Orange Sauced Beets Food

ROASTED BEETS WITH ORANGE SAUCE

Steps:

• Preparation 1 Preheat oven to 450 °F. Cover a baking sheet with aluminum foil for easy cleanup. 2 In a medium bowl, toss the beets with the olive oil until well coated. 3 Spread beets on baking sheet in a single layer. 4 Bake 30-40 minutes. When done, beets should be easily pierced with a sharp knife. 5 While beets bake, grate the zest from the orange. Place in a small bowl. Cut the orange in half. Squeeze the juice (about ½ cup) into the bowl with the orange zest. (Use a large spoon to press the inside of the orange to extract more juice.) Add anise seeds (optional). Set aside. 6 When the beets are tender, return them to the tossing bowl. Pour the juice mixture over the beets. Mix well to coat, and serve. Source: NHLBI

ORANGE-GLAZED BEETS

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.

EASY BEETS IN SWEET ORANGE SAUCE

Steps:

• Drain the beets reserving 1/3 cup of liquid; set beets aside.
• In a medium size saucepan, mix together the reserved liquid along with remaining ingredients, except beets.
• Stir to combine thoroughly and bring to a boil over medium heat.
• Cook stirring constantly until mixture begins to thicken, stir in beets and continue to cook for 2 to 3 minutes or until heated thorough.
• These can be served either hot, room temperature or they are fantastic cold.

ORANGE-MISO GLAZED BEETS

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.

BEETS IN ORANGE SAUCE

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.

BEETS IN ORANGE SAUCE

Steps:

• 1. In a medium saucepan, combine the cornstarch, brown sugar, and salt; gradually whisk in the orange juice and the apple cider vinegar.
• 2. Cook over medium heat, whisking constantly, until thickened and bubbly.
• 3. Add drained beets and cook over medium heat until thoroughly heated.
• 4. Serve in a pretty glass serving dish.

ROASTED BEETS WITH ORANGE AND THYME

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.

ORANGE SAUCED BEETS

Steps:

• 1. Cook beets in boiling water over medium heat. After water starts to boil, cover and cook for 25-30 minutes.
• 2. Drain. Let cool. Peel and slice beets.
• 3. Combine sugar, cornstarch, orange juice, and pepper.
• 4. Heat until boiling and simmer for 2 minutes, stirring constantly.
• 5. Pour sauce over sliced beets.
• 6. You can substitute 15 oz canned beets for fresh. Drain off juice and start from step 3.

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.

BEETS IN ORANGE SAUCE

Steps:

• Preheat oven to 400°F. Wrap 2 beets together in foil. Repeat with remaining beets. Place on baking sheet. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets. Cut each into 8 wedges.
• Combine beets and remaining ingredients in medium nonaluminum saucepan. Simmer over medium heat until sauce is syrupy, stirring often, about 8 minutes. Season with salt and pepper.
• (Can be made 1 day ahead. Chill. Rewarm over low heat, stirring often.) Serve hot.

ORANGE AND BEET SALAD

Steps:

• Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape., When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads.

BEETS WITH ORANGE SAUCE

Steps:

• Heat beats in their liquid.
• In another small pan, combine sugar, cornstarch and salt.
• Blend in orange juice, 2 tsp of rind and cook over medium heat, stirring constantly, until thickened.
• Stir in butter untli melted.
• Drain hot beets, pour sauce over them.
• Sprinkle with remaining rind.
• Serve hot.

GINGERED ORANGE BEETS

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.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

BEETS IN SWEET ORANGE SAUCE

Steps:

• Place steamer basket in 1/2 inch water in Dutch oven (water should not touch bottom of basket). Place beets in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam 45 to 50 minutes (add boiling water during steaming if necessary) or until tender; drain.
• Place beets back in Dutch oven (without steamer basket). Stir in orange peel, orange juice and brown sugar. Cook uncovered over medium-high heat 5 to 8 minutes, stirring frequently, until sauce is reduced and beets are glazed. Stir in parsley and ginger.

BEETS IN ORANGE SAUCE

Steps:

• In saucepan, combine sugar, cornstarch and salt; slowly stir in orange juice.
• Add butter or margarine and orange zest.
• Over medium heat, cook until thickened, stirring constantly.
• Reduce heat to low, add beets and cook just until heated through, stirring occasionally.