Slice beets into thin wedges.
Remove beets and carrots from the oven, let cool for 10 minutes, and then peel and
slice the beets into 1 / 4 - inch thick slices.
Using a vegetable peeler,
slice the beets into strips.
Slice the beets into 1/4 - inch - thick slices.
Not exact matches
-2 medium
beets, peeled and cut
into paper thin
slices -1 small red onion, thinly
sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and
sliced into sticks or any other way you prefer 1/2 small
beet, peeled and
sliced 1 bay leaf 1 garlic clove, thinly
sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
Bring it to a boil and pour the mixture
into the jar with the
beets until all of the
slices are covered.
Make the cider - pickled
beets: cut the
beet in half lengthwise and then cut each half
into thin
slices.
If you don't have a spiralizer, fear not, you can cut the
beets into chunks, roast them until tender and
slice them thinly before dressing.
Ingredients: - 2 sweet potatoes, diced
into cubes - 3 medium sized
beets, peeled and diced
into cubes - 16 oz of Brussel sprouts,
sliced in half - 1 small onion, thinly
sliced - 5 oz of candied pecans, - crumbled goat cheese - olive oil for roasting - salt & pepper for taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and honey.
Roasted Root Vegetable Bread Salad Extra-Virgin Olive Oil 3 - 4 medium
beets 2 medium / large yams, peeled and
sliced 3/4 ″ thick 2 leeks, washed and
sliced on a bias
into 1/2 ″ thick pieces favorite day - old bread (we used Essential Bakery's Rosemary Diamante), cut
into 1 ″ cubes mixed salad greens balsamic vinaigrette
After rubbing off the skins, cut the
beets into quarter - inch
slices and place in a shallow, heat - safe dish.
Pink Pickled Turnips 1 1/2 cup water 2 1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and
sliced into sticks or any other way you prefer 1/2 small
beet — peeled and
sliced 1 bay leaf 1 garlic clove — thinly
sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
Salad 1 head of endive,
sliced Few pinches of micro greens (e.g., alfalfa or other sprouts) 1 cooked red
beet 1 navel orange, cut
into segments
Once the
beets have cooled, use a paper towel to rub off the skin and
slice into wedges.
3 cups mâche or lamb's lettuce 1 small red
beet, peeled and julienned or grated 10 French breakfast radishes,
sliced 4 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1/4 cup vegetable oil 12 ounces goat cheese,
sliced into 8 equal rounds 1 egg, lightly beaten 1/4 cup Panko breadcrumbs (or gluten - free Panko) 10 strawberries, halved or quartered 1/2 small bunch chives, chopped salt and pepper, to taste
Cut
beets in half lengthwise, then
slice into half - moons about 1/4 in.
Slice the beets in half, then slice each half into quar
Slice the
beets in half, then
slice each half into quar
slice each half
into quarters.
Peel the
beets and cut them
into slices, then transfer them
into a medium bowl, season with salt, drizzle with apple cider vinegar and lemon juice, toss to combine and set aside for 10 minutes.
Ingredients 2 pounds roasted
beets, (mix golden and regular) skins removed 2 large leeks, white and light green parts only, halved and thinly
sliced into half moons 2 tablespoons olive oil, divided 6 ounces bacon (about 8 strips), cut
into 1 - inch pieces 1 tablespoon white wine vinegar Sea salt
Peel the last
beet (about 1/2 cup) and
slice into thin rounds and set aside.
500g starchy potato (such as Idaho / russet), scrubbed and cut
into 1 cm cubes 300g sweet potato, scrubbed and cut 1 cm cubes 1/2 cup vegetable broth or water 250g boiled
beets, peeled and diced
into 1 cm cubes 2 sticks celery, cut
into 1 cm
slices
While the
beets are cooking, place the chopped or
sliced red onion
into a saucepan and cook while stirring on medium - high heat, adding water as needed to prevent sticking, until lightly browned around the edges, 3 to 5 minutes.
the taste is good but it is really watery (except for the fudgyish edges); I used
sliced canned
beets and then chopped them up thinly
into small pieces..
Slice the potatoes and
beets into roughly similar
slices, lay on a baking tray with the carrots, and pour over the olive oil.
So I
sliced the
beets very thinly, tossed them in olive oil and some Thai chili garlic paste (amongst other things), and baked them
into spicy, beautiful, crispy bites.
