Beet Salad In Grand Marnier Food

ROASTED PEARS WITH VANILLA & GRAND MARNIER

Steps:

• Preheat oven to 425 degrees F.
• Remove the yellow peel from the lemon in 1/2 inch strips and place them in a shallow baking dish that is large enough to hold all the pears.
• Using a small paring knife, cut out about 3/4 of each pear's core from the bottom, leaving the pear intact.
• Squeeze the lemon juice into a bowl.
• Using a basting brush, brush the inside of each pear with lemon juice and sprinkle it with sugar.
• Brush each pear with melted butter.
• Place remaining sugar on a large cutting board or a sheet of waxed paper.
• Roll each pear in sugar so it is evenly coated and place in the baking dish.
• Slice vanilla bean lengthwise down the center and scrape out the seeds.
• Place the seeds and pod in the baking dish.
• Add the water and Grand Marnier.
• Bake the pears for 45 minutes, basting occasionally with the liquid in the dish.
• If they're getting too brown, loosely cover with foil.
• Serve with leftover syrup and vanilla ice cream.

FRESH FRUIT SALAD WITH ORANGE LIQUEUR/ GRAND MARNIER

Steps:

• Combine all the fruit in a large bowl.
• Add orange liqueur/ orange juice/Grand Marnier and toss.
• Chill before serving.

GRAND MARNIER BEETS

Steps:

• Stir together cornstarch and sugar in saucepan.
• Blend in orange juice, vinegar and orange peel.
• Heat to boiling, stirring constantly, until thickened and clear.
• Stir in Grand Marnier.
• Stir in beets.
• Cook until heated through.
• Season to taste with salt.
• Garnish with thin strips of orange peel, if desired.

MOROCCAN RED BEET SALAD

Steps:

• Trim the the long root tip off the beets, leaving about 1/2 inch of stem on the tops. Scrub the beets rather well taking care not to damage the skin.
• Place the cleaned beets into a large heavy saucepan filled with water and bring to a boil. Cook until the beets are cooked tender. This can vary from 30 to 60 minutes depending on the size of your beets.
• When the beets are cooked, pour out the boiling water and run the beets under cool running water. Reduce the temperature of the beets to a point where they can be handled. The skins should be fairly loose.
• Peel and trim the beets. Dice into bite sized cubes about 1/2 - 3/4 inches.
• Mix together all remaining ingredients and pour over the slightly warm beets. Toss and place in the fridge for a minimum of 1 hour.

BEET SALAD IN GRAND MARNIER

Steps:

• Scrub beets well but be careful to not damage the skin. Trim off the long root of the beet and leave about a 1/2 inch stem on the tops.
• In a large heavy saucepan filled with water add the cleaned beets and bring to a boil cooking beets until tender. This could take 30 to 60 minutes depending on the size of your beets.
• Drain beets and add cool running water to reduce the temperature to the point where they can be handled. Peel and trim the beets then dice into bite sized cubes approximately 1/2 to 3/4 inches.
• In a large bowl add remaining ingredients and mix well. Pour over warm beets and toss together to combine. Refrigerate for at least one hour before serving.