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Beetroot and Mandarins recipe

Beetroot and Mandarins recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This is a super-easy side dish. There is no prep required and it's cooked in the microwave. Caster sugar, apple cider vinegar, mixed spice and cornflour are heated in a microwave until thick, then stirred with beetroot and mandarin oranges.

6 people made this

IngredientsServes: 4 - 6

  • 4 tablespoons caster sugar
  • 4 tablespoons apple cider vinegar
  • 1/2 teaspoon mixed spice
  • 2 tablespoons cornflour
  • 275g vacuum packed beetroots, sliced
  • 1 1/4 (295g) tins mandarin oranges, drained

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Whisk together sugar, vinegar, mixed spice and cornflour in a large, microwave safe bowl until combined.
  2. Cook in microwave on High until the mixture is boiling and has thickened, stirring occasionally, about 2 minutes. Stir the beetroot and mandarin oranges into the thickened sauce. Allow the beetroot to reheat in the sauce, do not microwave further or the mandarin oranges will come apart. Serve either warm or cold.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (8)

by Rick

This recipe looked good but i didn't have all the ingredients so i improvised. I cut the sugar in half, used 1-1/3 cups white vinegar and 3/4 cup apple juice for the apple cider vinegar, and also used 2 tsp cinnamon, 2 tsp allspice and 1 tsp dried ginger for the apple pie spice, and used fresh golden beets( about 4 medium sized). To this I also added 1/3 cup dried gogi berries. i then proceeded to braise the whole mixture on the stove in a frying pan on medium heat. when the beets were "al dente" i stirred together 1 tsp cornstarch with 1 cup cold water then added it to the beets. when the sauce thickened i removed from stove and served.-16 Feb 2009

by mlc

I was looking for something to do with my canned beets and found this recipe. Very good intenons- I would just suggest cutting the sugar, it was a bit too sweet for me. I also cut the seasoning just a bit and added some freshly grated ginger and broken pieces of ramen noodle uncooked. Definitly good, we ate it all!-14 Jan 2009

Roasted Beet Salad with Mandarins, Goat Cheese and Arugula

I don’t remember how I found the original version of this roasted beet salad recipe, but I am a firm believer in giving credit where credit is due, so I made sure to save the link to the video from @hunterp that inspired it.

The first time I made this roasted beet salad, I followed the recipe and used red and golden beets and fresh oranges. It was fairly mild, but really, really good. All the fresh flavors of late summer were there. It satiated my obsession for arugula and goat cheese, and my husband’s love for beets and vinaigrette. We loved it!

I made it again for a neighborhood gathering a few weeks later and decided to bump up the colors and flavors little more. Canned mandarins were added instead of fresh oranges, and I added more of everything to the dressing – and then some.

The result was amazing. This Roasted Beet Salad with Mandarins, Goat Cheese and Arugula is full of bright colors and flavors. It’s a treat any time of year, and it’s really easy to increase or decrease the recipe if needed.

When determining the amount of beets to use, I’ve estimated 1 – 1½ cups of roasted beets per person for a dinner salad, and ½ cup or so per person for a side salad. It all depends on what else I’m serving, or if it’s a meatless main dish. If you happen to have more beets than needed, just refrigerate any extras in an air tight container for up to two days, and enjoy them later as a cold or reheated side.

Crispy beets with garlic and chiles are a smash hit

One of my favorite ways to cook potatoes is to do it twice. I’m not talking about french fries — even though twice-frying is a stellar approach. I’m talking about boiling or steaming them until tender, then flattening them and either pan-frying or roasting them. If you’ve done it, you know the appeal: It’s about those two textures, inside and out, and the contrast between them.

Turns out that potatoes aren’t the only good candidate for the treatment, as I learned when I tried a recipe for crispy smashed beets from Gregory Gourdet’s new book, “Everyone’s Table” (Harper Wave, 2021). You first roast the beets whole (leaving on the peels, making this recipe right up my alley), along with Fresno chiles, whole garlic cloves and some water to keep things from burning. Then you let them cool briefly before smashing and frying. Those peels are what turn into the crispy edges and bits while the insides stay tender.

Beet Appetizers and Sauces

In these vibrant spreads and sauces, aromatic spices like cumin and coriander play perfectly off the beets’ sweet, earthy flavor. If you’re on the fence about beets, these three beet recipes are bound to win you over.

Beet Muhammara Dip, page 71 of Love & Lemons Every Day
This creamy dip is my unconventional take on muhammara, a Syrian spread made from walnuts and roasted red peppers. Most often, I serve it as an appetizer with pita, crackers, and fresh veggies, but it’s also a wonderful sandwich spread or topping for a simple grain bowl.

Beet Tahini Sauce
I love all my tahini sauce variations, but if I had to pick a favorite, the beet tahini would be it. Roasted beets add a hint of sweetness, while cumin and coriander give it a delicious spiced flavor. Drizzle it over falafel, toss it with a salad, dot it onto avocado toast, or scoop it up with pita and veggies. Anything regular tahini sauce can do, beet tahini can do too.

Beet Hummus
Jazz up classic hummus by blending in roasted beets! Like in my beet tahini, they give this creamy dip a lightly sweet, earthy flavor that makes it addictive on just about anything.

