Beetwithcreamlemon Recipes

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ROASTED BEETS WITH LEMON



Roasted Beets With Lemon image

Provided by Food Network Kitchen

Time 1h30m

Number Of Ingredients 0

Steps:

  • Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.
  • TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.
  • How to Peel and Juice a Beet

UNCLE BILL'S CREAMED YOUNG BEETS AND TOPS



Uncle Bill's Creamed Young Beets and Tops image

Oh my, but this recipe goes back to my young years when we lived in Alberta, Canada. We grew large gardens and had many varieties of veggies. Because I was a vegetarian in those days, my mother would cook this beet recipe for me. Young beets with 6 to 8 inch beet tops are the best

Provided by William Uncle Bill

Categories     Greens

Time 22m

Yield 2-4 serving(s)

Number Of Ingredients 5

2 lbs beet tops and young beets
4 tablespoons butter
1/2 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Snip off the thin portion of the young beet root and discard.
  • Wash the small beet with the beet tops well in cold water.
  • Place the beet tops in a large cooking pot.
  • Cover with cold water and bring to boil.
  • Cover and cook for about 4 - 5 minutes or until the greens just start to wilt.
  • Immediately remove the beets into a large frying pan using a slotted spoon.
  • Add butter and fry on medium-high heat for about 4 minutes, stirring often.
  • Now add the whipping cream, salt and pepper.
  • Stir to coat beets and continue to fry until the whipping cream is reduced and starts to thicken into a creamy sauce, about 3 minutes.
  • Serve along with your dinner meal.
  • You may also use larger fresh beet top greens, but remove most of the stem from the leaves and discard.
  • If desired, you can also use larger beets, but firstly peel them and cut them into very small cubes.
  • Cook the cubed beets in water for about 4 minutes before adding the beet greens.
  • Then continue to cook for another 4 minutes.
  • Proceed in the same method as for the young beets.
  • This method also works well for Swiss Chard.

Nutrition Facts : Calories 610.3, Fat 45.9, SaturatedFat 28.4, Cholesterol 142.6, Sodium 1118, Carbohydrate 47.3, Fiber 9.2, Sugar 36.3, Protein 9.2

BEETS WITH LEMON SAUCE



Beets With Lemon Sauce image

Make and share this Beets With Lemon Sauce recipe from Food.com.

Provided by Sydney Mike

Categories     Lemon

Time 27m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons unsalted butter
1/4 cup light brown sugar, packed
2 tablespoons fresh lemon juice
2 (16 ounce) cans beets, small beets, drained
1/8 teaspoon salt
1 pinch black pepper, a generous one
1/2 teaspoon lemon zest, minced

Steps:

  • In a saucepan, heat butter, then stir in brown sugar & lemon juice & cook over medium heat, stirring frequently, until sugar is dissolved.
  • Add the beets & stir until well coated, then cook over medium heat, stirring frequently, for about 20 minutes or until beets are glazed.
  • Stir in salt & pepper, then sprinkle beets with lemon zest & serve.

Nutrition Facts : Calories 207.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 253.5, Carbohydrate 37.3, Fiber 4.8, Sugar 31.7, Protein 4

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