Buttered Beets With Spring Herbs Recipes

ROASTED BEETS WITH HERBS

Steps:

• Preheat the oven to 375 degrees F. Toss the beets in enough olive oil to thoroughly coat. Season with some salt and pepper.
• Spread the beets on a large baking sheet without crowding. Roast until browned around the edges and fork-tender, about 35 minutes. Toss them with the parsley and tarragon and serve.

OVEN ROASTED BEETS WITH FRESH HORSERADISH AND HERBS

Steps:

• Preheat oven to 375 degrees F.
• Peel and cut the beets into large chunks, then toss with some olive oil and salt. Roast until tender all the way through, about 30 minutes. Top with freshly grated horseradish and garnish with chopped lovage or celery leaves.

ROASTED BEETS AND ORANGES WITH HERB BUTTER

Steps:

• Heat oven to 400°F. Cut 18x12-inch sheet of heavy-duty foil; spray foil with cooking spray. In large bowl, toss beets, orange slices, oil, salt and pepper. Spoon mixture in center of foil. Bring up 2 sides of foil over mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Place packet on cookie sheet.
• Roast 45 minutes. Carefully unfold foil with tongs; roast 10 minutes longer or until beets are tender and browned.
• In 12-inch skillet, melt butter over medium-high heat. Stir in parsley, rosemary and orange juice with whisk; cook 1 to 2 minutes or until slightly thickened. Remove beets and oranges from foil and add to skillet; cook and stir until coated with butter mixture.

SPRING ROLLS WITH BEETS, BROWN RICE, EGGS AND HERBS

Steps:

• Make three egg "pancakes": heat an 8-inch omelet pan over medium-high heat and beat 1 egg in a bowl. Season to taste with salt. When the pan is hot add 1/2 teaspoon oil and pour in the egg, scraping all of it out of the pan with a heat-proof rubber spatula. Swirl the pan so that the egg covers the bottom in an even layer, and lift the edges of the thin omelet with your spatula to let the egg run underneath. Push the pan away from you and quickly jerk it toward you to flip or fold the omelet over (if it just folds, that's fine). Turn out of the pan onto a plate. Repeat with the other two eggs and remaining oil. Slice the omelets into 1/2-inch-wide pieces and set aside
• Toss the rice with 1 tablespoon of the rice vinegar
• Combine the shredded beets and chopped herbs in a bowl and toss with 2 tablespoons of the rice vinegar and salt to taste. Place the shredded cabbage in another bowl and toss with the remaining vinegar and salt to taste
• Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several whole mint and basil leaves, vein side up, on the wrapper. Place a large spoonful or handful of beets (wear plastic gloves if you don't want the beets to color your hands) down the middle of the wrapper but slightly closer to the bottom, leaving a 2-inch margin on the sides. Place a handful of cabbage over the beets, then a handful of rice. Arrange 3 slices of omelet over the rice. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice if desired

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.

BUTTERED BEETS WITH SPRING HERBS

Steps:

• Preheat oven to 375°F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover and bake until beets are tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/2-inch wedges.
• Melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add beets; stir until heated through. Mix in chives, parsley and tarragon, then vinegar. Season with salt and pepper.

BUTTERED BEETS (RACHAEL RAY RECIPE)

Steps:

• In a medium skillet over moderate heat melt 2 tablespoons butter, add parsley and sliced beets.
• Warm through, season with salt and serve.

SAUTéED BEETS WITH BUTTER

Steps:

• Peel and grate beets.
• Put butter in a large skillet over medium-high heat. When it's hot, add onion and cook until tender, about 5 minutes. Add the beets, and stir occasionally until tender and lightly browned, about 10 minutes. Garnish with parsley.

HERB-ROASTED BEETS

Steps:

• Preheat the oven to 180 °C (350 °F).
• In a bowl, combine all the ingredients. Season with salt and pepper.
• Place in a baking dish and cover with aluminum foil.Bake for about 1 hour or until tender.