Scrumptious Buttered Beets Recipes

SCRUMPTIOUS BUTTERED BEETS

Steps:

• For roasting the beets, wrap in a foil package. Drizzle with olive oil and season with salt and pepper. Roast @ 425 for 30 minutes- 1 hour depending on size. The beets are ready when a paring knife comes out easily when inserted. Alternatively, boil the beets in a large pot of water until tender. When cool enough to handle, remove the skin (I do this with my hands). Cut in half or quarter if the beets are large.
• In a skillet, melt the butter over low heat. Add the beets and toss to coat. Add the juice of one clementine and season with salt and pepper.
• For more orange flavor, add the remaining clementine and/or a splash of balsamic vinegar for extra tang. Adjust seasoning, if necessary.
• Serve warm.

BUTTERED BEETS (RACHAEL RAY RECIPE)

Steps:

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

HONEY-BUTTER ROASTED BEETS

Steps:

• Preheat oven to 375°F.
• Slice green tops from beets (and reserve for another use if desired). Carefully peel rough outside layer from beets. Slice beets to 1/4-inch thickness (note that some larger beets may require slicing into quarters). Then arrange in a single layer on a large baking sheet with raised sides.
• In a small microwave-safe bowl, melt honey and butter together (microwave for 30-40 seconds until smooth). Whisk in the salt and vanilla.
• Drizzle honey-butter mixture over beet slices and toss with hands or a rubber spatula until thoroughly coated. Then rearrange into a single layer.
• Roast for 20 minutes, remove from oven, toss with a rubber spatula, redistribute in the pan and return to toast another 10-15 minutes.
• Remove from oven, allow to cool for 5 minutes and serve.

BUTTERED BEETS WITH SPRING HERBS

Steps:

• Preheat oven to 375°F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover and bake until beets are tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/2-inch wedges.
• Melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add beets; stir until heated through. Mix in chives, parsley and tarragon, then vinegar. Season with salt and pepper.