Best Orange Beets Recipes

BEETS WITH ORANGE VINAIGRETTE

Steps:

• Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

ROASTED BEETS WITH ORANGE AND THYME

Steps:

• Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
• Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.

ROASTED BEETS WITH CRISPY SUNCHOKES AND PICKLED ORANGE-GINGER PURéE

Steps:

• Pickled Orange-Ginger Purée:
• Place the zest strips in a small saucepan and cover with water. Bring the water to a boil, then drain. Repeat this process two more times (blanching the orange zest removes any bitter flavors). Place the ginger and orange zest in a jar or heatproof container. In a saucepan, bring the lime juice, vinegar, sugar, and ¾ teaspoon salt to a boil. Pour over the ginger and orange. Let cool to room temperature, then cover and refrigerate overnight. The pickled ginger can be refrigerated for a couple of months.
• Drain the pickled ginger and orange and save 3 tablespoons of the pickling liquid. Add both to a blender or mini food processor, along with the olive oil, chile, and remaining 2 tablespoons salt. Blend until very smooth, scraping down the side of the blender as needed. Transfer to a container and refrigerate until ready to use. The puree can be made a couple of days ahead. (Makes about 1 cup.)
• Roasted beets:
• Preheat the oven to 375°F. Place the beets in a baking dish (if using a mix of red and golden beets, separate them into two smaller dishes and divide the oil, vinegar, and water between the two dishes). Drizzle with the oil and add the water and vinegar. Season with salt and pepper. Cover the pan with foil and roast until the beets are tender when pierced with a knife; this can take anywhere from 30 minutes to an hour, depending on the thickness of the beets. Let the beets cool, then peel and cut into 1-inch wedges. Place each color of beet, along with any accumulated juices, into a small mixing bowl.
• Toasted cashews:
• In a skillet, heat the oil over medium-low heat. Add the cashews and cook, stirring constantly, until golden brown. Transfer to a heat-proof bowl.
• Sunchoke chips:
• Pour 1 inch of oil into a small saucepan and add the sunchokes (there should be just enough oil to cover the sunchokes; add more oil if needed). Turn the heat to medium and stir occasionally; when the sunchokes begin to sizzle and foam, increase the temperature to high and continue frying, stirring constantly, until the sunchokes are light golden brown. At this point the sunchokes will rapidly go from golden brown to burnt, so quickly transfer the chips to paper towels to drain. Lightly season with salt. The sunchoke chips can be stored in an airtight container at room temperature for a day or two, or until they start to soften. (Makes about ½ cup.)
• For serving:
• Using a sharp knife, cut the peel and pith off the orange. Working over a bowl, cut the orange between the membranes to release the segments. Dice the segments, then return them to the bowl.
• Drizzle the beet wedges with a little bit of olive oil, season with salt, and toss.
• Spread the ginger puree on the bottom of a shallow serving bowl or plate. Arrange the beets over the puree. Sprinkle the chopped orange segments over the beets and grind some pepper over the dish. Top with the cashews, herbs, and sunchoke chips. Serve.

ORANGE-GLAZED BEETS

Steps:

• In a large skillet, combine the first 5 ingredients. Bring to a boil; cook and stir until thickened, 3-4 minutes. Add the beets; cook and stir until most of the liquid is absorbed, 6-8 minutes longer.

BEETS IN ORANGE SAUCE

Steps:

• Preheat oven to 400°F. Wrap 2 beets together in foil. Repeat with remaining beets. Place on baking sheet. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets. Cut each into 8 wedges.
• Combine beets and remaining ingredients in medium nonaluminum saucepan. Simmer over medium heat until sauce is syrupy, stirring often, about 8 minutes. Season with salt and pepper.
• (Can be made 1 day ahead. Chill. Rewarm over low heat, stirring often.) Serve hot.

