Glazed Baby Beets Recipes

GLAZED BEETS

Steps:

• Drain beets, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter; heat through.

GLAZED BEETS WITH CREME FRAICHE AND PISTACHIOS

Steps:

• For the beets, preheat the oven to 400 degrees F.
• Massage each beet with about a teaspoon of oil and season with salt and pepper. Individually wrap each beet in aluminum foil. Place the beets on a baking sheet and bake for about an hour, or until you can easily pierce them with a knife.
• When the beets have cooled enough to handle but are still warm, unwrap them and rub them with a dry kitchen towel or paper towels to remove their skin. Cut the beets into quarters and allow to cool completely.
• Fill a high-sided saute pan with 1/4 cup of water, the honey and butter and place over medium-high heat; stir gently. Once the mixture begins to thicken and form a glaze, turn off the heat, add the cooked beets and toss to coat them in the glaze. Season to taste with salt and pepper.
• For the pistachios, toast them in a small saute pan over medium heat just until they're warm and you can smell their "pistachio-ness." Cool and chop or crush them slightly; they should remain chunky to give good crunch to the dish.
• For the creme fraiche, place it in a bowl and mix with the lemon zest and about half the chopped mint. Refrigerate until you're ready to assemble the dish.
• To serve, spoon the creme fraiche mixture over the bottom of a medium serving dish. Place the warm beets (reheat them if necessary) on top of the creme fraiche in a single layer. (Resist the urge to pile these beauties high; you'll want to be getting creme fraiche and beet in every bite.) If there's any glaze leftover in the pan, pour it over the beets. Sprinkle the pistachios over the beets. Tear the parsley leaves with your fingertips and let them fall naturally over the beets. Sprinkle on the rest of the mint, add a few grinds of fresh black pepper and you're good to go.

HONEY-BALSAMIC GLAZED ROASTED BEETS & CARROTS

Steps:

• Heat oven to 400°F. Place 20x12-inch piece of heavy duty foil on work surface; place beets in center of foil, and drizzle with 1 tablespoon of the olive oil. Turn beets to coat in oil, then fold foil over beets, and tightly close foil to seal. Place foil-wrapped beets on rimmed baking sheet. Roast 1 hour to 1 hour 15 minutes or until very tender when pierced with paring knife. Carefully open foil, and transfer beets to cutting board. Reserve baking sheet. Let beets stand until cool enough to handle, about 15 minutes. Peel, then cut into wedges.
• Meanwhile, cut carrots crosswise into 3-inch pieces, then quarter or halve if thin. In medium bowl, mix carrots, remaining 1 tablespoon olive oil and 1/4 teaspoon of the salt. Place carrots on baking sheet. Roast 20 to 25 minutes, turning once, until tender and browned on edges.
• In small microwavable bowl or measuring cup, mix balsamic vinegar, honey and pepper. Microwave uncovered on High heat 2 to 3 minutes, checking every 30 seconds after 2 minutes, until mixture is boiling and slightly thickened.
• Transfer beets to serving platter, and sprinkle with remaining 1/4 teaspoon salt. Top with carrots. Drizzle vegetables with honey-balsamic glaze, then top with basil.

BALSAMIC-GLAZED BEETS

Steps:

• In a large saucepan cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges. Beets may be prepared up to this point 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding.
• In a large skillet stir together vinegar, syrup or honey, and oil and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently.
• Serve beets sprinkled with remaining thyme.

SIMPLE ORANGE-GLAZED BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Drain; cool slightly., Peel and cut beets into 1/4-in. slices. In same pan, combine marmalade, butter and salt; cook and stir over medium-low heat until blended. Add beets; heat through, stirring to coat.