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Reply
| | From:  Genie· (Original Message) | Sent: 4/17/2008 8:38 PM |
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:37 AM |
Beets With Maple Syrup 8 beets, washed 1/2 cup maple syrup 4 tablespoons butter seasonings to taste, cinnamon, sugar, cloves
Bake the beets in moderate oven for about 45 to 50 minutes. Remove beets from oven and peel and slice them. Put beets, butter, maple syrup and seasonings in a baking dish. Bake in moderate oven for about 15 minutes. Then serve. | |
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:38 AM |
Roasted Beets and Shallots 2 pounds fresh beets, washed and trimmed
1/2 pound shallots, peeled
1 tablespoon vinegar
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 400ºF. Place the beets and shallots on a large sheet of aluminum foil and fold the edges together to seal tightly. Bake for 1 hour or until the beets are tender; remove from oven and allow to cool long enough to handle. Combine remaining ingredients and set aside. Remove skins from beets, then cut into chunks or wedges. Drizzle vinegar mixture over all and toss well. Serves 6. | |
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:39 AM |
Glazed Baby Beets 20 baby beets scrubbed
2 cups apricot juice
3 tablespoons white balsamic vinegar
2 tablespoons honey
In a large saute pan, add the beets and the apricot juice. Cover and cook on medium high for 10 minutes. Add the vinegar and honey and cook for another 10 minutes. Pull off of the heat and keep covered for an additional 5 minutes. Yield: 4 to 5 servings | |
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:39 AM |
Orange Beets 1 15 ounce can sliced or diced beets
1 orange
1/2 cup red wine vinegar
1 tablespoon butter
1/2 tablespoon cornstarch
1/4 cup brown sugar
1/3 cup reserved beet juice
1 pinch salt and pepper
Pour off 1/3 cup beet juice from can and reserve. Heat beets in remainder of liquid until simmering. Drain. Meanwhile, wash orange and pare thin strips of peel from skin. Slice peel into lengthwise threads and set aside. Squeeze 1/3 cup orange juice and add to reserved beet juice. combine cornstarch, sugar, seasoning, vinegar, beet/orange juice and peel in medium saucepan. Bring to boil over medium heat, whisking constantly until thickened. Add drained beets and butter to pan and heat about 5 minutes. Serve immediately. | |
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:40 AM |
Baked Sliced Beets 20 small spring beets
3 tablespoons butter
1/4 cup honey
1 tablespoon finely chopped onion
1 tablespoon lemon juice
1/8 teaspoon pepper
1 teaspoon salt
Peel and slice the beets. Combine with the other ingredients. Butter a covered casserole; place the beets in it and cover. Bake in a 400ºF oven for 30 minutes. Stir twice and dust with chopped parsley before serving. Serves 4. | |
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:54 AM |
Glazed Baby Beets
20 baby beets scrubbed
2 cups apricot juice
3 tablespoons white balsamic vinegar
2 tablespoons honey
In a large saute pan, add the beets and the apricot juice. Cover and cook on medium high for 10 minutes.
Add the vinegar and honey and cook for another 10 minutes.
Pull off of the heat and keep covered for an additional 5 minutes.
Yield: 4 to 5 servings
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:56 AM |
Beets With Maple Syrup
8 beets, washed
1/2 cup maple syrup
4 tablespoons butter
seasonings to taste, cinnamon, sugar, cloves
Bake the beets in moderate oven for about 45 to 50 minutes. Remove beets from oven and peel and slice them.
Put beets, butter, maple syrup and seasonings in a baking dish.
Bake in moderate oven for about 15 minutes.
Then serve.
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:56 AM |
Hot Spice Beets
4 cup sliced cooked beets
2 tablespoons butter
1 tablespoon flour
2 tablespoons dark brown sugar
3 tablespoons vinegar
1/4 cup boiling water
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
Place beets in greased 1 1/2 quart casserole.
Melt butter, blend in flour and sugar. Add vinegar and boiling water, cook stirring constantly until bubbling. Add remaining ingredients. Pour over beets.
Cover and bake at 350° F. for 25 minutes.
