Roasted Beets With Ginger
"I have no idea where Mom found this recipe but she sent it to me and asked me to prepare it for Thanksgiving. We enjoyed it immensely, so much so I'm posting it to share."
photo by PalatablePastime
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 lbs beets (about 6 small to medium beets)
- 1 1⁄2 tablespoons extra virgin olive oil
- 1 1⁄2 tablespoons finely grated ginger
- 2 tablespoons balsamic vinegar
- salt
- pepper
directions
- Preheat oven to 375 degrees.
- Carefully scrub the beets clean trimming off the leaves and the long root tip. Tightly wrap beets in aluminnum foil and place in oven for 40-50 minutes or until the beets are tender and the skin is loose. Remove from oven and cut a slit in the foil to allow the steam to escape.
- Allow the beets to cool enough so that you can handle them. Trim the ends and peel the skin. The skin should slip of quite easily. If not then perhaps the beets need a bit more cooking. Cut the peeled beets into sixths or eighths - depending on the size of your beets.
- Heat oil under medium low heat. Add ginger and cook one or two minutes. Keep the heat low as you are looking to release the flavor. If your ginger sizzles or browns, then your heat is too high. Add the beets and cook two or three minutes. Add balsamic vinegar and cook another minute or so. The oil, vinegar and ginger should create nice glaze covering the beets.
- Serve and enjoy.
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Reviews
-
I would have never thought to add ginger to beets. I love beets. They are my favourite summer and fall veggie. Roasting them made the method far less messy than boiling while preserving the beet flavour. I used my Todd English Green Pan on the grill with a bit of water with the grill on low. It took about 1.5 hours, but I had the time. Once ready and cooled, I peeled off the skin and sauteed them in the pan with the ginger and balsamic. Mine didn't turn to a glaxe, but the mix of flavours was to die for! <br/><br/>Great recipe for beet lovers who want a variation from the ordinary. I will make this again and again! Thanks so much! -
I chose this delicious recipe as one of our Thanksgiving feast side dishes because it is both easy and elegant. A real crowd pleaser and something we will prepare again very soon. I would probably double the amount of balsamic next time but I made sure to use a good quality aged balsamic (ten years). I was hoping to find golden beets for a stunning presentation but none were available. Thanks for posting! See our menu here: Menu #41364 PS A major change was not peeling the beets. As long as they are on the smallish side, I think one can safely omit peeling the beets. -
Yum! Good and good for you! (When I roast beets I roast them in a tightly covered dish in 1/4" of water at 425 for 40-60 minutes.) -
These were wonderful! I enjoy having roasted beets anyway and usually just dress them up in olive oil and s&p, sometimes with balsamic, but never thought to try adding fresh ginger, which gave it an unexpected, but pleasant bite to the earthiness of the beet. Your recipe is definitely one for the keeper file, and I would urge anyone who may feel indifferent about beets to try this and see if this recipe works for them. Thanks for sharing! ~Sue -
great
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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