Beets With Honey Recipes

Steps:

• Drain beets, reserving 1/2 cup juice; set beets aside. In a large saucepan, combine cornstarch and reserved juice until smooth. Stir in the vinegar, honey and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter and beets; heat through.

Steps:

• Preheat oven to 350°F
• Trim & scrub beets leaving root & 1" stem intact. Place on a sheet of foil, drizzle with 1/2 TB olive oil & wrap loosely but tightly(seal edges). Place on a baking sheet. Bake for 1 hour & let cool enough to handle.
• Remove stems & roots, peel & slice beets. Place in bowl.
• Combine glaze ingredients in a small saucepan. Bring to a boil for 1 minute. Pour over beets.

Steps:

• Cook beets in large pot of salted water for about 40 minutes until tender.
• Cool, skin, cut in half and then into wedges.
• Melt butter over med heat in a skillet.
• Add onion and cook, stirring, about 8 minutes until tender.
• Stir in honey, lemon juice, nutmeg, s& P.
• Add beets, stirring to coat and cook 5 minutes until glazed.

Steps:

• Zest oranges and place zest in a medium pot. Peel oranges and divide into segments.
• In a medium saucepan, add 4 cups of water, the oranges, and the honey. Bring the mixture to a boil. Remove from the heat and crush the orange mixture with a wooden spoon. Strain into the pan with the orange zest. Add salt, to taste, and keep the mixture warm over low heat.
• Add the beets a pot of boiling water. Cook until just tender, about 10 minutes. Remove the beets from the pot, place on a serving dish, and drizzle with the orange honey water.

Steps:

• Put cornstarch in saucepan and slowly blend in cold water.
• Add vinegar, honey and margarine; cook slowly, stirring, unil thick.
• Add beets (use rosebud, sliced or diced) and stir to coat; heat through.

Steps:

• Bring vinegar and honey just to boil in small saucepan on medium heat.
• Place beets and ginger in 32-oz. jar with tight-fitting lid. Add vinegar mixture; cool completely. Cover with lid.
• Refrigerate 24 hours before serving.

Steps:

• Preheat oven to 375°F.
• Slice green tops from beets (and reserve for another use if desired). Carefully peel rough outside layer from beets. Slice beets to 1/4-inch thickness (note that some larger beets may require slicing into quarters). Then arrange in a single layer on a large baking sheet with raised sides.
• In a small microwave-safe bowl, melt honey and butter together (microwave for 30-40 seconds until smooth). Whisk in the salt and vanilla.
• Drizzle honey-butter mixture over beet slices and toss with hands or a rubber spatula until thoroughly coated. Then rearrange into a single layer.
• Roast for 20 minutes, remove from oven, toss with a rubber spatula, redistribute in the pan and return to toast another 10-15 minutes.
• Remove from oven, allow to cool for 5 minutes and serve.

Steps:

• Scrub beets but do not peel.
• Place beets in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 40 minutes, or until just tender. Drain.
• When cool enough to handle, peel beets, cut into quarters and place them in a oven-proof casserole dish, with a lid.
• Pre-heat oven to 350ºF.
• In small saucepan, melt butter and mix in honey and ginger. Season with salt and pepper and pour over beets.
• Cover with lid and bake 45-60 minutes, stirring occasionally, until beets are well glazed.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Wrap beets in aluminum foil and place in a baking dish. Toss carrots with oil and put in a single layer on the prepared baking sheet.
• Place beets in the preheated oven and roast for 1 hour. Add carrots to the oven and roast alongside the beets for another 30 minutes. Remove beets and set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
• Peel and chop beets into 1-inch pieces.
• Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots, and simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

Steps:

• Put the beets in a medium saucepan.
• Cover with water and bring to a boil.
• Reduce heat and simmer until the beets are tender, 20-25 minutes, or you may steam the beets if you like.
• Rinse the beets under cold water, drain and slip off the skins.
• Slice beets into 1/4" thick rounds and place in a bowl.
• In a small bowl, combine the remaining ingredients, except onion.
• Pour over beets.
• Add onion and toss thoroughly.
• Chill for at least 3 hours before serving. Enjoy!

Steps:

• Heat oven to 400°F.
• Cover baking sheet with foil; spray foil with cooking spray. Place beets on prepared baking sheet. Bake 1 hour or until tender. Remove from oven; cool slightly.
• Meanwhile, combine nuts and honey in small skillet; cook on medium-high heat 4 to 6 min. or until mixture is simmering and foamy, stirring constantly. Immediately spread onto baking sheet sprayed with cooking spray; separate slightly with fork. Set aside to cool. Mix oil, juice and pepper; set aside.
• Peel and quarter beets when cool enough to handle; place in medium bowl. Add oil mixture; mix lightly. Sprinkle with nuts.