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How to Roast Beets in Convection

When roasting beets in your Combi-steam oven in the Convection Steam mode, you could do them without foil as typically done in a conventional oven. Of course there are several ways to cook beets. They can be boiled in water until soft, cooled, and peeled. They can be peeled and chopped, tossed in oil, and roasted or they can be roasted whole. But believe me, using a Combi-steam oven will yied better results in a more practical manner. 


Traditionaly, when roasting whole beets recipes instructions say to wrap the beets in foil to retain moisture during the roasting process, if you were to roast whole beets in your Combi-steam oven in the Convection Steam mode, you could of course roast them without foil.


In this recipe for beet salad, I am peeling the beets, chopping them, and tossing them in oil before roasting. In order to stop the red beets from bleeding into the golden beets, I am keeping them separate on the roasting pan. To avoid staining from the beet juice I wear disposable gloves when handling red beets and prep them on a washable cutting board or rimmed baking sheet.  Any way you prepare them beets they make a flavorful colorful addition to salads and pair beautifully with lamb and a sprinkling of feta cheese and fresh herbs.

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Ingredients

Roasting the Beets

1 bunch golden beets, trimmed, peeled, and cut into wedges

1 bunch red beets, trimmed, peeled, and cut into wedges

3 tbsp olive oil

Kosher salt


Dressing

6 tbsp olive oil

2 tbsp olden Balsamic vinegar

Sea salt and freshly ground pepper to taste


Assembling the Salad

Mixed salad greens

½ shallot, thinly sliced

½ cup crumbled feta cheese

Sliced, roast lamb, cold or refreshed in the Combi steam oven

Preparation

Heat the oven in the combination Convection Steam mode 350℉.


Peel and chop the golden beets first. Place them in a mixing bowl and add enough olive oil to coat and give them a sprinkling of Kosher salt. Place them on one half of a rimmed baking sheet. Repeat the process with the red beets, and place them on the other side of the baking sheet.


Place the baking sheet in the heated oven and cook for 25 - 30 minutes until the beets have softened.  The beets can be served warm or cooled and served with a salad.


To assemble the salad, toss the salad greens and shallots with the dressing. Gently fold in the golden beets and arrange the red beets and lamb around the salad.  Top with the crumbled feta cheese.

Serves 2 - 4

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Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

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Paul Tang

Ingredients

Cooking the Fish


2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil


Serving the Fish


1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees


Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.


Cut a few diagonal slits in the fish and place the fish in the prepared pan.


Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.


Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.


Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.


Heat the sesame oil until sizzling then pour it over the fish.

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