Beet-and-Orange Salad with Spiced Pecans Recipe

Chef and cookbook author Virginia Willis created this colorful salad. Each bite is a delicious marriage of flavors&mdashsweet, savory, salty, and tangy. For this bright, beautiful salad, use ready-to-eat peeled and steamed beets (which cut the cook time down to just 15 minutes), or roast your own. You can use red or golden beets in this recipe, although we like the color contrast of red beets against the orange citrus. You can find many types of beets in the markets today: red, golden, Chioggia beets with their distinctive white-and-red interior circles, and baby ones the size of walnuts. When buying beets, look for healthy leaves that are vibrant, green, and not wilted. If possible, purchase beets with the leaves and stems on, but if you buy them without, make sure the beets are firm and have no soft spots or bruises. When cutting the oranges into segments, be sure to squeeze any remaining juice from the membranes, which will give the salad dressing an extra boost of sunny flavor.


Preheat oven to 375°F. Trim beets, leaving 1 inch of stems and roots wash. Place beets, 2 teaspoons of the oil and 1/4 teaspoon of the pepper in large resealable plastic bag. Toss to coat beets. Place beets on shallow baking pan

Roast 40 to 45 minutes or until fork tender. Cool beets. Peel and cut into 1/2-inch wedges

Mix orange juice, remaining 1 tablespoon oil, vinegar, parsley, remaining 1/4 teaspoon pepper, salt and garlic powder in small bowl with wire whisk until well blended

To serve, place 1 cup mixed greens on each of 4 plates. Top each with mandarin orange sections and beets. Sprinkle with walnuts and drizzle with dressing

  • 1 bunch beets (3-4 small to medium sized beets)
  • 1/2 cup maple glazed walnuts
  • 2 fresh mandarin oranges, clementines, or tangerines, segmented and de-seeded
  • 4 ounces goat cheese
  • 20 ounces mixed greens or baby spinach
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon spicy brown mustard
  • 2 gloves garlic, crushed
  • salt and pepper, to taste
  1. Scrub the beets well under running water. Drizzle with a little olive oil or cooking spray and sprinkle with kosher salt. Wrap beets in aluminum foil and bake at 350 °F for 45 minutes, or until soft. Once cool, cut the beets into eighths.
  2. While the beets are roasting, make the maple glazed walnuts.
  3. Whisk together the olive oil, red wine vinegar, spicy brown mustard, and garlic. Add salt and pepper to taste. Toss the spinach and lettuce with the dressing. Top with the roasted beets, mandarin oranges, walnuts, and crumbled goat cheese.

How to store Beetroot

Store it in a cool and dry place, ideally refrigerated for 7-10 days. For an enduring storage, the leaves need to be cut 2 inches from the root.

Tip: To ensure that the nutrients and colour of the beetroot remain intact, do not remove its skin before boiling it. Once cooked, rub off the skin under cold running water.

So, what are you waiting for? You now have enough reasons to be munching on this ruby delight. Chomp and toss it in garden fresh salads or make a wholesome, filling beetroot soup from curries, sandwiches, to dips, chutneys and even desserts - beetroot is fairly versatile, you may cook it as you please.

  • 2 beetroots
  • 3 cm piece ginger
  • juice from half lemon
  • 1 Teaspoon cumin seeds
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon chilli powder

Peel your beetroot and place in a pan, cover with water and bring to the boil.

Leave to simmer until it's soft about 20-30 mins. Alternatively you can buy the ready cooked ones (not the ones in vinegar though)

Put all the ingredients into a liquidiser and blitz until smooth. You may need to add a little water to help with this.

Taste the chutney and adjust the seasoning if required, like a little more chilli.

Raw Spiralized Beet & Mandarin Salad with Mint

If you think you don’t like beets, try eating them raw, you may change your mind! I got this idea from a meal at a raw vegan restaurant where I tried raw beets for the first time, and loved them. The trick is to cut them thin and let them marinate a little while, perfect for spiralizing! Truth is, I love them BETTER uncooked, and with mandarin oranges and some fresh mint, this is not just delicious, but also beautiful!

Sorry I haven’t updated here lately, I just completed my new cookbook and spent a week in Charleston shooting the photos. I’m finally getting back into my routine so there will be lots of new recipes coming soon! I shared this on Snapchat a few weeks ago (username Skinnytaste) and loved how this turned out. If you make it, snap me a photo! And if you’re wondering what my favorite spiralizer is, it’s the Inspiralizer picture above.

To spiralize the beets, using gloves to prevent staining your hands, peel the beet and trim off the stem end then insert the thinner end into the round blade of the spiralizer, keeping it centered. Spiralize using the blade with the smallest triangles. Using scissors, cut the beet spirals into smaller 6-inch-long pieces so it’s easier to eat.

Drain the mandarin oranges, reserving 2 tablespoons juice. In a mixing bowl, combine the juice, olive oil and red wine vinegar. Toss with the beets and let it sit for 15 minutes.

Beetroot and Mandarins recipe - Recipes

4 medium beets (about 1.25-1.5 lbs), scrubbed clean and greens removed

9 seedless mandarin oranges (aka: "Cuties" or "Halos")

1 tsp pure maple syrup (optional)

1 medium red onion, cut into slivers

1. Roast the beets. There are lots of methods, and I used this one. I added a little water to the foil to keep the beets from scorching and to build up some steam. They took about 1.25 hrs (a good time for prepping other food for the week!). You could also steam them. Once they are cool enough to handle, cut them into chunks.

2. Meanwhile, juice one of the mandarins. Blend in the mustard, syrup, and some salt and pepper. Slowly whisk in the oil. As an optional step, soak the onion slivers in cold water to remove some of their heat. Peel and section all the mandarins.

3. In a large bowl, toss the beets, mandarin wedges, drained onions, pecans, and dressing. Toss well and chill at least 1 hour before serving.

Watch the video: Syltede rødbeder opskrift


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