Best 5 Baby Beets With Scallions Recipes
In the realm of culinary delights, baby beets and scallions unite in a symphony of flavors, textures, and vibrant colors in this delectable recipe collection. These young and tender beets, often adorned with vibrant red hues, exude an earthy sweetness that pairs harmoniously with the pungent and aromatic notes of scallions. The recipes in this article offer a diverse array of preparations to tantalize your taste buds. From the simplicity of roasted baby beets with scallions' subtle crunch to the vibrant tang of pickled baby beets with scallions' zesty bite, each recipe captures the essence of these ingredients. Whether seeking a vibrant side dish, a refreshing salad, or an elegant appetizer, this culinary journey promises a delightful experience with every bite. So embark on this gastronomic adventure and discover the myriad ways baby beets and scallions can transform your culinary repertoire.
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35 WAYS TO USE SCALLIONS
These scallion recipes are packed with flavor! From soup to salads to noodles and stir-fry, green onions are the perfect ingredient to jazz up your meals.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 35
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a scallion recipe in 30 minutes or less!
Nutrition Facts :
GLAZED BABY BEETS
Steps:
- In a large saute pan, add the beets and the apricot juice. Cover and cook on medium high for 10 minutes. Add the vinegar and honey and cook for another 10 minutes. Pull off of the heat and keep covered for an additional 5 minutes.
ROASTED BABY BEETS AND SAUTEED BEET GREENS
Steps:
- Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.
BABY BEETS WITH SCALLIONS
Colorful beets always make a pretty dish, and this recipe is sweet, nutty, and healthy to boot.
Provided by Martha Stewart
Categories Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Make vinaigrette: In a small bowl, whisk together balsamic vinegar, walnut oil, and 2 tablespoons olive oil. Set aside.
- Preheat the oven to 400 degrees. Remove leafy greens from tops of beets; trim stems, and discard. Rinse greens thoroughly, and refrigerate. Pare away tough skin at top of beets. With a firm-bristle vegetable brush or the back of a paring knife, scrub beets clean under cold running water. Place beets in a small roasting pan. Add remaining tablespoon olive oil and the thyme. Season with salt and pepper. Add enough water to just cover the bottom, and cover tightly. Place in oven, and cook 20 minutes, remove lid, and continue cooking until beets are tender to the tip of a sharp knife, 10 to 15 minutes.
- Slice scallions in quarters lengthwise. In a large saute pan over medium-low heat, melt butter; add scallions, and saute, 5 to 7 minutes. Raise heat to medium high, and continue cooking until browned, about 5 minutes. Transfer scallions to a bowl, and set aside.
- Remove beet greens from refrigerator. Using the same pan as for the scallions, saute greens over medium-high heat until just wilted, about 2 minutes. Transfer immediately to serving plate. Place scallions over greens. Trim "tails" from beets, and slice larger beets in half. Arrange beets over wilted greens with scallions. Drizzle vinaigrette over beets and greens. Sprinkle with blue cheese. Serve immediately.
BEET AND TOMATO SALAD WITH SCALLIONS AND DILL
A little bistro in Normandy, France, inspired this salad that's so satisfying in its simplicity. Bright and fresh, the beets and tomatoes are dressed in a tart vinaigrette and served side by side, rather than mixed together. Though the combination may seem unusual, it's delicious. For the best flavor, choose ripe tomatoes and cook your own beets (don't be tempted to use the precooked vacuum packed type). Feel free to cook the beets and day or two in advance.
Provided by David Tanis
Categories lunch, salads and dressings, vegetables, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook the beets: Heat oven to 400 degrees. Scrub beets, and place in 2 baking dishes just large enough to hold them - golden beets in one, red in the other to keep colors from bleeding. Add an inch or so of water. Cover and bake until tender when probed with a skewer, about 1 hour. Set aside to cool. (Alternatively, boil or steam beets instead. Beets may be cooked several hours or up to 2 days in advance.)
- Prepare the vinaigrette: Put vinegar and pinch of salt in a small bowl. Add mustard and stir with a fork to dissolve. Beat in olive oil to make the dressing thicken slightly. Add pepper to taste, plus a bit more salt, if necessary.
- When the beets are cool enough to handle, rub off the skins. Cut golden beets in half lengthwise, then into 6 to 8 wedges, depending on the beet's size. Repeat with red beets. Place in separate bowls, and season with salt. Slice tomatoes 1/2-inch thick, place in a separate bowl and season with salt.
- Whisk vinaigrette, and pour over beets and tomatoes, dividing it evenly among the bowls. Toss gently and marinate for 10 minutes.
- To serve, spoon the golden beets, red beets and tomatoes into distinct piles onto a large platter or serve in separate bowls. Top with scallions, and sprinkle with dill. Garnish with arugula or watercress, if using.
Tips:
- Choose vibrant baby beets: Look for small, firm beets with smooth skin and deep red color. The greens should be fresh and green.
- Trim the greens: Cut the beet greens about 1 inch above the root. Save them for another use, such as a salad or soup.
- Scrub the beets: Use a vegetable brush to scrub the beets under cold water. This will remove any dirt or grit.
- Slice the beets: Cut the beets into thin slices, about 1/8 inch thick. You can use a mandoline for even slices.
- Toss the beets with olive oil, salt, and pepper: This will help the beets caramelize in the oven.
- Roast the beets: Roast the beets in a single layer on a baking sheet at 400°F for 15-20 minutes, or until they are tender and slightly caramelized.
- Serve warm or at room temperature: Roasted baby beets can be served warm or at room temperature. They are a great addition to salads, grain bowls, or simply as a side dish.
Conclusion:
Roasted baby beets with scallions is a simple yet delicious side dish that can be enjoyed warm or at room temperature. The earthy sweetness of the beets pairs perfectly with the sharpness of the scallions. This dish is also a good source of vitamins and minerals, making it a healthy choice for any meal.
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