Ginger Beets Recipes

GINGER BEETS AND CARROTS

Steps:

• Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes.

GINGER BEETS

Steps:

• Place beets and ginger into a sauce pot. Cover beets with water. Bring to a boil and simmer until beets are soft.
• Reduce heat to a simmer and add honey. Continue cooking for 10-15 minutes more until the water has reduced leaving just a small amount of liquid.
• Remove beets from pan. Discard remaining liquid and ginger slices.
• Drizzle with an additional teaspoon of honey before serving and sprinkle with fresh parsley. (optional)

GINGER BEETS

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.

QUICK GINGER BEETS

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.

ROASTED BEETS WITH GINGER

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.

GINGER PICKLED BEETS

Steps:

• Prepare an ice-water bath; set aside. Cover beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat. Simmer beets until tender when pierced with the tip of a knife, about 30 minutes. Transfer beets with a slotted spoon to ice-water bath. Discard cooking liquid. Trim beets and rub off skins with paper towels, or peel beets with a paring knife. Cut beets into very thin rounds; transfer to a large bowl.
• Bring ginger, vinegar, sugar, and salt to a boil in a medium saucepan, stirring until sugar is dissolved. Pour liquid over beets; stir. Let stand until completely cool, at least 1 hour.

GINGERED ORANGE BEETS

Steps:

• Brush beets with 4 tablespoons oil; sprinkle with salt and pepper. Wrap loosely in foil; place on a baking sheet. Bake at 425° for 70-75 minutes or until fork-tender. Cool slightly., In a small bowl, whisk the vinegar, orange juice concentrate, 1 teaspoon orange zest, ginger and remaining oil; set aside. , Peel beets and cut into wedges; place in a serving bowl. Add the orange sections and pecans. Drizzle with orange sauce and toss to coat. Sprinkle with remaining orange zest.

BEET AND GINGER SOUP

Steps:

• Chop cooked beets roughly, and put into a blender with ginger, hot broth and lemon juice. Purée to make a smooth soup. Season with salt and pepper to taste.
• Pour into a soup bowl, and serve immediately at room temperature, or heat and serve piping hot.

BEETS WITH GINGER

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss beets with salt. Spread on a rimmed baking sheet, and bake until tender when pierced with the tip of a knife, 45 minutes to 1 hour. Remove from oven, and let stand until cool enough to handle. Peel, and slice 1/8-inch-thick.
• In a large bowl, combine beets and ginger. Add vinaigrette and toss to combine. Serve immediately.

GINGER PICKLED BEETS

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

HONEY-GINGER BAKED BEETS

Steps:

• Scrub beets but do not peel.
• Place beets in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 40 minutes, or until just tender. Drain.
• When cool enough to handle, peel beets, cut into quarters and place them in a oven-proof casserole dish, with a lid.
• Pre-heat oven to 350ºF.
• In small saucepan, melt butter and mix in honey and ginger. Season with salt and pepper and pour over beets.
• Cover with lid and bake 45-60 minutes, stirring occasionally, until beets are well glazed.