MAPLE GLAZED BEETS
I'm the only one in my family that adores beets, so when I do make them it's got to be very special, like these luscious beety babes!
Provided by Mirj2338
Categories Vegetable
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oven to 400 degrees F.
- Place the beets in a roasting pan.
- Dot with 1 tablespoon of margarine, and roast the beets, covered, for about 30 minutes.
- Melt the other 2 tablespoons of margarine in the microwave.
- Stir in the maple syrup and 1 tablespoon of the lemon juice.
- Pour this mixture over the beets.
- Bake, covered, for another 30 minutes, or until the beets are tender and the sauce is thick.
- Sprinkle with the lemon zest and serve.
MAPLE BAKED BEANS
Steps:
- Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again.
- Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they're done. Drain the beans, reserving the cooking liquid.
- Preheat the oven to 225 degrees F.
- In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.
- Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.
MAPLE BAKED BEANS
Since my husband raises hogs and my parents produce maple syrup, this recipe's a natural for me! I usually prepare Maple Baked Beans just for us during the winter. In summer, I'll often make it for family picnics and get-togethers.
Provided by Taste of Home
Categories Side Dishes
Time 3h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Sort and rinse beans; place in a 4-qt. Dutch oven. Cover with 2 qts. cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return beans to Dutch oven; cover with remaining water. Bring to a boil; reduce heat and simmer for 30-40 minutes or until almost tender. Drain and reserve liquid. In a 2-1/2-qt. casserole or bean pot, combine beans with all remaining ingredients. Cover and bake at 325° for 2-1/2 hours or until tender. Stir occasionally; add reserved bean liquid, if necessary.
Nutrition Facts : Calories 280 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 453mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 10g fiber), Protein 10g protein.
BAKED BEETS
Whenever I need cooked beets, I don't boil them, I bake them. They're less messy, easier to handle and far tastier. The moisture is inside the beets, not in the boiling water. I've included 2 ways to use them.
Provided by sugarpea
Categories Vegetable
Time 1h35m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Baked Beets: Preheat oven to 400°.
- Trim roots and stems to 1/2", do not cut beets further!
- ;do not wash beets!
- ,if there is dirt that bothers you, wipe it off with a paper towel; moisture will cause the beets to steam and that is not what you want.
- Place beets in a casserole, cover with the lid and seal the entire casserole tightly with foil; bake at 400° for 60-90 minutes.
- When beets are cool enough to handle, remove the roots and skins; if you're using the beets whole leave the tails on, otherwise remove them; the skin can be easily slipped off with your fingers.
- Beets are ready to be used in any recipe calling for cooked beets or try one of the two listed here.
- Dressed Baked Beets: Put the skinned beets, whole, diced or sliced in a saucepan or skillet; add the butter, sugar, salt and pepper; heat and serve.
- Baked Beets in Cream: Thinly slice skinned baked beets; heat in saucepan or skillet with cream, add salt and pepper; just before serving add lemon juice.
VERMONT MAPLE STOUT BAKED BEANS
Slow-cooked baked beans featuring craft beer and Vermont maple syrup. A sweet and savory dish for gatherings or any occasion.
Provided by 14th Star Brewing Co.
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 18h45m
Yield 10
Number Of Ingredients 19
Steps:
- Combine pinto beans, navy beans, and baking soda in a large pot. Add water until level is 2 inches higher than beans. Heat over medium-high heat until boiling. Cook for 5 minutes then remove pot from heat. Set aside to soak for 8 hours.
- Drain beans, reserving 1 1/2 cups soaking liquid. Place beans in a slow cooker.
- Place salt pork in a large skillet over high heat; sear until browned, 3 to 5 minutes per side. Remove from the heat, cut into small chunks, and add to the slow cooker.
- Add onion to the skillet with the leftover pork fat; cook over medium-high heat until translucent, about 5 minutes; transfer to the slow cooker.
- Combine stout beer, hot water, maple syrup, brown sugar, molasses, balsamic vinegar, Worcestershire sauce, paprika, garlic salt, pepper, mustard powder, and liquid smoke in a bowl. Mix well and pour sauce over beans, pork, and onions in the slow cooker. Add the reserved bean soaking liquid.
- Cook on Low until beans are tender, about 10 hours. Drain to desired consistency before serving.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 46.8 g, Cholesterol 9.1 mg, Fat 9.4 g, Fiber 9.5 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 418.3 mg, Sugar 15.9 g
MAPLE HORSERADISH BEETS
Even folks who say they don't like roasted beets will think this simple treatment is a winner. An easy glaze gives them great taste...and a little zip! -Leslie Palmer, Swampscott, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400deg&;. Peel beets and cut into wedges. Place in a 15x10x1-in. baking pan; drizzle with oil and toss to coat. Bake until beets are tender, 40-50 minutes., In a small saucepan, melt butter. Stir in syrup, horseradish, vinegar, salt and pepper. Bring to a boil. Carefully stir in beets; cook until liquid is slightly thickened, 5-6 minutes, gently stirring occasionally.
Nutrition Facts : Calories 152 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 252mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
MAPLE HORSERADISH GLAZED BEETS
Categories Vegetable Side Roast Vegetarian Quick & Easy Horseradish Vinegar Beet Maple Syrup Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Wrap beets in foil and roast until tender, about 1 hour. When cool enough to handle, peel beets and cut into eighths, then transfer to a bowl.
- Melt butter with horseradish, syrup, vinegar, salt, and pepper in a 12-inch heavy skillet over moderate heat. Stir in beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4 cup and beets are coated, 4 to 5 minutes.
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- Roast the beets: Place whole beets in an oven-proof dish. Cover with a lid or aluminum foil. Roast in a 400 degree Fahrenheit oven for 25–30 minutes until beets are tender. Remove from the oven and allow to cool until you can handle them with your hands. Slip off the skins with your fingers. If necessary, cut off the root and stem ends. Slice into half-inch wedges and set aside until needed.
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