Balsamic Beets And Greens Recipes

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BEET GREENS WITH BACON AND BALSAMIC VINEGAR



Beet Greens With Bacon and Balsamic Vinegar image

This recipe is in my hubby's top 5 favorite! He is notorious for picking out the beet bunches at the farmer's market by looking at the tops without even checking out the actual beets at the bottom. Easy to make and tasty with or without the added roasted beet roots. Time does not include the beet root roasting time.

Provided by ChefBella

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 bunch beet leaf, washed, drained and roughly chopped (about 3-4 beets worth)
3 -4 small beets, roasted, peeled and cut into bite-sized pieces (optional)
2 slices bacon, chopped
1 tablespoon olive oil
1/2 medium onion, chopped small
1 tablespoon water
2 -3 tablespoons balsamic vinegar
salt and pepper, to taste

Steps:

  • In a large skillet over medium high heat, cook bacon in olive oil until starting to lightly brown, about 5-7 minutes.
  • Add chopped onion and continue to cook until onion is translucent and starts to brown lightly, another 3- 4 minutes.
  • Add beet greens and roasted beets (if using), water and a pinch of salt and pepper.
  • Cover and cook for 3-4 minutes, stirring occasionally, until greens start to wilt.
  • Add balsamic vinegar and continue to cook until greens have wilted, about another 3-4 minutes and liquid has evaporated slightly. Season to taste with salt and pepper.
  • Transfer to serving bowl and offer additional balsamic at the table, if desired.

Nutrition Facts : Calories 175, Fat 17, SaturatedFat 4.3, Cholesterol 15.4, Sodium 189.9, Carbohydrate 2.9, Fiber 0.4, Sugar 1.2, Protein 2.9

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.

ROASTED BALSAMIC BEETS



Roasted Balsamic Beets image

Make and share this Roasted Balsamic Beets recipe from Food.com.

Provided by ewilli

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 medium red beets
2 tablespoons balsamic vinegar
1 tablespoon olive oil
salt & pepper

Steps:

  • Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
  • Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
  • Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
  • Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil (watch out for steam!), and stir to mix the juices. Return to the oven and continue to cook for 35 minutes, stirring occasionally.
  • Serve warm or cold, or add to a salad.

Nutrition Facts : Calories 65.1, Fat 3.5, SaturatedFat 0.5, Sodium 64, Carbohydrate 7.8, Fiber 2.3, Sugar 5.5, Protein 1.3

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