COOKING BEETS FOR SALAD RECIPES
BEETS BAKED IN FOIL RECIPE - NYT COOKING
Provided by Mark Bittman
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 1
Steps:
- Heat oven to 400. Wash beets well. Wrap individually in foil and put them on cookie sheet or roasting pan. (If you’re planning to use them all at once, right away, just put in roasting pan or heavy skillet, and cover.)
- Cook, undisturbed, for at least 45 minutes (it could take much longer for big ones), until a thin-bladed knife pierces one with little resistance. They may cook at different rates; remove each when it is done. Store, refrigerated, for a couple of days before using; their jackets will slip off easily.
Nutrition Facts : @context http//schema.org, Calories 35, UnsaturatedFatContent 0 grams, CarbohydrateContent 8 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 64 milligrams, SugarContent 6 grams
MUSTARD VINAIGRETTE RECIPE - NYT COOKING
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads.
Provided by Martha Rose Shulman
Total Time 40 minutes
Yield About 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
- Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.
Nutrition Facts : @context http//schema.org, Calories 185, UnsaturatedFatContent 18 grams, CarbohydrateContent 1 gram, FatContent 21 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 2 grams, SodiumContent 71 milligrams, SugarContent 0 grams, TransFatContent 0 grams
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MUSTARD VINAIGRETTE RECIPE - NYT COOKING
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads.
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- Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.
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