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Category: beets

Orange Glazed Beets

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orange-glazed-beets

Beets, beets the magical root the more you eat the more you ______??

Hmm couldn’t think of an ending for that one… but I tried! ;)

Pickled, roasted, raw, shredded, steamed, juiced or boiled these colorful roots are my favorite! I can’t get enough of them. Choose small to medium beets with smooth skins. If the greens are still attached (yeah!!) they are delicious, make sure the leaves are still vibrant, fresh and not all wilted. If you are boiling beets try not to break the skin when washing them, leave the tail and a couple inches of the stem on to help avoid bleeding. Once they are cooked through and cooled a bit you should be able to slip the skins off fairly easily.

Gold Star nutrient: Vitamin A (166% DV in 1/2 cup boiled)

Orange Glazed Beets

1 pound beets
3 tablespoons butter
3 tablespoons AP flour
1/2 cup orange juice
1/2 cup water
3 tablespoons brown sugar
2 tsp grated orange zest
nutmeg, salt and pepper
 
1. Wash beets with 2 inches of the stem and tail still attached. Boil gently, covered, until tender about 45 min (or 1 hour or more for old beets)
2. Cool them slightly, slip off the skins and slice beets
3. While the beets are cooking prepare the orange glaze. Melt the butter over medium heat in a small saucepan, whisk in the flour until well blended and smooth (about 1.5 min- this is called a roux! :) ). Slowly add the water and juice while whisking, whisk constantly to prevent lumps, continue cooking until sauce is smooth, thickened, and hot about 2 minutes. Add sugar and zest, and season with a sprinkle of nutmeg, salt and pepper
4. Pour the sauce over the cooked beets and serve hot.
 
 

Do you have a favorite vegetable? It’s hard to decide (because there are SO many to love) but I love beet.! They are so tasty, they can be used and prepared in so many different ways (including their delicious greens) and they make everything pink! (Clearly a key point.)

upbeet dip

A few fun beet facts:

  • In many cultures the belief persists that if a man and a woman eat from the same red beet then they will fall in love.
  • Beets can be made into a wine that tastes similar to port.
  • In Australia, a true Oz-style burger must have a slice or two of beets. Even McDonalds and Burger King have had to include it in their menus.

One of my favorite ways to use beets is in a beany dip. They make it pink, which kids (and adults) love. I have even had people that hate beans and beets say they like this dip. So give these recipes a try!

upbeet dip

Beet Black Bean Dip

1 can Black Beans, drained and rinsed
2 large cooked Red Beets, peeled and diced
2 large cloves Garlic, minced (…or 3 cloves if you love garlic like me!)
1 tbsp Balsamic Vinegar
1 tbsp Soy Sauce
2 tbsp Olive Oil
1 tsp Cumin Powder 
Couple shakes of cayenne pepper, or crushed red pepper
1/2 tsp Black Pepper, freshly ground 
1/4 cup Parsley, chopped
Sea Salt to taste
 

Place all ingredients into a food processor and blend until smooth, stopping to scrape down the side of the processor during the process.  Add a small amount of water or olive oil if the dip is too dry.  Season with salt, to taste. Garnish with more fresh parsley.   Serve room temperature, or chilled.

Beet Hummus

Source: Marianne

 1 can (19 oz or 540 mL) chickpeas, rinsed and drained
2/3 cup cooked beets
1-2 large clove garlic, chopped
3 tbsp olive oil
2 tbsp tahini (can be replaced with PB if needed)
juice of 1 lemon
1/3 – 1/2 cup fresh dill
sea salt & pepper to taste
1/4 – 1/3 cup water
 

Combine all ingredients except water in a food processor, and blend until combined. Add water until desired consistency is reached (you may not need any). Allow to sit for several hours in the fridge before serving to let flavors meld.



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