BEETS WITH ORANGE AND GINGER

Steps:

• Scrub beets, leaving on root and 1 inch of stem. Place beets in a large pot and cover with water. Bring to a boil, cover and simmer 45 to 60 minutes or until tender. Drain.
• Remove skins and cut beets into wedges. In a saucepan, combine remaining ingredients. Bring to a boil; simmer until thickened. Add beets and toss.

ROASTED BEETS WITH ORANGE AND GINGER

Steps:

• Heat oven to 425 degrees. Lay a large piece of aluminum foil on a baking sheet and place beets in the center. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Wrap foil loosely around beets and roast in oven until beets are tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle.
• Using a zester, remove a quarter of the orange rind in long, thin strips. Cut away remaining rind and pith with a sharp knife. Remove segments from half the orange and cut them in half crosswise; set aside. Squeeze juice from remaining half and place 1 tablespoon of juice in a small bowl. Add vinegar and ginger and whisk in remaining 2 tablespoons olive oil. Season to taste with salt and pepper.
• Peel beets and quarter them; toss in a bowl with vinaigrette. Mix with orange segments, zest, and pecans, reserving some of each to sprinkle on top as a garnish.

GINGERED ORANGE BEETS

Steps:

• Brush beets with 4 tablespoons oil; sprinkle with salt and pepper. Wrap loosely in foil; place on a baking sheet. Bake at 425° for 70-75 minutes or until fork-tender. Cool slightly., In a small bowl, whisk the vinegar, orange juice concentrate, 1 teaspoon orange zest, ginger and remaining oil; set aside. , Peel beets and cut into wedges; place in a serving bowl. Add the orange sections and pecans. Drizzle with orange sauce and toss to coat. Sprinkle with remaining orange zest.

ROASTED GOLDEN BEETS WITH ORANGE PEPPER VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place golden beets in a shallow baking dish. Stir water and 2 tablespoons olive oil together in a small bowl and pour over beets, tossing them in the liquid to coat completely. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until beets are tender when pierced with a skewer, 45 to 55 minutes. Remove form oven, uncover, and let cool for 10 minutes. Slip skins off beets and cut them crosswise into thin 1/4-inch slices.
• Whisk 3 tablespoons olive oil and balsamic vinegar together in a small bowl. Add orange juice, honey, orange zest, cayenne pepper, salt, and black pepper and whisk until vinaigrette is well combined.
• Spread beets onto a plate and drizzle with vinaigrette. Toss gently with sliced red onion and season with parsley.

BEETS IN SWEET ORANGE SAUCE

Steps:

• Place steamer basket in 1/2 inch water in Dutch oven (water should not touch bottom of basket). Place beets in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam 45 to 50 minutes (add boiling water during steaming if necessary) or until tender; drain.
• Place beets back in Dutch oven (without steamer basket). Stir in orange peel, orange juice and brown sugar. Cook uncovered over medium-high heat 5 to 8 minutes, stirring frequently, until sauce is reduced and beets are glazed. Stir in parsley and ginger.

EASY BEETS IN SWEET ORANGE SAUCE

Steps:

• Drain the beets reserving 1/3 cup of liquid; set beets aside.
• In a medium size saucepan, mix together the reserved liquid along with remaining ingredients, except beets.
• Stir to combine thoroughly and bring to a boil over medium heat.
• Cook stirring constantly until mixture begins to thicken, stir in beets and continue to cook for 2 to 3 minutes or until heated thorough.
• These can be served either hot, room temperature or they are fantastic cold.

ORANGE BEETS

Steps:

• Leaving root and 1 inch of stem on beets, trim tops and scrub with a brush.
• Place in a large saucepan, cover with water.
• Bring to boil, cover, reduce heat, and simmer for 1 hour or until tender.
• Drain and rinse with cold water.
• Drain, cool.
• Trim off beet roots, rub off skins.
• Cut beets into cubes to measure 3 1/2 cups.
• Melt butter in a large nonstick frypan over medium heat.
• Add beets, rind, and next 4 ingredients, (rind through pepper.) Bring to boil, cook until liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally.
• Sprinkle with almonds.

