Fresh Fried Beets Wbalsamic Drizzle Recipes

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FRIED BEETS WITH GINGER BALSAMIC GLAZE



Fried Beets with Ginger Balsamic Glaze image

A simple, healthy, and delicious side dish. If you like beets or want to give them a try, this is a perfect starting dish to learn about just how good these vegetables can be.

Provided by Ben Myhre

Categories     Side Dish

Time 40m

Number Of Ingredients 6

½ cup balsamic vinegar
1 Tablespoon grated ginger
2 Tablespoon Honey
2 dozen small beets, boiled and halved or a dozen medium beets quartered
3 Tablespoon Butter
Salt, pepper to taste

Steps:

  • Add vinegar and ginger to a saucepan and cook on low until reduced by 1/2, about 10-15 minutes
  • Stir in honey and set sauce aside
  • Melt butter in a frying pan at medium-high
  • Add beets and fry for approximately 5 minutes
  • Add sauce to the frying pan and mix well.
  • Remove and serve

Nutrition Facts : ServingSize 1/4 full recipe, Calories 233 calories, Sugar 30 g, Sodium 652 mg, Fat 9 g, SaturatedFat 5 g, UnsaturatedFat 4 g, TransFat 0 g, Carbohydrate 36 g, Fiber 3 g, Protein 0 g, Cholesterol 23 mg

FRESH FRIED BEETS W/BALSAMIC DRIZZLE



Fresh Fried Beets W/Balsamic Drizzle image

I grew up eating pickled beets, fried beets, roasted beets, Harvard and so I guess you could say I love them...especially my Grams pickled beets, never had any as good as hers. I bought some beets the other day, as I love their earthiness and how they taste when fried...Gram used to fry them, but all by themselves. I wanted to...

Provided by Cassie *

Categories     Vegetables

Time 25m

Number Of Ingredients 6

5 - 6 medium beets - boiled or roasted - skin removed - sliced about 1/4 thick
2 - 3 Tbsp bacon fat - if you don't have any stored, fry off a few pieces of bacon
1 small red onion- thin sliced
kosher salt & fresh cracked black pepper
1 - 2 clove garlic - minced
balsamic vinegar - good quality

Steps:

  • 1. I boiled my beets for about 20 minutes, until tender. Drain and let cool until can handle. ( you could use canned beets, but fresh is best.) In my iron skillet over medium heat, I added my bacon fat - after hot, add the onion and garlic - stirring frequently so not to burn, just until tender.
  • 2. Add the sliced beets, not overlapping, as you want them all to get a browning. Add desired kosher salt and pepper. Cook on one side for about 4 - 5 minutes, then turn and brown the other side. ( I just moved the onions and garlic to one side of pan, and occasionally stir so didn't burn on bottom, could remove if you want, while beets are browning.)
  • 3. Once beets are browned mix with the onions and garlic - Plate, and sprinkle with a little more salt & pepper - drizzle with desired amount of balsamic and enjoy! I may have used 1 tsp of balsamic, not a lot, as I didn't want it to take over the flavor of the beets...I love the beets made this way...I hope you do as well...

FRIED BEETS



Fried Beets image

My mom loved these and I have never heard of anyone preparing beets quite this way! Not exactly a health-food, but so tasty! Mother said, 'Cook them until they're burned.' She was right! You may also need to add a little more butter or margarine if they seem to need it.

Provided by MRS_GEOMORPH

Categories     Side Dish     Vegetables

Time 1h20m

Yield 4

Number Of Ingredients 3

6 large red beets
¼ cup butter
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add beets and cook uncovered until slightly tender, about 20 minutes. Drain, rinse, and cut ends from each beet.
  • Place beets in a saucepan with about 2 inches of water. Cover saucepan and bring water to a boil; cook beets until tender, about 20 minutes. Remove beets from water and immediately immerse in a bowl of ice water to cool. Pull peels off the beets. Slice beets into 1/4-inch-thick slices.
  • Heat butter in a large skillet over medium-high heat; fry beets, flipping occasionally, until lightly blackened, about 20 minutes. Season beets with salt and pepper.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 35.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 10.4 g, Protein 6.1 g, SaturatedFat 7.4 g, Sodium 371.9 mg, Sugar 25.2 g

BALSAMIC-GLAZED BEETS



Balsamic-Glazed Beets image

Categories     Thanksgiving     Valentine's Day     Vinegar     Beet     Gourmet

Yield Serves 8

Number Of Ingredients 5

3 1/2 pounds beets (4 pounds with green attached, reserving greens for another use), scrubbed and trimmed, leaving about 1 inch of stems attached
3 tablespoons balsamic vinegar
2 tablespoons pure maple syrup or honey
1 tablespoon olive oil
1 1/2 teaspoons minced fresh thyme leaves

Steps:

  • In a large saucepan cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges. Beets may be prepared up to this point 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding.
  • In a large skillet stir together vinegar, syrup or honey, and oil and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently.
  • Serve beets sprinkled with remaining thyme.

BEETS WITH BALSAMIC VINEGAR



Beets with Balsamic Vinegar image

Provided by David Waltuck

Categories     Roast     Rosh Hashanah/Yom Kippur     Dinner     Lunch     Beet     Potluck     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

8 medium beets (about 2 pounds total)
1/2 cup water
1/4 cup canola or other vegetable oil
6 tablespoons balsamic vinegar
2 to 4 tablespoons extra-virgin olive oil, to taste
1 teaspoon coarse (kosher) salt
Freshly ground black pepper, to taste

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Trim the beets, leaving on the skin, an inch of the stem, and the wispy "tail" on the bottom of each, then scrub and drain. Place the beets in a small casserole dish just big enough to hold them. Pour the water and canola oil over the beets then cover tightly with a lid or aluminum foil and bake until tender and easily pierced with a sharp paring knife, about 1 1/2 hours.
  • 3. Remove the casserole from the oven and uncover the beets, keeping your face averted from the escaping steam. Allow the beets to cool completely in the casserole.
  • 4. Meanwhile, combine the vinegar, 2 tablespoons of the olive oil, the salt, and pepper in a medium-size bowl and whisk to blend. Taste and add more olive oil, if desired.
  • 5. Peel the cooled beets with the back of a paring knife and cut into 3/8-inch slices. Add to the dressing in the bowl and toss gently but thoroughly to coat. Serve immediately or marinate, in the refrigerator, for up to 24 hours.

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