Cocktail Recipes, Spirits, and Local Bars

Chicken, Grated Beets, and Beet Greens with Orange Butter

Chicken, Grated Beets, and Beet Greens with Orange Butter

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 1 1/2 tablespoons butter, room temperature, divided
  • 1/4 teaspoon finely grated orange peel
  • 1 tablespoon extra-virgin olive oil, divided
  • 2 skinless boneless chicken breast halves
  • 2 tablespoons chopped shallots
  • 2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
  • 2 teaspoons Sherry wine vinegar, divided

Recipe Preparation

  • Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper. Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm.

  • Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Spoon greens alongside chicken; cover to keep warm. Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper.

  • Spoon beets onto plates. Spoon orange butter atop chicken and serve.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains the following: Calories (kcal) 417.9 %Calories from Fat 44.1 Fat (g) 20.5 Saturated Fat (g) 7.7 Cholesterol (mg) 143.0 Carbohydrates (g) 10.2 Dietary Fiber (g) 2.3 Total Sugars (g) 6.5 Net Carbs (g) 7.9t Protein (g) 45.5Reviews Section

Beet and Beet Greens Fritters

Whenever I find fresh beets with their greens, I immediately grab a bunch. Most often, I use the beets and the greens in separate recipes, but this time, however, I decided to use both in the same dish, and came up with the fritters you see here.
To form the mixture for the fritters, I mixed lightly steamed chopped beet greens with peeled, roughly grated and lightly steamed beets. To bind them into a mixture that would hold while frying, I added eggs, rolled oats, flour and breadcrumbs to the bowl.
Since I wanted the unique sweetish beet flavor to shine, I seasoned the mixture with only salt and ground four peppers mix, and avoided any other spices or flavorings.
The fritters came out as I was hoping for: very tasty, with an intense beet flavor, firm texture and beautiful dark red color.
I served the fritters as a light lunch, with a dollop of sour cream and green salad on the side, but they can be served as a tasty snack any time of the day. Another option is to use them as a vegetarian burger substitute, in a burger bun. Try them and enjoy.

* I’ve used very fresh young beets, that require short steaming time. Bigger/older ones are less suitable for this dish, but if you still want to use them, adjust the steaming time accordingly.
* If you can’t find beets with greens, substitute with chopped Swiss chard.
* For more recipes with beets and beet greens, check HERE .

Makes: 12
Prep time: 15 minutes
Cooking time: 20 minutes

3 medium size fresh young beets, greens attached (see notes)
2 tsp salt
½ tsp freshly ground four peppers mix
2 L eggs
1/3 cup rolled oats
¼ cup flour
¼ cup breadcrumbs
Oil for frying
Sour cream for serving (optional

1. Cut off the greens from the beets, wash thoroughly and chop them roughly. Add a bit of water and salt, and steam in a covered pot, or microwave, for 2 minutes. Set aside.

2. Peel the beets and roughly grate them (I used food processor). Add a bit of water and salt, and steam in a covered pot, or microwave, for 3-4 minutes. (Do not overcook – you want them firm). Transfer to a large bowl, along with the greens.

3. Add the salt, pepper, eggs, oats, flour and breadcrumbs. Mix well and let sit for 10 minutes at room temperature. Mix again before using.

4. Preheat oil for shallow frying in a large pan, over medium-high heat. Measure ¼ cup of the mixture into the hot oil, and flatten lightly with the back of a spoon. Fry until golden-brown on both sides. Serve warm.

Find Beet Greens at Farmer&aposs Markets

Beet greens are standard fare at most farmers&apos markets right now, and beets are increasingly available with their greens in supermarkets—well, some supermarkets. Imagine my shock and disdain when I discovered a local grocery store was systematically chopping the bushy greens from bunches of beets and no joke, stuffing them in the trash!

To my dismay, the greens had been hacked from the roots, and rather brutally, it appeared. There had to be a blood-red beet bath going on in the refuse bin near the clerk who was busy trimming other produce.

"What happened to the beet greens?" I cried to the produce clerk.

"People complain about &aposem," he explained. "They don&apost want &aposem, so we&aposre cutting &aposem off."

"You&aposve got to be kidding!" I said, my voice rising in shock. "So what happens to those greens?" I inquired further, hoping I&aposd hear something positive.

"We throw &aposem away," he replied.

"Throw. Them. Away?" I exclaimed. "That&aposs the most nutritious part of the beet!"

It wasn&apost his fault, but it&aposs hard to keep your cool when you see food wasted like that. It&aposs not just that beet greens are edible—they&aposre incredibly good for you.

