Roasted Beets With Orange And Ginger Recipes

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ORANGE GINGER ROASTED ROOT VEGETABLES



Orange Ginger Roasted Root Vegetables image

This Roasted Beets and Sweet Potatoes recipe is a delish holiday side dish with root vegetables marinated in ginger, honey and orange zest!

Provided by Monica Nedeff

Categories     Side Dish

Time 55m

Number Of Ingredients 9

3 Beets (3 cups chopped)
3 carrots (2 cups chopped)
1 large sweet potato (3 cups chopped)
1/4 cup olive oil
3 tbsp balsamic vinegar
1.5 tsp honey or maple syrup (vegan)
1.5 tsp minced garlic
1 tbsp finely grated ginger
1 tbsp finely grated orange zest

Steps:

  • Preheat the oven to 425 degrees.
  • Chop root vegetables into 1/4 inch chunks and place in a bowl. If you want to prevent the beets from bleeding into the sweet potatoes and carrots, put the beets in a separate bowl.
  • Wisk the remaining ingredients for the orange ginger marinade and evenly pour over the bowl of vegetables.
  • Let them marinate for an hour and then spread the root vegetables on a non-stick cooking sheet. Make sure to pour the remaining marinade left in the bowl over the vegetables.
  • Roast for 35-40 mins or until they're golden brown on the edges.

Nutrition Facts : Calories 236 kcal, Carbohydrate 27 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 114 mg, Fiber 5 g, Sugar 13 g, ServingSize 1 serving

ROASTED BEETS WITH CRISPY SUNCHOKES AND PICKLED ORANGE-GINGER PURéE



Roasted Beets With Crispy Sunchokes and Pickled Orange-Ginger Purée image

The combination of beets and ginger gives you a great spectrum of flavors, while crunchy toasted cashews and a mess of crispy sunchoke chips lend contrasting texture.

Provided by Dan Kluger

Categories     Fall     Dinner     Beet     Ginger     Salad     Thanksgiving     Peanut Free     Soy Free     Dairy Free     Wheat/Gluten-Free     Vegetarian     Vegan

Number Of Ingredients 32

Pickled Orange-Ginger Purée:
Strips of zest (no pith) from 1 medium orange
2½ ounces fresh ginger (about one 5-inch piece), peeled and thinly shaved (use a mandoline if you have one)
¼ cup fresh lime juice
¼ cup champagne vinegar
¼ cup sugar
2 tablespoons plus ¾ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
½ Thai chile, with seeds
Roasted Beets:
1½ pounds beets (use a mix of colors if possible), about 5 medium
¼ cup extra-virgin olive oil
¼ cup white wine vinegar
¼ cup water
Kosher salt and freshly ground black pepper
Toasted Cashews:
1 tablespoon extra-virgin olive oil
½ cup roughly chopped cashews
Sunchoke Chips:
4 large sunchokes, thinly shaved (use a mandoline if you have one)
Vegetable oil
Kosher salt
For serving:
1 medium orange
Roasted Beets
Extra-virgin olive oil
Kosher salt
¼ cup Pickled Orange-Ginger Puree
Toasted Cashews
1 tablespoon roughly chopped tarragon
1 tablespoon roughly chopped dill fronds
Sunchoke Chips

Steps:

  • Pickled Orange-Ginger Purée:
  • Place the zest strips in a small saucepan and cover with water. Bring the water to a boil, then drain. Repeat this process two more times (blanching the orange zest removes any bitter flavors). Place the ginger and orange zest in a jar or heatproof container. In a saucepan, bring the lime juice, vinegar, sugar, and ¾ teaspoon salt to a boil. Pour over the ginger and orange. Let cool to room temperature, then cover and refrigerate overnight. The pickled ginger can be refrigerated for a couple of months.
  • Drain the pickled ginger and orange and save 3 tablespoons of the pickling liquid. Add both to a blender or mini food processor, along with the olive oil, chile, and remaining 2 tablespoons salt. Blend until very smooth, scraping down the side of the blender as needed. Transfer to a container and refrigerate until ready to use. The puree can be made a couple of days ahead. (Makes about 1 cup.)
  • Roasted beets:
  • Preheat the oven to 375°F. Place the beets in a baking dish (if using a mix of red and golden beets, separate them into two smaller dishes and divide the oil, vinegar, and water between the two dishes). Drizzle with the oil and add the water and vinegar. Season with salt and pepper. Cover the pan with foil and roast until the beets are tender when pierced with a knife; this can take anywhere from 30 minutes to an hour, depending on the thickness of the beets. Let the beets cool, then peel and cut into 1-inch wedges. Place each color of beet, along with any accumulated juices, into a small mixing bowl.
  • Toasted cashews:
  • In a skillet, heat the oil over medium-low heat. Add the cashews and cook, stirring constantly, until golden brown. Transfer to a heat-proof bowl.
  • Sunchoke chips:
  • Pour 1 inch of oil into a small saucepan and add the sunchokes (there should be just enough oil to cover the sunchokes; add more oil if needed). Turn the heat to medium and stir occasionally; when the sunchokes begin to sizzle and foam, increase the temperature to high and continue frying, stirring constantly, until the sunchokes are light golden brown. At this point the sunchokes will rapidly go from golden brown to burnt, so quickly transfer the chips to paper towels to drain. Lightly season with salt. The sunchoke chips can be stored in an airtight container at room temperature for a day or two, or until they start to soften. (Makes about ½ cup.)
  • For serving:
  • Using a sharp knife, cut the peel and pith off the orange. Working over a bowl, cut the orange between the membranes to release the segments. Dice the segments, then return them to the bowl.
  • Drizzle the beet wedges with a little bit of olive oil, season with salt, and toss.
  • Spread the ginger puree on the bottom of a shallow serving bowl or plate. Arrange the beets over the puree. Sprinkle the chopped orange segments over the beets and grind some pepper over the dish. Top with the cashews, herbs, and sunchoke chips. Serve.

