Beets With Honey Food

HONEY-ROASTED BEETS

Steps:

• Place a large rimmed baking sheet in the oven. Preheat to 425 degrees F.
• Stir oil, salt and pepper together in a large bowl. Add beets and toss well to coat. Transfer the beets to the hot baking sheet and roast until almost tender, 20 to 25 minutes. Remove from the oven and drizzle, with honey and lemon juice, tossing to coat. Continue roasting until tender, about 5 minutes more.

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

ROASTED BEETS WITH HONEY BALSAMIC GLAZE

Steps:

• Preheat oven to 350°F
• Trim & scrub beets leaving root & 1" stem intact. Place on a sheet of foil, drizzle with 1/2 TB olive oil & wrap loosely but tightly(seal edges). Place on a baking sheet. Bake for 1 hour & let cool enough to handle.
• Remove stems & roots, peel & slice beets. Place in bowl.
• Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute. Pour over beets.

ROASTED BEETS WITH HONEY-GLAZED PECANS

Steps:

• Heat oven to 400°F.
• Cover baking sheet with foil; spray foil with cooking spray. Place beets on prepared baking sheet. Bake 1 hour or until tender. Remove from oven; cool slightly.
• Meanwhile, combine nuts and honey in small skillet; cook on medium-high heat 4 to 6 min. or until mixture is simmering and foamy, stirring constantly. Immediately spread onto baking sheet sprayed with cooking spray; separate slightly with fork. Set aside to cool. Mix oil, juice and pepper; set aside.
• Peel and quarter beets when cool enough to handle; place in medium bowl. Add oil mixture; mix lightly. Sprinkle with nuts.

RED AND YELLOW BEETS WITH ORANGE HONEY

Steps:

• Zest oranges and place zest in a medium pot. Peel oranges and divide into segments.
• In a medium saucepan, add 4 cups of water, the oranges, and the honey. Bring the mixture to a boil. Remove from the heat and crush the orange mixture with a wooden spoon. Strain into the pan with the orange zest. Add salt, to taste, and keep the mixture warm over low heat.
• Add the beets a pot of boiling water. Cook until just tender, about 10 minutes. Remove the beets from the pot, place on a serving dish, and drizzle with the orange honey water.

BALSAMIC ROASTED BEETS RECIPE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Grease a large baking sheet or dish, set aside.
• Peel and cut 3 beets into 1" cubes.
• Toss beets with 1 TBS olive oil and ½ tsp sea salt.
• Spread onto a greased baking dish in an even layer.
• Bake in preheated oven for 15-20 minutes.
• After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.
• Mix together balsamic vinegar and honey.
• After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish.
• Stir until all the beets are evenly coated.
• Return to the oven for 10 minutes, stirring once half way through.
• Roast until the balsamic/honey mixture coats the beets (and isn't runny).
• Remove from the oven and serve warm or store and serve later over your favorite salads.

HONEY ROASTED BEETS & CARROTS

Steps:

• Preheat the oven to 450°.
• Wash and peel the carrots nad beets. Chop the vegetables into even 1/2 inch pieces.
• Add the beets and carrots to a sheet pan and toss with olive oil and salt.
• Spread the vegetables out on the pan and roast at 450° for 20-25 minutes or until they are tender. The cooking time will vary based on the size of the vegetables.
• Meanwhile, in a small microwave safe bowl, melt the butter in the microwave. Whisk in the honey.
• Remove the beets and carrots from the oven and pour the honey butter mixture over them. Toss until they are well coated.
• Return to the oven for 5 minutes. Serve tossed with fresh herbs.

BALSAMIC-GLAZED BEETS

Steps:

• In a large saucepan cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges. Beets may be prepared up to this point 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding.
• In a large skillet stir together vinegar, syrup or honey, and oil and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently.
• Serve beets sprinkled with remaining thyme.

HONEY-BUTTER ROASTED BEETS

Steps:

• Preheat oven to 375°F.
• Slice green tops from beets (and reserve for another use if desired). Carefully peel rough outside layer from beets. Slice beets to 1/4-inch thickness (note that some larger beets may require slicing into quarters). Then arrange in a single layer on a large baking sheet with raised sides.
• In a small microwave-safe bowl, melt honey and butter together (microwave for 30-40 seconds until smooth). Whisk in the salt and vanilla.
• Drizzle honey-butter mixture over beet slices and toss with hands or a rubber spatula until thoroughly coated. Then rearrange into a single layer.
• Roast for 20 minutes, remove from oven, toss with a rubber spatula, redistribute in the pan and return to toast another 10-15 minutes.
• Remove from oven, allow to cool for 5 minutes and serve.

HONEY BEET BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add honey; let stand for 5 minutes. Add the beets, milk, butter, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 40 minutes., Brush with egg white; sprinkle with sesame seeds. Bake at 350° until top begins to brown, 30-35 minutes. Remove from pans to wire racks to cool. If desired, serve with honey and butter.

HONEY LEMON BEETS

Steps:

• Cook beets in large pot of salted water for about 40 minutes until tender.
• Cool, skin, cut in half and then into wedges.
• Melt butter over med heat in a skillet.
• Add onion and cook, stirring, about 8 minutes until tender.
• Stir in honey, lemon juice, nutmeg, s& P.
• Add beets, stirring to coat and cook 5 minutes until glazed.

HONEY BEET SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange beets in a baking dish and pour in water; cover with aluminum foil.
• Bake in the preheated oven until beets are tender, about 1 hour. Allow beets to cool overnight; remove outer skin and chop beets into bite size pieces.
• Whisk balsamic vinegar, honey, red wine vinegar, and black pepper together in a bowl. Stir beets, onion, and walnuts into vinegar dressing. Sprinkle with blue cheese, parsley, and salt to serve.

HONEY HARVARD BEETS

Steps:

• Drain beets, reserving 1/2 cup juice; set beets aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Stir in the vinegar, honey and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter and beets; heat through.

HONEY MUSTARD BEETS

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.

BEETS WITH HONEY

Steps:

• Put cornstarch in saucepan and slowly blend in cold water.
• Add vinegar, honey and margarine; cook slowly, stirring, unil thick.
• Add beets (use rosebud, sliced or diced) and stir to coat; heat through.

HONEY-AND-GINGER PICKLED BEETS RECIPE

Steps:

• Bring vinegar and honey just to boil in small saucepan on medium heat.
• Place beets and ginger in 32-oz. jar with tight-fitting lid. Add vinegar mixture; cool completely. Cover with lid.
• Refrigerate 24 hours before serving.