Orange Miso Glazed 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:

• Preheat the oven to 425 degrees F.
• Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand.
• Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels.
• Slice and dress the beets as desired and serve.

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.

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.

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.

Steps:

• 1. Cut the beets into quarters
• 2. Put all ingredients in saucepan and bring to gentle boil. Continue cooking until sauce has reduced to a glaze and beets are tender--about 15-20 minutes.

Steps:

• Preheat oven to 350 degrees. Scrub beets and peel them thinly. Grate the zest of 1 orange and juice both oranges.
• Layer overlapping slices of beets; sprinkle with grated orange zest, salt and pepper, pour juice over top. Cover and bake alongside the roast for 1 hour or until tender.

Steps:

• Mix all ingredients except cornstarch and water in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 11 to 12 hours or until beets are tender.
• Mix cornstarch and water; stir into beets. Cook uncovered on high heat setting 5 to 10 minutes or until sauce has thickened.

Steps:

• 1. In a large skillet, place steaming basket and add enough water to reach the bottom of the basket. Place beets and bring to a boil; cook until tender, about 15 to 25 minutes depending on their size.
• 2. Remove from the heat and submerge beet in a cold water bath. When they cool down enough to handle, peel off the skin. Remove stem and tails; cut into bite-size pieces.
• 3. In a large skillet over medium heat, add sugar, orange juice, butter, orange zest and hot paprika. When sugar and butter are melted and mixture starts simmering, add beets. Cook until liquid is evaporated and beets are nicely glazed, about 10 minutes.
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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.

Steps:

• In a large skillet, place steaming basket and add enough water to reach the bottom of the basket. Place beets and bring to a boil; cook until tender, about 15 to 25 minutes depending on their size.
• Remove from the heat and submerge beet in a cold water bath. When they cool down enough ro handle, peel off the skin. Remove stem and tails; cut into bite-size pieces.
• In a large skillet over medium heat, add sugar, orange juice, butter, orange zest and hot paprika. When sugar and butter are melted and mixture starts simmering, add beets. Cook until liquid is evaporated and beets are nicely glazed, about 10 minutes.

Steps:

• Preheat the oven to 375 degrees. Put the beets on a pan and roast them for about an hour or until they are tender when pierced with a fork or skewer. Cool them slightly and slip off their skins. Cut the beets into one-inch cubes.
• Melt the butter with the sugar. Add the orange juice and cook until you have a light glaze (about five minutes). Add the orange peel and the sage leaves. Put the beets into a serving dish and toss them with the glaze. Season them to taste with salt and pepper and serve.