Best Beets With Ginger Recipes

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GINGER BEETS



Ginger Beets image

Beets cooked with fresh ginger and a touch of honey.

Provided by Kathy

Categories     Side Dish     Vegetable

Time 45m

Number Of Ingredients 3

3 beets (peeled and chopped)
3 slices ginger (sliced into thick chunks about 1/4" thick)
2 tablespoons honey

Steps:

  • Place beets and ginger into a sauce pot. Cover beets with water. Bring to a boil and simmer until beets are soft.
  • Reduce heat to a simmer and add honey. Continue cooking for 10-15 minutes more until the water has reduced leaving just a small amount of liquid.
  • Remove beets from pan. Discard remaining liquid and ginger slices.
  • Drizzle with an additional teaspoon of honey before serving and sprinkle with fresh parsley. (optional)

Nutrition Facts : Calories 39 kcal, Carbohydrate 9 g, Sodium 32 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

HONEY-GINGER BAKED BEETS



Honey-Ginger Baked Beets image

A nice side dish for a roast chicken. Can be done a day ahead except for baking. Cover and refrigerate. The next day, bring to room temperature and bake as directed.

Provided by Outta Here

Categories     Vegetable

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 5

8 medium beets (about 2 lbs)
3 tablespoons butter
4 tablespoons honey (fireweed or sage honey are good)
1/2 teaspoon ground ginger
salt and pepper, to taste

Steps:

  • Scrub beets but do not peel.
  • Place beets in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 40 minutes, or until just tender. Drain.
  • When cool enough to handle, peel beets, cut into quarters and place them in a oven-proof casserole dish, with a lid.
  • Pre-heat oven to 350ºF.
  • In small saucepan, melt butter and mix in honey and ginger. Season with salt and pepper and pour over beets.
  • Cover with lid and bake 45-60 minutes, stirring occasionally, until beets are well glazed.

GINGERY BEET SOUP



Gingery Beet Soup image

Fresh ginger is simmered with beets and potatoes in this nourishing soup, as well as combined with yogurt to finish the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more for serving
1/2 yellow onion, chopped
2 tablespoons chopped peeled ginger, plus 1/4 teaspoon grated ginger
3 garlic cloves, peeled and smashed
Kosher salt and freshly ground pepper
3 cups chopped peeled beets (from 2 medium)
1 cup chopped Yukon Gold potato (from 1 large)
1/2 cup plain yogurt
Fresh thyme leaves, for serving (optional)

Steps:

  • In a medium saucepan, heat oil over medium-high. Add onion, chopped ginger, garlic, and a pinch of salt; cook until softened, 4 to 5 minutes. Add beets, potato, and 4 cups water. Season with salt and pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes. Let cool slightly; transfer to a blender. Blend until smooth, adding 1/4 to 1/2 cup water for desired consistency.
  • Stir together yogurt and grated ginger. Ladle soup into bowls; swirl in yogurt. Top with thyme (if desired), a drizzle of olive oil, and more pepper.

GINGER ALE-GLAZED BEETS WITH ORANGE



Ginger Ale-Glazed Beets with Orange image

Provided by Food Network

Time 1h10m

Yield 4-6 servings

Number Of Ingredients 7

2 pounds medium beets (about 8), peeled and cut into 1½-inch wedges
1 orange
One 12-ounce can Canada Dry Ginger Ale
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
2 tablespoons pistachios
2 tablespoons chopped fresh chives

Steps:

  • Preheat the oven to 300°F. Place the beets in an 11-inch straight-sided skillet with a lid. Using a peeler, zest half the orange into the skillet. Juice the whole orange and add it to the skillet, along with the Canada Dry Ginger Ale, butter, 1 teaspoon salt, a few cranks of pepper and enough water to cover the beets. Bring to a boil over high heat, cover, reduce the heat to low and cook until the beets are tender when pierced with a knife, about 35 minutes. Meanwhile, place the pistachios on a baking sheet and toast in the oven until fragrant, about 9 minutes. Let cool and coarsely chop. Set aside. Uncover the beets, increase the heat to high and cook, stirring occasionally, until the sauce is thick and syrupy, 10 to 12 minutes. Spoon the beets into a serving dish, pour the sauce on top and sprinkle with the pistachios and chives.

