Beets With Ginger Recipes

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GINGER BEETS



Ginger Beets image

Beets cooked with fresh ginger and a touch of honey.

Provided by Kathy

Categories     Side Dish     Vegetable

Time 45m

Number Of Ingredients 3

3 beets (peeled and chopped)
3 slices ginger (sliced into thick chunks about 1/4" thick)
2 tablespoons honey

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



Quick Ginger Beets image

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.

GINGER BEETS



Ginger Beets image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 9

2 cups sugar
6 tablespoons cornstarch
3 teaspoons ground ginger
1/2 cup white distilled vinegar
1/2 cup cider
1 tablespoon butter
1/2 teaspoon salt
1 cup seedless raisins
6 cups cooked sliced beets, liquid reserved

Steps:

  • In a pot, combine the sugar, cornstarch, ginger; vinegar, cider, and the reserved beet liquid. Bring to a boil and cook, stirring constantly, until thick and clear. Add butter, salt, and raisins, and lastly, beets. Heat thoroughly and serve.

BEET AND GINGER SOUP



Beet And Ginger Soup image

This beet and ginger soup is a snap to make. Many people believe that beets cleanse the liver and that ginger wards off colds, but even if you give no credence to such beliefs, it doesn't matter: this soup is just plain good to eat. I like to make things easy for myself and do no more than blend drained canned beets with additive- and sodium-free broth and grated fresh ginger. The soup can be wonderful at room temperature, or, if you like your soup piping hot, you can heat everything in a pan. But I never do. I just blend and drink. This must be the quickest route to a restoring bowl or mug of something on record.

Provided by Nigella Lawson

Categories     dinner, easy, lunch, quick, soups and stews, appetizer

Time 5m

Yield 1 serving

Number Of Ingredients 5

8 ounces cooked beets (or one 15-ounce can, drained)
2 teaspoons minced or grated ginger
1 cup hot vegetable broth
4 teaspoons lemon juice
Salt and freshly ground black pepper

Steps:

  • Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Purée to make a smooth soup. Season with salt and pepper to taste.
  • Pour into a soup bowl, and serve immediately at room temperature, or heat and serve piping hot.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1115 milligrams, Sugar 16 grams

ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES



Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices image

The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness.

Provided by Melissa Clark

Categories     weekday, side dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 14

1 3/4 pounds beets; a mix of red, yellow and chiogga is nice
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, more to taste
Pepper, to taste
1/2 teaspoon black mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 fat garlic clove, finely chopped
1/3 cup plain Greek yogurt
1/2 jalapeño pepper, seeded and finely chopped
1 teaspoon grated fresh ginger
1 teaspoon lime juice, more to taste
2 tablespoons chopped fresh cilantro
Pomegranate seeds for garnish, optional

Steps:

  • Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.
  • While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.
  • Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 537 milligrams, Sugar 19 grams

GINGER BEETS AND CARROTS



Ginger Beets and Carrots image

I love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 cups thinly sliced fresh carrots
1-1/2 cups thinly sliced fresh beets
4 teaspoons olive oil
1-1/2 teaspoons honey
1-1/2 teaspoons ground ginger
3/4 teaspoon soy sauce
1/2 teaspoon sea salt
1/2 teaspoon chili powder

Steps:

  • Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 379mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

BEETS WITH GINGER



Beets with Ginger image

Provided by Martha Stewart

Categories     Dinner Side Dishes

Yield Serves 6

Number Of Ingredients 4

1 1/2 pounds small to medium beets, trimmed and scrubbed (about 3 bunches)
1/2 to 3/4 cup coarse salt
1/2 pound very young ginger, very thinly sliced
Honey Vinaigrette Honey Vinaigrette

Steps:

  • Preheat oven to 400 degrees. In a large bowl, toss beets with salt. Spread on a rimmed baking sheet, and bake until tender when pierced with the tip of a knife, 45 minutes to 1 hour. Remove from oven, and let stand until cool enough to handle. Peel, and slice 1/8-inch-thick.
  • In a large bowl, combine beets and ginger. Add vinaigrette and toss to combine. Serve immediately.

ROASTED BEETS WITH GINGER



Roasted Beets With Ginger image

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

2 lbs beets (about 6 small to medium beets)
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons finely grated ginger
2 tablespoons balsamic vinegar
salt
pepper

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

GINGER PICKLED BEETS



Ginger Pickled Beets image

Serve these beets as part of a picnic platter or relish tray, or use them in sandwiches or salads. Golden beets work as nicely as red ones. Leaving beet tails and an inch or so of the stems intact helps minimize the loss of color (as well as flavor and nutrients) during cooking. Trim and peel the beets after they've been boiled; the skins will come off easily.

