Best 18 Glazed Beets Recipes

BALSAMIC-GLAZED BEETS

Steps:

• In a large saucepan cover beets with salted water by 1 inch. Simmer beets, covered, 35 to 45 minutes, or until tender, and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges. Beets may be prepared up to this point 2 days ahead and chilled, covered. Bring beets to room temperature before proceeding.
• In a large skillet stir together vinegar, syrup or honey, and oil and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coated well. Sprinkle about half of thyme over beets and toss gently.
• Serve beets sprinkled with remaining thyme.

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.

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.

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-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.

HONEY-BALSAMIC GLAZED ROASTED BEETS & CARROTS

Steps:

• Wrap the beets in foil and roast them in the oven at 350°F for 1 1/2 hours. Set them aside until cool enough to handle. Meanwhile, peel and chop the carrots and toss with a drizzle of oil in a 15x10-inch baking pan. Roast for about 30 minutes, turning once or twice, until soft and carrots start to turn golden. Combine the balsamic vinegar and honey in a large skillet, add the carrots to the skillet along with any oil that has accumulated in the bottom of the pan. When the beets are cool enough to handle, peel them with your fingers. Slice beets into wedges and place in skillet with carrots. Heat vegetables over medium-high heat and cook until the glaze bubbles and thickens, coating the carrots and beets with a sticky glaze. Serve immediately, or cool and serve over a salad.

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.

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

SLOW-COOKER BALSAMIC-GLAZED BEETS

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix beets, apple juice, vinegar, garlic and salt.
• Cover; cook on High heat setting 3 to 4 hours.
• Meanwhile, sprinkle walnuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Set aside.
• In small bowl, mix cornstarch and water; stir into beets in slow cooker. Cook uncovered 5 to 10 minutes longer or until sauce has thickened. Sprinkle with cheese and toasted walnuts.

MANDARIN GLAZED BEETS

Steps:

• In a large saucepan, combine the sugar and cornstarch. Add lemon juice and butter. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in beats; heat through. Gently stir in oranges; heat through.

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.

GLAZED WHOLE BEETS

Steps:

• Drain beets, reserving 2/3 cup juice. In a large skillet, combine sugar, flour and salt. Stir in vinegar and reserved beets juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beets; reduce heat. Cook, uncovered, for 4-5 minutes or until heated through.

CRANBERRY-GLAZED BEETS

Steps:

• Drain the beets, reserving 1/4 cup juice; set aside. In a saucepan, combine cornstarch, sugar, vinegar and salt; mix until smooth. Stir in beet juice and cranberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in raisins and let stand for 5 minutes. Add beets cook over low heat for 2 minutes or until heated through.

GLAZED WHOLE BEETS

Steps:

• Drain beets, reserving 2/3 cup juice. In a large skillet, combine sugar, flour and salt. Stir in vinegar and reserved beet juice until smooth.
• Bring to a boil; cook and stir for 2 minutes or until thickened. Add beets; reduce heat. Cook, uncovered, for 5 minutes or until heated through.

MANDARIN GLAZED BEETS

Steps:

• 1. In a large saucepan, combine the sugar and cornstarch. Add lemon juice and butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beats; heat through. Gently stir in oranges; heat through.

ROASTED MAPLE-GLAZED BEETS

Steps:

• Wash the beets and trim them of greens, stems, and any long tap-roots. Place the beets in a shallow microwave-safe casserole or pie plate. Add 1/4 inch of water and cover tightly. Microwave at full power until the largest of the beets are tender, 8 to 10 minutes. Uncover, drain, and allow to cool. Peel the cooled beets by cutting off the stem end and rubbing the skin it will slip off. If any pieces of skin stick, trim with a small knife. The recipe can be completed up to this point a day ahead, if desired.Meanwhile, mix the lemon juice, syrup, and garlic oil in a microwave-safe bowl. Cut the beets into wedges and toss with the syrup mixture reheat in a microwave at full power or in a 400°F oven until hot, about 10 minutes serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

RASPBERRY GLAZED BEETS

Steps:

• Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat and simmer until tender, about 40 to 45 minutes; drain. When cool enough to handle, peel beets and cut into wedges. There should be about 3 cups. Beets may be prepared and refrigerated for up to 24 hours. Combine remaining ingredients (broth through pepper)in a non-reactive saucepan. Bring to a boil; boil until mixture is thickened and reduced by half. Stir in beets; reduce heat and simmer, stirring occasionally, until beets are heated through and glazed.

POMEGRANATE GLAZED BEETS

Steps:

• Cut each beet into six wedges; place in a large bowl. Add oil and 1/2 teaspoon salt; toss to coat., Place a piece of heavy-duty foil (about 24 in. long) in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil around beets and seal tightly. Bake at 400° for 35-40 minutes or until beets are tender. Open foil carefully to allow steam to escape., Meanwhile, in a large saucepan, combine the pomegranate juice, sugar, brown sugar, cinnamon stick, orange zest, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until mixture is syrupy and reduced to 1/3 cup. Carefully remove beets from foil; add to syrup and toss gently to coat.