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How To Roast Beets in Convection

If cooking beets in a Convection steam oven the beets can either be steamed or steam-roasted. In this video, I am steam roasting the beets but I use the same method when roasting beets in Convection with no steam.


Because I used golden and red beets I kept them separate on the roasting pan to avoid the red beets from bleeding into the golden beets. 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. In Australia, we slice red beets and add them to hamburgers, so delicious.

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Larissa Taboryski

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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 Convection Roast mode or 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 Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  


In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

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Ingredients

Preparation

1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.


Place the ham on a rack in a large roasting pan. 


Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 


Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.


Bake for 2 hours.


Glaze: 


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  


Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.


Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.


Serves 12

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