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How To Roast Beets in Convection
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. 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.
Beets can also be peeled, cut into the desired shape, combined with olive oil salt and pepper and roasted in the Combination Convection Steam mode or in the Convection Roast mode (Convection oven). Beets make a flavorful addition to salads as well as sandwiches and are delicious with hamburgers.
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.
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.
Steam Roasted Method - Convection + Steam 350 degrees OR
Convection Roast Method - Convection Roast Mode 350 degrees
Peel the beets, cut into the desired shape and toss with olive oil, salt and pepper. Spread onto a rimmed baking sheet and bake for 35 - 40 minutes until tender.
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Steamed Snap Pea and Asparagus Salad with Radish
In this recipe both the snap peas and asparagus cook for the same amount of time so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing.
2 - cups snap peas, strings removed
1 - bunch asparagus, trimmed and cut into into thirds
4 - medium sized radishes, halved and cut into ½” thick slices
¼ - cup vegetable oil
2 - tbsp rice vinegar or apple cider vinegar
2 - tbsp chopped fresh mint
Heat the Combi steam oven in the Steam Mode 212 degrees.
Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.
Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.
Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.
Serves 4 - 6