Shaved Beets With Orange Recipes

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SIMPLE ORANGE-GLAZED BEETS

In our house, we prefer our beautiful red beets served simply-with a touch of butter and a hint of orange from a marmalade glaze. -Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 4



Simple Orange-Glazed Beets image

Steps:

  • Scrub beets and trim tops to 1 in. Place in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Drain; cool slightly., Peel and cut beets into 1/4-in. slices. In same pan, combine marmalade, butter and salt; cook and stir over medium-low heat until blended. Add beets; heat through, stirring to coat.

Nutrition Facts : Calories 141 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 164mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.

1 pound small fresh beets (about 4)
1/3 cup orange marmalade
1 tablespoon butter
Dash salt

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



Beets in Orange Sauce image

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.

8 whole fresh beets
1/4 cup sugar
2 teaspoons cornstarch
Dash pepper
1 cup orange juice
1 medium navel orange, halved and sliced, optional
1/2 teaspoon grated orange zest

BEETS WITH ORANGE VINAIGRETTE

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9



Beets with Orange Vinaigrette image

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.

3 (15-ounce) cans baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested
Segments 2 large seedless oranges

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



Roasted Beets with Orange and Thyme image

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

1 bunch beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1-inch pieces
1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 teaspoon honey
1/4 cup fresh orange juice
2 teaspoons finely grated orange zest
2 teaspoons fresh thyme leaves

ROASTED BEETS WITH CRISPY SUNCHOKES AND PICKLED ORANGE-GINGER PURéE

The combination of beets and ginger gives you a great spectrum of flavors, while crunchy toasted cashews and a mess of crispy sunchoke chips lend contrasting texture.

Provided by Dan Kluger

Categories     Fall     Dinner     Beet     Ginger     Salad     Thanksgiving     Peanut Free     Soy Free     Dairy Free     Wheat/Gluten-Free     Vegetarian     Vegan

Number Of Ingredients 32



Roasted Beets With Crispy Sunchokes and Pickled Orange-Ginger Purée image

Steps:

  • Pickled Orange-Ginger Purée:
  • Place the zest strips in a small saucepan and cover with water. Bring the water to a boil, then drain. Repeat this process two more times (blanching the orange zest removes any bitter flavors). Place the ginger and orange zest in a jar or heatproof container. In a saucepan, bring the lime juice, vinegar, sugar, and ¾ teaspoon salt to a boil. Pour over the ginger and orange. Let cool to room temperature, then cover and refrigerate overnight. The pickled ginger can be refrigerated for a couple of months.
  • Drain the pickled ginger and orange and save 3 tablespoons of the pickling liquid. Add both to a blender or mini food processor, along with the olive oil, chile, and remaining 2 tablespoons salt. Blend until very smooth, scraping down the side of the blender as needed. Transfer to a container and refrigerate until ready to use. The puree can be made a couple of days ahead. (Makes about 1 cup.)
  • Roasted beets:
  • Preheat the oven to 375°F. Place the beets in a baking dish (if using a mix of red and golden beets, separate them into two smaller dishes and divide the oil, vinegar, and water between the two dishes). Drizzle with the oil and add the water and vinegar. Season with salt and pepper. Cover the pan with foil and roast until the beets are tender when pierced with a knife; this can take anywhere from 30 minutes to an hour, depending on the thickness of the beets. Let the beets cool, then peel and cut into 1-inch wedges. Place each color of beet, along with any accumulated juices, into a small mixing bowl.
  • Toasted cashews:
  • In a skillet, heat the oil over medium-low heat. Add the cashews and cook, stirring constantly, until golden brown. Transfer to a heat-proof bowl.
  • Sunchoke chips:
  • Pour 1 inch of oil into a small saucepan and add the sunchokes (there should be just enough oil to cover the sunchokes; add more oil if needed). Turn the heat to medium and stir occasionally; when the sunchokes begin to sizzle and foam, increase the temperature to high and continue frying, stirring constantly, until the sunchokes are light golden brown. At this point the sunchokes will rapidly go from golden brown to burnt, so quickly transfer the chips to paper towels to drain. Lightly season with salt. The sunchoke chips can be stored in an airtight container at room temperature for a day or two, or until they start to soften. (Makes about ½ cup.)
  • For serving:
  • Using a sharp knife, cut the peel and pith off the orange. Working over a bowl, cut the orange between the membranes to release the segments. Dice the segments, then return them to the bowl.
  • Drizzle the beet wedges with a little bit of olive oil, season with salt, and toss.
  • Spread the ginger puree on the bottom of a shallow serving bowl or plate. Arrange the beets over the puree. Sprinkle the chopped orange segments over the beets and grind some pepper over the dish. Top with the cashews, herbs, and sunchoke chips. Serve.

