Time 35m Yield 4 to 5 servings Number Of Ingredients 4 Steps:
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.
Time 15m Yield 4 servings. Number Of Ingredients 6 Steps:
Drain beets, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter; heat through.
Time 25m Yield 6 servings. Number Of Ingredients 5 Steps:
Drain beets, reserving 2/3 cup juice. In a large skillet, combine sugar, flour and salt. Stir in vinegar and reserved beets juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beets; reduce heat. Cook, uncovered, for 4-5 minutes or until heated through.
Time 15m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Drain beets, reserving 2/3 cup juice. In a large skillet, combine sugar, flour and salt. Stir in vinegar and reserved beet juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beets; reduce heat. Cook, uncovered, for 5 minutes or until heated through.
Time 1h45m Yield 6 to 8 servings Number Of Ingredients 10 Steps:
For the beets, preheat the oven to 400 degrees F. Massage each beet with about a teaspoon of oil and season with salt and pepper. Individually wrap each beet in aluminum foil. Place the beets on a baking sheet and bake for about an hour, or until you can easily pierce them with a knife. When the beets have cooled enough to handle but are still warm, unwrap them and rub them with a dry kitchen towel or paper towels to remove their skin. Cut the beets into quarters and allow to cool completely. Fill a high-sided saute pan with 1/4 cup of water, the honey and butter and place over medium-high heat; stir gently. Once the mixture begins to thicken and form a glaze, turn off the heat, add the cooked beets and toss to coat them in the glaze. Season to taste with salt and pepper. For the pistachios, toast them in a small saute pan over medium heat just until they’re warm and you can smell their “pistachio-ness.” Cool and chop or crush them slightly; they should remain chunky to give good crunch to the dish. For the creme fraiche, place it in a bowl and mix with the lemon zest and about half the chopped mint. Refrigerate until you’re ready to assemble the dish. To serve, spoon the creme fraiche mixture over the bottom of a medium serving dish. Place the warm beets (reheat them if necessary) on top of the creme fraiche in a single layer. (Resist the urge to pile these beauties high; you’ll want to be getting creme fraiche and beet in every bite.) If there’s any glaze leftover in the pan, pour it over the beets. Sprinkle the pistachios over the beets. Tear the parsley leaves with your fingertips and let them fall naturally over the beets. Sprinkle on the rest of the mint, add a few grinds of fresh black pepper and you’re good to go.
Time 25m Yield 6 Number Of Ingredients 5 Steps:
Drain beets, reserving 2/3 cup juice. In a large skillet, combine sugar, flour and salt. Stir in vinegar and reserved beets juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beets; reduce heat. Cook, uncovered, for 4-5 minutes or until heated through.
Time 1h40m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Heat oven to 375 degrees. In ovenproof skillet, toss beets with olive oil. Bake 30 minutes, then cover with aluminum foil and bake 1 hour more. (For canned beets, cook on stove until thoroughly heated through, then drain and continue with recipe.). Remove foil; stir in 1/2 cup water, maple syrup and vinegar. Place skillet on stovetop. Bring to a boil over medium-high heat and cook 5-8 minutes, or until mixture is reduced to a syrupy consistency. Transfer to serving dish and and sprinkle with scallions.
Time 25m Yield 6 Number Of Ingredients 5 Steps:
Drain beets, reserving 2/3 cup juice. In a large skillet, combine sugar, flour and salt. Stir in vinegar and reserved beets juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beets; reduce heat. Cook, uncovered, for 4-5 minutes or until heated through.
More about “glazed whole beets recipes”
Time 25m Yield 6 Number Of Ingredients 5 Steps:
Drain beets, reserving 2/3 cup juice. In a large skillet, combine sugar, flour and salt. Stir in vinegar and reserved beets juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beets; reduce heat. Cook, uncovered, for 4-5 minutes or until heated through.
