EASY, TASTY BEETS
I never cared for beets until I tried them like this. Others who think beets taste too earthy also enjoy them prepared this way.
Provided by ddow
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Shred beets in a food processor.
- Melt butter in a skillet over medium heat. Cook and stir shredded beets in hot butter until slightly softened, about 5 minutes.
- Pour water over the beets, cover skillet with a lid, and simmer beets until completely softened, about 10 minutes. Stir balsamic vinegar with the beets; season with salt and pepper.
Nutrition Facts : Calories 74.4 calories, Carbohydrate 11 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.9 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 141.7 mg, Sugar 8 g
SAUTEED BEET GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.
SAUTéED BEETS WITH BUTTER
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 30m
Number Of Ingredients 3
Steps:
- Peel and grate beets.
- Put butter in a large skillet over medium-high heat. When it's hot, add onion and cook until tender, about 5 minutes. Add the beets, and stir occasionally until tender and lightly browned, about 10 minutes. Garnish with parsley.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 135 milligrams, Sugar 13 grams, TransFat 0 grams
SAUTEED BEET GREENS
The next time your bunch of beets come with fresh greens attached, put them to work in this super-quick side dish. While beets will always have that signature earthy sweetness to boast about, their greens carry a more neutral taste-making them the perfect blank canvas for any of the three delicious flavor profiles below.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and tomato paste; cook, stirring, 1 minute. Add beet-green stems and cook, stirring frequently, until softened, about 2 minutes.
- Add beet-green leaves and 2 to 3 tablespoons water. Cook, stirring frequently, until tender, about 2 minutes. Season with salt and serve.
SAUTEED BEETS AND GREENS
Rich in folic acid and vitamin C, beets are a colorful, nutritious addition to the dinner table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Number Of Ingredients 6
Steps:
- In a large skillet, heat olive oil over medium heat. Add shallot; cook until tender, 2 to 3 minutes. Add beet greens; cook, stirring often, until wilted, about 3 minutes.
- Add basic roasted beets, cut into 1/2-inch wedges, and fresh rosemary. Season with coarse salt. Cook, stirring, until beets are just heated through, 2 to 4 minutes.
Nutrition Facts : Calories 88 g, Fat 3 g, Fiber 3 g, Protein 2 g
GRATED BEETS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Place beets on a large piece of parchment-lined aluminum foil. Drizzle with oil. Season with salt and pepper. Wrap beets, enclosing them tightly. Place on a baking sheet, and roast until fork-tender, about 1 hour. Remove from oven; set aside to cool.
- Peel beets when cool enough to handle. Using the largest holes of a box grater, coarsely grate beets into a large bowl. Drizzle with vinegar, and sprinkle with sugar. Toss to combine. Fold in sour cream, and serve.
SWEET SAUTEED BEETS WITH AN ORANGE, ONION & FENNEL RELISH
I'm a beet lover ... and if you are, you will love this too. This is a great salad or a simple side dish which I have served it both ways. A mix of red and golden beets, pan sauteed and topped with an onion, fennel and orange relish. Serve this over a bed of spinach or other greens for a wonderful salad, or serve this as is - for a perfect side dish - sweet and tangy all in one. If you can only get red beets, that's fine. My local market and my farmers markets usually carry both red and golden and you can use one or the other, or a combination. Mandarin oranges are perfect for this, sweet, pre-segmented and ready to use, I actually prefer them over fresh in this dish. The beets are steamed and then sauteed, tossed with the vinaigrette and topped with the fresh relish. Note: This vinaigrette is great ... not only in this dish, but also over fish, scallops, green beans, asparagus, roasted cauliflower, chicken, pork or any of your favorite greens.
Provided by SarasotaCook
Categories Salad Dressings
Time 55m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Vinaigrette -- Make this first and then just refrigerate until ready to use. In a small mixing bowl, or personally -- I like a small tupperware container, just add everything and shake, but a mixing bowl works good. Add the marmalade, vinegar, garlic, olive oil, chives, thyme, salt and pepper. Mix well and set to the side. It is even better made a few hours ahead, but it isn't necessary.
- Beets -- I make the beets all in one pan, but if you prefer to roast them in the oven first and then saute, that will work fine. I find it just as easy to fill a small sauce pan with water and add the beets. Make sure the water covers the beets. Cover and cook on medium low heat for approximately 20-30 minutes until tender but still firm. Remember, these will be peeled, diced and finished in a saute pan, so make sure they are tender, but a bit underdone - you don't want them falling apart.
- Relish -- As the beets cook, make the relish. To a small bowl, add the chopped oranges, fennel, onion, mandarin orange juice, olive oil, red pepper flakes, thyme, salt and pepper. Slightly chill before serving.
- Beets -- Once the beets are done, remove from the pan and let cool until you can handle them. The peel will slide right off. Don't run them under water, just slide the peel off with your hands. I do use gloves as your hands will turn red. You can also put the beet in a small baggie and rub the outside of the baggie and that also works pretty good or use the back of a spoon, that is another trick. Then cut the beets in bite size wedges, not too small.
- Saute -- In the same pan, dump out any remaining water, add the olive oil and butter and bring to medium high heat. Add the beets and saute, 3-5 minutes until fork tender. That is why you didn't cook them all the way in the water. You don't want them falling apart. The last minute add in the vinaigrette and heat until warm. I usually use about 1/2 of the vinaigrette, but use as much as you want too. I start slow as the beets will absorb some of the sauce. The leftover vinaigrette is great on other salads or vegetables.
- Serve -- Serve over a bed of your favorite greens, or you can just serve as is. Top with the onion, fennel and orange relish. Garnish with some of the orange segments if you want and ENJOY!
- The vinaigrette is great with roasted chicken, fish, pork or vegetables so make sure you save the leftovers. ENJOY !
SAUTéED BEETS WITH PASTA, SAGE AND BROWN BUTTER
Give a cook a beet, and he'll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else. This recipe employs the latter technique (with the addition of sage) then calls for tossing the beets with pasta. A finishing of grated Parmesan is a salty counterpoint to the caramelized sweetness of the beets.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, quick, weekday, side dish
Time 30m
Number Of Ingredients 4
Steps:
- Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
- Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.
ROASTED BEETS AND SAUTEED BEET GREENS
This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
Provided by BN61079
Categories Side Dish Vegetables
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
- Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
- When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 18 g, Fat 13.9 g, Fiber 8.9 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 442.3 mg, Sugar 8 g
BAKED GRATED BEETS
A tasty sweet and sour dish that is extremely easy to make. A food processor makes short work of the grating.
Provided by Scarycarrie_ca
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel beets and shred coarsely.
- Peel and grate onion and potato.
- Stir into beets.
- In a small bowl, stir together oil, vinegar, sugar, water, salt and pepper.
- Stir into vegetable mixture.
- Place into a greased 1 quart (1 L) casserole dish.
- Cover tightly and bake in a 350F (180C) oven for 30 minutes.
- Stir once or twice during cooking.
Nutrition Facts : Calories 125.4, Fat 3.6, SaturatedFat 0.5, Sodium 344.5, Carbohydrate 22.2, Fiber 2.5, Sugar 12.8, Protein 2.1
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