Your Recipe for Combi-steam Cooking
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Golden & Red Beet Salad
Steamed beets make a wonderful addition to green or grain salads and are very easy to prepare in the Steam Oven using the Steam Mode (Combi Steaming). When choosing beets for steaming try to use beets of a uniform size, begin by gently washing the beets to remove any dirt then place them in the perforated pan nested over the solid pan. This is really important to avoid the red beet juice staining the oven.
2 - medium golden beets
2 - medium red beets
1 - head butter lettuce, rinsed and dried
1 - tablespoon snipped chives
¼ - cup olive oil
4 - tablespoons golden Balsamic vinegar
1 - teaspoon Dijon mustard
Preheat the oven in the Steam Mode.
Remove the beet tops and rinse the beets clean to remove any dirt.
Place the beets in the perforated pan nested over the solid pan and steam for 30 - 40 minutes until very tender.
While the beets are steaming, set up your work space so you can easily peel the red beets without staining everything around you. A low sided metal baking pan is ideal, or a cutting board covered in plastic wrap.
Once the beets are cooled begin by sloughing off the skin of the golden beets with a sharp knife then set aside.
To avoid staining your hands wearing disposable gloves is a good idea when handling the red beets. Once the beets are peeled and sliced they are ready to be combined with the salad.
Combine the ingredients for the dressing, toss the lettuce leaves with just enough dressing to coat, carefully fold in the golden beets and add a little more dressing if needed.
Sprinkle the chives over the salad and add the sliced red beets.
Watch Related Video
Steamed Bone-In Chicken for Salads
Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.
*This is an old video that I am publishing as a recipe. And, yes, the logo is different, but the essence is the same! I hope you enjoy the video and learn more about the benefits of using a Steam oven, also known as a Combi Oven.
1 bone is chicken breast
1 whole chicken leg
1 small onion, peeled and halved
1 small carrot, trimmed and scrubbed
1 celery stick
1 bay leaf
1/4 tsp mixed Italian seasoning
3 stalks fresh parsley (optional)
2 cups cold water
Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.
Heat the steam oven in the Steam Mode 212°F.
Place the casserole dish in the oven and set the timer for 45 minutes. The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.
Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool. When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.
When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.