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:57 AM |
Cranberry Orange Beets
1 cup cranberry juice cocktail
1 tablespoon cornstarch
1 tablespoon sugar
dash salt
2 (16 oz.) cans sliced beets, drained
1/4 teaspoon grated orange peel
In saucepan gradually stir juice into cornstarch, sugar, and dash salt. Cook and stir over medium heat till mixture thickens and bubbles.
Add beets and orange peel.
Simmer uncovered, 10 minutes.
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:58 AM |
Beets ala Orange
1 jar (16 oz.) tiny size whole beets
1-1/2 tablespoon cornstarch
1 teaspoon grated orange rind
1/3 cup orange juice
3 tablespoon lemon juice
2 tablespoon sugar
1/4 cup margarine or butter
Drain beets, reserving 1/2 cup liquid.
Dissolve cornstarch in reserved liquid.
Add orange rind, orange juice, lemon juice and sugar.
Cook, stirring until thickened and translucent.
Add beets and margarine; heat.
6 servings
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:58 AM |
Beets and Cream
6 cooked beets peeled
2 tablespoon butter
1 tablespoon flour
1 tablespoon vinegar
1/2 teaspoon salt
1 tablespoon sugar
1/4 teaspoon caraway seed
1/2 cup sour cream
Grate beets.
Melt butter in saucepan; add flour and blend. Stir in vinegar, salt, sugar, and caraway seed.
Add beets.
Cook over high heat 2-3 minutes.
Stir in sour cream.
Serve at once.
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:59 AM |
Beets With Zest
8 medium beets
1 tablespoon olive oil
1-1/2 teaspoond red wine vinegar
salt and pepper to taste
1/4 cup sour cream
zest of one orange, minced
Set oven at 400° F.
Place washed and trimmed beets on sheet of aluminum foil. Fold and seal tightly. Bake for 2 hours. Test beets with a knife. They should be tender, but firm.
Cool slightly and peel. Slice into 1/4 inch rounds and place in bowl.
Blend oil, vinegar, pour over beets. Toss. Add salt and pepper.
Put beets on plate. Mix sour cream with zest. Place a dollop of mixture atop the beets.
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Reply
| | | From: Genie· | Sent: 10/23/2008 3:00 AM |
Roasted Beets
12 beets, peeled and halved or quartered
2-3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter
4 scallions
Preheat oven to 425° F.
Place the beets on a large baking pan and toss with the oil, salt and pepper.
Transfer to the oven and roast until tender and browned, about 1-1/2 hours.
Add the butter and garnish with the scallions.
Transfer to a large serving platter.
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Reply
| | | From: Genie· | Sent: 10/23/2008 3:00 AM |
Harvard Beets
3/4 C. sugar
2 t. cornstarch
1/3 C. vinegar
1/3 C. water
4 C. cooked beets, sliced
3 T. butter
1/4 t. salt
1/8 t. pepper
Combine sugar and cornstarch; add water and vinegar. Boil on low for 5 minutes, stirring constantly, until it thickens. Add beets and simmer for a while until heated through. Add butter and seasonings. Serve warm.
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Reply
| | | From: Genie· | Sent: 10/23/2008 3:01 AM |
Beets with Orange and Almonds
1 lb. beets
Juice of 3 oranges
Zest of 1 orange
1/4 C. unsalted butter
Salt
Freshly ground pepper
1/3 C. slivered almonds, toasted
1/2 orange, for garnish
2 T. coarsely chopped chervil or 1 to 2 t. chopped fresh tarragon, for garnish
Heat the oven to 375 degrees. Trim the leaves off the beets, leaving about an inch of stem. Set the beets in a roasting pan. Bake until the skins are crinkled and loose and a sweet beet smell permeates the kitchen. Medium-sized beets should take about 1-1/2 to 2 hours, small ones about 1-1/2 hours.
Peel the beets and cut into 3/8-inch cubes. Place the orange juice, orange zest, beets and butter in a shallow saucepan or a skillet. Cook over low to medium heat for 15 minutes -- stirring occasionally -- then raise the heat to high to reduce the cooking liquid, about 2 minutes. The beets should be coated with an orange glaze. Taste. Salt if necessary, and add plenty of freshly ground pepper. Turn into a warm serving dish and top with the almonds. Squeeze the orange half over the cooked beets and garnish with the chervil. Serve immediately.
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