Beets In Orange Glaze Recipes

EASY BEETS IN SWEET ORANGE SAUCE

Steps:

• Drain the beets reserving 1/3 cup of liquid; set beets aside.
• In a medium size saucepan, mix together the reserved liquid along with remaining ingredients, except beets.
• Stir to combine thoroughly and bring to a boil over medium heat.
• Cook stirring constantly until mixture begins to thicken, stir in beets and continue to cook for 2 to 3 minutes or until heated thorough.
• These can be served either hot, room temperature or they are fantastic cold.

BEETS IN ORANGE SAUCE

Steps:

• In saucepan, combine sugar, cornstarch and salt; slowly stir in orange juice.
• Add butter or margarine and orange zest.
• Over medium heat, cook until thickened, stirring constantly.
• Reduce heat to low, add beets and cook just until heated through, stirring occasionally.

BEETS IN ORANGE SAUCE

Steps:

• Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm., In a small saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and zest. Pour over beets.

BEETS IN ORANGE GLAZE

Steps:

• Scrape and slice beets.
• In pan combine beets with salt and water, bring to a boil.
• Cover and cook for 10 minutes.
• Uncover and cook for 3 minutes longer, until liquid evaporates.
• Add margarine, orange slices and syrup.
• Cook slowly, turning beets to coat for 15 minutes.
• Serve immediately.

ORANGE-GLAZED BEETS

Steps:

• Mix all ingredients except cornstarch and water in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 11 to 12 hours or until beets are tender.
• Mix cornstarch and water; stir into beets. Cook uncovered on high heat setting 5 to 10 minutes or until sauce has thickened.

ORANGE BEETS

Steps:

• Leaving root and 1 inch of stem on beets, trim tops and scrub with a brush.
• Place in a large saucepan, cover with water.
• Bring to boil, cover, reduce heat, and simmer for 1 hour or until tender.
• Drain and rinse with cold water.
• Drain, cool.
• Trim off beet roots, rub off skins.
• Cut beets into cubes to measure 3 1/2 cups.
• Melt butter in a large nonstick frypan over medium heat.
• Add beets, rind, and next 4 ingredients, (rind through pepper.) Bring to boil, cook until liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally.
• Sprinkle with almonds.

BEETS WITH BALSAMIC-ORANGE DRESSING

Steps:

• Line a roasting pan with aluminum foil. Place the scrubbed beets in the pan, cover with foil, and roast in a 400°F oven until they can be easily pierced, about 1 hour. (Or, you can wrap each beet in foil.).
• While beets are roasting, mix together all remaining ingredients in a saucepan, bring to a boil, reduce heat and simmer for about 5 minutes. Set aside.
• Peel and trim roasted beets. Grate on the large holes of a grater into a big bowl. Pour the warm dressing over the warm shredded beets - you may not need all the dressing.
• Serve warm or at room temperature.
• Note: I generally have around 1/3 cup dressing left. I add 1/2 teaspoons of minced garlic and use it to glaze pork chops or squash or sweet potatoes that I am roasting.