Food recipes
Beets with Shallot Vinaigrette
Beets with Shallot Vinaigrette Ingredients: beets, raw shallots, raw vinegar, red wine oil, olive, salad or cooking mustard, prepared, yellow spices, pepper, black salt, table Directions: 1. Wrap beets in parchment pa...
Beets with Shallot Vinaigrette
Ingredients:
beets, raw
shallots, raw
vinegar, red wine
oil, olive, salad or cooking
mustard, prepared, yellow
spices, pepper, black
salt, table
Directions:
1.
Wrap beets in parchment paper.
Microwave at HIGH until tender (about 7 minutes).
Let stand 5 minutes.
Cut into 1-inch pieces.2.
Combine shallots and remaining ingredients in a medium bowl; stir well with a whisk.
Add beets; toss gently to coat.Variation 1Blood Orange Salad: Prepare base recipe through step 1.
Section 1 blood orange over a bowl; squeeze to juice.
Place sections in a bowl.
Add 2 tablespoons toasted walnut oil, 2 tablespoons minced shallots, 1/2 teaspoon Dijon mustard, 1/4 teaspoon pepper, and 1/8 teaspoon salt to juice; stir.
Add beets, 2 cups greens, and orange sections; toss.
Top with 1/3 cup chopped unsalted, dry-roasted pistachios and 2 tablespoons goat cheese.Serves 4 (serving size: about 3/4 cup)Calories 229; Fat 12.3g (sat 1.7g); Sodium 247mgVariation 2Couscous, Mint, and Almond: Prepare base recipe through step 1 with 1 pound beets.
Bring 1/3 cup plus 2 tablespoons water to a boil.
Add 1/3 cup couscous; cover.
Remove from heat; let stand 5 minutes.
Combine 2 tablespoons minced shallots, 2 tablespoons olive oil, 2 teaspoons lemon juice, 1/2 teaspoon Dijon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Add beets and couscous.
Top with 1/4 cup sliced almonds and 3 tablespoons mint.
Serves 4 (serving size: about 2/3 cup) Calories 201; Fat 9.9g (sat 1.2g); Sodium 254mgVariation 3Toasted Spices: Prepare base recipe through step 1.
Heat a saucepan over medium-high heat.
Add 2 tablespoons olive oil, 2 tablespoons minced shallots, 1 teaspoon brown mustard seeds, 1 teaspoon minced ginger, 1/2 teaspoon cumin seeds, and 1 diced carrot; cook 2 minutes.
Add 1 tablespoon rice vinegar, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and 1/8 teaspoon ground red pepper.
Add beets.
Sprinkle with 3 tablespoons cilantro.
Serves 4 (serving size: about 2/3 cup) Calories 147; Fat 7.3g (sat 1g); Sodium 218mg
Ingredients:
beets, raw
shallots, raw
vinegar, red wine
oil, olive, salad or cooking
mustard, prepared, yellow
spices, pepper, black
salt, table
Directions:
1.
Wrap beets in parchment paper.
Microwave at HIGH until tender (about 7 minutes).
Let stand 5 minutes.
Cut into 1-inch pieces.2.
Combine shallots and remaining ingredients in a medium bowl; stir well with a whisk.
Add beets; toss gently to coat.Variation 1Blood Orange Salad: Prepare base recipe through step 1.
Section 1 blood orange over a bowl; squeeze to juice.
Place sections in a bowl.
Add 2 tablespoons toasted walnut oil, 2 tablespoons minced shallots, 1/2 teaspoon Dijon mustard, 1/4 teaspoon pepper, and 1/8 teaspoon salt to juice; stir.
Add beets, 2 cups greens, and orange sections; toss.
Top with 1/3 cup chopped unsalted, dry-roasted pistachios and 2 tablespoons goat cheese.Serves 4 (serving size: about 3/4 cup)Calories 229; Fat 12.3g (sat 1.7g); Sodium 247mgVariation 2Couscous, Mint, and Almond: Prepare base recipe through step 1 with 1 pound beets.
Bring 1/3 cup plus 2 tablespoons water to a boil.
Add 1/3 cup couscous; cover.
Remove from heat; let stand 5 minutes.
Combine 2 tablespoons minced shallots, 2 tablespoons olive oil, 2 teaspoons lemon juice, 1/2 teaspoon Dijon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Add beets and couscous.
Top with 1/4 cup sliced almonds and 3 tablespoons mint.
Serves 4 (serving size: about 2/3 cup) Calories 201; Fat 9.9g (sat 1.2g); Sodium 254mgVariation 3Toasted Spices: Prepare base recipe through step 1.
Heat a saucepan over medium-high heat.
Add 2 tablespoons olive oil, 2 tablespoons minced shallots, 1 teaspoon brown mustard seeds, 1 teaspoon minced ginger, 1/2 teaspoon cumin seeds, and 1 diced carrot; cook 2 minutes.
Add 1 tablespoon rice vinegar, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and 1/8 teaspoon ground red pepper.
Add beets.
Sprinkle with 3 tablespoons cilantro.
Serves 4 (serving size: about 2/3 cup) Calories 147; Fat 7.3g (sat 1g); Sodium 218mg