Honey Lemon Beets Recipes

ROASTED BEETS WITH LEMON

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

ROASTED BEETS AND CARROTS WITH HONEY-BALSAMIC GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

HONEY LEMON BEETS

Steps:

• Cook beets in large pot of salted water for about 40 minutes until tender.
• Cool, skin, cut in half and then into wedges.
• Melt butter over med heat in a skillet.
• Add onion and cook, stirring, about 8 minutes until tender.
• Stir in honey, lemon juice, nutmeg, s& P.
• Add beets, stirring to coat and cook 5 minutes until glazed.

HONEY LEMONADE

Steps:

• Combine 1 cup water and honey in a pot over medium heat. Cook, stirring constantly, until well combined. Remove from heat and let cool, 15 to 20 minutes.
• Transfer cooled honey syrup to a pitcher and add remaining 2 1/2 cups water and lemon juice; stir to combine. Taste and adjust accordingly.

HONEY HARVARD BEETS

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.

HONEY BEET BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add honey; let stand for 5 minutes. Add the beets, milk, butter, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 40 minutes., Brush with egg white; sprinkle with sesame seeds. Bake at 350° until top begins to brown, 30-35 minutes. Remove from pans to wire racks to cool. If desired, serve with honey and butter.