MARINATED HARICOTS VERTS WITH PROSCIUTTO AND GOAT CHEESE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h15m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Roast the beet until tender, about 45 minutes depending on size. Let cool, then peel. Slice into wedges and set aside.
- Blanch the haricots verts in well-salted boiling water until al dente, 3 to 5 minutes. Immediately shock in an ice water bath.
- Drain the haricots verts and transfer to a bowl. Add the lemon juice and olive oil, and season with salt and pepper; toss to coat.
- Lay the prosciutto slices on a plate and top with the haricots verts.
- In the same bowl toss the beets with a little salt and pepper, then place on top of the haricots verts.
- Crumble the goat cheese over the top. Garnish with the sprouts.
HARICOTS VERTS WITH BROWNED GARLIC
Make and share this Haricots Verts With Browned Garlic recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 26m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring water and 2 teaspoons salt to a boil in a large pan.
- Add in beans; cook 2-3 minutes or until crisp-tender; drain.
- Melt butter in a pan over medium heat; add in garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally.
- Add ½ teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.
Nutrition Facts : Calories 53.9, Fat 2.1, SaturatedFat 1.3, Cholesterol 5, Sodium 757, Carbohydrate 8.3, Fiber 2.5, Sugar 2.8, Protein 2
SPRING GREENS WITH BEETS AND GOAT CHEESE
"I love to put small variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I just fell in love with the flavor combinations." Kristin Kossak, Bozeman, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving., In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.
Nutrition Facts : Calories 268 calories, Fat 22g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 299mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 8g protein.
CITRUS HARICOTS VERTS
Make and share this Citrus Haricots Verts recipe from Food.com.
Provided by PalatablePastime
Categories Oranges
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim ends from beans. Heat olive oil in a large sauté pan over medium high heat. Add beans and toss to coat. Add garlic and orange zest and sauté 1 minute. Add 2/3 cup water and simmer beans uncovered until almost all the water has evaporated, about 4 minutes. Remove beans from pan onto serving dish. Note that haricots verts will cook faster than regular green beans.
- Add orange and grapefruit segments and stir gently to warm through - juices will come out. When juices begin to simmer, stir in sugar and remove from heat. Stir in cold butter in small pieces, until melted. Season to taste and spoon over beans.
Nutrition Facts : Calories 159.2, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 42.3, Carbohydrate 12.4, Fiber 1.8, Sugar 8.3, Protein 0.9
GARLIC HERB CHEESE CROUTONS
Make and share this Garlic Herb Cheese Croutons recipe from Food.com.
Provided by Rita1652
Categories European
Time 20m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Heat oil and butter in pan add garlic to cook for 2 minutes.
- Add herbs, salt, pepper and pepper flakes.
- Remove from heat and toss in bread cubes to coat. Sprinkle on cheese. Toss to coat.
- Coat a cookie sheet pan with cooking spray.
- Spread cubes on pan in a single layer.
- Bake at 400° for 10 minutes or until golden.
- Check frequently to prevent burning. Cool.
Nutrition Facts : Calories 95.4, Fat 1.8, SaturatedFat 0.5, Cholesterol 0.9, Sodium 270.2, Carbohydrate 16.8, Fiber 1, Sugar 0.1, Protein 2.9
BEET GREENS WITH BEETS
When making this dish from your garden or store bought greens, chooose only the young leaves and discard the older, tougher leaves. I like a shake or two of hot pepper flakes.
Provided by Diana Adcock
Categories Vegetable
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot bring lightly salted water to boil.
- Add the greens and cook to just limp-about 3 minutes.
- Drain well and chop.
- Melt the butter in a skillet, add the garlic, ginger, and greens and saute 1-2 minutes.
- Stir in the chopped beets, lemon juice, and salt and pepper to taste.
- Heat through, about 2 minutes and turn into a serving bowl.
HARICOTS VERTS WITH GOAT CHEESE AND WARM DRESSING
Make and share this haricots verts with goat cheese and warm dressing recipe from Food.com.
Provided by chia2160
Categories Cheese
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- cook beans in a pot of boiling water until crisp tender, about 5 minutes.
- drain, rinse with cold water, pat dry.
- cook bacon in a skillet until crispy, transfer to paper towels to drain.
- add shallots and garlic to drippings in skillet, saute until softened, 3-5 minutes.
- add vinegar, mustard and dry mustard.
- whisk in oil, season with salt& pepper.
- toss beans with dressing, sprinkle with cheese, bacon, dried cranberries.