GINGERED ORANGE BEETS



Gingered Orange Beets image

My husband was pleasantly surprised when he tried my new twist on beets. The orange and ginger are a surprising compliment, making this particular vegetable a wonderful addition to any holiday table. -Marion Tipton, Phoenix, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 pounds whole fresh beets (about 4 medium), trimmed and cleaned
6 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon rice vinegar
1 tablespoon thawed orange juice concentrate
1-1/2 teaspoons grated orange zest, divided
1/2 teaspoon minced fresh gingerroot
1 medium navel orange, peeled, sectioned and chopped
1/3 cup pecan halves, toasted

Steps:

  • Brush beets with 4 tablespoons oil; sprinkle with salt and pepper. Wrap loosely in foil; place on a baking sheet. Bake at 425° for 70-75 minutes or until fork-tender. Cool slightly., In a small bowl, whisk the vinegar, orange juice concentrate, 1 teaspoon orange zest, ginger and remaining oil; set aside. , Peel beets and cut into wedges; place in a serving bowl. Add the orange sections and pecans. Drizzle with orange sauce and toss to coat. Sprinkle with remaining orange zest.

Nutrition Facts : Calories 342 calories, Fat 27g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 5g fiber), Protein 4g protein.

ROASTED BEETS WITH ORANGE AND GINGER



Roasted Beets with Orange and Ginger image

Roasting the beets concentrates their sweet flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

4 medium beets (about 1 1/2 pounds), trimmed and scrubbed
3 tablespoons olive oil
1 medium orange
1 1/2 teaspoons sherry vinegar
3/4 teaspoon grated fresh ginger, or to taste
1/4 cup pecan halves, toasted and broken in half lengthwise

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.

GINGER ALE-GLAZED BEETS WITH ORANGE



Ginger Ale-Glazed Beets with Orange image

Provided by Food Network

Time 1h10m

Yield 4-6 servings

Number Of Ingredients 7

2 pounds medium beets (about 8), peeled and cut into 1½-inch wedges
1 orange
One 12-ounce can Canada Dry Ginger Ale
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
2 tablespoons pistachios
2 tablespoons chopped fresh chives

Steps:

  • Preheat the oven to 300°F. Place the beets in an 11-inch straight-sided skillet with a lid. Using a peeler, zest half the orange into the skillet. Juice the whole orange and add it to the skillet, along with the Canada Dry Ginger Ale, butter, 1 teaspoon salt, a few cranks of pepper and enough water to cover the beets. Bring to a boil over high heat, cover, reduce the heat to low and cook until the beets are tender when pierced with a knife, about 35 minutes. Meanwhile, place the pistachios on a baking sheet and toast in the oven until fragrant, about 9 minutes. Let cool and coarsely chop. Set aside. Uncover the beets, increase the heat to high and cook, stirring occasionally, until the sauce is thick and syrupy, 10 to 12 minutes. Spoon the beets into a serving dish, pour the sauce on top and sprinkle with the pistachios and chives.

ROASTED BEETS WITH ORANGE AND THYME



Roasted Beets with Orange and Thyme image

These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 8

1 bunch beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1-inch pieces
1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 teaspoon honey
1/4 cup fresh orange juice
2 teaspoons finely grated orange zest
2 teaspoons fresh thyme leaves

Steps:

  • Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
  • Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.

Nutrition Facts : Calories 99 g, Fat 2 g, Fiber 5 g, Protein 3 g

ROASTED BEETS WITH GINGER



Roasted Beets With Ginger image

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

2 lbs beets (about 6 small to medium beets)
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons finely grated ginger
2 tablespoons balsamic vinegar
salt
pepper

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

BEETS IN ORANGE SAUCE



Beets in Orange Sauce image

To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 7

8 whole fresh beets
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
1 medium navel orange, halved and sliced, optional
1/2 teaspoon grated orange zest

Steps:

  • Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm., In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and zest. Pour over beets.

Nutrition Facts : Calories 63 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

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