RECIPE: REC: Orange-Scented Beets - these were yummy

[deb-in-mi]

and so pretty too!

8 cups (1-inch) cubed peeled beets (about 3.5 lbs with tops)

1.5 T. grated orange zest

1.5 T. canola oil

1/2 tsp. freshly ground black pepper

2 tsp. balsamic vinegar

3/4 tsp. kosher salt

Preheat oven to 375F.

Combine first 4 ingredients in a roasting pan or jelly-roll pan; toss well to coat. Bake for 45 minutes or until tender - stirring occasionally. Stir in vinegar and salt.

Source: Cooking Light

 

[Marg CDN]

I'm having a good time discovering the versatility of beets. And loving the results. Thanks for this

 

[suz]

Here's something simple to do with beets....

Shred uncooked beets and carrots. Toss together with some grated ginger, red wine vinegar, olive oil salt and pepper. Serve room temp.

 

[kc_]

Marg, you might want to try hAndyman's beet and coriander puree.

You might have seen this posted above. I make it each summer when we have lots of beets in the garden. Everyone comments on how pretty this is, not to mention that they like it, too.

Beet and Coriander Puree

Here's a recipe that freezes well...
It's a super convenience to be able to pull
this out of the freezer when you want
something really tasty, with the wonderful
flavours of beets and ground coriander, and
the spectacular colour of the beets.
The recipe is from "The New Basics
Cookbook" by Rosso & Lukins.

Beet and Coriander Purée

3 3/4 to 4 lb beets
1 cup unsalted butter
1 1/2 cups diced onions
1/2 cup cider vinegar
1 Tbs sugar
2 tsp ground coriander
1 tsp salt

Trim the beets, leaving 1 inch of stem.
Rinse, but do not peel.
Place beets in large saucepan, cover with
cold water, and bring to a boil over high
heat. Reduce heat, cover, and simmer until
the beets are very tender (~50-60 min.).
Drain beets, rinse under cold water, and
remove skins. Cut into 1" pieces. Set aside.
Melt butter in large saucepan over low heat.
Add onions, cover and cook 20 minutes. Then
add the beets, vinegar, sugar, coriander and
salt. Stir well, and simmer, uncovered,
stirring frequently, for 10 minutes.
Transfer the beet mixture, in batches, to a
food processor and process until perfectly
smooth.
Return purée to a saucepan and stir well
over low heat until heated through. (Or
transfer to an ovenproof dish, cover with
foil and heat at 350° until steaming hot,
~25 minutes.)
Yields 8 to 16 servings (more, imo). Freezes
well (I freeze in small, 1 or 2 portion
plastic containers).

hAndyman

 

[Marg CDN]

Thanks KC. I've copied & printed.