BIZZY BAKES

Although the recipe called for canned beets, I had the real thing, so I roasted the beets and sliced them and replaced the canned variety. This is an easy recipe and it cooked quickly. It makes a flavorful side dish and I served it with chicken, green beans and a salad. That made for a very nice dinner. Orange Kissed Beets Ingredients: 1/3 cup orange juice 2 tablespoons light brown sugar 1 tablespoon oil 1/2 teaspoon cornstarch 1/8 teaspoon ground ginger 1/8 teaspoon pepper 3 beets roasted and sliced 2 tablespoons golden raisins Method: In a saucepan over medium heat, cook and stir orange juice, brown sugar, oil, cornstarch, ginger, salt and pepper until thick. Add the cooked beets and raisins; heat through.  Yield: 2 servings. Eat and Enjoy. Linked to Full Plate Thursday       Fight Back Fridays        Gluten-Free Fridays         Fo...

I don't often buy beets because I am not sure if I like them.  Last shopping trip, I decided to give them another try.  I adore roasted vegetables which caused me to roast these.  "What is good for the goose is good for the gander."  I know, it doesn't really fit but I wanted to say it.  Roasted Beets Adapted from Ina Garten Ingredients: 3 large beets 1 tablespoon olive oil 1 teaspoon parsley black pepper to taste 1 tablespoon balsamic vinegar 2 tablespoons orange juice Method: Preheat oven to 400 degrees F. Peel beets and cut into chunks about one half of an inch in size. In a bowl mix the beets with olive oil, black pepper and parsley. Put a sheet of parchment paper on a cookie sheet.  Spread beet mixture over sheet. Roast for 35 minutes.  Next time, I would do it longer to make it crispy.  A few pieces came out really crispy and they were the best of the bunch. Remove from oven.  Put into a baking pan or cassero...

Candied Beets – Power Food  ---  reposted This is the second time, in a week, we are having beets. Considering, we rarely eat beets, this is a treat. Beets are our power vegetable for the week. Beets are low in calories and high in iron and fiber. I found it interesting that the leaves are more nutritious than the root with double the potassium, folic acid, calcium and iron. Do you use the leaves? I had learned a while back that smaller beets are more tender and when I go, seeking small ones, the store only has the bigger size. I guess that is low level frustration. My new piece of information is that beets will last at least a month. The leaves do not and should be used within 3 – 4 days. That is a handy bit of information since my goal is to move my vegetables quickly and with beets, I can now relax. I had planned on making a salad but I found a recipe for candied beets and was just too curious as to how, these would come out. You can use a healthier choice instead...

Once a year, I make chrein, which is horseradish and beets with a few extras.  Although it looks like the kind you see in those little bottles, in the stores, it is so much better.  We look forward to it from year to year.  It is a snap to make except for grating the horseradish root which brings tears to the eyes, even if you do it, in a food processor, which I do. It is a major production in our house.  Usually, my husband is the hero and takes care of this task.  I remember a time when he actually grated it by hand.  (Many do.)  Now, he makes use of progress and uses the food processor which is efficient and minimizes the amount of tears that flow.  We all cheer him on from the next room and then he gets big applause, as he staggers out of the kitchen, tears rolling down his face.  The root is served at the seder pure and it has an effect-a strong one. Homemade horseradish Ingredients : 1 large horseradish root (about one pound) 2 medium b...