EATING BEETS RAW RECIPES
QUICK HARVARD BEETS RECIPE: HOW TO MAKE IT - TASTE OF HOME
We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.
Nutrition Facts : Calories 133 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 24g carbohydrate (21g sugars, FiberContent 2g fiber), ProteinContent 1g protein.
BEETROOT AND FETA SALAD |JAMIE OLIVER SALAD RECIPES
This colourful beetroot salad makes a great little snack or starter and is really easy to rustle up.
Total Time 20 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Make the dressing by squeezing the lemon juice into a clean jam jar, topping up with 10 tablespoons of oil, and a pinch of sea salt and black pepper.
- Secure the lid on the jar, give it a good shake, and put aside until needed.
- Peel and slice the pears and beets into fine matchsticks – if your knife skills aren’t up to speed yet, use a matchstick peeler, mandolin (use the guard!) or box grater.
- Dress the matchsticks in a little of the lemon oil dressing (keep the rest in the fridge for another day) – taste to check that the flavours are balanced, then adjust the seasoning, if needed.
- Divide the salad between plates or place on a serving platter, then crumble over the creamy feta.
- Pick and roughly chop the mint leaves, then sprinkle over the salad with the sunflower seeds (if using).
Nutrition Facts : Calories 608 calories, FatContent 52.0 g fat, SaturatedFatContent 13.6 g saturated fat, ProteinContent 12.0 g protein, CarbohydrateContent 18.4 g carbohydrate, SugarContent 16.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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SMOKED SALMON & BEETROOT | JAMIE OLIVER SALMON RECIPE
Here’s a simple, elegant starter using just five flavours that pack a truly amazing punch. Think silky smoked salmon, tangy crunchy beets, retro cress and fresh horseradish – for me, the hotter the better. A perfect little plate that can all be prepped ahead. Get in!
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 201 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 201 calories per serving
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- Scrub the beets clean, reserving any nice leaves, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Dress with 1 tablespoon each of extra virgin olive and red wine vinegar.
- Divide the smoked salmon between plates, followed by a spoonful of the horseradish sauce, the beets and any reserved leaves, and some cress.
- Drizzle with a teaspoon of extra virgin olive oil and a pinch of black pepper, then serve with an extra grating of horseradish, if you like.
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