Shaved Beets With Orange Food

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 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.

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-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.

BEETS WITH MANDARIN ORANGES

Steps:

• Whisk together sugar, vinegar, apple pie spice, and cornstarch in a large, microwave safe bowl until combined.
• Cook in microwave on High until the mixture is boiling and has thickened, stirring occasionally, about 2 minutes. Stir the drained beets and mandarin orange segments into the thickened sauce. Allow the beets to reheat in the sauce, do not microwave further, or the mandarin oranges will come apart. Serve either warm or cold.

ORANGE BEETS

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.

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.

SHAVED BEET SALAD

Steps:

• Using a mandoline or sharp chef's knife, slice beets into very thin rounds.
• In a large bowl, whisk together orange zest and juice, vinegar, oil, and sugar; season with salt and pepper. Add beets, and toss to coat. Serve immediately.

BEETS WITH BALSAMIC-ORANGE DRESSING

Steps:

• Line a roasting pan with aluminum foil. Place the scrubbed beets in the pan, cover with foil, and roast in a 400°F oven until they can be easily pierced, about 1 hour. (Or, you can wrap each beet in foil.).
• While beets are roasting, mix together all remaining ingredients in a saucepan, bring to a boil, reduce heat and simmer for about 5 minutes. Set aside.
• Peel and trim roasted beets. Grate on the large holes of a grater into a big bowl. Pour the warm dressing over the warm shredded beets - you may not need all the dressing.
• Serve warm or at room temperature.
• Note: I generally have around 1/3 cup dressing left. I add 1/2 teaspoons of minced garlic and use it to glaze pork chops or squash or sweet potatoes that I am roasting.

ROASTED BEETS WITH CRISPY SUNCHOKES AND PICKLED ORANGE-GINGER PURéE

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.