BEETS AND SPICY RICE
This unusual rice and beet side dish of India will surprise you and your guests. A great side dish to serve at any meal. This is so delicious you will want to serve it often just because it is so tasty. Serve with any roasted poultry, pork or beef roast.
Provided by Pat Duran
Categories Rice Sides
Time 25m
Number Of Ingredients 8
Steps:
- 1. Be careful seeding this pepper the seeds are hot use gloves or omit pepper altogether. --- In a large heavy skillet add the oil and heat over medium flame. Add diced onion and chili strips; sauté for 7 minutes until golden brown. Add beets. Stir to blend. Lower heat and cover pan and cook 5 minutes or until beets are tender.
- 2. Add lime juice, coconut powder and salt to taste. Sauté till beets are tender about 4 more minutes. Turn off heat. Cook rice according to package directions. Fluff with fork. Add the hot cooked rice a little at a time to the beet mixture, until all is added to the beet mixture. Mixture will become pink in color. Do not over stir. Serve hot ; garnished with cilantro leaves, if desired.
ROASTED BEETS WITH MOROCCAN SPICES
Steps:
- Heat the oven to 400.
- Wash 1 pound beets, wrap each in foil and put on a baking sheet.
- Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
- Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
- When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
- Garnish: Mint.
MARINATED BEET RICE BOWL
Poke-the Hawaiian dish of marinated fish served over rice-goes veggie-centric in this bowl of marinated beets, popular at José Andrés's Beefsteak restaurant.
Provided by José Andrés
Yield 4 servings
Number Of Ingredients 15
Steps:
- If using fresh beets, boil whole until fork tender, about 50 minutes. Drain and run under cold water. Use a paper towel to peel the beets, then cut into 1/2-inch dice.
- Put the beets in a medium heatproof bowl. Combine the water, vinegar, and sugar in a small saucepan and heat over medium heat, stirring, to dissolve the sugar. Add the salt and peppercorns and bring to a boil. Strain the hot marinade over the beets and stir in the ginger. Let cool, then cover and refrigerate overnight.
- The next day, drain the beets and transfer to a bowl. (You can reserve the marinade to use again; store it in an airtight container in the refrigerator.) Add the soy sauce and sesame oil to the beets and toss well.
- Toss the diced carrots and sweet onion together in another bowl.
- Divide the beets, rice, seaweed salad, and carrot-onion mix among four shallow bowls, arranging them in separate piles so that the colors and textures really stand out. Sprinkle the rice with the furikake and sliced scallions and serve.
SPICED PICKLED BEETS
With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 4 pints.
Number Of Ingredients 7
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.
Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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