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Steam Roasted Beet Salad with Lamb and Feta Cheese
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.
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
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
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
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.