Ingredients 3 - 4 cups variety of organic root vegetables (
beets, carrots, parsnips, kohlrabi, rutabaga, etc.), chopped 1 organic red onion,
sliced into eighths olive oil salt and pepper
Ingredients a small fennel bulb, cleaned and cut
into thin
slices or shaved a few endive leaves, cleaned 5 - 6 radishes, cleaned and cut
into halves or quarters half a red
beet, cleaned and cut
into two halves and then
into slices 5 - 6 tablespoons extra virgin olive oil the guice of half a lemon 2 - 3 teaspoons -LSB-...]
I was disappointed to find that the first overwhelming taste when I bit
into my first
slice was the
beets.
Cut the
beets in quarters and
slice them
into the salad.
When
beets are cool enough to handle, rub off skins using paper towel, then cut
beets into thin
slices.
Approximately 3 medium
beets, peeled, and thinly
sliced into whatever shape / size you desire to sit nicely atop their rice bases (I halved them lengthwise, placed the flat side down, and then thinly
sliced them).
Peel
beets and thinly
slice into rounds.
1 lb
beets, peeled, cut
into 1/2» wedges 4 tablespoons olive oil, divided Kosher salt, freshly ground black pepper 1 lb carrots,
sliced 1/4» thick 1 lb Jerusalem artichokes (also called sunchokes), unpeeled,
sliced 1/4» thick 1 teaspoon finely grated lemon zest 1/4 teaspoon Aleppo pepper or hot paprika, plus more to taste 2 teaspoons fresh lemon juice, divided, plus more to taste 2 cups watercress, large stems trimmed 1/4 cup The Greenest Tahini Sauce View Step - by - Step Directions INGREDIENT INFO: Jerusalem artichokes are sold at farmers» markets and in the produce section of some supermarkets.
Slice the beets in half lengthwise (no need to peel) then slice into 1/2 inch thick st
Slice the
beets in half lengthwise (no need to peel) then
slice into 1/2 inch thick st
slice into 1/2 inch thick strips.
Carrots should be carefully
sliced on the long bias (chef - speak for diagonal) and
beets into large rounds.
Stack nectarines,
beets, or carrots
into manageable piles 3 or 4
slices high and run your chef's knife through the stack, making julienne cuts that are as wide as the
slices are thick (about 1/8»).
They can be eaten raw,
sliced thinly and baked
into beet chips, roasted, salt roasted, tossed
into baked goods....
Using a mandoline or a sharp knife, thinly
slice the remaining three
beets into thin round
slices.
Roast them in the oven, use a mandoline to
slice them raw over salads, or even bake them
into dark chocolate
beet cookies.
By simply
slicing the roasted
beets into thin ribbons and curling them around each other, you'll end up with such a spectacular presentation that it will look like you've been to culinary school.
Ingredients For every three quarts of water add: 1 large onion, chopped 2 carrots,
sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut
into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped greens: kale, parsley,
beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch
slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.
When
beets are cool enough to handle, rub off skins using paper towel, then cut
beets into thin
slices.
Peel
beets,
slice into rounds approx 1/3» thick, toss in 1 Tablespoon avocado oil.
Peel the
beets and cut them
into slices, then transfer them
into a medium bowl, season with salt, drizzle with apple cider vinegar and lemon juice, toss to combine and set aside for 10 minutes.
Allow the
beets to cool a bit and then peel them and
slice them thinly
into rounds.
Since
beets are such good source of fiber, they should be left raw and
sliced or grated
into your salad for best result.
Cut the
beets into thick
slices and place in a serving bowl.
1 teaspoon white miso paste1 teaspoon sriracha1 / 2 teaspoon toasted sesame oil6 ounces sashimi grade tuna2 sheets nori1 / 2 cup cooked brown sushi rice1 / 4 cup cooked bulgur wheat1 teaspoon unseasoned rice vinegar1 golden
beet, very thinly
sliced (preferably on a mandoline) 4 avocado slices1 / 2 English cucumber, cut
into matchsticks1 / 4 teaspoon sesame seeds2 teaspoons low sodium soy sauce, for serving1 teaspoon pickled ginger, for serving
Salad Ingredients: 3 cups of mixed greens 2 blood oranges, peeled, pith removed, and
sliced into wedges 3 medium sized
beets, cooked and cubed 2 oz goat cheese, crumbled 3 tablespoons of chopped pistachios