinaigrette. Add 5 dollops of goat's cheese (1 to 2 ounces) per serving, sprinkled with walnuts and chives.
AIR-FRYER BEETS WITH ORANGE GREMOLATA AND GOAT CHEESE
My grandma always grew beets and then pickled or canned them, but I prefer to prepare them differently. These roasted beets with fresh herbs and tangy goat cheese are wonderful in the winter or they can be enjoyed all year. -Courtney Archibeque, Greeley, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat air fryer to 400°. Scrub beets and trim tops by 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12 in.). Fold foil around beets, sealing tightly. Place in a single layer on tray in air-fryer basket. Cook until tender, 45-55 minutes. Open foil carefully to allow steam to escape., When cool enough to handle, peel, halve and slice beets; place in a serving bowl. Add lime juice, orange juice and salt; toss to coat. Combine parsley, sage, garlic and orange zest; sprinkle over beets. Top with goat cheese and sunflower kernels. Serve warm or chilled.
Nutrition Facts : Calories 49 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.
CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes it even more unforgettable.
Provided by Adina Steiman
Categories Soup/Stew Summer Freeze/Chill Beet Egg Sour Cream Dill Dinner Lunch Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
- Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
- Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
- Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
- Do Ahead
- Soup can be made 2 days ahead; cover and chill.
BEET RAVIOLI STUFFED WITH RICOTTA, GOAT CHEESE, AND MINT
Beet ravioli is filled with a savory cheese mixture. You'll need only half a batch of beet pasta for these ravioli.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Make the filling: Stir together cheeses and herbs; season with salt and pepper.
- Make the ravioli: Dust a baking sheet with semolina or cornmeal. Work with each sheet of dough just after it's been rolled. Cut sheet in half crosswise, and trim each half to a 3-inch-wide strip. Space tablespoons of filling 3 1/2 inches apart along center of 1 strip. Top with remaining strip, and gently press around filling to seal, working from center out. Using a fluted pastry cutter, cut into 3-inch squares. Transfer ravioli to sheet, and cover with a kitchen towel. Repeat with remaining pasta dough and filling. (To store, lightly dust ravioli with semolina, and refrigerate between layers of parchment in an airtight container for up to 4 hours. Alternatively, freeze ravioli in a single layer on a baking sheet, about 15 minutes, and then pack as described above; freeze for up to 1 month. Do not thaw before cooking.)
- Bring a large pot of water to a rolling boil. Add salt and half of the ravioli. Cook, stirring occasionally to separate, until edges are just tender, about 4 minutes. Using a slotted spoon, transfer to a colander to drain. Drizzle with oil, and toss gently to coat. Transfer to a bowl, and loosely cover to keep warm. Repeat with remaining ravioli.
- Meanwhile, melt butter in a small saucepan over medium heat. Cook until butter is dark golden brown and has a nutty aroma, about 4 minutes.
- Divide ravioli among plates (if first batch has cooled, return them to hot water for 15 seconds, then drain). Spoon brown butter over ravioli. Serve immediately garnished with mint.
More about "a chilled soup of goat cheese and beets recipes"
CULINARY SOS: CHILLED BEET SOUP FROM JOSé ANDRéS’ …
From latimes.com
Estimated Reading Time 3 mins
BEET BRUSCHETTA WITH GOAT CHEESE AND BASIL | FEASTING AT …
From feastingathome.com
CHILLED PEACH SOUP WITH FRESH GOAT CHEESE RECIPE
From foodandwine.com
10+ BEET & GOAT CHEESE RECIPES | EATINGWELL
From eatingwell.com
Author Alex Loh
ROASTED BEET & GOAT CHEESE SOUP RECIPE | TIEGHAN GERARD
From theinspiredhome.com
Estimated Reading Time 3 mins
SIMPLE DELICIOUS CHILLED BEET GAZPACHO | FEASTING AT HOME
From feastingathome.com
10 BEST COLD BEETS RECIPES | YUMMLY
From yummly.com
BEET DIP WITH GOAT CHEESE - THE HEALTHFUL IDEAS
From thehealthfulideas.com
25+ EASY GOAT CHEESE RECIPES: BEST WAYS TO USE IT
From platingsandpairings.com
THESE VEGAN SOUP RECIPES WILL SHOW YA CHICKEN NOODLE IS SO …
From sports.yahoo.com
MELTING BEETS WITH GOAT CHEESE RECIPE | EATINGWELL
From eatingwell.com
WARMING HEARTS WITH WINTER RECIPES - THE SUN-GAZETTE NEWSPAPER
From thesungazette.com
RAW BEET SALAD WITH APPLES AND CARROTS - SKINNYTASTE
From skinnytaste.com
LEMON CHICKEN ORZO SOUP RECIPE - IFOODREAL.COM
From ifoodreal.com
WINTER SALAD RECIPES THAT LET COLD-WEATHER PRODUCE SHINE
From foodandwine.com
You'll also love