"People who think they don't like beets often become converts after sampling this tasty pizza," says Senior Food Editor Alison Ashton. Roast several golden beets at once, and enjoy the extras with salads, on sandwiches, or as a snack with crusty bread and goat cheese.
Yield
8 servings (serving size: 1 wedge)
Ingredients
* 1 (4-ounce) golden beet
* 1 teaspoon olive oil
* 1 (10-inch) Basic Pizza Dough
* 1/2 cup (2 ounces) crumbled feta cheese
* 1/4 cup vertically sliced shallots
* 1/4 teaspoon kosher salt
* 1 teaspoon honey
Preparation
1. Preheat oven to 450°.
2. Leave root and 1 inch of stem on beet; scrub with a brush. Wrap beet in foil. Bake at 450° for 40 minutes or until tender. Remove from oven; cool. Trim off beet root; rub off skin. Cut beet in half crosswise; thinly slice halves.
3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack.
4. Increase oven temperature to 500°. Preheat pizza stone 30 minutes before baking pizza.
5. Gently brush oil over Basic Pizza Dough. Arrange cheese, beet slices, and shallots evenly over dough, leaving a 1/2-inch border. Slide dough onto preheated pizza stone, using a spatula as a guide.
6. Bake at 500° for 8 minutes or until crust is golden. Remove from pizza stone. Sprinkle with salt, and drizzle with honey. Cut into 8 wedges.
Nutritional Information
Calories:
104 (20% from fat)
Fat:
2.3g (sat 1.2g,mono 0.8g,poly 0.2g)
Protein:
3.5g
Carbohydrate:
17.7g
Fiber:
1g
Cholesterol:
6mg
Iron:
1.2mg
Sodium:
295mg
Calcium:
40mg
Joshua Haynes, Cooking Light, SEPTEMBER 2008
Showing posts with label beet. Show all posts
Showing posts with label beet. Show all posts
Monday, November 24, 2008
Thursday, November 15, 2007
Golden Beet Soup
Serves 8.
6 T (3/4 stick) pareve margarine
9 1/2-inch diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved
4 1/2 cups chopped onions
4 tsp minced peeled fresh ginger
1 T finely grated lemon peel
6 cups (or more) low-salt chicken broth
2 to 3 T fresh lemon juice
Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to a boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
Puree soup in blender in batches until smooth. Return puree to pot. Add 2 T lemon juice to soup and thin with more broth., if desired. Season with salt, pepper, and more lemon juice.
Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth.
do ahead Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
Ladle soup into bowls. Drizzle some of greens puree over soup and serve.
From Bon Appetit, December 2007
6 T (3/4 stick) pareve margarine
9 1/2-inch diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved
4 1/2 cups chopped onions
4 tsp minced peeled fresh ginger
1 T finely grated lemon peel
6 cups (or more) low-salt chicken broth
2 to 3 T fresh lemon juice
Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to a boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
Puree soup in blender in batches until smooth. Return puree to pot. Add 2 T lemon juice to soup and thin with more broth., if desired. Season with salt, pepper, and more lemon juice.
Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth.
do ahead Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
Ladle soup into bowls. Drizzle some of greens puree over soup and serve.
From Bon Appetit, December 2007
Sunday, November 11, 2007
Beet, Fennel, Orange, Endive and Arugula Salad with Citrus Vinagrette
Serves 8
Vegan
1 large bulb fresh fennel, quartered vertically and sliced very thin
1 large Belgian endive, quartered and thinly sliced vertically
4 whole scallions, trimmed and sliced into rings
2 bunches arugula, washed, trimmed and cut into 2 inch lengths
2 large navel oranges, peel cut off and oranges sliced into 1/4 inch wedges
3 medium cooked beets, peeled
In a large bowl, toss together the fennel, endive, scallions and arugula with enough dressing to flavor and moisten.
Toss in the orange segments and then add the beets. Mix only to combine to prevent the beets from coloring the other salad ingredients.
Adjust seasoning.
Citrus Vinagrette
2 Tbs freshly squeezed lemon juice
1 Tbs sherry vinegar (red wine vinegar or Balsamic may be substituted)
3 Tbs frozen orange juice concentrate, thawed
1 clove garlic, peeled and finely minced
1 shallot, peeled and finely minced
1 tsp sea salt or to taste
freshly ground black pepper to taste
1/2 cup extra virgin olive oil
Whisk all the ingredients together in a small bowl or shake in a jar. Allow to rest for at least an hour to allow flavors to marry. Adjust seasonings and re-whisk before using.
Vegan
1 large bulb fresh fennel, quartered vertically and sliced very thin
1 large Belgian endive, quartered and thinly sliced vertically
4 whole scallions, trimmed and sliced into rings
2 bunches arugula, washed, trimmed and cut into 2 inch lengths
2 large navel oranges, peel cut off and oranges sliced into 1/4 inch wedges
3 medium cooked beets, peeled
In a large bowl, toss together the fennel, endive, scallions and arugula with enough dressing to flavor and moisten.
Toss in the orange segments and then add the beets. Mix only to combine to prevent the beets from coloring the other salad ingredients.
Adjust seasoning.
Citrus Vinagrette
2 Tbs freshly squeezed lemon juice
1 Tbs sherry vinegar (red wine vinegar or Balsamic may be substituted)
3 Tbs frozen orange juice concentrate, thawed
1 clove garlic, peeled and finely minced
1 shallot, peeled and finely minced
1 tsp sea salt or to taste
freshly ground black pepper to taste
1/2 cup extra virgin olive oil
Whisk all the ingredients together in a small bowl or shake in a jar. Allow to rest for at least an hour to allow flavors to marry. Adjust seasonings and re-whisk before using.
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