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YOUR RECIPE FOR STEAM COOKING

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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.

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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

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Larissa Taboryski

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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Baked Chicken and Rice

There are many versions of chicken and rice dishes and Arroz con Pollo is one of the most flavorful, it's a perfect dish to feed a crowd. This recipe shows several options for cooking the chicken and rice in a steam or convection oven.

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Larissa Taboryski

Ingredients

Chicken:

8 - pieces bone-in, skin-on chicken pieces (legs and thighs work best)

2 - tablespoons olive or vegetable oil

1 - teaspoon Kosher salt

½ - teaspoon granulated garlic

1 - teaspoon ground cumin

½ - teaspoon mild or spicy smoked paprika

½ - teaspoon ancho chili powder

1 - teaspoon ground turmeric

1 - teaspoon dried oregano

Set the chicken on a rimmed baking sheet, and combine the oil and spices in a small bowl and rub into the chicken.


Vegetables and Additional Ingredients:

1 - tablespoon olive oil

1 - large yellow onion, diced

1 - medium yellow pepper, diced

1 - poblano chili, diced (if you like some spice)

3 - cloves, garlic minced

1 - Portugese mild or spicy Linguica sausage diced

1 - 14oz can chopped tomatoes

1 - cup short grain rice or Arborio

2 - cups chicken stock


Garnish:

½ - cup Manzanilla Spanish olives

¼ - cup chopped fresh cilantro leaves

Preparation

Oven Options:

  1. Cook the spice rubbed chicken pieces in the  Convection or Convection Steam Mode while cooking the rice and vegetables on the  cooktop. Cool and slice the chicken and combine with the chicken and  pan juices with the rice. OR


  2. Sear the spice rubbed chicken pieces in the  Convection Mode while sauteing the vegetables on the cooktop.  Add the  rice and stock to the pan, nestle the seared chicken pieces in the rice  and bake covered in Convection or uncovered in the Steam Oven  for 30 - 35  minutes.

Oven Method 1:


Heat the Convection oven in the Convection Roast Mode or the Steam Oven in the Combination Convection Steam Mode to 375 degrees.


Cook the chicken for 25 - 30 minutes until the skin is crisp and golden.

When the chicken has cooled, slice it  (or leave whole  if you prefer) then skim the fat from the pan juices and stir the  juices into the rice mixture.


While the chicken is cooking, prepare the rice mixture.


Heat a large saute pan over moderate heat,  add the oil, increase the temperature to medium high and saute the onion  for a few minutes to soften.


Stir in the peppers and cook for a few minutes until the edges begin to brown.


Add the garlic and stir for a few minutes then add the  sausage, cook for another minute or so then add the tomatoes and cook  for 4 - 5 minutes.


Stir in the rice and add the chicken stock, cover and simmer over low heat for 30 minutes until the rice is tender.


Gently stir in the olives, add the chicken and garnish with the chopped cilantro.


Oven Method 2:

Sear the chicken on a rimmed baking sheet in the  Convection Mode 375 (convection and steam ovens) degrees for 15 minutes and begin the rice preparation on the cooktop.


Saute the vegetables as directed above in a large  ovenproof pan and once you have added the liquid, nestle the par cooked chicken  pieces into the pan and scrape any cooking juices into the pan. 


Cook uncovered in the Steam Oven in the Combination mode 350 degrees for 30 - 35  minutes until the rice is tender OR covered in the Convection Bake mode 350 degrees in a Convection oven.


Garnish as directed.

Serves 6 - 8


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