Best Maple Baked Beets Recipes

MAPLE GLAZED BEETS

Maple Glazed Beets image

I'm the only one in my family that adores beets, so when I do make them it's got to be very special, like these luscious beety babes!

Provided by Mirj2338

Categories Vegetable

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 lbs beets, peeled and quartered (about 4 cups)
3 tablespoons margarine, divided
2 tablespoons maple syrup
1 lemon, zested and juiced

Steps:

Heat the oven to 400 degrees F.
Place the beets in a roasting pan.
Dot with 1 tablespoon of margarine, and roast the beets, covered, for about 30 minutes.
Melt the other 2 tablespoons of margarine in the microwave.
Stir in the maple syrup and 1 tablespoon of the lemon juice.
Pour this mixture over the beets.
Bake, covered, for another 30 minutes, or until the beets are tender and the sauce is thick.
Sprinkle with the lemon zest and serve.

MAPLE BAKED BEETS

Maple Baked Beets image

This makes a fantastic alternative to your typical Thanksgiving side dishes. From "Maple Madness", Good Food Magazine, March 1987.

Provided by JackieOhNo

Categories Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs medium beets (about 7-9, 2-1/2-inch in diameter)
4 tablespoons unsalted butter
1 medium Spanish onion, cut into 1/4-inch-thick rings (about 8 oz.)
1/4 cup maple syrup
1 tablespoon fresh orange juice
1 1/2 teaspoons grainy mustard
1/2 teaspoon grated orange zest
1/4 teaspoon fresh ground pepper

Steps:

Heat oven to 300 degrees. Butter baking dish large enough to fit beets in single layer.
Scrub beets and trim tops to 1 inch. Place beets in prepared dish and cover. Bake until tender when pierced with fork, about 1 hour. Transfer to colander and cool briefly under cold running water. When cool enough to handle, slip off skins. Slice 1/4" thick (about 3-1/2 cups).
Heat 2 T. butter in large heavy skillet over medium-high heat. Add onion and saute until somewhat tender but not browned, 2-3 minutes. Remove from skillet.
Combine remaining 2 T. butter, the syrup, orange juice, mustard, orange zest, and pepper in same skillet. Heat over medium heat to boiling. Add beets and onions; cook, turning frequently with spatula, until syrup is absorbed and vegetables are glazed, about 4 minutes. Serve at once.

Nutrition Facts : Calories 294.4, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 244.2, Carbohydrate 45.3, Fiber 6.2, Sugar 36.1, Protein 5.3

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