Ruby Sauced Beets Food

RED RUBY BEETS

Red Ruby Beets image

Make and share this Red Ruby Beets recipe from Food.com.

Provided by Dienia B.

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 teaspoons cornstarch
2 tablespoons sugar
1/4 teaspoon salt
1 1/3 cups cranberry juice
6 cups beets
1/2 teaspoon orange zest
1 teaspoon butter
1/2 cup crushed pineapple (optional)

Steps:

Combine the dry ingredients.
Mix well into the cranberry juice. Cook in a saucepan until thick, stirring frequently.
Add the rest of the ingredients; mix well and heat through.

Nutrition Facts : Calories 133.9, Fat 1, SaturatedFat 0.5, Cholesterol 1.7, Sodium 233.6, Carbohydrate 30.4, Fiber 3.4, Sugar 24.4, Protein 2.9

RUBY SAUCED BEETS

Ruby Sauced Beets image

This is one of those recipes that always seemed to find it's way to the table at Holiday dinners.....probably because of the red color. All the kids would avoid it like crazy, but once they tried it.....thought it was delicious!

Provided by Lynette !

Categories Vegetables

Time 25m

Number Of Ingredients 8

Ingredients

2 Tbsp sugar
1 Tbsp cornstarch
1 tsp cornstarch
1/4 tsp salt
1 1/3 c cranberry juice cocktail
3 can(s) sliced beets, drained (16 ounce cans)
1/2 tsp orange rind, grated
orange slices, to garnish

Steps:

1. Combine the sugar, cornstarch, and salt in a large saucepan; stir well.
2. Stir in the cranberry juice cocktail; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
3. Gently stir in the beets and the orange rind. Bring to a boil; reduce heat, and simmer; uncovered, 10 minutes. Remove to a serving bowl. Garnish, if desired, with orange slices.

ROASTED RUBY BEETS

Roasted Ruby Beets image

Provided by Geraldine Ferraro

Categories Vegetable Side Roast Vegetarian Orange Beet Vegan Thyme Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 servings

Number Of Ingredients 6

Ingredients

12 medium beets, trimmed, leaving 1/2 inch of stems attached
6 tablespoons extra-virgin olive oil
3 teaspoons kosher salt
1/4 cup freshly squeezed orange juice (from 1 medium orange)
2 teaspoons fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Steps:

Arrange oven rack in middle position and preheat oven to 400°F.
In large bowl, gently toss beets with 3 tablespoons oil and 2 teaspoons salt. Wrap each beet individually in aluminum foil and place on large rimmed baking sheet. Roast until tender, about 1 to 1 1/4 hours. Cool to warm in foil, about 20 minutes.
When beets are cool enough to handle, unwrap and peel, discarding stems and root ends. Cut beets into quarters and transfer to large bowl. Add orange juice, thyme, pepper, and remaining 3 tablespoons oil and 1 teaspoon salt. Gently toss to combine. Serve warm or at room temperature.

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