And The Beets Go On Recipes

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BEETS ON THE GRILL



Beets on the Grill image

I couldn't decide what to do with all the beets, so I tossed them onto the grill.

Provided by MOTTSBELA

Categories     Side Dish     Vegetables

Time 45m

Yield 2

Number Of Ingredients 3

6 beets, scrubbed
2 tablespoons butter
salt and pepper to taste

Steps:

  • Preheat an outdoor grill for high heat.
  • Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets.
  • Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!

Nutrition Facts : Calories 207.6 calories, Carbohydrate 23.5 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 6.9 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 273.7 mg, Sugar 16.6 g

AND THE BEETS GO ON



And the Beets Go On image

This is an appetizing side dish. Their ruby red color and tangy flavor make these beets an excellent choice for Valentine's Day.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 3

2 cans (13-1/4 ounces each) sliced beets, drained
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup thawed orange juice concentrate

Steps:

  • In a large saucepan, combine the beets, cranberry sauce and orange juice concentrate. Cook and stir over low heat until heated through. Serve with a slotted spoon.

Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein.

THE BEET GOES ON SALAD



The Beet Goes On Salad image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 8

6 small (about 2-inch diameter) golden or candy cane beets
About 6 ounces feta from an 8-ounce block
6 fresh basil leaves, torn
2 tablespoons olive oil
1/2 teaspoon finely grated lemon zest plus the juice of 1 lemon
Kosher salt and freshly ground black pepper
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/3 cup candied pecans, coarsely chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Wrap the beets individually in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool completely, then peel with a paper towel.
  • Slice a sliver from one side of each beet so it sits flat. Then cut each beet horizontally into thirds.
  • Cut the block of feta in half lengthwise and then slice 12 thin planks, 1/8 to 1/4 inch thick. Sandwich the planks with a torn basil leaf between the beet slices and arrange the beets on a platter.
  • Stir together the olive oil, lemon zest and juice, a pinch of salt and a few grinds of pepper. Drizzle the dressing over the beets, then sprinkle with the parsley and candied pecans.

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