MICROWAVE BEETS WITH GREENS AND GOAT CHEESE
This impressive side dish cooks in a fraction of the time it would take to roast beets in the oven. We use the beet greens, but if you purchase beets without tops, you can substitute 2 cups of other greens such as Swiss chard or kale. To make this a meal, serve alongside juicy slices of grilled flank or skirt steak.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim the green tops from the beets and thinly slice the greens to make about 2 lightly packed cups. Reserve.
- Peel and cut the beets into 1/2-inch pieces to make about 4 cups. Add the beets to an 8-inch square baking dish along with the oil, vinegar, bay leaf, 1/3 cup of water, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 5 minutes. Carefully uncover and stir the beets. Cover and microwave on high, stirring the beets every 5 minutes until the beets are tender, about 10 additional minutes. Carefully uncover and stir in the reserved greens and 1/4 teaspoon salt. Cover and microwave until the greens are tender, about 5 minutes. Discard the bay leaf.
- To serve, put the beets and greens into a serving bowl and crumble the goat cheese on top. Lightly sprinkle with additional black pepper and serve immediately.
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.
PAPPARDELLE WITH GREENS AND RICOTTA
This is the kind of pasta dish you could make for a dinner party when you have little time to prepare food in advance. Seek out fresh ricotta at Italian markets for best results.
Provided by Martha Rose Shulman
Categories dinner, one pot, pastas, appetizer, main course
Time 30m
Yield Serves four
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens (you may have to do this in two batches). After the water returns to a boil, boil two to four minutes until the greens are tender. Using a deep-fry skimmer or slotted spoon, transfer them to the ice water. Do not drain the hot water in the pot, as you'll use it to cook the pasta. Drain the greens, squeeze dry and chop.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic, cook for about a minute just until fragrant, and stir in the greens. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic. Season with salt and pepper, and remove from the heat.
- Place the ricotta in a large pasta bowl. Bring the water for the pasta back to a boil, and add the pappardelle. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together. Drain the pasta, and toss with the ricotta, greens and cheeses. Serve at once.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 19 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 8 grams, Sodium 629 milligrams, Sugar 3 grams
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
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