Beets In Cream Sauce Recipes

BEET LEAF ROLLS WITH CREAMY DILL SAUCE

Steps:

• 1. Chop up onion and garlic. 2. Add rice, water, onion, and garlic to rice cooker and cook until done. 3. Boil beet leaves in a small amount of water until just wilted. Drain water and let cool. Make sure you cook more beet leaves than you think you will need, as some of them will break. 4. Once rice mixture and leaves are cool, place one tablespoon of the rice mixture on a beet leaf and roll. 5. Fill up a greased 9 x 13 casserole dish with the rolls. 6. In a sauce pan, melt butter, add flour, and cook until flower and butter is golden brown. 7. Add cream and stir until sauce is slightly thick. Do not worry if your sauce is a little runny. It will thicken up in the oven. 8.Stir in chopped dill and salt and pepper to taste. 9. Pour sauce over the beet leaf rolls. 10. Cook in a 350 oven for 45 minutes, or until the cream sauce is boiling at the edges. 11. Let cool for 5 minutes and serve

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.

CREAMY BEET PASTA

Steps:

• Preheat oven to 375°F.
• Rinse beets and trim the top and bottom. Cut in half if they're large. Toss with olive oil, salt & pepper.
• Place beets in a baking dish with 1 tablespoon water. Cover tightly and roast 45-55 minutes or until beets are fork tender. Cool until you can handle the beets.
• Using rubber gloves or paper towels, rub the skin off of the beets (gloves recommended). Chop into cubes and set aside.
• In a saucepan, cook onion and garlic in butter until tender.
• Add cooked onion mixture, beets, (about 2 ½ cups of chopped beets) and broth to a blender. Process until very smooth, you should have about 1 ¼ cups of puree.
• Add beet puree to a saucepan and slowly whisk in the heavy cream. Add thyme and cayenne pepper, bring to a simmer and cook until thickened, about 5 minutes. Once thickened, turn heat off and stir in cheese.
• Meanwhile, cook pasta al dente in salted water according to package directions. Drain well, reserving 1 cup of the pasta water.
• Toss pasta with sauce, adding reserved pasta water a little at a time if needed.

CREAMED BEETS

Steps:

• 1. Melt butter in a medium saucepan. Stir in flour. Let it heat over a medium heat, but don't let it brown. Stir in milk, blending well. When it starts bubbling around the edges, add the beets, salt, and pepper. Reduce heat to very low and simmer, covered, for 5 minutes.
• 2. NOTE: You can also add a dash of nutmeg and 1/2 cup of plain yogurt, after reducing the heat to low.

GRANDMA'S HARVARD BEETS

Steps:

• In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

ROASTED BEETS WITH HORSERADISH CREAM

Steps:

• Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.
• In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.