GINGER BEETS
Steps:
- Place beets and ginger into a sauce pot. Cover beets with water. Bring to a boil and simmer until beets are soft.
- Reduce heat to a simmer and add honey. Continue cooking for 10-15 minutes more until the water has reduced leaving just a small amount of liquid.
- Remove beets from pan. Discard remaining liquid and ginger slices.
- Drizzle with an additional teaspoon of honey before serving and sprinkle with fresh parsley. (optional)
Nutrition Facts : Calories 39 kcal, Carbohydrate 9 g, Sodium 32 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
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.
ROASTED BEETS WITH GINGER
I have no idea where Mom found this recipe but she sent it to me and asked me to prepare it for Thanksgiving. We enjoyed it immensely, so much so I'm posting it to share.
Provided by justcallmetoni
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Carefully scrub the beets clean trimming off the leaves and the long root tip. Tightly wrap beets in aluminnum foil and place in oven for 40-50 minutes or until the beets are tender and the skin is loose. Remove from oven and cut a slit in the foil to allow the steam to escape.
- Allow the beets to cool enough so that you can handle them. Trim the ends and peel the skin. The skin should slip of quite easily. If not then perhaps the beets need a bit more cooking. Cut the peeled beets into sixths or eighths - depending on the size of your beets.
- Heat oil under medium low heat. Add ginger and cook one or two minutes. Keep the heat low as you are looking to release the flavor. If your ginger sizzles or browns, then your heat is too high. Add the beets and cook two or three minutes. Add balsamic vinegar and cook another minute or so. The oil, vinegar and ginger should create nice glaze covering the beets.
- Serve and enjoy.
Nutrition Facts : Calories 158.4, Fat 5.5, SaturatedFat 0.8, Sodium 177.6, Carbohydrate 25.4, Fiber 4.8, Sugar 19.4, Protein 4
QUICK HARVARD BEETS
We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 280mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.
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.
QUICK PICKLED BEETS
Here, beets are boiled and dressed with cider vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 5
Steps:
- Place beets in a large pot, and cover with cold water by 2 inches. Bring to a boil over high heat; add 2 teaspoons salt. Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes. Drain, and let cool slightly. Trim stem ends, then peel beets using a paring knife or a vegetable peeler. Cut beets crosswise into 1/4-inch-thick slices. Arrange on a platter.
- Whisk together vinegar, 1 1/4 teaspoons salt, and the pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over beets, and serve.
QUICK GINGER BEER
Provided by Virginia Burke
Categories Fruit Juice Non-Alcoholic Ginger Summer Bon Appétit Drink
Yield Makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Bring 6 cups water to boil in large saucepan. Finely chop ginger in processor. Transfer chopped ginger to large glass or ceramic bowl; add boiling water and stir to blend. Cover loosely with foil; let ginger mixture stand at cool room temperature 24 hours.
- Strain ginger liquid into large pitcher; discard solids in strainer. Add sugar to liquid and stir until sugar dissolves. Fill glasses with crushed ice and pour ginger beer over ice. Serve each glass of ginger beer with lime wedge to squeeze over.
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