he beets and lentils: in a medium saucepan, cover the beets with cold
egrees celcius.
Beat eggs and vinegar in a bowl.
Crush
oot ends attached.
Peel and slice the onions into 1
For the beets and lentils, heat 1 tbsp butter in a saucepan. Saute the beets for 10 mins, stirring. Season with salt and pepper, add the lentils and cook for 5 more mins. Season with vinegar and cumin.
For the hame and onions, heat 2 tbsp butter in a pan and saute the ham for 3 mins. Add the onions and cook for 2 more mins.
Dredge the fish in flour and season it. Heat 2 tbsp oil in a pan and cook the fish skin side down for 2 mins. Turn and cook 2 more mins. Arrange on plates with the beets and lentils and ham and onions.
rying pan, add the shallots and saute for 3-5 mins
In a saucepan, add vinegar and brown sugar.
Stir and dissolve sugar.
Cook for 5 minutes on medium heat, while stirring.
Drain beets and julienne.
Drain pineapple.
Peel and shred carrots.
Combine beets, carrots and pineapple in a bowl.
Add balsamic mixture and toss.
Add the chopped walnuts, pepper and toss.
Chill for 30 minutes.
Boil all ingredients, except eggs and beets in a saucepan. Add the beets and simmer for several minutes.
Cool to just warm and add shelled, boiled eggs.
When cool, keep in refrigerator.
In a large salad bowl, combine salad dressing, 1 1/2 tbsp lime juice and 1/2 tsp lime zest. Add beets and toss to coat. Pile arugula on top of beets and sprinkle with cheese. Cover with a damp paper towel and chill until ready to serve. Toss salad just before serving.
he middle.
Wrap beets in foil and roast about 1 1
as a cover.
Place beets and red onions in a 10
Boil beets until tender.
Remove skins.
Tie spices in cheesecloth.
Heat vinegar, water and spices to boiling point. Add beets and boil 5 minutes.
Cool.
Add shelled hard-boiled eggs to spicy liquid with beets.
Refrigerate 1 or more days.
Eggs take on a beautiful red color and spicy flavor.
Serve whole or halved with sliced or whole beets as side dish or relish.
Peel beets and carrots. Chop beets into 1/2 slices,
Drain beets; reserve 1 cup juice.
In saucepan combine vinegar, sugar, salt, cloves, onion and beet juice.
Bring to boil, stirring occasionally.
Add beets and simmer covered 10 minutes.
Shell eggs and place in a gallon jar.
Pour in beets and juice; stir gently.
Cool and refrigerate covered at least 24 hours.
Makes 12 servings.
Combine sugar, cornstarch, salt and pepper into a 1-quart pan. Stir the beet liquid, vinegar and orange concentrate into sugar mixture.
Cover.
Cook 5 to 7 minutes or until mixture is glossy and slightly thickened, stirring twice.
Add sliced beets and heat until beets are hot.
Sprinkle orange rind over top before serving.
Serve warm or chilled.
Drain beets; set aside.
Add enough water to beet juice to measure 1 cup.
Combine beet juice, sugar and vinegar in a saucepan; bring to a slow boil.
Simmer until sugar is dissolved. Pour syrup over beets in a glass crock or jar.
Add 5 or 6 whole cloves and onion slices for extra flavor.
Add eggs to beets and syrup.
Store in refrigerator.
Cook and slice beets. In saucepan, stir cornstarch, sugar, salt and pepper. Gradually stir in water (liquid from canned beets) and vinegar. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute; add beets and heat through. If liquid from canned beets doesn't make 2/3 cup, add water.
nch of stem.
Scrub beets well; trim off roots.
cup each of the beets and carrots for the dressing. Place
Cook beets 30 to 45 minutes until tender; drain.
Cool and slip off stems and skins.
Slice beets 1/4 inch thick.
Slice onions thinly and add to beets.
Heat to boiling the vinegar, sugar and spices.
Pour over beets and onions and let stand at least 1 hour.
Chill before serving.
Pare beets and cut into cubes.
Bring salted water to a boil and add beets, reduce heat and simmer for about 20 minutes.
Pare celeriac and cut into cubes. Add to beets and continue simmer for another 20 minutes.
While those are cooking in a skillet saute onion in butter until tender.
Drain beets and celeriac. Add onions to veggies and toss with vinegar and oil. Serve hot.