Glazed Whole Beets Food

GLAZED BEETS

Steps:

• Drain beets, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter; heat through.

GLAZED WHOLE BEETS

Steps:

• Drain beets, reserving 2/3 cup juice. In a large skillet, combine sugar, flour and salt. Stir in vinegar and reserved beet juice until smooth.
• Bring to a boil; cook and stir for 2 minutes or until thickened. Add beets; reduce heat. Cook, uncovered, for 5 minutes or until heated through.

GLAZED WHOLE BEETS

Steps:

• Drain beets, reserving 2/3 cup juice. In a large skillet, combine sugar, flour and salt. Stir in vinegar and reserved beets juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beets; reduce heat. Cook, uncovered, for 4-5 minutes or until heated through.

GLAZED BABY BEETS

Steps:

• In a large saute pan, add the beets and the apricot juice. Cover and cook on medium high for 10 minutes. Add the vinegar and honey and cook for another 10 minutes. Pull off of the heat and keep covered for an additional 5 minutes.

MAPLE-GLAZED BEETS

Steps:

• Heat oven to 375 degrees. In ovenproof skillet, toss beets with olive oil. Bake 30 minutes, then cover with aluminum foil and bake 1 hour more.
• (For canned beets, cook on stove until thoroughly heated through, then drain and continue with recipe.).
• Remove foil; stir in 1/2 cup water, maple syrup and vinegar. Place skillet on stovetop. Bring to a boil over medium-high heat and cook 5-8 minutes, or until mixture is reduced to a syrupy consistency. Transfer to serving dish and and sprinkle with scallions.

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.

GLAZED WHOLE BEETS

Steps:

• Drain beets, reserving 2/3 cup juice. In a large skillet, combine sugar, flour and salt. Stir in vinegar and reserved beets juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beets; reduce heat. Cook, uncovered, for 4-5 minutes or until heated through.