mix carrots, grated or ground beets, eggs, vegetable oil, vanilla and
Cook, drain, and skin beets if not using canned.
Combine remaining ingredients, except eggs.
Pour over beets and cook for about 5 minutes.
Cool.
Place eggs in a large jar and pour cooled beet mixture over.
Place in the refrigerator.
Let pickle at least two days before using.
Rinse and drain the canned beets.
Combine all ingredients in a food processor or blender and puree to desired consistency.
To thin, add 1 tbsp water at a time.
Melt the butter.
Blend in the flour.
Stir in the beet juice, vinegar, heavy cream, salt, pepper and sugar.
When smooth and bubbly, add the drained beets.
Serves 3 to 4.
In 2-quart saucepan, heat beets, 1 inch of water and salt to boiling.
Cover and simmer 20 to 30 minutes or until tender. Drain beets, peel and slice.
(This may be eliminated if using canned beets.)
In same pan, combine remaining ingredients.
Cook over low heat, stirring until smooth.
Add beets and stir gently to coat.
Heat.
Mix the sugar, salt and cornstarch.
Add the vinegar and water; stir the mixture until it is smooth.
Cook it for 5 minutes, then add the beets and let it stand for 30 minutes.
Just before serving, bring the beets to a boil and add the butter. (Omit the salt when using canned beets which have been salted.)
If you are using fresh beets, scrub well and cut off tops, leaving about an inch of stem on the beets.
Cook in boiling water until tender, 45 to 60 minutes, depending upon size and age. Drain, saving 1/3 cup cooking liquid.
Peel and dice.
Melt butter in low heated skillet.
Make a paste of sugar, salt, vinegar, water and cornstarch.
Mix together.
Add canned beets.
Stir and let simmer until heated through.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
Drain beets, reserving liquid.If using whole or sliced beets, slice into matchstick pieces
In a medium bowl, combine the beans through the garlic. In a small bowl, combine the oil through the salt. Pour the dressing over the bean mixture and toss to combine. Divide among 4 small plates and garnish with beet wedges.
CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
hin portion of the young beet root and discard.
Wash
For a smooth style salad or spread: Toss everything in a food processor; Pulse until mixed well; Season with salt, pepper, and mayo (optional) to taste.
For a chunkier style salad: Grate beets on the medium side of a grater; Grind or finely chop walnuts (or, buy them pre-ground); Mince prunes (or grind them w/ walnuts in a food processor or by hand); Mix everything together and season to taste.
he ground beef, diced onion, beets, capers and 1 egg. Season
Dissolve gelatin in hot water.
Drain beets and set aside. Add beet juice, vinegar, salt and onion to gelatin.
Partly chill, then add beets and cucumbers.
Chill until firm.
tems and greens, place prepared beets into a saucepan, cover with
Mix sugar and cornstarch. Slowly add and stir in beet juice and vinegar. Cook over medium heat until mixture thickens and clears.
Add drained beets. Stir to mix.
Let stand 2 minutes to heat the beets through.
egrees F. Slice off the beet leaves close to the tip
Drain beets.
Place in a medium bowl.
Reserve juice in a saucepan.
Add vinegar and remaining ingredients to beet juice. Bring juice mixture to a boil.
Immediately remove from heat. Pour juice mixture over beets.
Cover and chill.
Drain beets before serving.
Serve Vidalia sliced onion.
Yield: 6 servings.