Best 4 Steamed Beets With Tarragon Recipes
Venture into the realm of vibrant flavors with our collection of steamed beet recipes, a symphony of earthy sweetness enhanced by the aromatic allure of tarragon. Discover the classic elegance of Steamed Beets with Tarragon Butter, a dish where tender beets are enveloped in a rich, herbed butter, offering a delightful balance of flavors. For a more vibrant experience, try our Steamed Beets with Tarragon Vinaigrette, where a tangy dressing elevates the natural sweetness of the beets. If you seek a refreshing twist, immerse yourself in our Steamed Beet and Avocado Salad with Tarragon Dressing, a delightful harmony of textures and flavors. And for a hearty and wholesome meal, indulge in our Steamed Beets with Barley and Tarragon, a fusion of earthy flavors and wholesome grains. Each recipe unveils a unique dimension of the harmonious marriage between beets and tarragon, inviting you on a culinary journey that promises to tantalize your taste buds.
Let's cook with our recipes!
ROASTED BEETS WITH TARRAGON
Tarragon and beets have a natural affinity for each other, especially when the beets are roasted. It's a striking combination in salads or, as shown here, served in endive spears as an hors d'oeuvre.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Roast, peel, and dice beets, then toss them with extra-virgin olive oil, fresh lemon juice, and coarse salt. Serve in endive leaves, garnished with fresh tarragon.
STEAM/SAUTEED GREEN BEANS WITH BUTTER AND TARRAGON
If you prefer to use dried tarragon, add 1/2 teaspoon at the appropriate point.
Provided by Food Network
Categories side-dish
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Bring the water, butter, salt and green beans to a boil in a Dutch oven or large deep skillet. Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding the tarragon at this point. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
STEAMED BEETS WITH TARRAGON
Categories Herb Vegetable Side Steam Vegetarian Quick & Easy Low Cal Beet Fall Healthy Tarragon Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Peel beets and halve lengthwise.
- Slice beets crosswise 1/8 inch thick and steam on a rack set over boiling water, covered, until tender, 10 to 12 minutes. Toss with remaining ingredients and salt and pepper to taste until butter is melted.
STEAMED OR ROASTED BEETS AND BEET GREENS WITH TAHINI SAUCE
I usually roast beets, but I decided to steam them for this dish. I then added some water to the steamer and blanched the greens - though you could also steam them. Beets take about the same time to steam as they do to roast, and it's a good option if you don't want to heat up your kitchen with the oven. But I find that roasted beets have a richer flavor. Here, the flavor of the tahini sauce is so pungent that it doesn't matter if the beets are muted.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 50m
Yield Serves 4 generously
Number Of Ingredients 7
Steps:
- Cut greens away from beets, leaving about 1/4 inch of stems. Scrub beets with vegetable brush. To steam beets, place in a steamer above 2 inches water. Bring to a boil over high heat and cover. Turn down heat to medium. Steam small and medium beets for 30 minutes and large beets for 40 minutes, until you can pierce the beet to the middle with a knife or skewer. Remove from heat and allow to cool. To roast, preheat oven to 425ºF and place beets in a baking dish (or lidded ovenproof casserole). Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until they are easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish.
- When beets have cooled, cut away ends and slip off skins. Slice in rounds or cut into wedges or half-moons.
- Blanch greens in salted boiling water for about 1 minute, just until they wilt. Transfer to a bowl of cold water, then drain and squeeze out excess moisture, taking up the greens by the handful. Alternatively, steam for 2 minutes, using tongs to flip the greens over top to bottom halfway through, for 2 minutes, or until wilted. Rinse with cold water, squeeze out excess water and chop coarsely.
- To make sauce, purée garlic cloves with a generous pinch of salt in a mortar and pestle, or put through a garlic press. Transfer to a bowl or measuring cup and whisk in sesame tahini. Whisk in lemon juice, beginning with smaller amount. The mix will stiffen up. Gradually whisk in up to 1/4 cup water, until sauce has consistency of thick cream or runny yogurt. Taste and adjust salt and lemon juice.
- Line a platter with the beet greens and arrange beets on top and around greens. Drizzle on tahini sauce, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 595 milligrams, Sugar 10 grams
Tips:
- Select tender and small beets: Look for beets that are smooth, firm, and about 2 inches in diameter. Avoid beets with blemishes or cuts.
- Steam the beets until tender: Beets should be cooked until they are easily pierced with a fork, about 30-45 minutes. Overcooking can make them mushy.
- Don't peel the beets before steaming: Peeling the beets before steaming can cause them to lose their vibrant color.
- Use a steamer basket or colander: Place the beets in a steamer basket or colander over a pot of boiling water. This allows the steam to circulate around the beets, cooking them evenly.
- Add flavorings to the steaming water: You can add flavorings like herbs, spices, or citrus zest to the water to infuse the beets with extra flavor.
- Serve the beets warm or chilled: Steamed beets can be served warm with a pat of butter and a sprinkle of salt and pepper. They can also be chilled and served as a salad.
Conclusion:
Steamed beets are a delicious and versatile side dish that can be enjoyed in many different ways. With their vibrant color and sweet, earthy flavor, they are a great addition to any meal. Whether you serve them warm or chilled, with butter or a tangy vinaigrette, steamed beets are sure to please everyone at the table. So next time you're looking for a healthy and flavorful side dish, give steamed beets a try!
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