Orange Sauced Beets Recipes

Steps:

• In a large skillet, combine the first 5 ingredients. Bring to a boil; cook and stir until thickened, 3-4 minutes. Add the beets; cook and stir until most of the liquid is absorbed, 6-8 minutes longer.

Steps:

• Place steamer basket in 1/2 inch water in Dutch oven (water should not touch bottom of basket). Place beets in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam 45 to 50 minutes (add boiling water during steaming if necessary) or until tender; drain.
• Place beets back in Dutch oven (without steamer basket). Stir in orange peel, orange juice and brown sugar. Cook uncovered over medium-high heat 5 to 8 minutes, stirring frequently, until sauce is reduced and beets are glazed. Stir in parsley and ginger.

Steps:

• Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

Steps:

• Preheat oven to 400°F. Wrap 2 beets together in foil. Repeat with remaining beets. Place on baking sheet. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets. Cut each into 8 wedges.
• Combine beets and remaining ingredients in medium nonaluminum saucepan. Simmer over medium heat until sauce is syrupy, stirring often, about 8 minutes. Season with salt and pepper.
• (Can be made 1 day ahead. Chill. Rewarm over low heat, stirring often.) Serve hot.

Steps:

• Place 1 pound beets on a large piece of foil. Drizzle with 1 tablespoon olive oil and 3 tablespoons water; close into a packet. Roast at 400 degrees F until tender, 50 minutes. Peel the beets and cut into wedges. Whisk 1/3 cup orange juice, 2 tablespoons olive oil, and salt to taste in a bowl. Add 2 segmented oranges, the beets and 1/4 cup chopped toasted walnuts and toss.

Steps:

• Preheat the oven to 400˚ F. Put the beets in a large baking dish and add 1/3 cup water; cover the dish with foil. Roast, adding more water to the pan if needed, until the beets are easily pierced with a knife, 50 to 60 minutes. Uncover and let cool. Rub off the beet skins and cut the beets into 1/2-inch-thick wedges; transfer to a medium bowl.
• Combine the orange juice, miso paste, sugar, soy sauce, ginger and garlic in a medium skillet over medium-high heat. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to about 1/4 cup, 8 to 10 minutes. Strain through a fine-mesh sieve and pour over the beets. Season with salt and toss. Sprinkle with scallions.

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.

Steps:

• Cook the beets until tender in boiling salted water, drain, slip the beet skins off with your fingers.
• Zest and segment the orange, remove the pith and seeds.
• In a small sauce pan heat the apricot preserves and mix in the orange segments with the liqueur, simmer for a couple of minutes.
• Place the beets in a serving dish, smother with sauce and garnish with orange zest.
• This actually is plenty for 2 -- I generally freeze half.

Steps:

• Heat beats in their liquid.
• In another small pan, combine sugar, cornstarch and salt.
• Blend in orange juice, 2 tsp of rind and cook over medium heat, stirring constantly, until thickened.
• Stir in butter untli melted.
• Drain hot beets, pour sauce over them.
• Sprinkle with remaining rind.
• Serve hot.

Steps:

• Drain the beets reserving 1/3 cup of liquid; set beets aside.
• In a medium size saucepan, mix together the reserved liquid along with remaining ingredients, except beets.
• Stir to combine thoroughly and bring to a boil over medium heat.
• Cook stirring constantly until mixture begins to thicken, stir in beets and continue to cook for 2 to 3 minutes or until heated thorough.
• These can be served either hot, room temperature or they are fantastic cold.

Steps:

• In saucepan, combine sugar, cornstarch and salt; slowly stir in orange juice.
• Add butter or margarine and orange zest.
• Over medium heat, cook until thickened, stirring constantly.
• Reduce heat to low, add beets and cook just until heated through, stirring occasionally.

Steps:

• 1. In a medium saucepan, combine the cornstarch, brown sugar, and salt; gradually whisk in the orange juice and the apple cider vinegar.
• 2. Cook over medium heat, whisking constantly, until thickened and bubbly.
• 3. Add drained beets and cook over medium heat until thoroughly heated.
• 4. Serve in a pretty glass serving dish.

Steps:

• 1. Cook beets in boiling water over medium heat. After water starts to boil, cover and cook for 25-30 minutes.
• 2. Drain. Let cool. Peel and slice beets.
• 3. Combine sugar, cornstarch, orange juice, and pepper.
• 4. Heat until boiling and simmer for 2 minutes, stirring constantly.
• 5. Pour sauce over sliced beets.
• 6. You can substitute 15 oz canned beets for fresh. Drain off juice and start from step 3.