Glazed Mandarin Beets Recipes

GLAZED BEETS

Steps:

• Drain beets, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter; heat through.

MANDARIN GLAZED BEETS

Steps:

• 1. In a large saucepan, combine the sugar and cornstarch. Add lemon juice and butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beats; heat through. Gently stir in oranges; heat through.

GLAZED BEETS WITH CREME FRAICHE AND PISTACHIOS

Steps:

• For the beets, preheat the oven to 400 degrees F.
• Massage each beet with about a teaspoon of oil and season with salt and pepper. Individually wrap each beet in aluminum foil. Place the beets on a baking sheet and bake for about an hour, or until you can easily pierce them with a knife.
• When the beets have cooled enough to handle but are still warm, unwrap them and rub them with a dry kitchen towel or paper towels to remove their skin. Cut the beets into quarters and allow to cool completely.
• Fill a high-sided saute pan with 1/4 cup of water, the honey and butter and place over medium-high heat; stir gently. Once the mixture begins to thicken and form a glaze, turn off the heat, add the cooked beets and toss to coat them in the glaze. Season to taste with salt and pepper.
• For the pistachios, toast them in a small saute pan over medium heat just until they're warm and you can smell their "pistachio-ness." Cool and chop or crush them slightly; they should remain chunky to give good crunch to the dish.
• For the creme fraiche, place it in a bowl and mix with the lemon zest and about half the chopped mint. Refrigerate until you're ready to assemble the dish.
• To serve, spoon the creme fraiche mixture over the bottom of a medium serving dish. Place the warm beets (reheat them if necessary) on top of the creme fraiche in a single layer. (Resist the urge to pile these beauties high; you'll want to be getting creme fraiche and beet in every bite.) If there's any glaze leftover in the pan, pour it over the beets. Sprinkle the pistachios over the beets. Tear the parsley leaves with your fingertips and let them fall naturally over the beets. Sprinkle on the rest of the mint, add a few grinds of fresh black pepper and you're good to go.

MAPLE GLAZED BEETS

Steps:

• Heat the oven to 400 degrees F.
• Place the beets in a roasting pan.
• Dot with 1 tablespoon of margarine, and roast the beets, covered, for about 30 minutes.
• Melt the other 2 tablespoons of margarine in the microwave.
• Stir in the maple syrup and 1 tablespoon of the lemon juice.
• Pour this mixture over the beets.
• Bake, covered, for another 30 minutes, or until the beets are tender and the sauce is thick.
• Sprinkle with the lemon zest and serve.

ORANGE-GLAZED BEETS

Steps:

• In a large skillet, combine the first 5 ingredients. Bring to a boil; cook and stir until thickened, 3-4 minutes. Add the beets; cook and stir until most of the liquid is absorbed, 6-8 minutes longer.

BALSAMIC-GLAZED BEETS

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.