Supermarkets aren&apost alone in tossing beet greens. Farmers, eager to please their customers, often lob off the tops at the customers&apos request. By politely asking for the discards, I&aposve scored gobs of free beet greens, but I&aposd be happier if the farmers didn&apost plant the idea of yuck in the minds of the shoppers by offering to cut them off in the first place. The hacked-off greens leave people wondering if you can eat beet greens at all! If farmers left the leaves intact and preached the joys of beet greens instead, there&aposd be far less confusion.

Furthermore, tossing edible greens is money down the drain. Wake up supermarket managers and farmers! Take a tip from Littleton Food Co-Op in New Hampshire, where I bought a bag of beauteous beet greens on vacation, no roots attached. I&aposm willing to bet that if beet greens were sold like kale, collards, and Swiss chard, they&aposd eventually win out over all of them.

Roasted Beets and Orange Salad + Savory Beet greens Cheese Patties

When you see at the store a bunch of beets with the greens still attached to them, you know they are as fresh as it gets. Nevertheless, the fresh greens are not just an indication for the beets’ freshness they are also edible and tasty on their own right, so it makes even more sense to buy the bunch.
Here, I have used the bunch to create two dishes: a colorful roasted beets salad and savory beet greens cheese patties.
Both dishes go great together, but you can, of course, serve each on its’ own.

Roasted Beets and Orange Salad
This colorful salad is best served immediately after preparing it, as the beets will slowly change the color of the other ingredients. If you want to make it ahead of time, keep the ingredients and dressing separately and assemble the salad before serving.

Makes: 4-6
Prep time: 20 minutes
Roasting time: about 50 minutes
3 medium size beets
1 medium size orange
½ medium size avocado
2 hearts of palm, drained
4-5 salt cured black olives
For the dressing:
Juice of 1 medium lemon
1 Tbs honey
½ tsp salt
¼ tsp freshly ground red pepper
1 Tbs olive oil

1. Preheat the oven to 400F (205C). Wash the beets and pat dry. Place each on a piece of foil and sprinkle with salt. Wrap tightly and place in a baking pan. Roast for about 50 minutes, until the beets are soft, but still firm. Let cool to room temperature and peel. Slice into about ¼” (1/2 cm) thick rounds. Arrange in a serving plate.

2. With a sharp knife, remove the peel of the orange and slice into 5-6 slices. Cut the avocado and hearts of palm. Mix the dressing in a small bowl.

3. Arrange the orange slices on top the beets, add the avocado, hearts of palm and olives. Drizzle the dressing on and serve.

Savory Beet Greens Cheese Patties

These tasty cheese patties are quick and easy to make. I like serving them with maple syrup, as wired as it sound. The saltiness of the patties and the delicate sweetness of the maple are, in my opinion, just perfect together.

* If you cannot find beet greens, use Swiss Chard instead.

Makes: 10 patties
Prep time: 20 minutes
Cooking time: 15 minutes

about 3 cups roughly cut beet greens
1 package (7.5 oz, 215 grams) Farmer cheese, unsalted
½ tsp salt
1/3 cup crumbled Feta cheese
1/3 cup crumbled fresh goat cheese
2 large eggs
¼ cup whole wheat flour
¼ cup oatmeal
¼ tsp freshly grated black pepper
Oil for frying

1. Wash the beet greens thoroughly and drain. Place them, still wet, in a pan and sprinkle the salt on. Cover the pan and steam on medium-high heat for 2-3 minutes, until the greens wilt and soften a bit. Cool to room temperature. You should end up with about 1 cup of packed steamed greens.

2. In a large bowl, mix the cheeses with the eggs. Add the flour, oatmeal, steamed beet greens, black pepper and salt to taste, and mix well.

3. In a large shallow pan, heat the oil on medium heat. Create 10 round and flat patties from the cheese mixture and fry them for about 2 minutes on each side, or until the patties are golden brown.

Serve at room temperature, with maple syrup.

This contrasting burgundy red and orange colored salad packs a lot of flavor. Citrus adds a burst of fresh sweetness that marries well with the savory beets. Creamy goat cheese and crunchy pistachios are also a winning combination. The honey citrus vinaigrette with cumin and cinnamon, spices that you often find in Moroccan food, goes will with the peppery arugula. The end result is a delicious and healthy salad that I believe you and your guests will enjoy. What is especially nice about this quick and easy salad is that it can all be prepped ahead of time and put together right before serving if you are entertaining guests.

