QUICK GINGER BEETS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 pound packaged cooked beets into wedges, reserving 1 tablespoon liquid from the package. Whisk the liquid with 1 tablespoon cider vinegar, 2 teaspoons grated ginger, 1/2 teaspoon honey and 2 tablespoons vegetable oil. Toss with the beets and season with salt and pepper.
HONEY GINGER GREEN BEANS
Fresh green beans flavored with honey, soy sauce, garlic, and ginger.
Provided by JuliaC
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
- Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 45.4 g, Fat 0.2 g, Fiber 4.2 g, Protein 3.5 g, Sodium 805.5 mg, Sugar 36.8 g
GINGER BEETS AND CARROTS
I love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes.
Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 379mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED BEET AND GINGER SALAD
I love to use the first batch of beets in spring for this salad. The mint is the perfect compliment to the apple cider and balsamic vinegars in the dressing.
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h20m
Yield 4 to 6 appetizer portions
Number Of Ingredients 10
Steps:
- Cook the beets: Using a pot large enough to hold all of the beets, fill it 3/4 of the way with cold water and add the beets. Season the water generously with salt. Bring the liquid to a gentle simmer over low heat. When the beets are tender when pierced with the tip of a knife, drain the water and allow them to cool for about 10 minutes. Peel them by "wiping" the skin off with a kitchen towel. Trim the tough parts of the tops and bottoms with a small knife and cut each beet into "sections" like pieces of an orange.
- Make the dressing: In a medium bowl, combine the cider vinegar, balsamic vinegar, brown sugar and sea salt and pepper, to taste. Stir in the beets. Put the bowl in the refrigerator and allow the beets to marinate for about 10 to 15 minutes.
- When ready to serve, add the olive oil, ginger and parsley leaves. Toss to coat the beets. Use a scissors to "snip" the mint leaves over the salad and serve immediately.
HONEY-GINGER BAKED BEETS
A nice side dish for a roast chicken. Can be done a day ahead except for baking. Cover and refrigerate. The next day, bring to room temperature and bake as directed.
Provided by Outta Here
Categories Vegetable
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub beets but do not peel.
- Place beets in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 40 minutes, or until just tender. Drain.
- When cool enough to handle, peel beets, cut into quarters and place them in a oven-proof casserole dish, with a lid.
- Pre-heat oven to 350ºF.
- In small saucepan, melt butter and mix in honey and ginger. Season with salt and pepper and pour over beets.
- Cover with lid and bake 45-60 minutes, stirring occasionally, until beets are well glazed.
HONEY-AND-GINGER PICKLED BEETS RECIPE
Enjoy this fat-free and low-sodium Honey-and-Ginger Pickled Beets recipe with just a little bit of work and 24 hours of refrigerating in honey-infused apple cider vinegar.
Provided by My Food and Family
Categories Home
Time P1DT15m
Yield 10 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
ROASTED BEETS WITH ORANGE AND GINGER
Roasting the beets concentrates their sweet flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Lay a large piece of aluminum foil on a baking sheet and place beets in the center. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Wrap foil loosely around beets and roast in oven until beets are tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle.
- Using a zester, remove a quarter of the orange rind in long, thin strips. Cut away remaining rind and pith with a sharp knife. Remove segments from half the orange and cut them in half crosswise; set aside. Squeeze juice from remaining half and place 1 tablespoon of juice in a small bowl. Add vinegar and ginger and whisk in remaining 2 tablespoons olive oil. Season to taste with salt and pepper.
- Peel beets and quarter them; toss in a bowl with vinaigrette. Mix with orange segments, zest, and pecans, reserving some of each to sprinkle on top as a garnish.
GINGER PICKLED BEETS
Asian-inspired pickled beets are soaked in ginger-charged vinegar. Serve these beets as part of a picnicplatter or relish tray, or use them insandwiches or salads.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 quart
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath; set aside. Cover beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat. Simmer beets until tender when pierced with the tip of a knife, about 30 minutes. Transfer beets with a slotted spoon to ice-water bath. Discard cooking liquid. Trim beets and rub off skins with paper towels, or peel beets with a paring knife. Cut beets into very thin rounds; transfer to a large bowl.
- Bring ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until sugar is dissolved. Pour liquid over beets; stir. Let stand until completely cool, at least 1 hour.
Nutrition Facts : Calories 91 g, Fiber 3 g, Protein 1 g, Sodium 309 g
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