HONEY-GINGER BAKED BEETS
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
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.
QUICK GINGER BEETS
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 AND CARROTS
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
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
ROASTED BEETS WITH GINGER
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
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
HONEY-AND-GINGER PICKLED BEETS RECIPE
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
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
HONEY HARVARD BEETS
This rich, sweet dish was served on my first visit to my new in-laws 40 years ago. It's a colorful family favorite compatible with other fresh garden vegetables such as cabbage and green beans.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Drain beets, reserving 1/2 cup juice; set beets aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Stir in the vinegar, honey and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter and beets; heat through.
Nutrition Facts : Calories 185 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 413mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.
HONEY GINGER GREEN BEANS
Fresh green beans flavored with honey, soy sauce, garlic, and ginger.
Provided by JuliaC
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
- Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 45.4 g, Fat 0.2 g, Fiber 4.2 g, Protein 3.5 g, Sodium 805.5 mg, Sugar 36.8 g
ROASTED BEETS WITH ORANGE AND GINGER
Roasting the beets concentrates their sweet flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Lay a large piece of aluminum foil on a baking sheet and place beets in the center. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Wrap foil loosely around beets and roast in oven until beets are tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle.
- Using a zester, remove a quarter of the orange rind in long, thin strips. Cut away remaining rind and pith with a sharp knife. Remove segments from half the orange and cut them in half crosswise; set aside. Squeeze juice from remaining half and place 1 tablespoon of juice in a small bowl. Add vinegar and ginger and whisk in remaining 2 tablespoons olive oil. Season to taste with salt and pepper.
- Peel beets and quarter them; toss in a bowl with vinaigrette. Mix with orange segments, zest, and pecans, reserving some of each to sprinkle on top as a garnish.
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