BEET RECIPES EPICURIOUS RECIPES

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BEET SALAD RECIPE | EPICURIOUS



Beet Salad Recipe | Epicurious image

Beets are high in folate, a vitamin that may help ward off heart disease; this dish delivers 1/3 of your daily requirement.

Provided by Lesley Porcelli

Yield Makes 4 servings

Number Of Ingredients 6

4 medium red or golden beets (4 ounces each), stems and root ends removed
1/3 cup walnuts, chopped
1 tablespoon balsamic vinegar
Freshly ground black pepper
1 tablespoon sunflower-seed oil
2 ounces lowfat goat cheese

Steps:

  • Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.

BEET, GINGER, AND COCONUT MILK SOUP RECIPE | EPICURIOUS



Beet, Ginger, and Coconut Milk Soup Recipe | Epicurious image

"This looks impressive, but it's simple to whip up," Bemis says. "It goes great with crusty bread and champagne."

Provided by Andrea Bemis

Yield Makes 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
3 large red beets, peeled and cut into 1/4-inch pieces
5 cups vegetable stock, divided
1 can (14.5 ounces) low-fat coconut milk
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Parsley (optional)
Canned julienned beets (optional)
Crusty bread (optional)

Steps:

  • In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.

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