Beets With Lemon Sauce Recipes

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ROASTED BEETS WITH LEMON



Roasted Beets With Lemon image

Provided by Food Network Kitchen

Time 1h30m

Number Of Ingredients 0

Steps:

  • Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.
  • TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.
  • How to Peel and Juice a Beet

STEAMED OR ROASTED BEETS AND BEET GREENS WITH TAHINI SAUCE



Steamed or Roasted Beets and Beet Greens With Tahini Sauce image

I usually roast beets, but I decided to steam them for this dish. I then added some water to the steamer and blanched the greens - though you could also steam them. Beets take about the same time to steam as they do to roast, and it's a good option if you don't want to heat up your kitchen with the oven. But I find that roasted beets have a richer flavor. Here, the flavor of the tahini sauce is so pungent that it doesn't matter if the beets are muted.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, side dish

Time 50m

Yield Serves 4 generously

Number Of Ingredients 7

1 bunch medium or large beets (3 to 4)
1 large bunch or 2 smaller bunches beet greens (about 3/4 pound)
Salt to taste
1 plump garlic clove, cut in half, green shoot removed
1/4 cup sesame tahini
2 to 4 tablespoons fresh lemon juice, to taste
2 to 4 tablespoons chopped flat-leaf parsley
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Calories173
UnsaturatedFat7 grams
Carbohydrate22 grams
Fat8 grams
Fiber9 grams
Protein7 grams
SaturatedFat1 gram
Sodium595 milligrams
Sugar10 grams

Steps:

  • Cut greens away from beets, leaving about 1/4 inch of stems. Scrub beets with vegetable brush. To steam beets, place in a steamer above 2 inches water. Bring to a boil over high heat and cover. Turn down heat to medium. Steam small and medium beets for 30 minutes and large beets for 40 minutes, until you can pierce the beet to the middle with a knife or skewer. Remove from heat and allow to cool. To roast, preheat oven to 425ºF and place beets in a baking dish (or lidded ovenproof casserole). Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until they are easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish.
  • When beets have cooled, cut away ends and slip off skins. Slice in rounds or cut into wedges or half-moons.
  • Blanch greens in salted boiling water for about 1 minute, just until they wilt. Transfer to a bowl of cold water, then drain and squeeze out excess moisture, taking up the greens by the handful. Alternatively, steam for 2 minutes, using tongs to flip the greens over top to bottom halfway through, for 2 minutes, or until wilted. Rinse with cold water, squeeze out excess water and chop coarsely.
  • To make sauce, purée garlic cloves with a generous pinch of salt in a mortar and pestle, or put through a garlic press. Transfer to a bowl or measuring cup and whisk in sesame tahini. Whisk in lemon juice, beginning with smaller amount. The mix will stiffen up. Gradually whisk in up to 1/4 cup water, until sauce has consistency of thick cream or runny yogurt. Taste and adjust salt and lemon juice.
  • Line a platter with the beet greens and arrange beets on top and around greens. Drizzle on tahini sauce, sprinkle with parsley and serve.

GRANDMA'S HARVARD BEETS



Grandma's Harvard Beets image

This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.

Provided by Pam Maxson Rodriguez

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 8

¾ cup white sugar
4 teaspoons cornstarch
⅓ cup white vinegar
⅓ cup water
2 (15 ounce) cans sliced beets, drained
3 tablespoons butter
¼ teaspoon salt
¼ teaspoon pepper
Calories185.3 calories
Carbohydrate33.7 g
Cholesterol15.3 mg
Fat5.9 g
Fiber1.8 g
Protein1 g
SaturatedFat3.7 g
Sodium328.1 mg
Sugar30.3 g

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.

BEETS WITH LEMON SAUCE



Beets With Lemon Sauce image

Make and share this Beets With Lemon Sauce recipe from Food.com.

Provided by Sydney Mike

Categories     Lemon

Time 27m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons unsalted butter
1/4 cup light brown sugar, packed
2 tablespoons fresh lemon juice
2 (16 ounce) cans beets, small beets, drained
1/8 teaspoon salt
1 pinch black pepper, a generous one
1/2 teaspoon lemon zest, minced
Calories207.3
Fat6.2
SaturatedFat3.7
Cholesterol15.3
Sodium253.5
Carbohydrate37.3
Fiber4.8
Sugar31.7
Protein4

Steps:

  • In a saucepan, heat butter, then stir in brown sugar & lemon juice & cook over medium heat, stirring frequently, until sugar is dissolved.
  • Add the beets & stir until well coated, then cook over medium heat, stirring frequently, for about 20 minutes or until beets are glazed.
  • Stir in salt & pepper, then sprinkle beets with lemon zest & serve.

BEETS IN ORANGE SAUCE



Beets in Orange Sauce image

To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 7

8 whole fresh beets
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
1 medium navel orange, halved and sliced, optional
1/2 teaspoon grated orange zest
Calories 63 calories
Fat0 fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium39mg sodium
Carbohydrate15g carbohydrate (12g sugars
Fiber1g fiber)
Protein1g protein.

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.

BEETS WITH GARLIC-WALNUT SAUCE



Beets with Garlic-Walnut Sauce image

Categories     Garlic     Potato     Side     Walnut     Beet     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

8 medium beets, trimmed, greens reserved
7 to 8 tablespoons water
1 large russet potato, peeled, cut into 1 1/2-inch pieces
1/2 cup walnuts, toasted, cooled
1/2 cup fresh breadcrumbs made from crustless French bread
3 tablespoons fresh lemon juice
5 garlic cloves
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons drained capers

Steps:

  • Cook beets in large pot of boiling salted water until tender when pierced with skewer, about 30 minutes. Drain. Cool slightly. Peel and cut beets into 1/4- to 1/2-inch-thick slices; set aside. Combine beet greens and 3 tablespoons water in large skillet. Cover and cook over medium-high heat until greens are wilted, about 1 minute; set aside. Cook potato in small saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash.
  • Blend walnuts, breadcrumbs, 2 tablespoons lemon juice, garlic, and 2 tablespoons water in processor until smooth. Transfer to bowl. Mix in 1/2 cup mashed potato, 1/4 cup olive oil, and 1 tablespoon lemon juice. Season with salt and pepper. If thick, thin sauce with 2 to 3 tablespoons water.
  • Spoon sauce onto center of platter; drizzle with 2 tablespoons oil. Surround with beet greens and beet slices; drizzle with vinegar. Sprinkle with capers.

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