BEETS IN ORANGE SAUCE
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
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.
ROASTED BEETS WITH ORANGE AND THYME
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
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
ORANGE BEETS
Make and share this Orange Beets recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Leaving root and 1 inch of stem on beets, trim tops and scrub with a brush.
- Place in a large saucepan, cover with water.
- Bring to boil, cover, reduce heat, and simmer for 1 hour or until tender.
- Drain and rinse with cold water.
- Drain, cool.
- Trim off beet roots, rub off skins.
- Cut beets into cubes to measure 3 1/2 cups.
- Melt butter in a large nonstick frypan over medium heat.
- Add beets, rind, and next 4 ingredients, (rind through pepper.) Bring to boil, cook until liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally.
- Sprinkle with almonds.
SPRING GREENS WITH ROASTED BEETS AND BLOOD ORANGES
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Wrap beets in foil, enclosing completely. Roast beets until tender when pierced with skewer, about 1 hour 15 minutes. Cool beets. Peel beets and cut into 1/2-inch pieces.
- Whisk olive oil, Sherry wine vinegar and walnut oil in small bowl to blend. Season to taste with salt and pepper. Place mixed baby greens in large bowl. Arrange blood orange slices, finely chopped red onion and beets atop. Drizzle dressing over salad. Sprinkle with toasted walnuts and serve.
SPRING GREENS WITH BEETS AND GOAT CHEESE
"I love to put small variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I just fell in love with the flavor combinations." Kristin Kossak, Bozeman, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large heavy skillet, cook the pecans, 1 tablespoon vinegar and water over medium heat until nuts are toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., In a small bowl, whisk the oil, syrup, mustard, salt and remaining vinegar. Refrigerate until serving., In a large bowl, combine salad greens and dressing; toss to coat. Divide among eight salad plates. Top with beets, goat cheese and glazed pecans.
Nutrition Facts : Calories 268 calories, Fat 22g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 299mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 8g protein.
ROASTED BEETS WITH ANISE, CINNAMON AND ORANGE JUICE
Found on the Washington Post site as adapted from the cookbook 'The 10 Things You Need to Eat' by Dave Lieberman and Anahad O'Connor. "Exotic yet simple".
Provided by COOKGIRl
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- *Note: I used small spring beets which means they were not peeled. I also did not cut the beets into chunks but in half due to their size.
- Preheat the oven to 375 degrees. Line a roasting pan with parchment paper.
- Combine the beets, oil, salt, anise seeds, cinnamon stick pieces, orange juice and pomegranate molasses in the pan, tossing to coat the beets evenly.
- Spread the beets in a single layer and roast for about 45 minutes, shaking the pan a few times to roast the beets evenly and roasting the beets until they are fork-tender.
- Discard the cinnamon stick pieces.
- Transfer to a serving platter and garnish with orange zest (and minced fresh herb of choice if using).
- Serve warm.
ROASTED BEETS WITH HONEY-GLAZED PECANS
Got extra beets on hand? Try this recipe for Roasted Beets with Honey-Glazed Pecans. This beet dish makes the perfect side for beef or chicken!
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Cover baking sheet with foil; spray foil with cooking spray. Place beets on prepared baking sheet. Bake 1 hour or until tender. Remove from oven; cool slightly.
- Meanwhile, combine nuts and honey in small skillet; cook on medium-high heat 4 to 6 min. or until mixture is simmering and foamy, stirring constantly. Immediately spread onto baking sheet sprayed with cooking spray; separate slightly with fork. Set aside to cool. Mix oil, juice and pepper; set aside.
- Peel and quarter beets when cool enough to handle; place in medium bowl. Add oil mixture; mix lightly. Sprinkle with nuts.
Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
ROASTED BEETS WITH ORANGE AND GINGER
Roasting the beets concentrates their sweet flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
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.
SPRING MIX WITH ROASTED BEETS, ORANGES AND PECANS
Steps:
- Roasting Beets: Preheat oven to 400 degrees F. Remove tops, leaving about 1/2 inch of stems. Wash the beets thoroughly and put them in a baking pan with a splash of water. Cover tightly with foil and bake 45 minutes to 1 hour, until easily pierced with a sharp knife. Uncover and allow to cool. Peel and cut off tops and bottoms. Cut in halves or quarters, sprinkly generously with vinegar, and season with salt and pepper. Add a pinch of sugar if the beets are at all bitter. Do not add any oil until the beets have set for about 1/2 hour and have had a chance to absorbe the flavor of the vinegar. The oil should be added sparingly. In a bowl, combine spring mix, sliced beets, orange segments and pecans. Toss lightly with 2/3 tbsp of vinaigrette. Top with crumbled blue cheese.
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