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
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.
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.