ROASTED BEET AND GINGER SALAD



Roasted Beet and Ginger Salad image

I love to use the first batch of beets in spring for this salad. The mint is the perfect compliment to the apple cider and balsamic vinegars in the dressing.

Provided by Alex Guarnaschelli

Categories     appetizer

Time 1h20m

Yield 4 to 6 appetizer portions

Number Of Ingredients 10

2 pounds medium to small beets
Kosher salt
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon dark brown sugar
Sea salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons freshly grated ginger
25 to 30 parsley leaves, washed and dried
20 to 30 small to medium-size mint leaves, washed and dried

Steps:

  • Cook the beets: Using a pot large enough to hold all of the beets, fill it 3/4 of the way with cold water and add the beets. Season the water generously with salt. Bring the liquid to a gentle simmer over low heat. When the beets are tender when pierced with the tip of a knife, drain the water and allow them to cool for about 10 minutes. Peel them by "wiping" the skin off with a kitchen towel. Trim the tough parts of the tops and bottoms with a small knife and cut each beet into "sections" like pieces of an orange.
  • Make the dressing: In a medium bowl, combine the cider vinegar, balsamic vinegar, brown sugar and sea salt and pepper, to taste. Stir in the beets. Put the bowl in the refrigerator and allow the beets to marinate for about 10 to 15 minutes.
  • When ready to serve, add the olive oil, ginger and parsley leaves. Toss to coat the beets. Use a scissors to "snip" the mint leaves over the salad and serve immediately.

BEETS WITH GINGER



Beets with Ginger image

Provided by Martha Stewart

Categories     Dinner Side Dishes

Yield Serves 6

Number Of Ingredients 4

1 1/2 pounds small to medium beets, trimmed and scrubbed (about 3 bunches)
1/2 to 3/4 cup coarse salt
1/2 pound very young ginger, very thinly sliced
Honey Vinaigrette Honey Vinaigrette

Steps:

  • Preheat oven to 400 degrees. In a large bowl, toss beets with salt. Spread on a rimmed baking sheet, and bake until tender when pierced with the tip of a knife, 45 minutes to 1 hour. Remove from oven, and let stand until cool enough to handle. Peel, and slice 1/8-inch-thick.
  • In a large bowl, combine beets and ginger. Add vinaigrette and toss to combine. Serve immediately.

GINGER BEETS



Ginger Beets image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 9

2 cups sugar
6 tablespoons cornstarch
3 teaspoons ground ginger
1/2 cup white distilled vinegar
1/2 cup cider
1 tablespoon butter
1/2 teaspoon salt
1 cup seedless raisins
6 cups cooked sliced beets, liquid reserved

Steps:

  • In a pot, combine the sugar, cornstarch, ginger; vinegar, cider, and the reserved beet liquid. Bring to a boil and cook, stirring constantly, until thick and clear. Add butter, salt, and raisins, and lastly, beets. Heat thoroughly and serve.

GINGER BEETS AND CARROTS



Ginger Beets and Carrots image

I love fresh garden foods, especially ones as hearty as beets and carrots. This is a great way to enjoy the end-of-the-garden harvest. Plus, the ginger adds great flavor and health benefits. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 cups thinly sliced fresh carrots
1-1/2 cups thinly sliced fresh beets
4 teaspoons olive oil
1-1/2 teaspoons honey
1-1/2 teaspoons ground ginger
3/4 teaspoon soy sauce
1/2 teaspoon sea salt
1/2 teaspoon chili powder

Steps:

  • Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes.

Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 379mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

QUICK GINGER BEETS



Quick Ginger Beets image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut 1 pound packaged cooked beets into wedges, reserving 1 tablespoon liquid from the package. Whisk the liquid with 1 tablespoon cider vinegar, 2 teaspoons grated ginger, 1/2 teaspoon honey and 2 tablespoons vegetable oil. Toss with the beets and season with salt and pepper.

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