Ruby Sauced Beets Recipes

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RUBY'S BARBECUE SAUCE



Ruby's Barbecue Sauce image

Provided by Food Network

Time 45m

Yield about 5 cups

Number Of Ingredients 14

6 tablespoons soybean oil
1 medium onion, diced
4 jalapeno peppers, stemmed and diced (do not remove seeds)
1 tablespoon salt
1 tablespoon dry mustard powder
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 teaspoon garlic salt
1/2 cup brown sugar
3/4 cup cider vinegar
3 cups ketchup
1/2 cup molasses
1/2 cup Worcestershire sauce
1 cup water

Steps:

  • Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook over medium heat until onions are soft and transparent, about 5 minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt. Stir to combine and then mix in the brown sugar. Add the cider vinegar, ketchup, molasses, Worcestershire, and water and whisk all together until thoroughly combined. Reduce heat to low and simmer for about 20 to 35 minutes, whisking every few minutes to prevent sauce from burning and sticking to bottom. Strain sauce to remove onions and jalapenos before serving.

TASTY ROASTED BEETS



Tasty Roasted Beets image

Try roasting beets, it is easy and quick.

Provided by cookingtwist

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 20m

Yield 4

Number Of Ingredients 4

4 beets, peeled and cut into 3/4-inch cubes
2 tablespoons olive oil
1 teaspoon dried thyme leaves
1 pinch sea salt, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
  • Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 8.1 g, Fat 6.9 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 144.3 mg, Sugar 5.5 g

SAUTéED BEETS WITH PASTA, SAGE AND BROWN BUTTER



Sautéed Beets With Pasta, Sage and Brown Butter image

Give a cook a beet, and he'll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else. This recipe employs the latter technique (with the addition of sage) then calls for tossing the beets with pasta. A finishing of grated Parmesan is a salty counterpoint to the caramelized sweetness of the beets.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, quick, weekday, side dish

Time 30m

Number Of Ingredients 4

4 tablespoons butter
1 1/2 pounds beets, peeled and grated
20 fresh sage leaves
Cooked pasta

Steps:

  • Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
  • Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.

GRANDMA'S HARVARD BEETS



Grandma's Harvard Beets image

This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.

Provided by Pam Maxson Rodriguez

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 8

¾ cup white sugar
4 teaspoons cornstarch
⅓ cup white vinegar
⅓ cup water
2 (15 ounce) cans sliced beets, drained
3 tablespoons butter
¼ teaspoon salt
¼ teaspoon pepper

Steps:

  • In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g

ROSEMARY BEETS



Rosemary Beets image

We're a family of beet eaters. For a simple side dish, I use a slow cooker and let the beets mellow with rosemary and thyme. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 6h20m

Yield 8 servings.

Number Of Ingredients 13

1/3 cup honey
1/4 cup white balsamic vinegar
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 tablespoon olive oil
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon coarsely ground pepper
5 large fresh beets (about 3-1/2 pounds), peeled and trimmed
1 medium red onion, chopped
1 medium orange, peeled and chopped
1 cup crumbled feta cheese

Steps:

  • In a small bowl, whisk the first 9 ingredients until blended. Place beets in a greased 4-qt. slow cooker. Add onion and orange. Pour honey mixture over top., Cook, covered, on low 6-8 hours or until beets are tender. Remove beets; cut into wedges. Return to slow cooker. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.

Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 511mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges

SAUTéED BEETS WITH BUTTER



Sautéed Beets With Butter image

Provided by Mark Bittman

Categories     easy, quick, weekday, side dish

Time 30m

Number Of Ingredients 3

1 1/2 pounds beets
3 tablespoons butter
1 chopped onion

Steps:

  • Peel and grate beets.
  • Put butter in a large skillet over medium-high heat. When it's hot, add onion and cook until tender, about 5 minutes. Add the beets, and stir occasionally until tender and lightly browned, about 10 minutes. Garnish with parsley.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 135 milligrams, Sugar 13 grams, TransFat 0 grams

RED RUBY BEETS



Red Ruby Beets image

Make and share this Red Ruby Beets recipe from Food.com.

Provided by Dienia B.

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

4 teaspoons cornstarch
2 tablespoons sugar
1/4 teaspoon salt
1 1/3 cups cranberry juice
6 cups beets
1/2 teaspoon orange zest
1 teaspoon butter
1/2 cup crushed pineapple (optional)

Steps:

  • Combine the dry ingredients.
  • Mix well into the cranberry juice. Cook in a saucepan until thick, stirring frequently.
  • Add the rest of the ingredients; mix well and heat through.

Nutrition Facts : Calories 133.9, Fat 1, SaturatedFat 0.5, Cholesterol 1.7, Sodium 233.6, Carbohydrate 30.4, Fiber 3.4, Sugar 24.4, Protein 2.9

ROASTED BEETS WITH HORSERADISH CREAM



Roasted Beets with Horseradish Cream image

Categories     Side     Bake     Vegetarian     Root Vegetable     Beet     Sour Cream     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

about 3 1/2 pounds beets including the greens
2/3 cup crème fraîche or sour cream
2 to 3 tablespoons finely grated peeled fresh horseradish or drained ;bottled
1/2 teaspoon freshly grated lemon zest
2 tablespoons unsalted butter
1 tablespoon minced fresh chives

Steps:

  • Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.
  • In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.

