Roasted red beets: a soup, a pasta and a salad
|April 17, 2010||Posted by ameliaps under beets, pasta and grains, salads, soup, vegetables, winter|
I did not grow up eating beets. I think my family was intimidated by their ugliness and earthiness.
But I learned to love them over the past few years. The simplest way – and tastiest – is to slow roast them in the oven with oil, salt and pepper, wrapped in foil.
They are ready to eat just like that, but also make delicious salads, soup and even pasta.
Beets are a good source of Vitamin C, folate and potassium and apparently they have a detoxifying power.
Here below you will find three ways to include them in a dish.
The salad has Parmesan, green onions, and toasted pine-nuts. But feel free to play around with variations (blue cheese instead of Parmesan; pecans instead of pine-nuts, and so on).
This soup is very refreshing with a hint of lemon and ginger and it also very colorful. It would make a great amuse bouche in a small glass or an appetizer spoon. Just add a dallop of sour cream and garnish. It is delicious either cold or hot, and it can be made with red or golden beets. It is loosely inspired by a Russian and Eastern European heritage soup, called Borscht.
The pasta is filled with roasted beets and ricotta and drizzled with brown butter and sage. They make a similar pasta (shaped as half-moons) in the northern region of Veneto in Italy and call them “Casunziei”. But this is my version.
Oh, and then serve the beet tops sauteed in olive oil and garlic until wilted, on the side, with a pinch of salt and pepper, of course. I love them.
Roasted red beet soup with lemon and ginger
Recipe adapted from Foodista
3 medium beets, washed, tops removed
1 Tbsp vegetable oil
2 Tablespoons butter
1 onion minced
1 tsp fresh ginger, minced
1 lemeon, zest and juice
3 cups chicken broth
2 tablespoons crème fraîche or sour cream
Salt and pepper TT
Roast beets whole with skin on in a 375 degree oven for 1 hour or until tender, wrapped in foil, and “massaged” with vegetable oil and sprinkled with salt and pepper. Remove from oven and let cool to touch. Cut off the ends and remove the skin. It should come off quite easily. Chop into small pieces.
Melt butter in a large pot over medium heat. Add onions, ginger, and lemon peel. Saute for about 2-3 minutes, then add the broth and beets; bring to a boil. Remove from heat; let stand 20 minutes.
Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season to taste with salt and pepper, if needed.
Garnish with crème fraîche or sour cream.
Roasted beet salad with Parmesan, green onions, and toasted pine-nuts
Serves 2 to 3
3 red beets, washed, leaves removed
2 Tbsp. extra virgin olive oil, separated
1/4 cup shaved parmesan
2 green onions (scallions), cut in oblique small pieces
1/4 cup pine-nuts, toasted
1/2 lemon, juice
Salt and pepper TT
Turn the oven on at 375F. Rub the beets with 1 Tbsp of the oil, season with salt and pepper and wrap in foil. Bake for about 1 hour or until tender (check that a fork inserts easily). Let them cool slightly and peel. Cut them in thick slices, then into cubes.
On a serving platter mound some shaved parmesan cheese (I use a potato peeler), some beet squares, the chopped scallions and the toasted pine-nuts. Top with more shave parmesan cheese. Drizzle with the remaining tablespoon of olive oil, the lemon juice and season with salt and pepper.
Home made ravioli with roasted red beets
2 large red beets
1/2 cup fresh ricotta cheese
2 tablespoons (or as needed) dried breadcrumbs
1 tsp lemon zest
1 pound Fresh Egg Pasta
1/2 cup (1 stick) butter
a few fresh sage leaves
Preheat oven to 375°F. Wrap beets individually in foil; place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets; finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs and lemon zest. Roll Fresh Egg Pasta dough into sheets. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of about 50 ravioli.
Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds.
Melt butter in large skillet over medium heat and allow to brown slightly; Add the sage leaves and crisp them. Keep warm. Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter; toss to coat. Divide ravioli among 8 plates.