HONEY MUSTARD BEETS
Make and share this Honey Mustard Beets recipe from Food.com.
Provided by Barb in WNY
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a large saute pan, and add the beets.
- Toss to coat.
- Add the mustard and honey.
- Continue cooking until beets are heated through.
Nutrition Facts : Calories 130, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 158.4, Carbohydrate 22.7, Fiber 3.4, Sugar 19.3, Protein 2.9
BEETS IN MUSTARD SAUCE
Make sure they marinate a full day for best flavor. A Dr. Andrew Weil and Rosie Daley recipe from "The Healthy Kitchen".
Provided by zeldaz51
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the tops off the beets, leaving 1 inch of stems attached. Place the beets in a pot o cold water to cover, bring to a boil, reduce heat, and boil until the beets can be pierced easily with a sharp knife, 45-60 minutes depending upon their size.
- Meanwhile, whisk together the mustard and vinegar in a bowl, then whisk in the olive oil in a steady stream until the sauce is smooth and creamy.
- When the beets are done, drain them and submerge them in cold water until they are cool enough to handle. When cooled, cut off the roots and tops, and slip the skins off. Slice the warm beets into the mustard sauce. Mix well, cover, and let marinate in the fridge at least 24 hours. Season before serving, if needed.
PICKLED BABY BEETS
"These beets are brightened by the flavor of cloves, orange and herbs, making them an ideal holiday side dish, not to mention a great present," says Jose.
Provided by Jose Garces
Categories side-dish
Time 45m
Yield 8 cups
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the beets and blanch until the skin becomes loose, 5 to 10 minutes. Shock the beets in ice water to cool.
- Combine 6 cups water, 1/4 cup salt, the onion, sugar, bay leaves, thyme sprigs, orange zest, orange juice, allspice, mustard seeds, canela, cloves, rice wine vinegar, balsamic vinegar and honey in a separate pot; stir to incorporate and bring to a simmer.
- Peel the skin from the beets and halve or quarter if large. Divide among jars. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate up to 2 weeks.
ROASTED BABY BEETS AND SAUTEED BEET GREENS
Steps:
- Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.
VILLAGE WHISKEY PICKLED BABY BEETS RECIPE
Provided by Jose Garces
Time 50m
Yield 4 pounds beets
Number Of Ingredients 18
Steps:
- Remove greens from the red beets and gold beets and wash thoroughly. Blanch the beets in boiling salted water until the skin becomes loose, for about 4 to 5 minutes. Shock the beets in ice water until cool.
- Combine 1/4 cup salt, onion, sugar, bay leaves, thyme, orange zest, orange juice, allspice, mustard seeds, canella, cloves, water, rice wine vinegar, balsamic vinegar, and honey in a separate pot, stir to incorporate and bring to a simmer.
- Peel the skin from the beets. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate for 10 to 14 days and enjoy.
- Garnish with whipped ricotta and grilled sourdough.
- Cook's Note:
- Pickled beets retain a tender yet delightfully snappy texture. Their sweet earthiness is complemented by canella and clove, and brightened by orange and aromatic herb. Rice wine and white balsamic are the vinegars of choice because of the subtlety of rice wine as a base, and the sweet complexity of their flavors.
BABY BEETS IN HONEY-MUSTARD SAUCE
Number Of Ingredients 11
Steps:
- Scrub and trim beets. Place in a large saucepan, cover with hot water, and add salt to taste. Bring to a boil, cover, and simmer until tender, about 30 minutes.* Drain and cool slightly. Peel to remove skins set beets aside and keep warm.In a medium saucepan, stir butter, honey, mustard, lemon juice, salt, and pepper. Bring to a boil over medium heat. Add beets, stirring until coated with sauce and heated through.To serve, transfer to a shallow bowl. Garnish with parsley.*If using medium-size beets, increase cooking time slightly and, after peeling, cut into wedges or slices.
Nutrition Facts : Nutritional Facts Serves
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