Beet, Orange And Arugula Salad With A Honey Citrus Vinaigrette

Beet, Orange And Arugula Salad With A Honey Citrus Vinaigrette

Serves 4, adjust the recipe accordingly

  • 4 roasted and peeled beets, cut into 6 wedges each (you can substitute canned beets)
  • 2 oranges, peeled and segmented (I used Navel)
  • 1/4 onion, cut into small slices
  • 2 – 3 Tbsp. goat cheese crumbles or to taste
  • 1/4 c. shelled, roasted pistachio nuts
  • 5 – 6 oz. baby arugula or greens of your choice
  • 1/4 c. fresh squeezed orange juice
  • 1 Tbsp, honey
  • 1 Tbsp. lemon juice
  • 1/4 c. olive oil
  • salt and pepper, to taste
  • 1/4 tsp. cumin
  • 1/8 tsp. cinnamon
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • pinch of cayenne
  • 1 Tbsp. finely grated orange zest
  • 1 Tbsp. finely chopped cilantro
  • 1 – 2 Tbsp. finely chopped mint

Segment the oranges over a bowl to catch the juice. Also squeeze the remaining remnants to extract all the juice (you should have about a 1/4 cup of juice) for the vinaigrette.

In a small bowl, whisk together the orange juice, honey, lemon juice, olive oil, the seasonings, zest, cilantro and mint. Taste and adjust, if necessary, by adding either more lemon juice or honey, to balance the flavors to your own preference. Toss the beet wedges and onion slices with a little of the vinaigrette and let marinate in the refrigerator for at least an hour or more. When ready to serve, toss the arugula with a couple tablespoons of the vinaigrette and pile on a platter. Arrange the marinated beets and oranges on top then sprinkle with the goat cheese and pistachios. Drizzle a little of the remaining vinaigrette over the oranges and serve.

If roasting the beets, choose ones that are small, firm, deep colored and have unblemished skin. Roast without peeling, the skin rubs off easily under cold water after cooking.

I like to use fully cooked and peeled beets that you can find in the refrigerated section of the produce department. You can also use canned beets.

The beets can be marinated the day before, the flavor will actually improve.

If you do not have 1/4 cup of retained juice after segmenting the oranges, you can squeeze a couple of the segments for additional juice.

Make sure when you zest the orange to avoid the white pith or the zest will be bitter.

Do not toss the beets and oranges together. Also do not assemble the salad too early before serving or the oranges will pick up the color from the beets and they will turn pink.

Notes From The Kitchen

While you might think of this beet, orange and arugula salad as being seasonal, I enjoy it anytime of the year. I hope you will give it a try, either as I have suggested, or make it with ingredients of your own choice. I used Navel oranges but Cara Cara or Tangerines would be great. Instead of goat cheese, feta or bleu cheese would be good alternatives. Toasted pecans or walnuts would be equally good in this salad if you don’t care for pistachios. Enjoy!

Cooking With Beets

General Cooking Techniques: Serve beets cooked fresh, or preserve plain or pickled. Beetroots have small amounts of vitamins and minerals, while beet greens are an excellent source of Vitamin A and calcium.

According to the University of California at Berkeley Wellness Encyclopedia of Foods and Nutrition, beets have the highest sugar content of any vegetable, but are low in calories. Beetroots contain vitamin C and folacin, key nutrients for good heath. And beet greens, eaten like spinach, are excellent sources of vitamin A, calcium and iron.

Beets can be prepared as a hot side dish, in soups such as borscht, and in salads, and they can be pickled. They can be boiled, steamed, micro waved or wrapped in foil and baked.

Beetroots usually are served boiled and buttered, pickled or in salads, adding color to meals. There is little color loss if they are not pared or cut before cooking.

Table beets contain only about 30 calories per 1/2 cup sliced beets, and are a good source of folic acid. Beet tops, high in vitamin C, may be used as food and are prepared in the same manner as spinach.

Note: Beet tops and spinach also contain oxalic acid. Consuming large amounts of either with a low calcium diet can cause a calcium deficiency and diarrhea. It is best to eat a balanced diet to avoid this problem. Use tender young beet leaves as the oxalic acid content increases in older plants in late summer and fall.

Sometimes light colored zones appear in beetroots. These zones are natural but are more pronounced in hot weather. The zones disappear during cooking.

Beet Soups: Borscht is the most famous of the beet soups and there are many variations. You can use either beef stock or chicken stock. You can dice, slice, or grate the beets. You can use sour cream and/or yogurt. You can use grated cabbage and/or grated or diced cucumber. You can eat it hot or cold. Flavoring can include parsley, dill, or lemon juice.

