RUBY RED BEET & APPLE SALAD
Because I grow beets I eat them a lot. This is among my favorite recipes. One heads-up: The beets usually turn the apples pinkish-red (maybe your fingers, too). - Kathy Rairigh, Milford, Indiana
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool., Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets., In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.
Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SAUTéED BEETS WITH BUTTER
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 30m
Number Of Ingredients 3
Steps:
- Peel and grate beets.
- Put butter in a large skillet over medium-high heat. When it's hot, add onion and cook until tender, about 5 minutes. Add the beets, and stir occasionally until tender and lightly browned, about 10 minutes. Garnish with parsley.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 135 milligrams, Sugar 13 grams, TransFat 0 grams
BALSAMIC BAKED BEETS WITH RED ONIONS & HAZELNUTS
Make and share this Balsamic Baked Beets with Red Onions & Hazelnuts recipe from Food.com.
Provided by Rita1652
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Wrap the beets in a large piece of aluminum foil and place on a baking sheet.
- Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender.
- When cool enough to handle, peel and slice thinly.
- In a small jar, shake together the vinegar, olive oil, and honey.
- Pouring over the beets and onions.
- Season with salt and pepper.
- The beets can be eaten warm or marinate in the refrigerator several hours or overnight.
- Just before serving, stir in nuts and parsley.
RUBY SAUCED BEETS
This is one of those recipes that always seemed to find it's way to the table at Holiday dinners.....probably because of the red color. All the kids would avoid it like crazy, but once they tried it.....thought it was delicious!
Provided by Lynette !
Categories Vegetables
Time 25m
Number Of Ingredients 8
Steps:
- 1. Combine the sugar, cornstarch, and salt in a large saucepan; stir well.
- 2. Stir in the cranberry juice cocktail; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
- 3. Gently stir in the beets and the orange rind. Bring to a boil; reduce heat, and simmer; uncovered, 10 minutes. Remove to a serving bowl. Garnish, if desired, with orange slices.
ROASTED RUBY BEETS
Provided by Geraldine Ferraro
Categories Vegetable Side Roast Vegetarian Orange Beet Vegan Thyme Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Arrange oven rack in middle position and preheat oven to 400°F.
- In large bowl, gently toss beets with 3 tablespoons oil and 2 teaspoons salt. Wrap each beet individually in aluminum foil and place on large rimmed baking sheet. Roast until tender, about 1 to 1 1/4 hours. Cool to warm in foil, about 20 minutes.
- When beets are cool enough to handle, unwrap and peel, discarding stems and root ends. Cut beets into quarters and transfer to large bowl. Add orange juice, thyme, pepper, and remaining 3 tablespoons oil and 1 teaspoon salt. Gently toss to combine. Serve warm or at room temperature.
ROASTED BEETS WITH HORSERADISH CREAM
Categories Side Bake Vegetarian Root Vegetable Beet Sour Cream Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens. Scrub the beets, wrap them tightly in 2 foil packages, and roast them on a baking sheet in the middle of a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. Peel and halve the beets and cut them into 1/4-inch slices.
- In a small bowl stir together the crème fraîche, the horseradish to taste, the zest, and salt and pepper to taste. Wash well and drain the reserved greens, in a large skillet cook them with salt and pepper to taste in 1 tablespoon of the butter over moderately high heat, stirring, for 3 to 4 minutes, or until they are wilted, and transfer them to a platter. In the skillet cook the beets with salt and pepper to taste in the remaining 1 tablespoon butter over moderately high heat, stirring, for 2 to 3 minutes, or until they are hot, and spoon them over the greens. Top the beets with the horseradish cream and sprinkle the cream with the chives and salt and pepper to taste.
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