Beet Recipes

Baked Beets with Orange

4 large or 6 medium beets

Grated rind from one orange (orange part only)

1/3 cup stock or hot water

Strained juice from one orange

3 T butter

Salt and freshly ground pepper

Beets can be peeled or unpeeled.  Larger ones especially may need to be peeled.  Thinly slice the beets.  Layer beets and orange rind in a buttered cassarole.  Pour stock and orange juice over all. Dot with butter and season with salt and pepper.  Cover and bake in a preheated 350 degree oven for 30-60 minutes, depending on thickness of the beets.  When beets are tender, they’re done!

Beet salad with peanuts

1 clove garlic, chopped fine

¼ teaspoon salt

2 tablespoons wine vinegar

½ teaspoon Dijon mustard

9 tablespoons olive oil

Freshly ground pepper

2 cups cooked beets in 1 inch pieces

¼ c chopped green onions

1 small head of lettuce, washed and torn into bite sized pieces

Chopped peanuts

For dressing, mix first six ingredients together.  Mix beets and onions together and stir in the quantity of dressing desired.  Put lettuce pieces in bowl.  Top with beet mixture.  Sprinkle with peanuts.  Serve.

Russian Style Grated Beets

2 tablespoons butter

4 cups coarsely grated raw beets

4 tablespoons lemon juice

1 ½ teaspoons salt

Freshly ground black pepper

1 tablespoon flour

½ cup water

Heat the butter in a skillet.  Add the beets, lemon juice, salt and a little pepper.  Cover the skillet and cook for 25 minutes over low heat, stirring from time to time.  Sift the flour on the top of the beets.  Do not stir.  Cover the skillet again and continue cooking for 15 minutes, then stir and add the water  Bring to a boil and serve.

Beets in Creamy Mustard Sauce

1 ½  lbs. beets, trimmed and cleaned

3 tablespoons butter

¼ chopped onion

1 tablespoon flour

½ cup vegetable or chicken stock

¼ cup milk

3 tablespoons Dijon mustard

Salt and pepper

¼ cup chopped flat leaf parsley

Cut beets in half if they’re over 2 inches in diameter.  Put beets in a small ovenproof pan with 1 cup of water.  Cover and bake about 45 minutes, or until beets are soft.  Cool beets.  Slip skin off beets and cut into slices. 

Melt butter in large sauce pan.  Add onion and cook until soft, about five minutes.  Add flour and stir constantly for two minutes.  Stir in the stock, milk and mustard and cook until slightly thick.  Add the beets and stir until all is hot.  Remove from heat and season with salt, pepper.  Put in serving dish and sprinkle with parsley.

Teriyaki Beets

1 lb beets, cleaned and trimmed

¼ cup butter

2 tablespoons maple syrup

1 tablespoon finely minced garlic

1 tablespoon minced ginger

1 tablespoon soy sauce

Put beets in a small ovenproof pan with 1 cup of water.  Cover and bake in a 350-degree oven for about 45 minutes, or until beets are soft.  Cool beets.  Slip skin off beets and cut into slices.

In a small pan melt butter over medium heat.  Add the maple syrup, garlic, ginger and soy sauce.  Mix thoroughly.  Put the beets in a baking pan and pour sauce over.  Bake in a hot 450 degree oven for 15 minutes.   

Beets with Feta Cheese and Lemon

1 lb. beets, trimmed and cleaned and cut into chunks

3 oz. Feta cheese, crumbled

1.5 teaspoons lemon juice

Put beets in a small oven proof pan with 1 cup of water.  Cover and bake in a 350 degree oven for about 30-45 minutes, or until beets are soft.  Put in serving bowl.  Sprinkle with cheese and lemon juice.

The Best Pickled Beets

2 cups vinegar

2 cups sugar

1 sliced lemon

1 tablespoon ground cinnamon

1 teaspoon ground cloves

Bring the above ingredients to a boil. 

Add 3 cups cooked beet slices or pieces

Simmer for 30 minutes or until tender. Then they’re done and ready to eat or add to salads.

Baby Beets with Horseradish Butter

12 small beets, scrubbed and trimmed

2 tablespoons butter

1 tablespoon prepared horseradish

1 tablespoon cider vinegar

1 tablespoon chopped fresh dill

Salt, to taste

Bring a medium pot of lightly salted water to a boil over high heat.  Add the beets and cover.  Reduce the heat to medium and cook until the beets are tender, about 30 minutes.  Drain and rinse under cold water.  Slip off the skins.  Melt the butter in a medium saucepan over medium heat.  Add the horseradish, vinegar, and dill.  Add the beets and stir gently to coat with the butter.  Season with the salt to taste.  Serve.

Caramelized Beets with Garlic

1 ½ lbs. beets, washed, peeled if desired, and cut into 1 inch pieces

¼ cup olive oil

4 cloves garlic, peeled

Salt

Pour a generous amount of olive oil in a large skillet or pot.  Heat.  Add beets and stir to coat with oil.  Cook slowly for an hour or so, on medium or medium low.  

Sprinkle garlic cloves generously with salt and chop them up.  When the beets are fully cooked and caramelized, make a hole in the center of the beets and add the garlic to the pan.  Stir it around to make sure the garlic touches the bottom of the pan and cooks.  Cook for about 1-2 minutes. Do not let garlic brown.  Stir garlic into beets and serve.