Cooking Beet Greens: Wash beet greens in several baths of cool water to make sure all grit or sand is gone. Put greens in large, covered pot over medium heat. The moisture on the leaves is usually sufficient to steam them. Cook until they are just wilted. If there are small beets attached, add more water and cook until they are just tender. Serve as you would spinach.

One variation is to chop the just barely cooked greens and combine them with some sautéed chopped onion, a couple of chopped hard boiled eggs, some chopped cooked beets, and a little vinegar. Serve hot.

Red Flannel Hash: From the colonial period in New England comes red flannel hash or beet hash. Simply prepare your favorite beef or corned beef hash (canned hash will also work) and add grated cooked beets (about 1 to 3 ratio beets to hash. Slowly simmer the hash until it is heated through and serve with a little vinegar sprinkled on top (using ketchup on this dish is definitely un-American)

Pickled Beets: Beets are easily pickled. Most recipe books will have at least one recipe. Make the pickling brine according to your favorite recipe. Pack cooked, peeled beets in hot, sterilized jars. Pour brine over beets leaving 1/4-inch headspace. Adjust lids. Process in boiling water bath canner for 30 minutes.

Serve Beets Cold: Beet and Onion Salad - mix cooked beets, sliced or whole, with some sliced red onion and some lettuce leaves, and add some vinaigrette dressing. You can marinate the beets in the vinaigrette over night in the fridge. Some variations include adding pink grapefruit sections and walnuts. Another cold dish mixes sliced cooked beets with some yogurt, parsley and chives.

Using Beets Raw: Beets are great raw, adding color and flavor to a salad. If you have a food processor, you can peel the raw beet (if it's small and young you don't even have to peel it) and make nice shoestring strips for a salad or for a stir-fry.

Cooking Beets: You have two choices, boiling or baking. Each approach gives you a different flavor.

Baking beets: First, scrub the beets. Then cut off the leaves and stems at about one inch above the top of the beet. Don't cut off the tail. Put the beets in a shallow pan or on a large double sheet of foil, sprinkle with a few drops of water or oil, cover tightly with foil, and bake. You will find a difference in the flavors (both good) by baking at either 300 degrees or at 375 degrees. They are done when the skins are clearly separated from the bulb. It may take an hour or more depending on the size of the beets.

Boiled Beets: Cut tops off but leave at least 1 inch of stem. Wash beets well, but do not peel before cooking. Put in pot with boiling water and depending on size, cook for 1/2 to 2 hours. They are done when the skins slip off easily.

You really can't overcook beets: To save energy and substantially reduce cooking time, you may cook fresh beets in a pressure cooker. It only takes about 12 minutes for small beets and 18 minutes for larger ones. When the beets are cooked, the skins slip off easily. Rinse each beet briefly under cold water before trying to peel it, so you don't burn your fingers.

Serve Beets Hot: Fresh baked or boiled beets are delicious plain with butter and/or a little lemon juice. A tasty addition is 3 Tb brown sugar and 2 tsp of orange rind tossed with the beets just before serving. Many recipes for beets required that you cook them first and then use them in a recipe whole or sliced. Sour Cream Sauce - Mix a few cups of sliced beets with some sour cream, a little horse radish, some chopped onion or a very little garlic and heat in a double boiler. You can add bacon bits to this for a different taste. Another variation is to mix diced cooked beets with diced fresh apple with chopped onion and sauté till warm. Add the horseradish, sour cream and lemon juice and serve over lettuce.

Harvard beets: there are many recipes for a sweet and sour sauce to be served with hot beets. Boil some fresh cranberries in orange juice and cinnamon until the cranberries burst. Puree the mixture in a blender and add honey to taste. Simmer sliced beets in this sauce for a few minutes and serve. Another variation is to sauté horseradish and cider vinegar (2 to 1) and add lots of fresh dill or dried dill to taste then coat sliced cooked beets serve hot or cold

Yet another variation is to dice some just barely cooked beets (boiled) and mix with some horseradish, vinegar and honey. Then bake in a 350 oven for 30 minutes gives you that sweet and sour flavor of Harvard beets.

Low Carb Panko Crumbs

I buy low carb bread, such as Smart Buns, and turn them into homemade croutons or panko crumbs.
Slice the bread into cubes.
Place cubes on a sheet pan and toast, in a single layer in a 350 F degree oven. Store the croutons in a zip-top bag in the freezer.

