ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
- Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
ROASTED BEETS WITH CITRUS
You'll love these citrus-marinated roasted beets! To make this recipe an easy holiday side dish, roast and marinate the beets up to a few days in advance. Then, add the orange wedges, zest, and watercress right before you eat.
Provided by Jeanine Donofrio
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
- Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.
- Slice the beets into 1" wedges or chunks and place them in a bowl. If you're using red and yellow beets, place each color into separate bowls so the red beets don't stain the yellow beets.
- Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.
- Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.
- Serve on a platter with the orange segments, watercress, and citrus curls.
ROASTED BEETS WITH ORANGE AND THYME
These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
- Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.
Nutrition Facts : Calories 99 g, Fat 2 g, Fiber 5 g, Protein 3 g
ORANGE-MISO GLAZED BEETS
The sugar from the fresh orange juice cooks down with miso to create a vibrant and umami packed glaze which adds a lot of flavor to the earthy beets.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚ F. Put the beets in a large baking dish and add 1/3 cup water; cover the dish with foil. Roast, adding more water to the pan if needed, until the beets are easily pierced with a knife, 50 to 60 minutes. Uncover and let cool. Rub off the beet skins and cut the beets into 1/2-inch-thick wedges; transfer to a medium bowl.
- Combine the orange juice, miso paste, sugar, soy sauce, ginger and garlic in a medium skillet over medium-high heat. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to about 1/4 cup, 8 to 10 minutes. Strain through a fine-mesh sieve and pour over the beets. Season with salt and toss. Sprinkle with scallions.
ROASTED BEETS WITH CRISPY SUNCHOKES AND PICKLED ORANGE-GINGER PURéE
The combination of beets and ginger gives you a great spectrum of flavors, while crunchy toasted cashews and a mess of crispy sunchoke chips lend contrasting texture.
Provided by Dan Kluger
Categories Fall Dinner Beet Ginger Salad Thanksgiving Peanut Free Soy Free Dairy Free Wheat/Gluten-Free Vegetarian Vegan
Number Of Ingredients 32
Steps:
- Pickled Orange-Ginger Purée:
- Place the zest strips in a small saucepan and cover with water. Bring the water to a boil, then drain. Repeat this process two more times (blanching the orange zest removes any bitter flavors). Place the ginger and orange zest in a jar or heatproof container. In a saucepan, bring the lime juice, vinegar, sugar, and ¾ teaspoon salt to a boil. Pour over the ginger and orange. Let cool to room temperature, then cover and refrigerate overnight. The pickled ginger can be refrigerated for a couple of months.
- Drain the pickled ginger and orange and save 3 tablespoons of the pickling liquid. Add both to a blender or mini food processor, along with the olive oil, chile, and remaining 2 tablespoons salt. Blend until very smooth, scraping down the side of the blender as needed. Transfer to a container and refrigerate until ready to use. The puree can be made a couple of days ahead. (Makes about 1 cup.)
- Roasted beets:
- Preheat the oven to 375°F. Place the beets in a baking dish (if using a mix of red and golden beets, separate them into two smaller dishes and divide the oil, vinegar, and water between the two dishes). Drizzle with the oil and add the water and vinegar. Season with salt and pepper. Cover the pan with foil and roast until the beets are tender when pierced with a knife; this can take anywhere from 30 minutes to an hour, depending on the thickness of the beets. Let the beets cool, then peel and cut into 1-inch wedges. Place each color of beet, along with any accumulated juices, into a small mixing bowl.
- Toasted cashews:
- In a skillet, heat the oil over medium-low heat. Add the cashews and cook, stirring constantly, until golden brown. Transfer to a heat-proof bowl.
- Sunchoke chips:
- Pour 1 inch of oil into a small saucepan and add the sunchokes (there should be just enough oil to cover the sunchokes; add more oil if needed). Turn the heat to medium and stir occasionally; when the sunchokes begin to sizzle and foam, increase the temperature to high and continue frying, stirring constantly, until the sunchokes are light golden brown. At this point the sunchokes will rapidly go from golden brown to burnt, so quickly transfer the chips to paper towels to drain. Lightly season with salt. The sunchoke chips can be stored in an airtight container at room temperature for a day or two, or until they start to soften. (Makes about ½ cup.)
