FRIED BEETS WITH GINGER BALSAMIC GLAZE
A simple, healthy, and delicious side dish. If you like beets or want to give them a try, this is a perfect starting dish to learn about just how good these vegetables can be.
Provided by Ben Myhre
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Add vinegar and ginger to a saucepan and cook on low until reduced by 1/2, about 10-15 minutes
- Stir in honey and set sauce aside
- Melt butter in a frying pan at medium-high
- Add beets and fry for approximately 5 minutes
- Add sauce to the frying pan and mix well.
- Remove and serve
Nutrition Facts : ServingSize 1/4 full recipe, Calories 233 calories, Sugar 30 g, Sodium 652 mg, Fat 9 g, SaturatedFat 5 g, UnsaturatedFat 4 g, TransFat 0 g, Carbohydrate 36 g, Fiber 3 g, Protein 0 g, Cholesterol 23 mg
FRESH FRIED BEETS W/BALSAMIC DRIZZLE
I grew up eating pickled beets, fried beets, roasted beets, Harvard and so I guess you could say I love them...especially my Grams pickled beets, never had any as good as hers. I bought some beets the other day, as I love their earthiness and how they taste when fried...Gram used to fry them, but all by themselves. I wanted to...
Provided by Cassie *
Categories Vegetables
Time 25m
Number Of Ingredients 6
Steps:
- 1. I boiled my beets for about 20 minutes, until tender. Drain and let cool until can handle. ( you could use canned beets, but fresh is best.) In my iron skillet over medium heat, I added my bacon fat - after hot, add the onion and garlic - stirring frequently so not to burn, just until tender.
- 2. Add the sliced beets, not overlapping, as you want them all to get a browning. Add desired kosher salt and pepper. Cook on one side for about 4 - 5 minutes, then turn and brown the other side. ( I just moved the onions and garlic to one side of pan, and occasionally stir so didn't burn on bottom, could remove if you want, while beets are browning.)
- 3. Once beets are browned mix with the onions and garlic - Plate, and sprinkle with a little more salt & pepper - drizzle with desired amount of balsamic and enjoy! I may have used 1 tsp of balsamic, not a lot, as I didn't want it to take over the flavor of the beets...I love the beets made this way...I hope you do as well...
BEET HOME FRIES
Steps:
- Preheat the oven to 375 degrees F.
- Place the beets in the center of a large foil sheet. Drizzle with the oil and vinegar. Place a second large foil sheet on top of the beets, crimping the edges together to form an airtight pocket. Roast in the oven for 2 hours.
- When the beets are ready, peel them using a kitchen towel. If roasted correctly, the skin should slide right off. Cut the beets into 1-inch cubes and allow them to chill.
- Heat soybean oil in a large pan or deep-fryer to 375 degrees F.
- Toss the beets in the cornstarch until covered, adding more cornstarch as needed. Fry in 2-cup batches, until the outer cornstarch layer becomes crispy.
- Serve each batch with 1/4 cup mayonnaise. Garnish with shichimi togarashi and green onions.
- This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
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.
ROASTED SLICED BEETS WITH FRESH CHEESE AND ALMONDS
Provided by Julia Moskin
Categories salads and dressings, appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350. In a saucepan, melt the duck fat.
- Line 2 sheet pans with parchment or wax paper. Lay beets in a single layer, brush them with fat and sprinkle them with 1 teaspoon salt. Flip beets, brush other side with fat and sprinkle with another teaspoon salt. Roast for 18 to 20 minutes, turning halfway through, until beets are tender but not soft, with a bit of bite. Cool.
- Meanwhile, spread the almonds on a sheet pan and toast at 350 for 10 minutes, or until lightly browned. Toss hot almonds with 2 teaspoons grapeseed oil and 1 teaspoon salt, then let cool on the pan. Coarsely chop.
- Place the minced shallot in a small bowl and add vinegar, 1/2 teaspoon salt and a pinch of sugar. Let rest for 15 minutes. (This helps mellow the raw heat of the shallot.) Finely chop the parsley and tarragon together and mix with the 2 tablespoons grapeseed oil. (The recipe can be made to this point up to 4 hours ahead).
- To assemble, divide the beets on plates, mixing colors to make multicolored patterns. Add herb mixture to shallot mixture and stir, then sprinkle over beets. Scatter chopped almonds over the beets. Place a dollop of fresh cheese in the center of each plate and serve.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 310 milligrams, Sugar 7 grams, TransFat 0 grams
FRIED BEETS
My mom loved these and I have never heard of anyone preparing beets quite this way! Not exactly a health-food, but so tasty! Mother said, 'Cook them until they're burned.' She was right! You may also need to add a little more butter or margarine if they seem to need it.
Provided by MRS_GEOMORPH
Categories Side Dish Vegetables
Time 1h20m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a large pot of lightly salted water to a boil. Add beets and cook uncovered until slightly tender, about 20 minutes. Drain, rinse, and cut ends from each beet.
- Place beets in a saucepan with about 2 inches of water. Cover saucepan and bring water to a boil; cook beets until tender, about 20 minutes. Remove beets from water and immediately immerse in a bowl of ice water to cool. Pull peels off the beets. Slice beets into 1/4-inch-thick slices.
- Heat butter in a large skillet over medium-high heat; fry beets, flipping occasionally, until lightly blackened, about 20 minutes. Season beets with salt and pepper.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 35.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 10.4 g, Protein 6.1 g, SaturatedFat 7.4 g, Sodium 371.9 mg, Sugar 25.2 g
SHREDDED BEET AND CARROT SALAD
Beets, which are rich in folic acid and vitamin C, are the primary ingredient of this simple salad.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together lemon juice, oil, honey, cumin, coriander, cinnamon, cayenne, and 3/4 teaspoon salt.
- In a food processor fitted with the shredding disk, shred beets then carrots. Add to bowl along with parsley, and toss to combine.
Nutrition Facts : Calories 8 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g
FRIED BEETS
I was helping make supper at my sisters and I was in charge of cooking the beets. Years ago I had tried every way to cook beet so I'd like them, didn't work. I wasn't really concerned if the beets turned out OK, because I wasn't going to eat them, so I went for simple. Well when I was stirring them one escaped the pan, picked it up no place to put it, popped it in my mouth. DEEEEE LISH US.
Provided by jorgydee
Categories Vegetable
Time 25m
Yield 2 1/2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in non-stick frying pan.
- Add butter, onions, salt and pepper.
- Fry on med-low heat until onions are translucent because beets are already cooked.
- NOTE: To cook beets, trim them leaving approximately 1 1/2 inch stem. Place in large pot with enough cold water to cover, add 1/2 tsp salt. Bring to a boil, then lower heat and simmer until tender. Cooking time depends on how large the beets are. Drain, wearing rubber kitchen gloves, remove skin. Cool. Slice for above recipe.
Nutrition Facts : Calories 155.1, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 168.3, Carbohydrate 12.2, Fiber 2.4, Sugar 8.5, Protein 2
ROASTED BEETS WITH HONEY BALSAMIC GLAZE
Make and share this Roasted Beets With Honey Balsamic Glaze recipe from Food.com.
Provided by Elmotoo
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 356.9, Fat 26.4, SaturatedFat 6.5, Cholesterol 15.3, Sodium 207.4, Carbohydrate 29.9, Fiber 4, Sugar 25.7, Protein 3.5
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