BEETS WITH ONIONS
Make and share this Beets with Onions recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large nonstick skillet, melt butter over medium heat; cook onions, stirring often for 5 to 10 minutes.
- Sprinkle with sugar and vinegar; reduce heat to low and cook for about 20 minutes or until tender and golden.
- Add beets to onions; add salt and pepper.
- Heat over medium heat for 3 to 5 minutes or until heated through.
BEETS, LEEKS AND ONIONS
Make and share this Beets, Leeks and Onions recipe from Food.com.
Provided by Irmgard
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 425 degrees F.
- Heat a heavy-based oven roasting pan on top of the stove and toss the vegetables and garlic.
- Sprinkle with the oil.
- Stir until they start to brown.
- Add the herbs, sprinkle over the vinegar and season well.
- Put the pan in the oven and roast for about 15 minutes, then reduce the heat to 375 degrees F and continue cooking for another 30 minutes or so, stirring 2 or 3 times until the beets are tender.
- If the vegetables start to burn, add a little more oil and vinegar to the pan.
SAUTEED LEEKS, MUSHROOMS & ONIONS
This is a quick, easy, tasty combination. Serve as a side dish with sausages, a roast, with eggs or even BBQ. I like my veggies still crisp but if you want them soft cook leeks longer
Provided by Bergy
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray a non stick skillet with oil.
- Saute the onions until tender and starting to brown.
- Add Mushrooms and continue cooking for apprx 3 minutes.
- Add leeks, salt, pepper& oregano.
- Saute a further 8 minutes (if you like your veggies very soft cook longer).
Nutrition Facts : Calories 50.1, Fat 0.3, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 11.2, Fiber 1.9, Sugar 4, Protein 2
BEET GREENS WITH BACON AND BALSAMIC VINEGAR
This recipe is in my hubby's top 5 favorite! He is notorious for picking out the beet bunches at the farmer's market by looking at the tops without even checking out the actual beets at the bottom. Easy to make and tasty with or without the added roasted beet roots. Time does not include the beet root roasting time.
Provided by ChefBella
Categories < 30 Mins
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium high heat, cook bacon in olive oil until starting to lightly brown, about 5-7 minutes.
- Add chopped onion and continue to cook until onion is translucent and starts to brown lightly, another 3- 4 minutes.
- Add beet greens and roasted beets (if using), water and a pinch of salt and pepper.
- Cover and cook for 3-4 minutes, stirring occasionally, until greens start to wilt.
- Add balsamic vinegar and continue to cook until greens have wilted, about another 3-4 minutes and liquid has evaporated slightly. Season to taste with salt and pepper.
- Transfer to serving bowl and offer additional balsamic at the table, if desired.
Nutrition Facts : Calories 175, Fat 17, SaturatedFat 4.3, Cholesterol 15.4, Sodium 189.9, Carbohydrate 2.9, Fiber 0.4, Sugar 1.2, Protein 2.9
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- In a saucepan, cover the beets with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well and let cool, then cut into bite-size pieces.
- In a bowl, cover the onion with ice water. Add a generous pinch of salt and let stand until crisp, 20 minutes. Drain well; pat dry.
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