- For serving:
- Using a sharp knife, cut the peel and pith off the orange. Working over a bowl, cut the orange between the membranes to release the segments. Dice the segments, then return them to the bowl.
- Drizzle the beet wedges with a little bit of olive oil, season with salt, and toss.
- Spread the ginger puree on the bottom of a shallow serving bowl or plate. Arrange the beets over the puree. Sprinkle the chopped orange segments over the beets and grind some pepper over the dish. Top with the cashews, herbs, and sunchoke chips. Serve.
ORANGE-GLAZED BEETS
Beets were a popular vegetable in our house when I was growing up, and this recipe is a real favorite of ours. It's very easy to make, and the orange gives it a delightful citrus flavor. -Susan Punzal, Orchard Park, New York
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, combine the first 5 ingredients. Bring to a boil; cook and stir until thickened, 3-4 minutes. Add the beets; cook and stir until most of the liquid is absorbed, 6-8 minutes longer.
Nutrition Facts : Calories 194 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 443mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.
ORANGE BAKED BEETS
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Scrub beets and peel them thinly. Grate the zest of 1 orange and juice both oranges.
- Layer overlapping slices of beets; sprinkle with grated orange zest, salt and pepper, pour juice over top. Cover and bake alongside the roast for 1 hour or until tender.
BEETS WITH ORANGE VINAIGRETTE
Steps:
- Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.
WARM BEET-ORANGE SALAD
Steps:
- Place 1 pound beets on a large piece of foil. Drizzle with 1 tablespoon olive oil and 3 tablespoons water; close into a packet. Roast at 400 degrees F until tender, 50 minutes. Peel the beets and cut into wedges. Whisk 1/3 cup orange juice, 2 tablespoons olive oil, and salt to taste in a bowl. Add 2 segmented oranges, the beets and 1/4 cup chopped toasted walnuts and toss.
ORANGE BEETS
Make and share this Orange Beets recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Leaving root and 1 inch of stem on beets, trim tops and scrub with a brush.
- Place in a large saucepan, cover with water.
- Bring to boil, cover, reduce heat, and simmer for 1 hour or until tender.
- Drain and rinse with cold water.
- Drain, cool.
- Trim off beet roots, rub off skins.
- Cut beets into cubes to measure 3 1/2 cups.
- Melt butter in a large nonstick frypan over medium heat.
- Add beets, rind, and next 4 ingredients, (rind through pepper.) Bring to boil, cook until liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally.
- Sprinkle with almonds.
GINGERED ORANGE BEETS
My husband was pleasantly surprised when he tried my new twist on beets. The orange and ginger are a surprising compliment, making this particular vegetable a wonderful addition to any holiday table. -Marion Tipton, Phoenix, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Brush beets with 4 tablespoons oil; sprinkle with salt and pepper. Wrap loosely in foil; place on a baking sheet. Bake at 425° for 70-75 minutes or until fork-tender. Cool slightly., In a small bowl, whisk the vinegar, orange juice concentrate, 1 teaspoon orange zest, ginger and remaining oil; set aside. , Peel beets and cut into wedges; place in a serving bowl. Add the orange sections and pecans. Drizzle with orange sauce and toss to coat. Sprinkle with remaining orange zest.
Nutrition Facts : Calories 342 calories, Fat 27g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 5g fiber), Protein 4g protein.
ORANGE BEETS
Easy as anything to make and they taste so good. Great for hurried weeknights and big dinners when everythings in a rush. Use fresh beets if you like, just roast, peel, and use in the recipe.
Provided by PalatablePastime
Categories Fruit
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat brown sugar, vinegar, orange juice, and butter in a saucepan.
- Mix cornstarch with water in a small dish; stir into juice in pan and cook, stirring until sauce is thickened and bubbly.
- Drain beets and add beets to sauce, and cook until heated through.
- Serve beets garnished with slivers of orange peel, if desired.
Nutrition Facts : Calories 203.1, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 151.6, Carbohydrate 39.6, Fiber 3.2, Sugar 32.4, Protein 3.2
BEETS IN ORANGE SAUCE
To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm., In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and zest. Pour over beets.
Nutrition Facts : Calories 63 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
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