BEETS AND TANGERINES WITH MINT AND ORANGE-FLOWER WATER
Earthy, sweet beets and tangy, juicy tangerines were meant for each other. I'm just the hungry matchmaker. I set them up on an exotic date with a splash of fragrant orange-flower water and ribbons of mint. Not only do they taste delicious together, they also make quite a stunning couple.
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- Cut the greens off the beets, leaving about 1/2 inch of the stems still attached. (Save the leaves for sautéing later-they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
- Place the beets in a roasting pan with a splash of water in the bottom. Cover tightly with foil, and roast about 40 minutes, until tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let them cool, and then peel them by slipping off the skins with your fingers. Cut them into 1/2-inch wedges.
- Slice the stem and bottom ends from the tangerines. Stand the tangerines on one end and, following the contour of the fruit with your knife, remove the peel and cottony white pith. Work from top to bottom, rotating the fruit as you go. Then hold each tangerine over a bowl and carefully slice between the membranes and the fruit to release the segments in between. Discard the seeds and reserve the juice.
- Combine the diced shallot, vinegar, lemon juice, 1/4 cup tangerine juice (from segmenting the citrus), and 1/2 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the remaining 1/2 cup olive oil, and a drop or two of orange-flower water (be careful, it can be overpowering; a little goes a long way). Taste for balance and seasoning.
- Toss the beets in a bowl with half the vinaigrette and a sprinkling of salt and pepper. Taste for seasoning.
- Arrange half the beets on a large chilled platter, and place half the tangerines among the beets. Scatter half the mint over the salad. Follow with the rest of the beets, tangerines, and mint. Sprinkle a few drops of orange-flower water over the salad.
BEETS WITH ORANGE VINAIGRETTE
Steps:
- Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.
BEET AND MANDARIN ORANGE SALAD WITH MINT
Provided by Robin Miller : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Drain 1 small can of mandarin oranges, reserving 2 tablespoons juice from can. In a mixing bowl, combine the juice, olive oil and red wine vinegar. Add beets and oranges and toss to combine. Top with mint.
ROASTED BEETS WITH MINT-YOGURT SAUCE
Dress up succulent roasted beets with a simple mint-yogurt sauce. A hint of ground cumin brings out the vegetable's earthiness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with olive oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.
- Meanwhile, in a small bowl, whisk together yogurt, mint, cumin, and lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.
Nutrition Facts : Calories 126 g, Fat 4 g, Fiber 4 g, Protein 4 g
BEET, FENNEL AND MANDARIN ORANGE SALAD
Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
- Cool slightly; remove skin from beets and cut into wedges.
- Trim off fennel leaves and stalk; cut into very thin slices.
- Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
- Sprinkle cheese over salad.
TANGERINE & ROASTED BEET SALAD
Tangerines and beets are colorful companions in this refreshing salad. The lettuce leaves make ideal cups to hold the ingredients, and the citrus balsamic dressing adds to the crisp goodness. -Karen Bowlden, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Scrub beets and trim tops to 1 in. Place in a foil-lined 8-in. square baking pan. Cover and bake at 400° until tender, 50-60 minutes. Cool to room temperature. Peel and slice; transfer to a 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper., Meanwhile, for dressing, in a small saucepan combine vinegar and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until reduced by half. Stir in tangerine zest, salt and pepper. Cool to room temperature., For serving, arrange the tangerines, onion and beets on lettuce leaves. Drizzle with dressing; garnish with additional tangerine zest.
Nutrition Facts :
SWEET AND TANGY BEETS
Fresh beets are delicious when combined with aromatic spices and a hint of orange. These have the ideal balance of sweet and sour flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 7h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place beets in a 3-qt. slow cooker. Mix sugar, brown sugar, cornstarch and salt. Stir in orange juice and vinegar. Pour over beets; dot with butter., Place cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose cloves; tie securely with string. Place bag in slow cooker. Cook, covered, on low until 7-8 hours, until beets are tender. Discard spice bag.
Nutrition Facts : Calories 214 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 344mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 3g fiber), Protein 3g protein.
ORANGE AND BEET SALAD
This jewel-colored orange and beet salad is one where I just kept adding touches until I got it just the way I want it. -Jessie Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape., When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads.
Nutrition Facts :
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- Heat the oven to 400 degrees. Cut the greens off the beets, leaving about half an inch of the stems attached. (Save the leaves for sauteing later.) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.
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