Best Orange Glazed Beets Recipes

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.

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.

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.

ORANGE-GLAZED BEETS

Steps:

• 1) Combine first 5 ingredients in a medium saucepan; stir until blended. 2) Add beets to saucepan. Bring to a boil over medium heat; cook 1 minute or until sauce thickens, stirring constantly. Garnish with orange zest, if desired

ORANGE GLAZED BEETS

Steps:

• 1. In a large skillet, place steaming basket and add enough water to reach the bottom of the basket. Place beets and bring to a boil; cook until tender, about 15 to 25 minutes depending on their size.
• 2. Remove from the heat and submerge beet in a cold water bath. When they cool down enough to handle, peel off the skin. Remove stem and tails; cut into bite-size pieces.
• 3. In a large skillet over medium heat, add sugar, orange juice, butter, orange zest and hot paprika. When sugar and butter are melted and mixture starts simmering, add beets. Cook until liquid is evaporated and beets are nicely glazed, about 10 minutes.
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=1yA8AxPjRD0

ORANGE-GLAZED BEETS

Steps:

• 1. Cut the beets into quarters
• 2. Put all ingredients in saucepan and bring to gentle boil. Continue cooking until sauce has reduced to a glaze and beets are tender--about 15-20 minutes.