roasted beets | James & Everett https://jamesandeverett.com Sharing delicious recipes from our kitchen Fri, 10 Jan 2020 06:40:32 +0000 en-US hourly 1 https://i0.wp.com/jamesandeverett.com/wp-content/uploads/2018/04/cropped-J_E_new_logo_favicon.jpg?fit=32%2C32&ssl=1 roasted beets | James & Everett https://jamesandeverett.com 32 32 35272068 Short Rib Borscht https://jamesandeverett.com/2016/03/23/short-rib-borscht/?utm_source=rss&utm_medium=rss&utm_campaign=short-rib-borscht https://jamesandeverett.com/2016/03/23/short-rib-borscht/#respond Wed, 23 Mar 2016 17:03:53 +0000 https://jamesandeverett.com/?p=5240 The rich earthy goodness of roasted beets are the star of this hearty Borscht.  Braised beef short-ribs add an additional depth of flavor to this old-world dish.  Topped with a dilly sour cream and green onions, this bowl of simple dark red stew is full …

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The rich earthy goodness of roasted beets are the star of this hearty Borscht.  Braised beef short-ribs add an additional depth of flavor to this old-world dish.  Topped with a dilly sour cream and green onions, this bowl of simple dark red stew is full of complex combinations of flavor.

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Short rib borscht
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Short Rib Borscht

The rich earthy goodness of roasted beets are the star of this hearty Borscht. Braised beef short-ribs add an additional depth of flavor to this old-world dish. Topped with a dilly sour cream and green onions, this bowl of simple dark red stew is full of complex combinations of flavor. Short Rib Borscht
Course Main Course
Cuisine Central European
Prep Time 30 minutes
Cook Time 3 hours 40 minutes
Total Time 4 hours 10 minutes

Ingredients

  • 3 tablespoons canola oil
  • 2 pounds bone-in beef short ribs
  • 1½ teaspoons kosher salt plus more to taste
  • 1 medium yellow onion chopped
  • 4 cloves of garlic minced
  • 2 quarts low-sodium beef stock
  • 2 large red beets roasted, peeled, and cubed
  • 1 can 14.5 oz. diced tomatoes
  • 1 carrot peeled and coarsely grated
  • salt and pepper to taste

Garnish

  • ½ cup crème fraîche or sour cream
  • ¼ cup chopped dill
  • 1 Tablespoon ground horseradish hot
  • ½ cup chopped scallion

Instructions

  • In a heavy-bottomed pot or Dutch oven, heat the oil over medium-hing heat. Season the ribs with salt and add to the pan cooking until the ribs are browned on all sides. Remove the ribs from the pan and discard all but about a quarter of a cup of the rendered fat from the pot. If the fat doesn't yield a quarter of a cup supplement with more canola.
  • Return the pan to medium-high heat and add the onions. Cook, stirring often until the onions begin to turn golden and are tender. Add the garlic and cook for several more minutes.
  • Add the stock to the pot along with the beets, tomatoes (liquid and all), carrot, and browned short ribs. Bring to a boil. Cover pot and reduce to a simmer. Allow to cook for about 3 hours stirring occasionally to prevent sticking.
  • When the ribs are tender and falling off the bone, remove them from the pan with tongs. Using an emulsion blender, wand the soup until mostly smooth. Be sure that you have removed all of the bones in the pot before blending.
  • Pull the short rib meat from the bones and cut into bite size pieces. Return rib meat to the pot. Soup should be the consistency of a thick stew. Simmer uncovered to thicken if necessary.
  • To garnish, mix together the sour cream, dill, and horseradish in a small bowl. Top bowl with a dollop of the sour cream mixture and chopped scallion. Serve with Pampushki or a dark rye roll.

Notes

I prefer to used roasted beets for this dish, to me they add more flavor. You can skip this step, just make sure to allow enough cooking time for the beets to become tender.

 

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The post Short Rib Borscht first appeared on James & Everett.]]> https://jamesandeverett.com/2016/03/23/short-rib-borscht/feed/ 0 5240 Fennel & Apple Salad with Roasted Beets https://jamesandeverett.com/2016/02/22/fennel-apple-salad-with-roasted-beets/?utm_source=rss&utm_medium=rss&utm_campaign=fennel-apple-salad-with-roasted-beets https://jamesandeverett.com/2016/02/22/fennel-apple-salad-with-roasted-beets/#respond Mon, 22 Feb 2016 20:20:54 +0000 https://jamesandeverett.com/?p=5144 Thinly sliced fennel and granny smith apples offer a contrast of flavors and add a crunch to this amazing salad with roasted beets, toasted walnuts, and crumbled goat cheese.  Light and fresh, this easy to make salad is tossed with a Dijon-honey vinaigrette, and makes …

The post Fennel & Apple Salad with Roasted Beets first appeared on James & Everett.]]> fennel_salad_1

Thinly sliced fennel and granny smith apples offer a contrast of flavors and add a crunch to this amazing salad with roasted beets, toasted walnuts, and crumbled goat cheese.  Light and fresh, this easy to make salad is tossed with a Dijon-honey vinaigrette, and makes the perfect side dish for a pork tenderloin or chops. 

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Fennel and beet salad recipe
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Fennel & Apple Salad with Roasted Beets

Thinly sliced fennel and granny smith apples offer a contrast of flavors and add a crunch to this amazing salad with roasted beets, toasted walnuts, and crumbled goat cheese. Light and fresh, this easy to make salad is tossed with a Dijon-honey vinaigrette, and makes the perfect side dish for a pork tenderloin or chops.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

Vinaigrette

  • ¼ cup fresh lemon juice
  • 2 Tablespoon olive oil
  • 1 Tablespoon Dijon mustard
  • 2 teaspoon honey
  • 1 teaspoon shallot minced

Toss

  • 1 fennel bulb trimmed, cored, and thinly sliced about 4 cups
  • 1 Granny Smith apple cored and thinly sliced
  • zest of 1 lemon minced

Top with

  • ½ cup crumbled goat cheese
  • ½ cup walnuts chopped and toasted
  • 1 cup roasted beets cut into ½” thick half-moons (1 large beet)
  • fennel fronds

Instructions

  • Heat oven to 425º F.
  • Peel beets and cut into ½” thick half-moons. Toss with a 2 Tablespoons of oil and place in roasting dish.
  • Sprinkle with salt and pepper.
  • Roast 20 to 25 minutes or until fork tender.  Set aside to cool completely.
  • Whisk together all ingredients for dressing.
  • Thinly slice fennel and apple, toss with lemon zest and dressing.
  • Place fennel and apples on a serving plate and top with goat cheese, walnuts, beets, and fennel fronds.

Notes

Beets can be roasted ahead of time and held in the fridge. When ready to prepare salad, bring beets to room temperature before adding to the salad.

 

 

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