Beets In Grand Marnier Food

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.

BEETS IN GRAND MARNIER

Steps:

• 1. In a steamer set over simmering water, steam the beets, covered, for 25 to 35 minutes, or until they are just tender.
• 2. Refresh the beets under cold water, slip off the skins, and cut the beets into 3/8-inch wedges.
• 3. In a large skillet, cook the beets in the butter over moderate heat, stirring for 3 minutes.
• 4. Stir in the grand marnier, the orange rind and salt to taste; simmer the mixture, covered, for 3 minutes.

SPINACH SALAD WITH BEETS

Steps:

• Preheat oven to 350 degrees F.
• Remove beet greens and discard. Place beets in baking dish with 1/4 cup water. Cover and bake for 40-45 minutes. Cool and then peel beets. Cool and then cut into 1/2 inch wedges.
• In a jar or small bowl whisk together 4 teaspoons vinegar, garlic, oil and salt and pepper.
• In bowl toss together beets and red onion with half the dressing.
• In a large salad bowl toss spinach with remaining dressing. Top with beets and onions. Toss. Crumble the feta over all. Toss.

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.

BEETS IN GRAND MARNIER

Steps:

• 1. In a steamer set over simmering water, steam the beets, covered, for 25 to 35 minutes, or until they are just tender.
• 2. Refresh the beets under cold water, slip off the skins, and cut the beets into 3/8-inch wedges.
• 3. In a large skillet, cook the beets in the butter over moderate heat, stirring for 3 minutes.
• 4. Stir in the grand marnier, the orange rind, and salt to taste; simmer the mixture, covered, for 3 minutes.

ROSEMARY BEETS

Steps:

• In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top., Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.