Beets With Onion And Cumin Recipes

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BEETS WITH ONION AND CUMIN



Beets with Onion and Cumin image

If you like beets, you'll love this recipe. For those who don't like beets, they may just change their minds.

Provided by SHECOOKS2

Categories     Side Dish     Vegetables     Tomatoes

Time 1h

Yield 4

Number Of Ingredients 9

2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 ½ teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes - peeled, seeded and chopped
1 ½ cups water
1 teaspoon salt

Steps:

  • Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
  • Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

Nutrition Facts : Calories 139.1 calories, Carbohydrate 16.7 g, Fat 7.5 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 0.6 g, Sodium 849.3 mg, Sugar 10.1 g

QUICK PICKLED BEETS AND ONIONS



Quick Pickled Beets and Onions image

This easy recipe for pickled beets and onions makes a great side dish or gift. Quick pickling is a simple technique that doesn't require canning.

Provided by Barbara Rolek

Categories     Side Dish     Snack

Time 12h40m

Yield 4

Number Of Ingredients 8

For the Beets:
16 baby beets , unpeeled, tops trimmed
For the Marinade:
2 medium red onions, julienned
2 tablespoons sugar
1/3 cup white vinegar
2 teaspoons salt
2/3 cup water

Steps:

  • Gather the ingredients.
  • Bring a large pot of salted water to a rolling boil.
  • Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain well.
  • When cool enough to handle, slip off the skin.
  • Place beets in a nonreactive bowl and set aside.
  • Gather the ingredients.
  • In a small saucepan, combine onions, sugar, vinegar, salt, and water. Bring this mixture to a boil over high heat.
  • Simmer 5 minutes and make sure that the sugar and salt are fully dissolved into the water.
  • Pour the hot marinade over beets and then allow the beets to cool to room temperature.
  • Cover the beets well and refrigerate for several hours, or ideally overnight, before serving.
  • If you prefer, divide the beet and onion mixture into individual jars for easy storage.
  • Keep refrigerated for up to two weeks.
  • Enjoy.

Nutrition Facts : Calories 142 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, Sodium 1225 mg, Sugar 25 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g

BEETS WITH ONIONS



Beets with Onions image

Make and share this Beets with Onions recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

6 large beets, cooked,skins removed and julienned
4 teaspoons butter
3 medium onions, sliced
2 tablespoons sugar
2 tablespoons balsamic vinegar
salt and pepper

Steps:

  • In large nonstick skillet, melt butter over medium heat; cook onions, stirring often for 5 to 10 minutes.
  • Sprinkle with sugar and vinegar; reduce heat to low and cook for about 20 minutes or until tender and golden.
  • Add beets to onions; add salt and pepper.
  • Heat over medium heat for 3 to 5 minutes or until heated through.

CARAMELIZED ONIONS AND BEETS



Caramelized Onions and Beets image

As retired farmers, my husband and I enjoy delicious, down-home foods. These onions and beets have just the right amount of sweetness, so they complement a variety of main dishes.-Violet Klause, Onoway, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 12 servings.

Number Of Ingredients 7

4 pounds whole fresh beets (about 12 medium), trimmed and cleaned
6 medium onions, sliced
3 tablespoons butter
1/4 cup sugar
1/4 cup red wine or cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside., Meanwhile, in a large skillet, saute onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through.

Nutrition Facts : Calories 95 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 258mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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