Baked Beets: Preheat oven to 400\u00b0
NOTE: The best way I've found to peel/cook beets is from Mary Winecoff's Baked Beets recipe (http://www.recipezaar.com/251586). She wraps each beet in a square of tin foil and bakes them at 400 degrees for a hour to an hour and a half. When beets are cool enough to handle, just slip the skins off.
Slice, dice or chop the beets. I usually cube them into 1/2 size.
Place all the remaining ingredients (except the dill) in a serving bowl, add the beets and mix gently but thoroughly.
Refrigerate for 1-2 hours.
f the stems on the beets.
(Do NOT wash them
Pre heat oven to 375F degrees.
Place beets& shallots in a 9x13\" oven proof dish.
In a bowl whisk together oil, wine, thyme, pepper flakes, salt& pepper.
Pour over the beets and shallots, toss until evenly coated.
Cover dish with foil and bake for 1 hour.
Remove from oven.
Combine honey and vinegar and drizzle over the beets, toss veggies.
Bake uncovered for another 15 minutes until the beets are glazed and tender.
Adjust seasonings if necessary.
Sprinkle with the chopped green onion.
Heat oven to 400\u00b0F
Place each beet on a square of aluminum foil and wrap tightly.
Place on baking sheet.
Bake until the beets are tender when pierced with a wooden toothpick, usually 1 to 1 1/2 hours.
Poke holes in foil to let steam escape and carefully unwrap.
When the beets are cool enough to handle, slip off the skins.
Slice the beets and place them in a bowl.
Add the vinegar and salt and pepper to taste.
Toss to combine, adding a little more vinegar if needed.
Let stand at least 15 minutes before serving.
o not peel.
Place beets in a large saucepan and
ish large enough to fit beets in single layer.
Scrub
Preheat oven to 375\u00b0F (190\u00b0C). Melt coconut oil in a small pan.
Peel the beets and cut them into bite sized chunks.Thinly slice the fennel. But the orange segments into bite sized pieces.
Pour the melted coconut over all. Stir to thoroughly coat. Pour the mixture into a baking pan and bake for 30-40 minutes, or until the beets are fork tender.
Wrap the beets in a large piece of aluminum foil and place on a baking sheet.
Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender.
When cool enough to handle, peel and slice thinly.
In a small jar, shake together the vinegar, olive oil, and honey.
Pouring over the beets and onions.
Season with salt and pepper.
The beets can be eaten warm or marinate in the refrigerator several hours or overnight.
Just before serving, stir in nuts and parsley.
Dice beets in casserole. Mix remaining ingredients and pour over beets. Bake at 350\u00b0 for 1 hour.
Preheat oven to 325\u00b0.
Trim and wash beets, but do not peel. Place beets in an ovenproof pan and add about 1/4-inch of water. Cover and cook for 45 to 50 minutes.
Check water level occasionally and add if necessary. When ready to serve, cut an \"X\" into the top of each beet and squeeze sides of beet together to open the \"X.\"
Place 1 teaspoon of butter on top and season with salt and pepper to taste.
Mix all ingredients except for beets.
Dice beets and place in a casserole or Pyrex dish.
Pour mixed ingredients over the top. Bake at 350\u00b0 for 1 hour.
ans pork and beans or baked beans.
Stir beans into
5 mins.
Meanwhile, boil beets gently for 20-30 mins
Wash beets.
Cook beets until tender; cool.
Peel and cut larger ones into quarters, making most of them the same size.
In a big pot, cook the beets and all of the ingredients for 10 minutes. Pack the beets in canning jars and seal.
This makes about 6 quarts.
Repeat this recipe until all beets and juice are canned. One bushel of beets makes 46 pints.
You can double this recipe and do more at one time.
In a glass mixing bowl add the rinsed beets and the remaining ingredients.
Mix well to coat. Cover and refrigerate for several hours.
br>Wash well and cook beets just until tender. Let cool
Prepare the Simple Pizza Dough according to recipe.
Preheat the oven to
mins. Set aside. Add beets and cook for 2 mins
Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
Slice onion and combine with the beets in a glass or non-reactive bowl.
In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.
Stir to dissolve the sugar and heat just to a boil.
Pour the hot juice over the beets and onions, stir and let cool.
When cool, cover and refrigerate. They taste best when they have sat for 24 hours.