Quick Ginger Beets Recipes

Steps:

• Cut 1 pound packaged cooked beets into wedges, reserving 1 tablespoon liquid from the package. Whisk the liquid with 1 tablespoon cider vinegar, 2 teaspoons grated ginger, 1/2 teaspoon honey and 2 tablespoons vegetable oil. Toss with the beets and season with salt and pepper.

Steps:

• Place beets in a large pot, and cover with cold water by 2 inches. Bring to a boil over high heat; add 2 teaspoons salt. Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes. Drain, and let cool slightly. Trim stem ends, then peel beets using a paring knife or a vegetable peeler. Cut beets crosswise into 1/4-inch-thick slices. Arrange on a platter.
• Whisk together vinegar, 1 1/4 teaspoons salt, and the pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over beets, and serve.

Steps:

• In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.

Steps:

• Preheat oven to 375 degrees.
• Carefully scrub the beets clean trimming off the leaves and the long root tip. Tightly wrap beets in aluminnum foil and place in oven for 40-50 minutes or until the beets are tender and the skin is loose. Remove from oven and cut a slit in the foil to allow the steam to escape.
• Allow the beets to cool enough so that you can handle them. Trim the ends and peel the skin. The skin should slip of quite easily. If not then perhaps the beets need a bit more cooking. Cut the peeled beets into sixths or eighths - depending on the size of your beets.
• Heat oil under medium low heat. Add ginger and cook one or two minutes. Keep the heat low as you are looking to release the flavor. If your ginger sizzles or browns, then your heat is too high. Add the beets and cook two or three minutes. Add balsamic vinegar and cook another minute or so. The oil, vinegar and ginger should create nice glaze covering the beets.
• Serve and enjoy.

Steps:

• In a pot, combine the sugar, cornstarch, ginger; vinegar, cider, and the reserved beet liquid. Bring to a boil and cook, stirring constantly, until thick and clear. Add butter, salt, and raisins, and lastly, beets. Heat thoroughly and serve.

Steps:

• Bring 6 cups water to boil in large saucepan. Finely chop ginger in processor. Transfer chopped ginger to large glass or ceramic bowl; add boiling water and stir to blend. Cover loosely with foil; let ginger mixture stand at cool room temperature 24 hours.
• Strain ginger liquid into large pitcher; discard solids in strainer. Add sugar to liquid and stir until sugar dissolves. Fill glasses with crushed ice and pour ginger beer over ice. Serve each glass of ginger beer with lime wedge to squeeze over.

Steps:

• Prepare an ice-water bath; set aside. Cover the beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat. Simmer the beets until tender when pierced with the tip of a knife, about 30 minutes. Transfer the beets with a slotted spoon to the ice-water bath. Discard the cooking liquid. Trim the beets, and rub off the skins with paper towels, or peel the beets with a paring knife. Cut the beets into very thin rounds; transfer to a large bowl.
• Bring the ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until the sugar is dissolved. Pour the liquid over the beets; stir. Let stand until completely cool, at least 1 hour. Transfer to an airtight container, and refrigerate up to 1 month.
• Per serving (1/2 cup)
• Calories: 91
• Fat: 0g
• Cholesterol: 0mg
• Carbohydrate: 33g
• Sodium: 309mg
• Protein: 1g
• Fiber: 3g

Steps:

• Bring 6 cups of water to a boil in a large saucepan.
• Finely chop ginger in a food processor. Transfer to a large glass or ceramic bowl; add boiling water and stir to blend. Cover loosely with foil. Let the ginger mixture stand at cool room temperature 24 hours.
• Strain ginger liquid into large pitcher; discard the solids in a strainer.
• Add brown sugar to liquid and stir until the sugar dissolves. Add lemon juice and pineapple juice.
• Fill glasses with crushed ice and pour ginger beer over ice. If you like, add a little club soda. Serve with lime wedge to squeeze over. Enjoy!