SPICED BAKED BEETS
Meet the Cook: Especially during fall and winter, this recipe is a favorite. With its red color, it looks great served at Christmastime. It's nice for taking to potlucks as well. My husband and I have two grown children. I teach home economics. -Margery Richmond, Lacombe, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine beets, onion and potato. In a small bowl, mix remaining ingredients; pour over vegetables and toss to coat. Transfer to a greased 1-1/2-qt. baking dish., Bake, covered, 45 minutes, stirring occasionally. Uncover; bake 15-25 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 84 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 423mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ROASTED BEETS
Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.
Provided by Ina Garten
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
- Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.
ROASTED BEETS WITH HERBS
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Toss the beets in enough olive oil to thoroughly coat. Season with some salt and pepper.
- Spread the beets on a large baking sheet without crowding. Roast until browned around the edges and fork-tender, about 35 minutes. Toss them with the parsley and tarragon and serve.
SPICED PICKLED BEETS
Sweet and spicy; and the juice makes an excellent marinade for pickled eggs. This recipe is great with freshly cooked beets instead of canned, if you have time.
Provided by Bea Gassman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Place the beets into a medium bowl and set aside.
- In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.
Nutrition Facts : Calories 43.6 calories, Carbohydrate 10 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.7 g, Sodium 257.2 mg, Sugar 8.2 g
SPICED PICKLED BEETS
With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 4 pints.
Number Of Ingredients 7
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.
Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
HOT SPICED BEETS
From the back of a Libby's Beets can. I usually leave out the butter (for calorie- and fat-consciousness) and the caraway seeds (because I hate the flavor).
Provided by DrGaellon
Categories Vegetable
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in a saucepan. Boil until liquid is reduced by half. Add beets and simmer until heated through.
ROASTED BEETS WITH MOROCCAN SPICES
Steps:
- Heat the oven to 400.
- Wash 1 pound beets, wrap each in foil and put on a baking sheet.
- Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
- Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
- When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
- Garnish: Mint.
HOT AND SPICY BEETS
Beets are one of my favorite vegetables, and this dish is a wonderful side dish complement to a nice roast.
Provided by Recipe Junkie
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil ingredients 2-6 until liquid is reduced to about half.
- Add beets.
- Simmer only to heat and blend flavor.
Nutrition Facts : Calories 117.1, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 91.5, Carbohydrate 22, Fiber 1.8, Sugar 20, Protein 1.5
ROASTED SLICED BEETS WITH FRESH CHEESE AND ALMONDS
Provided by Julia Moskin
Categories salads and dressings, appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350. In a saucepan, melt the duck fat.
- Line 2 sheet pans with parchment or wax paper. Lay beets in a single layer, brush them with fat and sprinkle them with 1 teaspoon salt. Flip beets, brush other side with fat and sprinkle with another teaspoon salt. Roast for 18 to 20 minutes, turning halfway through, until beets are tender but not soft, with a bit of bite. Cool.
- Meanwhile, spread the almonds on a sheet pan and toast at 350 for 10 minutes, or until lightly browned. Toss hot almonds with 2 teaspoons grapeseed oil and 1 teaspoon salt, then let cool on the pan. Coarsely chop.
- Place the minced shallot in a small bowl and add vinegar, 1/2 teaspoon salt and a pinch of sugar. Let rest for 15 minutes. (This helps mellow the raw heat of the shallot.) Finely chop the parsley and tarragon together and mix with the 2 tablespoons grapeseed oil. (The recipe can be made to this point up to 4 hours ahead).
- To assemble, divide the beets on plates, mixing colors to make multicolored patterns. Add herb mixture to shallot mixture and stir, then sprinkle over beets. Scatter chopped almonds over the beets. Place a dollop of fresh cheese in the center of each plate and serve.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 310 milligrams, Sugar 7 grams, TransFat 0 grams
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