To make breadcrumbs: Place the toasted cubes in a food processor and pulse to create course breadcrumbs.
Store the remainder in an air-tight, zip-seal bag in the freezer.

42 beets garlic ginger Recipes

Beet Soup with Cilantro Pesto

Beet Soup with Cilantro Pesto

Beautiful Low-fat Carrot Ginger Beet Soup

Beautiful Low-fat Carrot Ginger Beet Soup

Second Time Around, Lamb and Beet Salad (Michele Urvater)

Second Time Around, Lamb and Beet Salad (Michele Urvater)

Seared Ahi Tuna with Ginger Beets and Seaweed Salad

Seared Ahi Tuna with Ginger Beets and Seaweed Salad

Carrot and Beet Salad with Ginger Vinaigrette

Carrot and Beet Salad with Ginger Vinaigrette

Late Summer Beet Soup

Late Summer Beet Soup

Chakundari Chicken Tikka (Beet-Marinated Chicken)

Chakundari Chicken Tikka (Beet-Marinated Chicken)

Roasted Spiced-Pork Tenderloin with Beet, Apple, and Caraway Salsa

Roasted Spiced-Pork Tenderloin with Beet, Apple, and Caraway Salsa

My Own Borscht

My Own Borscht

Peanut and Ginger Pork Meatballs

Position a rack in the center of the oven and preheat the oven to 400 degrees F.

Wrap each beet in aluminum foil. Place them on a rimmed baking sheet. Bake until the beets are tender when pierced with a meat fork, 1½ to 2 hours, depending on the size and age of the beets.

Let them cool in the foil for about 15 minutes. Slip the skins from the warm beets. Cut the beets into bite­size pieces.

Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring often, until
tender, about 2 minutes. Add the beets and stir well. Add the orange zest and juice, vinegar, and brown sugar. Bring them to a boil over high heat, stirring gently to dissolve the brown sugar. Boil, stirring occasionally, until the liquid has reduced to a glaze, about 3 minutes. Season with salt and pepper. Serve them warm, or cool to room temperature.

Beet Gnocchi

Sam Kaplan for The New York Times Food stylist: Karen Evans. Prop stylist: Randi Brookman Harris.


  • 1 pound starchy potatoes
  • ½ pound beets
  • 2 tablespoons olive oil
  • Salt and pepper
  • ¾ cup all-purpose flour, plus more as needed
Nutritional analysis per serving (4 servings)


  1. Heat the oven to 400 degrees. Bake potatoes until tender, about an hour. Immediately split them open to let the steam escape. When you can handle the potatoes, scoop out their flesh.
  2. While the potatoes bake, peel and grate the beets. Put the oil in a small skillet or saucepan over medium-low heat. Add the beets, season to taste, and cook, stirring occasionally, until very soft, 25 to 35 minutes. Transfer to a food processor and purée until smooth.
  3. Bring a large pot of water to a boil and salt it. Pass potato flesh through a ricer or food mill, stir in the beet purée, and season to taste. Sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/2 cup flour, until the dough just comes together. Pinch off a piece of the dough, and boil it to make sure it will hold its shape. If it does not, knead in a bit more flour (no more than necessary), and try again the gnocchi will float to the top and look a little raggedy when ready.
  4. Roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. Score each piece by rolling it along the tines of a fork as each piece is ready, put it on a baking sheet lined with parchment or wax paper do not allow the gnocchi to touch one another.
  5. Add the gnocchi to the boiling water a few at a time, and gently stir adjust the heat so the mixture doesn&rsquot boil too vigorously. A few seconds after they rise to the surface, the gnocchi are done remove them with a slotted spoon or mesh strainer, and finish with any of the sauces below: and finish with any of the following sauces:

Tomato Sauce: Cook a small chopped onion in olive oil until soft. Add minced garlic, 3 to 4 cups of chopped tomatoes, canned or fresh, and salt and pepper. Cook at a steady bubble until &lsquo&lsquosaucy.&rsquo&rsquo If the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. Garnish with torn basil and/or grated Parmesan.

Brown Butter, Sage, and Parmesan: Put 4 tablespoons butter and a handful of fresh sage leaves (40 wouldn&rsquot be too many) in a skillet over medium heat. Cook until the butter is light brown and the sage is sizzling, about 3 minutes. Toss with the gnocchi, some of their cooking water and loads of grated Parmesan.

Olive Oil and Garlic: Put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies. Cook until the garlic just turns golden (but no more than that). Toss with the gnocchi, some of their cooking water and plenty of chopped parsley.