Best Maple Horseradish Glazed Beets Recipes

GLAZED BEETS

Steps:

• Drain beets, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter; heat through.

FRESH BEET HORSERADISH

Steps:

• Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
• Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
• Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.

MAPLE-GLAZED BEETS

Steps:

• Heat oven to 375 degrees. In ovenproof skillet, toss beets with olive oil. Bake 30 minutes, then cover with aluminum foil and bake 1 hour more.
• (For canned beets, cook on stove until thoroughly heated through, then drain and continue with recipe.).
• Remove foil; stir in 1/2 cup water, maple syrup and vinegar. Place skillet on stovetop. Bring to a boil over medium-high heat and cook 5-8 minutes, or until mixture is reduced to a syrupy consistency. Transfer to serving dish and and sprinkle with scallions.

MAPLE GLAZED BEETS

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 HORSERADISH GLAZED BEETS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Wrap beets in foil and roast until tender, about 1 hour. When cool enough to handle, peel beets and cut into eighths, then transfer to a bowl.
• Melt butter with horseradish, syrup, vinegar, salt, and pepper in a 12-inch heavy skillet over moderate heat. Stir in beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4 cup and beets are coated, 4 to 5 minutes.