Fresh beets

cookn biker · July 2009

Can't find the recipe. I usually boil them. Thought I'd try roasting. Foil or not to foil...

BENTE · July 2009

here is what i found molly

Beets, Balsamic Glazed, & Sweet Potatoes W/Pineapple, GirlyEgg

I combined several recipes and added a couple of my own ideas and came up with this recipe! It’s a great healthy side to turkey and pork! Even if your memories of beets are those canned or pickled versions and your lip furls at the thought… Try these! I promise you’ll be pleasantly surprised… not to mention a adding a great source of calcium, iron, magnesium, potassium, vitamin C, thiamin, riboflavin, vitamin A and vitamin K. Now that’s healthy!*******Here's my recipe with a few variations at the end! Enjoy! (sorry for the long post!)

Ingredients:
1/4 cup balsamic vinegar
3 Tbs (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1 tsp coarse kosher salt
2 large red-skinned sweet potatoes, peeled, cut into 1 inch pieces
3 whole beets (fresh), peeled, cut into 1 inch pieces
1/2 Fresh Pineapple, cored and cut into 1 inch pieces

Procedure:
BGE Set-up:
1 Preheat BGE to 350°F.
2 Indirect - Inverted Platesetter (legs up) with grill top
3 Roasting Pan
Directions:
1 In large skillet over medium heat, bring balsamic vinegar and brown sugar to boil, stirring until the brown sugar dissolves.
2 Reduce heat and simmer until vinegar thickens slightly, about 3 minutes.
3 Add butter and salt and stir until butter melts.
4 Add beets, sweet potatoes and pineapple to skillet; toss to coat.
5 Transfer all of mixture into roasting pan.
6 Place roasting pan on BGE grill and roast for 45 minutes, stirring once or twice to “baste” the mix with the glaze.
7 Raise BGE temp to 450°F, and roast an additional 15 minutes or until beets are “tender” (but not mushy).
8 Transfer to large platter or bowl and serve.
Tips & Variations:
1 This recipe is great with any root vegetable (sweet potatoes, parsnips, beets, etc.) or fall “squash” (acorn, pumpkin, butternut). The key is to make sure all of the “pieces” are cut to the same size to ensure a more even cooking time for the mixture. Bigger pieces will take longer to cook than smaller ones! (Mom taught me that one!)
2 Root vegetables, especially beets are fairly dense and take a long time to cook! Therefore, if you’re in a hurry, you can parboil the vegetables (not the pineapple) in the microwave or on the stove-top (don’t’ forget to save the healthy “broth” for other uses!) prior to adding to the balsamic mixture…
3 The following are variations that I’ve tried and have friends convinced that it’s a different recipe each time!
A: Variation:
1 Reduce the amount of brown sugar to 1 ½ tablespoons, and add 2 tablespoons of Captain Morgan’s Rum! The glaze will not get as thick in the skillet, but will glaze nicely in the roasting pan on the egg!
B: Variation:
1 Instead of pineapple, try adding a ½ tablespoon more of brown sugar and about 1 cup of fresh cranberries. The cranberries will “burst” and produce a nice sweet/tangy taste with the veggies! This is the way I do it when I do this recipe with only sweet potatoes…. The red and the orange colors are spectacular!
C: Variation:
1 Top off the dish for serving with some toasted pecans!
Variation:
1 To serve it in a salad, omit the butter from the glaze (it will congeal), and roast as usual. Let it cool and then serve over a bed of arugula, and sprinkle the top with gorgonzola, feta or any other salty cheese…. And don’t forget those toasted pecans!

Recipe Type
Side Dish

Recipe Source
Author: Egg of GirlyEgg (a.k.a. Lynn Joseph)

Source: BGE Eggtoberfest '07, GirlyEgg, 10/21/07

HTH

cookn biker · July 2009

That's what I was looking for. It wasn't in veggis.
Thanks!

BENTE · July 2009

there was one in the eggtoberfest 07 cookbook and one in the 08 cookbook there was another but i don't remember where it was

Richard Fl · July 2009

This bee the one?

Beets, Balsamic Glazed

INGREDIENTS:
3 lbs beets
1/2 cup balsamic vinegar
3 Tbsp brown sugar - (packed)
2 Tbsp butter
1 tsp kosher salt
1/2 fresh pineapple chunks, canned or frozen may be used

Procedure:
1 BGE Set-up: Indirect at 400 degrees
2 Wrap beets in aluminum foil (2 or 3 to a foil pack). Do not peel or cut beets.
3 Place in BGE for 1 hour or until a knife can be inserted into the beet. Consistency should be a firm "baked potato"
4 Prepare Glaze: Bring balsamic vinegar and brown sugar to boil in a large skillet over medium heat, stirring until the brown sugar dissolves.
5 Reduce heat and simmer until vinegar thickens slightly, about 3 minutes.
6 Add butter and salt and stir until butter melts and set aside
7 Prepare Beets: Remove beets from Egg and unwrap. Allow to cool slightly for easier handling.
8 Slip or Peel skins from beets and cut into 1 inch chunks
9 Raise BGE temp to 450 degrees
10 Combine roasted beets and pineapple chunks in a deep sided pan/skillet for finishing on the Egg.
11 Pour glaze over beets, mix well.
12 Place pan in the Egg and roast for an additional 15-20 minutes, stirring at least once. The glaze should start to carmelize on the beets. The longer the mixture is left in the oven, the more the beets will carmelize. Note that the beets, themselves, will also provide additional sugars for glazing.
13 Remove pan from fire and transfer to serving dish.

Servings: 8
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Ready in: 1 hour and 30 minutes

Recipe Type
Vegetables

Recipe Source
Source: BGE Eggtoberfest '08, Unknown

cookn biker · July 2009

Thanks Richard. I just put 3 in a pck and threw them on with the stuffed peppers and crank up the heat after the peps come out. Yum yum!

Richard Fl · July 2009

I like to take the leftovers, slice and place in quart jars with vinegar, garlic powder, sliced onions, crushed red peppers, if you like hot, and leave in frig for up to six months. I eat mine faster than that.

rho1640 · July 2009

a quick tip from someone who loves beets roasted in alum. foil like Richard Fl said - if you let them cool and take a paper towel you can wipe the whole peel off with no trouble at all --

cookn biker · July 2009

I just pulled them and was going to do just that and eat them tomorrow. Although they smell amazing. I'll probably sneak a taste. I love fresh beets!
thnks.

Fresh beets

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