Luiza
03-25-2001, 06:16 PM
I'm in the mood for beets, and as the CL recipes did not inspire me for some reason, I'm falling back on the tried and true. The dressing for the beets is somewhat unusual, but it works very well. Yes, I did buy caraway seeds especially for this, and yes, it was worth it http://www.cookinglight.com/bbs/smile.gif
Emilycat, I was thinking especially of you, because you liked the brussel sprout recipe I posted and this is on the same line. I hope you'll enjoy this recipe too.
Orange-Roasted Beets and Greens
4 lb. beets with tops (about 2 1/2 lb of beets weighed without the tops)
3/4 cup orange juice
3 tbsp vinegar, preferably raspberry-flavoured
2 tbsp brown sugar
1 1/2 tsp fresh lemon juice
1/4 tsp caraway seeds
pinch of ground cloves
pinch of allspice
1/2 tsp cornstarch
2 tsp olive oil
1. Preheat the oven to 400.
2. Separate tops from beets. Wash well, trim the fibrous center ribs, coarsely shred, wrap in a towel and refrigerate until ready to use.
3. Wrap each beet in a double layer of foil, making sure they are well sealed. Bake for 1 1/2 to 2 hours (depending on their size),
until fork-tender. Remove them from the oven and allow to cool.
4. Meanwhile, in a small nonreactive saucepan, combine the orange juice, vinegar, brown sugar, caraway, cloves, and allspice. Measure out 2 tbsp of the mixture and combine in a small bowl with the cornstarch. Set aside.
5. Bring the remaining mixture to a boil over medium-high heat and cook for 1 minute. Stir the cornstarch mixture into the saucepan and
cook until the dressing begins to thicken, about 30 seconds. Remove from the heat and set aside.
6. When the beets are cool enough to handle, peel them and cut into thin slices. Toss with the dressing and let stand at room temperature for at least 30 minutes to meld the flavours.
7. Shortly before serving, warm the oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the beet greens in batches and cook until wilted; add 1 or 2 tbsp of water if the skillet gets too dry. Serve the beets on a bed of wilted greens.
Makes 4 servings.
Calories 168; Total fat 2.6g; Saturated fat 0.3g; Cholesterol 0mg; Sodium 369mg; Dietary fiber 1.8g; Beta Carotene 4.5mg; Vitamin C 74mg; Calcium 183 mg; Iron 5.7 mg
(from The Simply Healthy Lowfat Cookbook -- a University of Calfornia at Berkeley Wellness Cooking School Book)
This recipe is probably best eaten the day it's made, otherwise the caraway flavor becomes too strong. It's tasty nevertheless, but not quite as balanced.
Luiza
Emilycat, I was thinking especially of you, because you liked the brussel sprout recipe I posted and this is on the same line. I hope you'll enjoy this recipe too.
Orange-Roasted Beets and Greens
4 lb. beets with tops (about 2 1/2 lb of beets weighed without the tops)
3/4 cup orange juice
3 tbsp vinegar, preferably raspberry-flavoured
2 tbsp brown sugar
1 1/2 tsp fresh lemon juice
1/4 tsp caraway seeds
pinch of ground cloves
pinch of allspice
1/2 tsp cornstarch
2 tsp olive oil
1. Preheat the oven to 400.
2. Separate tops from beets. Wash well, trim the fibrous center ribs, coarsely shred, wrap in a towel and refrigerate until ready to use.
3. Wrap each beet in a double layer of foil, making sure they are well sealed. Bake for 1 1/2 to 2 hours (depending on their size),
until fork-tender. Remove them from the oven and allow to cool.
4. Meanwhile, in a small nonreactive saucepan, combine the orange juice, vinegar, brown sugar, caraway, cloves, and allspice. Measure out 2 tbsp of the mixture and combine in a small bowl with the cornstarch. Set aside.
5. Bring the remaining mixture to a boil over medium-high heat and cook for 1 minute. Stir the cornstarch mixture into the saucepan and
cook until the dressing begins to thicken, about 30 seconds. Remove from the heat and set aside.
6. When the beets are cool enough to handle, peel them and cut into thin slices. Toss with the dressing and let stand at room temperature for at least 30 minutes to meld the flavours.
7. Shortly before serving, warm the oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the beet greens in batches and cook until wilted; add 1 or 2 tbsp of water if the skillet gets too dry. Serve the beets on a bed of wilted greens.
Makes 4 servings.
Calories 168; Total fat 2.6g; Saturated fat 0.3g; Cholesterol 0mg; Sodium 369mg; Dietary fiber 1.8g; Beta Carotene 4.5mg; Vitamin C 74mg; Calcium 183 mg; Iron 5.7 mg
(from The Simply Healthy Lowfat Cookbook -- a University of Calfornia at Berkeley Wellness Cooking School Book)
This recipe is probably best eaten the day it's made, otherwise the caraway flavor becomes too strong. It's tasty nevertheless, but not quite as balanced.
Luiza