Yield makes 1 quart

Number Of Ingredients 5

5 or 6 medium red beets (about 1 1/2 pounds without greens), tails and about 1 inch of stems left intact
1/2 cup thinly sliced, peeled fresh ginger (about 1 1/2 ounces)
1 1/2 cups rice wine vinegar
1/4 cup plus 1 tablespoon sugar
1 teaspoon coarse salt

Steps:

  • Prepare an ice-water bath; set aside. Cover the beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat. Simmer the beets until tender when pierced with the tip of a knife, about 30 minutes. Transfer the beets with a slotted spoon to the ice-water bath. Discard the cooking liquid. Trim the beets, and rub off the skins with paper towels, or peel the beets with a paring knife. Cut the beets into very thin rounds; transfer to a large bowl.
  • Bring the ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until the sugar is dissolved. Pour the liquid over the beets; stir. Let stand until completely cool, at least 1 hour. Transfer to an airtight container, and refrigerate up to 1 month.
  • Per serving (1/2 cup)
  • Calories: 91
  • Fat: 0g
  • Cholesterol: 0mg
  • Carbohydrate: 33g
  • Sodium: 309mg
  • Protein: 1g
  • Fiber: 3g

HONEY-AND-GINGER PICKLED BEETS RECIPE



Honey-and-Ginger Pickled Beets Recipe image

Enjoy this fat-free and low-sodium Honey-and-Ginger Pickled Beets recipe with just a little bit of work and 24 hours of refrigerating in honey-infused apple cider vinegar.

Provided by My Food and Family

Categories     Home

Time P1DT15m

Yield 10 servings

Number Of Ingredients 4

3/4 cup HEINZ Apple Cider Vinegar
1/2 cup honey
2 cups roasted quartered peeled beets
2 Tbsp. grated fresh ginger

Steps:

  • Bring vinegar and honey just to boil in small saucepan on medium heat.
  • Place beets and ginger in 32-oz. jar with tight-fitting lid. Add vinegar mixture; cool completely. Cover with lid.
  • Refrigerate 24 hours before serving.

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g

GINGER PICKLED BEETS



Ginger Pickled Beets image

Asian-inspired pickled beets are soaked in ginger-charged vinegar. Serve these beets as part of a picnicplatter or relish tray, or use them insandwiches or salads.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 quart

Number Of Ingredients 5

5 or 6 medium red beets (about 1 1/2 pounds without greens), tails and about 1 inch of stems left intact
1/2 cup thinly sliced, peeled fresh ginger (about 1 1/2 ounces)
1 1/2 cups rice wine vinegar
1/4 cup plus 1 tablespoon sugar
1 teaspoon coarse salt

Steps:

  • Prepare an ice-water bath; set aside. Cover beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat. Simmer beets until tender when pierced with the tip of a knife, about 30 minutes. Transfer beets with a slotted spoon to ice-water bath. Discard cooking liquid. Trim beets and rub off skins with paper towels, or peel beets with a paring knife. Cut beets into very thin rounds; transfer to a large bowl.
  • Bring ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until sugar is dissolved. Pour liquid over beets; stir. Let stand until completely cool, at least 1 hour.

Nutrition Facts : Calories 91 g, Fiber 3 g, Protein 1 g, Sodium 309 g

GINGERED ORANGE BEETS



Gingered Orange Beets image

My husband was pleasantly surprised when he tried my new twist on beets. The orange and ginger are a surprising compliment, making this particular vegetable a wonderful addition to any holiday table. -Marion Tipton, Phoenix, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 pounds whole fresh beets (about 4 medium), trimmed and cleaned
6 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon rice vinegar
1 tablespoon thawed orange juice concentrate
1-1/2 teaspoons grated orange zest, divided
1/2 teaspoon minced fresh gingerroot
1 medium navel orange, peeled, sectioned and chopped
1/3 cup pecan halves, toasted

Steps:

  • Brush beets with 4 tablespoons oil; sprinkle with salt and pepper. Wrap loosely in foil; place on a baking sheet. Bake at 425° for 70-75 minutes or until fork-tender. Cool slightly., In a small bowl, whisk the vinegar, orange juice concentrate, 1 teaspoon orange zest, ginger and remaining oil; set aside. , Peel beets and cut into wedges; place in a serving bowl. Add the orange sections and pecans. Drizzle with orange sauce and toss to coat. Sprinkle with remaining orange zest.

Nutrition Facts : Calories 342 calories, Fat 27g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 5g fiber), Protein 4g protein.

HONEY-GINGER BAKED BEETS



Honey-Ginger Baked Beets image

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

8 medium beets (about 2 lbs)
3 tablespoons butter
4 tablespoons honey (fireweed or sage honey are good)
1/2 teaspoon ground ginger
salt and pepper, to taste

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.

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