ORANGE-GLAZED BEETS

Steps:

• Mix all ingredients except cornstarch and water in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 11 to 12 hours or until beets are tender.
• Mix cornstarch and water; stir into beets. Cook uncovered on high heat setting 5 to 10 minutes or until sauce has thickened.

SIMPLE ORANGE-GLAZED BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Drain; cool slightly., Peel and cut beets into 1/4-in. slices. In same pan, combine marmalade, butter and salt; cook and stir over medium-low heat until blended. Add beets; heat through, stirring to coat.

BEETS IN ORANGE SAUCE

Steps:

• In saucepan, combine sugar, cornstarch and salt; slowly stir in orange juice.
• Add butter or margarine and orange zest.
• Over medium heat, cook until thickened, stirring constantly.
• Reduce heat to low, add beets and cook just until heated through, stirring occasionally.

ROASTED BEETS WITH ORANGE GREMOLATA AND GOAT CHEESE

Steps:

• Preheat oven to 400°. Scrub beets and trim tops by 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12 in.). Fold foil around beets, sealing tightly. Place on a baking sheet. Roast until tender, 55-65 minutes. Open foil carefully to allow steam to escape., When cool enough to handle, peel, halve and slice beets; place in a serving bowl. Add lime juice, orange juice and salt; toss to coat. Combine parsley, sage, garlic and orange zest; sprinkle over beets. Top with goat cheese and sunflower kernels. Serve warm or chilled.

PAN ROASTED WHOLE BASS WITH TOASTED PAPRIKA ORANGE VINAIGRETTE WITH ROASTED BEETS, GOAT CHEESE AND LEMON-TARRAGON

Steps:

• Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add oil until emulsified. Season with salt and pepper to taste.
• Preheat oven to 425 degrees F. Brush fish with olive oil on both sides and season with salt and pepper to taste. Heat 2 tablespoons of oil in 2 medium saute pans over high heat. Saute each fish on one side until lightly golden brown, about 3 to 4 minutes. Turn over and place in the oven and continue cooking for 8 to 10 minutes. Remove and serve each person 1 whole fish drizzled with vinaigrette.
• Preheat oven 400 degrees F. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place beets on a baking sheet and let roast for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch dice. Whisk together the olive oil, lemon juice, tarragon, and honey and season with salt and pepper. Arrange the greens on a platter, top with beets, goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.

ORANGE-MISO GLAZED BEETS

Steps:

• Preheat the oven to 400˚ F. Put the beets in a large baking dish and add 1/3 cup water; cover the dish with foil. Roast, adding more water to the pan if needed, until the beets are easily pierced with a knife, 50 to 60 minutes. Uncover and let cool. Rub off the beet skins and cut the beets into 1/2-inch-thick wedges; transfer to a medium bowl.
• Combine the orange juice, miso paste, sugar, soy sauce, ginger and garlic in a medium skillet over medium-high heat. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to about 1/4 cup, 8 to 10 minutes. Strain through a fine-mesh sieve and pour over the beets. Season with salt and toss. Sprinkle with scallions.

GINGER ALE-GLAZED BEETS WITH ORANGE

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.

AIR-FRYER BEETS WITH ORANGE GREMOLATA AND GOAT CHEESE

Steps:

• Preheat air fryer to 400°. Scrub beets and trim tops by 1 in. Place beets on a double thickness of heavy-duty foil (about 24x12 in.). Fold foil around beets, sealing tightly. Place in a single layer on tray in air-fryer basket. Cook until tender, 45-55 minutes. Open foil carefully to allow steam to escape., When cool enough to handle, peel, halve and slice beets; place in a serving bowl. Add lime juice, orange juice and salt; toss to coat. Combine parsley, sage, garlic and orange zest; sprinkle over beets. Top with goat cheese and sunflower kernels. Serve warm or chilled.