Nutrition Facts : Calories 212.5, Fat 17.9, SaturatedFat 4.1, Cholesterol 12.9, Sodium 207.5, Carbohydrate 10.4, Fiber 4.2, Sugar 1.9, Protein 4.7
SPRING GREENS WITH BEETS AND GOAT CHEESE
This is a winning recipe that was printed in the April/May 2009 Taste of Home. It is credited to Kristin Lossak of Bozzman, MT. I have not used the goat cheese but have made this several times using crumbled feta. When adding the cheese, I don't measure but give a nice sprinkling. The dressing makes it all come together.
Provided by PaulaG
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl toss together the pecans, 1 tablespoon balsamic vinegar and water; add to a warmed heavy skillet and heat until nuts are toasted, about 4 minutes.
- Sprinkle the toasted pecans with sugar and continue to cook and stir for 2 to 4 minutes or until sugar melts; spread on foil lined pan to cool.
- In a medium size bowl combine the syrup, mustard, salt and remaining 1 tablespoon vinegar; whisk in the olive oil until thoroughly incorporated.
- In a large salad bowl add the salad greens, beets and goat cheese, sprinkle with cooled pecans, drizzle with salad dressing, toss lightly and serve on chilled salad plates.
- Any remaining dressing keeps well for a few days in the refirgerator.
Nutrition Facts : Calories 155, Fat 11, SaturatedFat 3.8, Cholesterol 16.7, Sodium 298, Carbohydrate 11.4, Fiber 1.3, Sugar 9.6, Protein 3.8
GRILLED CHEESE CROUTONS
Such a cool idea! Great on top of tomato soup, or any soup! Sprinkle over salads, pair with fresh tomatoes, have fun! Adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, and published in Family Fun magazine.
Provided by Sharon123
Categories Grains
Time 20m
Yield 60 croutons
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium high heat.
- In a small bowl, combine butter and thyme. Spread over one side of each bread slice with the butter mixture.
- Place 3 slices in the pan, buttered side down. Top with the cheese, then with remaining bread slices, buttered side up.
- Cook, turning once, until toasted on both sides, 3-5 minutes per side.
- Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1" squares. Use in soups(tomato is especially nice), on top of salads, etc. Enjoy!
- Makes about 60 croutons.
Nutrition Facts : Calories 19.1, Fat 1.3, SaturatedFat 0.8, Cholesterol 3.5, Sodium 25.9, Carbohydrate 1.3, Fiber 0.1, Sugar 0.1, Protein 0.6
ROASTED BEETS WITH GOAT CHEESE AND WALNUTS
Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.
Provided by Chef John
Categories Salad Vegetable Salad Recipes
Time 1h45m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
- Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
- Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
- Turn oven temperature up to 400 degrees F (205 degrees C).
- Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
- Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
- Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
- Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g
GREENS W/ BEETS, HARICOTS VERTS & GOAT CHEESE CROUTONS
Make and share this Greens W/ Beets, Haricots Verts & Goat Cheese Croutons recipe from Food.com.
Provided by One Little Deer
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- TO MAKE THE VINAIGRETTE: In a small bowl, whisk together the vinegar, salt, shallots, and thyme. Add the olive oil in a slow stream, whisking to emulsify. Season with pepper and more salt, if needed.
- TO MAKE THE SALAD: Heat the oven to 400 degrees F If you choose to make your own beets: Rub the beets with the olive oil, put them on a baking sheet, and bake until fork-tender, 60 to 90 minute When cooled, peel off the outer skin and slice the beets into 1/4-inch rounds.
- Cut the baguette into 12 slices about 1/4 inch thick. Toast under the broiler until light golden brown on one side; turn them over and lightly brown the other side. Cool. With a hot, wet knife, cut the goat cheese into 12 slices. Put a round of cheese on each slice of baguette. Sprinkle with the herbes de Provence, thyme, and pepper and set aside.
- When ready to serve the salad, heat the oven to 400 degrees F. Put the croutons in the oven until the cheese softens, about 5 minute Meanwhile, arrange a few slices of beets on salad plates. Season lightly with salt and pepper. In a large bowl, toss the greens, haricots verts, and olives with enough vinaigrette to just moisten them. Divide the mixture among the salad plates. Put a warm crouton on either side and serve.
Nutrition Facts : Calories 407.6, Fat 17.3, SaturatedFat 9.6, Cholesterol 33.6, Sodium 895.2, Carbohydrate 46.2, Fiber 4.1, Sugar 3.8, Protein 17.1
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