RADIATORE WITH TOMATOES AND BEET GREENS
Provided by Moira Hodgson
Categories dinner, pastas, appetizer, main course, side dish
Time 30m
Yield 6 first-course servings
Number Of Ingredients 10
Steps:
- Peel the tomatoes by dropping them into a pan of boiling water and letting them sit for two or three minutes. Remove with a slotted spoon. Peel, seed and chop them.
- Soften the garlic in the olive oil. Add the fresh tomatoes, sun dried tomatoes and the sugar and cook gently for about 20 minutes, or until the sauce has thickened.
- Remove the stems from the beet leaves. Wash the leaves thoroughly and boil them for four to five minutes in salted water. Drain and refresh under cold running water. Squeeze as much water as you can from the greens, chop them coarse and set them aside.
- Cook the radiatore in six quarts boiling salted water until al dente. Meanwhile, heat the tomato sauce and stir in the beet greens. Season to taste with salt and pepper. Drain the radiatore and toss with the sauce. Add the cheese and mix thoroughly. Serve at once, passing more Parmesan on the side.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 9 grams, Carbohydrate 66 grams, Fat 12 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 600 milligrams, Sugar 7 grams
STEAMED OR ROASTED BEETS AND BEET GREENS WITH TAHINI SAUCE
I usually roast beets, but I decided to steam them for this dish. I then added some water to the steamer and blanched the greens - though you could also steam them. Beets take about the same time to steam as they do to roast, and it's a good option if you don't want to heat up your kitchen with the oven. But I find that roasted beets have a richer flavor. Here, the flavor of the tahini sauce is so pungent that it doesn't matter if the beets are muted.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 50m
Yield Serves 4 generously
Number Of Ingredients 7
Steps:
- Cut greens away from beets, leaving about 1/4 inch of stems. Scrub beets with vegetable brush. To steam beets, place in a steamer above 2 inches water. Bring to a boil over high heat and cover. Turn down heat to medium. Steam small and medium beets for 30 minutes and large beets for 40 minutes, until you can pierce the beet to the middle with a knife or skewer. Remove from heat and allow to cool. To roast, preheat oven to 425ºF and place beets in a baking dish (or lidded ovenproof casserole). Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until they are easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish.
- When beets have cooled, cut away ends and slip off skins. Slice in rounds or cut into wedges or half-moons.
- Blanch greens in salted boiling water for about 1 minute, just until they wilt. Transfer to a bowl of cold water, then drain and squeeze out excess moisture, taking up the greens by the handful. Alternatively, steam for 2 minutes, using tongs to flip the greens over top to bottom halfway through, for 2 minutes, or until wilted. Rinse with cold water, squeeze out excess water and chop coarsely.
- To make sauce, purée garlic cloves with a generous pinch of salt in a mortar and pestle, or put through a garlic press. Transfer to a bowl or measuring cup and whisk in sesame tahini. Whisk in lemon juice, beginning with smaller amount. The mix will stiffen up. Gradually whisk in up to 1/4 cup water, until sauce has consistency of thick cream or runny yogurt. Taste and adjust salt and lemon juice.
- Line a platter with the beet greens and arrange beets on top and around greens. Drizzle on tahini sauce, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 595 milligrams, Sugar 10 grams
SAUTéED BEET GREENS WITH GARLIC AND OLIVE OIL
Beets are available and good year round, but their season is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. Whatever type of beets you buy, always buy them with the greens attached. Then you get two vegetables for the price of one, and greens add a whole set of nutrients to the picture, most notably beta-carotene, vitamin C, iron, and calcium. You can often get beet greens for free at the farmers' market because some people ask the vendors to chop off the tops when they buy their beets. This simple recipe (which can be used for any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 2 to 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 1 gram
SIMMERED BEET GREENS WITH ROASTED BEETS, LEMON AND YOGURT
The Greeks serve this dish as a salad, and it's one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population. If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa. The authentic dish includes much more olive oil than this one. If the beets you find at the farmers' market or the store don't have a generous bunch of greens attached, ask the vendor or the head of the produce department for greens they have cut away for other customers. They've probably got a box full of them in the back.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Slice or cut in wedges and set aside.
- While the beets are in the oven, stem the greens and wash in at least 2 changes of water. Place in a bowl.
- Heat a large, wide skillet over high heat and add the greens by the handful, stirring each handful until the greens wilt in the water left on the leaves after washing. Once one batch has wilted, add another until all of the greens are wilted. Add 1 tablespoon of the olive oil, turn the heat down to low, season with salt and pepper, cover and simmer for 5 minutes. The greens should be tender but still bright. Add 1 tablespoon lemon juice, toss the greens in the pan, taste and adjust seasoning. (Note: if you are not serving this right away, don't add the lemon juice, as it will change the bright color of the greens; instead, add shortly before serving).
- At this point you have the option of transferring the greens to a platter or serving the dish right from the pan. Whether in the pan or on a platter, arrange the beets on top of the greens. Drizzle on the remaining olive oil and squeeze on more lemon juice to taste. Mash the garlic to a purée with a pinch of salt in a mortar and pestle and stir into the yogurt. Place spoonfuls of yogurt over the top of the beets and beet greens, sprinkle on the walnuts and serve, with grains if desired.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 746 milligrams, Sugar 18 grams
BEET GREENS AND RICE GRATIN
Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It's good hot or cold.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h15m
Yield 4 to 6 servings.
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Either blanch the beet greens for 1 minute in a large pot of generously salted boiling water, or steam over an inch of boiling water for 2 to 5 minutes, until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the cooked greens and the thyme and toss together. Season to taste with salt and pepper. Remove from the heat.
- In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the rice and the cheeses and mix together well. Scrape into the oiled baking dish. Sprinkle the bread crumbs over the top. Drizzle on the remaining tablespoon of oil.
- Bake 35 to 40 minutes, until sizzling and lightly browned on the top and sides. Remove from the heat and allow to sit for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 308 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED BEET SALAD WITH BEET GREENS AND FETA
Categories Salad Roast Vegetarian Feta Beet Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
- Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
- Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
- Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
- Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
BEET GREENS BULGUR WITH CARROTS AND TOMATOES
Bulgur and greens are a classic Greek combo. I have added carrots to brighten up the dish. I love the lemony finish. If you are not committed to a vegan version of the dish I recommend that you top each serving with feta. The bulgur-vegetable mix makes a comforting, satisfying meal - though you could also serve this as a side dish.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Stem beet greens (discard stems), wash greens well in 2 changes of water, and coarsely chop. You should have about 6 cups chopped greens.
- Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and carrots and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add beet greens and cook, stirring, until they are coated with oil and wilted, about 2 minutes. Season to taste with salt and pepper. Add paprika and tomatoes and cook, stirring often, for another 5 minutes, until tomatoes have begun to cook down and soften a bit. Taste and adjust seasoning.
- Add bulgur and stir to coat with tomato mixture. Add water, more salt to taste, parsley and dill and bring to a boil. Cover, reduce heat to low and simmer 20 to 25 minutes until water has been absorbed.
- Remove from heat, uncover and quickly stir in lemon juice. Place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 8 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 750 milligrams, Sugar 4 grams
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