Pickled Orange-Ginger Purée:
Strips of zest (no pith) from 1 medium orange
2½ ounces fresh ginger (about one 5-inch piece), peeled and thinly shaved (use a mandoline if you have one)
¼ cup fresh lime juice
¼ cup champagne vinegar
¼ cup sugar
2 tablespoons plus ¾ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
½ Thai chile, with seeds
Roasted Beets:
1½ pounds beets (use a mix of colors if possible), about 5 medium
¼ cup extra-virgin olive oil
¼ cup white wine vinegar
¼ cup water
Kosher salt and freshly ground black pepper
Toasted Cashews:
1 tablespoon extra-virgin olive oil
½ cup roughly chopped cashews
Sunchoke Chips:
4 large sunchokes, thinly shaved (use a mandoline if you have one)
Vegetable oil
Kosher salt
For serving:
1 medium orange
Roasted Beets
Extra-virgin olive oil
Kosher salt
¼ cup Pickled Orange-Ginger Puree
Toasted Cashews
1 tablespoon roughly chopped tarragon
1 tablespoon roughly chopped dill fronds
Sunchoke Chips

ORANGE-GLAZED BEETS

Beets were a popular vegetable in our house when I was growing up, and this recipe is a real favorite of ours. It's very easy to make, and the orange gives it a delightful citrus flavor. -Susan Punzal, Orchard Park, New York

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6



Orange-Glazed Beets image

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.

Nutrition Facts : Calories 194 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 443mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.

3/4 cup orange marmalade
6 tablespoons orange juice
1/3 cup butter, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
3 cans (14-1/2 ounces each) sliced beets, drained

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15



Roasted Beet Salad with Orange Vinaigrette image

Steps:

  • Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh tarragon, divided
1 package (6 ounces) fresh baby spinach
4 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
1/2 cup chopped walnuts, toasted

MIXED BABY BEET SALAD WITH BLOOD ORANGES, SHAVED FENNEL, AND CHEVROT CHEESE

This recipe comes courtesy of Vincent Nargi, executive chef at Cafe Cluny and the Odeon, both in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12



Mixed Baby Beet Salad with Blood Oranges, Shaved Fennel, and Chevrot Cheese image

Steps:

  • Preheat oven to 350 degrees. Place beets in a roasting pan. Pour over 8 cups water, red-wine vinegar, sugar, and 3 tablespoons salt. Cover with parchment-paper-lined foil and roast until tender, about 40 minutes.
  • Drain beets and peel by rubbing with a kitchen towel. Cut beets in half lengthwise; set aside.
  • Juice 4 blood oranges into a small pot. Place over low heat and cook until reduced by half; let cool.
  • Transfer juice reduction in the jar of a blender, along with 3 red baby beets and 1/4 cup chardonnay vinegar; blend until smooth. With the motor running, drizzle in 1/4 cup olive oil and blend until emulsified; season with salt and pepper. Strain through a fine sieve into a medium bowl; set aside.
  • Slice the top and bottom of remaining oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
  • Toss the fennel slices, fronds, and arugula in a large bowl along with 2 tablespoons olive oil and 3 tablespoons chardonnay vinegar; season with salt and pepper. Divide evenly among 4 plates.
  • In a large bowl toss together remaining beets, orange segments, and half of the vinaigrette; season with salt and pepper. Evenly arrange on top of greens. Garnish with cheese and drizzle remaining vinaigrette around the perimeter of the salad.

1 bunch baby red beets, cleaned and trimmed
1 bunch baby golden beets, cleaned and trimmed
1 bunch baby candy-striped beets, cleaned and trimmed
3/4 cup red-wine vinegar
1 1/2 cups sugar
Coarse salt and freshly ground black pepper
6 blood oranges
1/4 cup plus 3 tablespoons chardonnay or champagne vinegar
1/4 cup plus 2 tablespoons olive oil
1 bulb fennel, trimmed and thinly sliced crosswise using a mandoline, fronds reserved and chopped
1 ounce shaved Chevrot cheese or crumbled Montrachet goat cheese
1 bunch arugula, preferably wild

ORANGE AND BEET SALAD

This jewel-colored orange and beet salad is one where I just kept adding touches until I got it just the way I want it. -Jessie Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15



Orange and Beet Salad image

Steps:

  • Preheat oven to 400°. Scrub beets and trim tops to 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12-in.); drizzle with oil. Fold foil around beets, sealing tightly. Place on a baking sheet. Roast 55-65 minutes or until tender. Open foil carefully to allow steam to escape., When cool enough to handle, peel and slice beets. Divide salad greens, beets and oranges among six salad plates. Sprinkle with cheese. In a small bowl, whisk dressing ingredients; serve with salads.

Nutrition Facts :

4 medium fresh beets (about 1 pound)
1 tablespoon olive oil
8 cups spring mix salad greens
2 medium oranges, peeled and sectioned
1/2 cup crumbled feta cheese
DRESSING:
1/3 cup orange juice
2 tablespoons mayonnaise
1 tablespoon grated orange zest
1 tablespoon brown sugar
1 tablespoon cider vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/8 teaspoon ground allspice

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE

One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

Provided by Martha Rose Shulman

Categories     dinner, lunch, vegetables, appetizer, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 11



Fennel, Beet and Orange Salad With Cumin Vinaigrette image

Steps:

  • Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
  • Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
2 tablespoons chopped fresh mint
1 tablespoon chopped cilantro
2 tablespoons lemon or lime juice
1/4 teaspoon sugar
1/2 teaspoon lightly toasted cumin seeds, crushed
Salt to taste
1 small garlic clove, puréed (optional)
1/4 cup extra-virgin olive oil

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