Boil beet juice, Jell-Well and lemon juice for 1 minute.
Add sugar and jello.
Boil for 5 to 6 minutes.
Pour into jars and seal.
Combine gin, vanilla, simple syrup, beet juice, lemon juice, and egg white in a
Place martini glasses in the freezer or fill them with ice.
Fill a cocktail shaker with ice.
Add beet juice, vermouth, vodka, and aquavit to shaker.
Remove any ice from glasses. Shake and pour drink through a strainer into glasses.
Garnish with skewered baby beets.
nd immediately add about 6 ice cubes and cover with cold
gg and vanilla. Beat in beet puree, followed by melted chocolate
Boil the beet juice, water and sugar with cloves for 5 minutes. Pour over dry jello through a sieve to drain off cloves.
Mix until crystals melt.
Cool about 20 minutes in refrigerator.
Add vinegar and beets.
Chill until set.
Cut into squares and serve with a mix of Miracle Whip, horseradish sauce and Cool Whip to taste.
Serve on lettuce leaves.
Serves 8. Can do ahead.
Has to set.
our cream with the lemon juice, beet juice, salt, and sugar until well
melt wax and oil in double boiler.
Beat very well( electric mixer) until creamy.
add honey, oil and beet juice.
beat again
enjoy.
Heat oil in a saucepan and saute onions for 3 mins. Add beets and potatoes and cook for 2 mins. Add stock and simmer for 20 mins. Add dill then puree. Add beet juice, horseradish and buttermilk. Reheat gently, season to taste then ladle into soup bowls. Serve garnished with chopped chives and dill.
Combine vinegar, cucumber, tomatoes, garlic, onion, oil, Tabasco sauce and 1/2 cup water. Season then use a stick blender to blend until smooth. Chill.
Just before serving, add beet juice to cucumber-tomato mixture and stir to combine. Ladle into bowls. Drizzle with sour cream and sprinkle with cilantro.
Mix beets, beet juice, boiling water and lemon juice.
Add to cooled jello, the vinegar, sugar, onion juice, horseradish, celery, cabbage and eggs (optional).
Beet Juice: Scrub fresh beets and cover with boiling water. Boil the beets until tender; remove the beats and use the water they have been boiled.
Mix beet juice, lemon juice, and Sure-Jell in medium saucepan; bring to a full boil. Add the sugar and Jell-O and boil hard for 10 minutes.
Ladle into prepared jelly jars. Wipe the rims and seal.
Bring beet juice, Sure-Jell and lemon juice to a hard boil and add sugar, Jell-O and boil 3 to 3 1/2 minutes. Pour in jars like any other jelly.
Mix lemon juice, beet juice and Sure-Jell.
Bring to boil, then dissolve sugar and Jell-O into mixture.
Bring to hard boil and cook 5 minutes.
Skim top.
Pour into sterilized jars and seal.
In a large pan, strain beet juice and lemon juice through straining cloth. Add Sure Jell and stir. Bring to a rolling boil. Add sugar; stir and boil for 6 minutes. Keep stirring!! Remove from heat. Add Kool-Aid and stir until dissolved.
In a large saucepan over high heat, stir together the pectin, beet juice, and raspberry drink mix. Cook, stirring constantly, until bubbles begin to form around the edge. Immediately stir in the sugar and lemon juice, bring to a rolling boil, and boil hard for 1 minute.
Remove from heat, and skim off any foam using a large metal spoon. transfer to sterile jars, and seal, leaving 1/4 inch headspace. Process any unsealed jars in a hot water bath for 10 minutes. Refrigerate jelly after opening.
Place the first 4 ingredients in a bowl and mix well.
In a small bowl whisk together pickle beet juice, mayonnaise, salt and pepper; pour over veggies and mix well.
Refrigerate at least half an hour before serving.
Boil beets; cut up so they bleed (throw away beets and keep juice, 4 cups).
Boil beet juice and ReaLemon juice.
Add 1 package pectin; boil 1 minute.
Add sugar and grape jello.
Return to hard boil for 3 1/2 minutes.
Put in jars and seal with wax.
he oil.
Add the beet tops and mix well.
Put margarine into skillet.
Add onion and saute until golden in color.
Combine onion, potatoes, carrots and cabbage; add to beef stock.
Simmer for 30 minutes.
Add tomato sauce and beet juice.
Continue to simmer until vegetables are tender.
Add beets and lemon juice.
Season with salt and pepper.
Remove from heat before beets lose color.
Serve hot with 1 tablespoon of sour cream in each portion.
Makes 8 to 10 servings.