RUBY-RED BEET SALAD



Ruby-Red Beet Salad image

Adapted from a recipe that I've had for about 30 years, this salad was a big hit when I served it to my future in-laws. -Toni Talbott, Fairbanks, Alaska

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12-15 servings.

Number Of Ingredients 11

1 package (3 ounces) cherry gelatin
1 package (3 ounces) raspberry gelatin
1 package (3 ounces) strawberry gelatin
4 cups boiling water
1 can (20 ounces) crushed pineapple
1 can (15 ounces) diced beets, drained
DRESSING:
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons each chopped celery, green pepper and chives
Leaf lettuce, optional

Steps:

  • In a large bowl, combine the gelatins; add boiling water and stir to dissolve. Drain pineapple, reserving the juice; set pineapple aside. Stir juice into gelatin. Refrigerate until slightly thickened. Stir in beets and pineapple. Pour into a 13-in. x 9-in. dish. Refrigerate until firm., For dressing, combine the mayonnaise, sour cream, celery, green pepper and chives in a small bowl. Cut gelatin into squares; serve on lettuce-lined salad plates if desired. Dollop with dressing.

Nutrition Facts : Calories 164 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 139mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

BUTTERED BEETS (RACHAEL RAY RECIPE)



Buttered Beets (Rachael Ray Recipe) image

A speedy and popular UK side dish per Rachael Ray. Found on Food Network website. One of the reviewers suggested also browning off some thinly sliced onion with the butter, then adding the parsley and beets.

Provided by januarybride

Categories     Low Protein

Time 7m

Yield 6 serving(s)

Number Of Ingredients 4

2 tablespoons butter
2 tablespoons chopped fresh flat-leaf parsley
2 (15 ounce) cans sliced beets, drained
salt, to taste

Steps:

  • In a medium skillet over moderate heat melt 2 tablespoons butter, add parsley and sliced beets.
  • Warm through, season with salt and serve.

Nutrition Facts : Calories 97.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 144.5, Carbohydrate 14.3, Fiber 2.9, Sugar 11.4, Protein 2.5

ROASTED RUBY BEETS



Roasted Ruby Beets image

Provided by Geraldine Ferraro

Categories     Vegetable     Side     Roast     Vegetarian     Orange     Beet     Vegan     Thyme     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 6

12 medium beets, trimmed, leaving 1/2 inch of stems attached
6 tablespoons extra-virgin olive oil
3 teaspoons kosher salt
1/4 cup freshly squeezed orange juice (from 1 medium orange)
2 teaspoons fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Steps:

  • Arrange oven rack in middle position and preheat oven to 400°F.
  • In large bowl, gently toss beets with 3 tablespoons oil and 2 teaspoons salt. Wrap each beet individually in aluminum foil and place on large rimmed baking sheet. Roast until tender, about 1 to 1 1/4 hours. Cool to warm in foil, about 20 minutes.
  • When beets are cool enough to handle, unwrap and peel, discarding stems and root ends. Cut beets into quarters and transfer to large bowl. Add orange juice, thyme, pepper, and remaining 3 tablespoons oil and 1 teaspoon salt. Gently toss to combine. Serve warm or at room temperature.

AND THE BEETS GO ON



And the Beets Go On image

This is an appetizing side dish. Their ruby red color and tangy flavor make these beets an excellent choice for Valentine's Day.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 3

2 cans (13-1/4 ounces each) sliced beets, drained
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup thawed orange juice concentrate

Steps:

  • In a large saucepan, combine the beets, cranberry sauce and orange juice concentrate. Cook and stir over low heat until heated through. Serve with a slotted spoon.

Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein.

RUBY RED BEET & APPLE SALAD



Ruby Red Beet & Apple Salad image

Because I grow beets I eat them a lot. This is among my favorite recipes. One heads-up: The beets usually turn the apples pinkish-red (maybe your fingers, too). - Kathy Rairigh, Milford, Indiana

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings.

Number Of Ingredients 12

2-1/2 pounds fresh beets (about 8 medium)
2 medium apples, peeled and chopped
1 cup chopped fresh kale
1 cup chopped red cabbage
1 cup shredded carrots
1/2 cup chopped onion
1/2 cup cider vinegar
1/3 cup olive oil
2 tablespoons honey
1 teaspoon salt
3/4 teaspoon curry powder
1/8 teaspoon each ground ginger, garlic powder and pepper

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool., Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets., In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.

Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SWEET-AND-SOUR BEET SALAD



Sweet-and-Sour Beet Salad image

This salad was served daily for years at the famous Griswold's Inn in Claremont, California before it closed in the late 1990s. My family thinks it's as good on the holiday table as it is at summer picnics. If you're cooking for two, don't shy away from this recipe-the beets keep well and actually taste better the second and third days!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 7

2 cans (15 ounces each) sliced beets, drained
1 tablespoon chopped green pepper
1 tablespoon chopped onion
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup white vinegar
1 teaspoon salt

Steps:

  • In a salad bowl, combine the beets, green pepper and onion. In a small bowl, whisk the sugar, oil, vinegar and salt until sugar is dissolved. Pour over beet mixture and toss to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 186 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 398mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

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