SIMPLE AND DELICIOUS BEET GREENS
Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!
Provided by Daryl Gerboth
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g
GARLIC BEETS
Make and share this Garlic Beets recipe from Food.com.
Provided by mysticalmagical
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the beets and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker).
- Remove the skins by running cold water over the boiled beets, and then slipping of their skins.
- Slice the beets and toss with the olive oil, vinegar, garlic, and salt.
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.
QUICK HARVARD BEETS
We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 280mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.
GARLICKY BEET SPREAD WITH YOGURT, DILL AND HORSERADISH
This recipe for an easy appetizer borrows from the Ashkenazi tradition, making it a perfect Hanukkah offering. Roasted beets, dill, walnuts and horseradish are whirred in a blender with yogurt, garlic and olive oil, coming together into a pungent magenta purée. It is thick enough to serve on latkes, and creamy enough to go it alone as a dip with vegetables. (The New York Times)
Provided by Melissa Clark
Categories condiments, side dish
Time 20m
Yield 2 cups
Number Of Ingredients 9
Steps:
- To roast beets, heat oven to 375 degrees. Place beets in a small baking dish and drizzle with olive oil. Add 3 tablespoons water to bottom of dish and cover tightly with foil. Bake until tender, about 1 to 1 1/2 hours, turning beets after 45 minutes. Let cool, then peel.
- Using a food processor, grind walnuts, garlic and salt until very finely ground. Scrape down sides of bowl. Add the peeled beets, oil, yogurt, lemon juice, dill and horseradish and pulse until relatively smooth. Taste for seasoning and add more lemon or salt, or both, if needed. Serve with latkes or fritters, or use as a dip for vegetables.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 311 milligrams, Sugar 6 grams
GARLICKY OVEN-ROASTED BEETS
I came up with this randomly one Monday afternoon. Roasted beets are excellent atop a salad of spinach, fruit, and goat cheese.
Provided by Kristin Licavoli
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 475 degrees F (245 degrees C). Line a shallow baking dish with foil.
- Trim and discard beet greens and cut off bottoms. Place beets top-side up in the prepared baking dish.
- Combine olive oil, garlic, balsamic vinegar, thyme, and honey in a bowl; spoon over beets. Drizzle honey over top.
- Roast in the preheated oven until tender and caramelized, 50 to 60 minutes. Remove from the oven and peel when cool enough to handle.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 26.7 g, Fat 5.5 g, Fiber 7.1 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 195 mg, Sugar 18.9 g
PICKLED BEETS
This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!
Provided by SHARON HOWARD
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 60
Number Of Ingredients 5
Steps:
- Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
- Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
- In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g
ROASTED BEETS & GARLIC
This recipe from Canadian Living magazine has been in my "recipes to try file" since Nov 2003. I finally did so last night & wish I had done so much sooner. Its so easy & the flavour combination is so good!
Provided by CountryLady
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Separate garlic cloves from head & peel.
- Place garlic & beets in a sheet of aluminum foil that has been lightly spritzed with cooking spray; roast in preheated 375F oven until tender, about 1 1/2 hours or 1 hour for smaller beets.
- Let beets cool enough to handle & cut into wedges; set garlic & beets aside.
- Heat oil in a large skillet over medium heat; cook tarragon, salt & pepper, stirring constantly, for 2 minutes.
- Add beets & garlic; toss gently to coat & heat through, about 2 minutes.
EASY GARLIC BEETS
I love the garlic beets served by our local Greek restaurant. This recipe is inspired by CountryLady's recipe #135758 and makes a nutritious side.
Provided by puppitypup
Categories Vegetable
Time 5m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cut beets in half.
- Mix all ingredients.
Nutrition Facts : Calories 60.9, Fat 1.7, SaturatedFat 0.2, Sodium 275.6, Carbohydrate 11, Fiber 2.5, Sugar 7.8, Protein 1.5
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PERFECT ROASTED BEETS RECIPE - COOKIE AND KATE
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4.9/5 (74)Calories 103 per servingCategory Side Dish
- Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
- Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about 1/2 to 3/4-inch thick on the widest edge.
- Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
- Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.
RUSSIAN BEET SALAD (WITH GARLIC) - MOMSDISH
From momsdish.com
4.8/5 (347)Total Time 1 hr 10 minsCategory SaladCalories 55 per serving
- Boil beets for about 40 minutes or until you can easily piece them. Set them a side to cool to a room temperature. Peel skin from beats and clean garlic.
- Using a cheese grater, grate beets and garlic into small pieces. Add salt and mayonnaise to the beets, stir it up and you are set to go.
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