Roasted Beets and Turnips
  Re: (...)
OMG!! Who knew, Who knew!?! I would love them so much!
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Roasted Beets and Turnips by esgunn (OMG!! Who knew, ...)
Oh Erin, how great!! A whole 'nother food group opens up to you! Here's a few ideas to look at -

* Exported from MasterCook *

Beet and Corn Salad*****

2 fluid ounces fresh lime juice
2 teaspoons granulated sugar
salt and pepper -- to taste
4 fluid ounces extra virgin olive oil
4 fluid ounces corn oil

1 pound beets -- small
salt -- to taste
6 ears corn -- silk removed
1 green onion -- minced
1/4 cup fresh cilantro leaves
4 ounces goat cheese -- crumbled
black pepper -- to taste
1 bunch arugula

To make the dressing, whisk together the lime juice, sugar, salt and pepper. Slowly whisk in the oils to emulsify.

Boil the beets in salted water until tender, approximately 15 minutes. Drain, cool, peel, dice and reserve.

Boil the ears of corn in salted water until tender, approximately 3 minutes. Drain, cool, cut the kernels from the cobs and reserve.

In a stainless steel bowl, mix together the beets, corn, green onion, cilantro and goat cheese. Toss with the dressing and adjust the seasoning with salt and pepper. Garnish with the arugula and serve.

NOTES : Primitivo Wine Bar, Colorado Springs, CO

Laura (C@H) suggested adding brussels sprouts to beet dishes.

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and a classic -

* Exported from MasterCook *

Red Flannel Hash

Recipe By :The American Culinary Federation

2 ounces Butter
4 ounces Onion -- minced
4 ounces Green peppers -- minced
1 pound Corned beef -- minced or ground
8 ounces Chef's potatoes -- cooked, grated
8 ounces Beets -- cooked, peeled, grated
4 ounces Scallions -- minced
1 ounce Parsley -- chopped
1 tablespoon Thyme -- chopped
1/2 teaspoon Salt
1/4 teaspoon Black pepper -- ground
2 fluid ounces Vegetable oil

Heat the butter over medium heat in a sauté pan. Add the onions and peppers and cook them until they are translucent. Remove the vegetables from the pan and place them into a large bowl.

Combine all the remaining ingredients with the cooked onions and pepper (except for the vegetable oil) and mix until they are evenly combined.

Heat the oil in a Griswold or sautoir over high heat. Add the hash mixture and press it into an even layer in the pan. Lower heat and cook the hash until a deep golden crust has formed on the bottom. Turn the hash and cook it until a crust has formed on the second side and the hash is thoroughly heated. Cut the hash into wedges and serve it at once.

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have fun!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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