sn't necessary.
Beets -- I make the beets all in one
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.
Preheat oven to 375 degrees F.
Coat beets lightly with oil.
Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
Wash beets well.
Leave 2 inches of the stem and tap root. Cover with water and cook until tender.
Drain beet juice into another pan.
Strain juice several times with cloth.
Put cold water on beets and let cool down.
Skin will slip off easy.
Trim stems and roots off.
Large beets can be quartered or sliced, small beets can be left whole.
Mix sugar, vinegar and beet juice and bring to a boil.
Pack beets in hot jars and add pickling spice. Pour hot juice over beets and seal.
over with water. Boil the beets until tender. Depending upon the
Shred beets in a food processor.
Melt butter in a skillet over medium heat. Cook and stir shredded beets in hot butter until slightly softened, about 5 minutes.
Pour water over the beets, cover skillet with a lid, and simmer beets until completely softened, about 10 minutes. Stir balsamic vinegar with the beets; season with salt and pepper.
Drain the beets reserving 1/3 cup of liquid; set beets aside.
In a medium size saucepan, mix together the reserved liquid along with remaining ingredients, except beets.
Stir to combine thoroughly and bring to a boil over medium heat.
Cook stirring constantly until mixture begins to thicken, stir in beets and continue to cook for 2 to 3 minutes or until heated thorough.
These can be served either hot, room temperature or they are fantastic cold.
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a saucepan; add water to cover.
Bring to a boil, cover and cook 35 to 40 minutes or until tender.
Drain, reserving 2 1/2 cups liquid.
Pour cold water over beets.
Let set for about 5 minutes and drain.
Trim off roots and stems, then skin; set aside.
Cook beets until tender; peel and cut into chunks.
Combine all other ingredients (put pickling spice in gauze and tie) and boil 5 minutes.
Add beet chunks; bring to boil and boil 8 to 10 minutes.
Put in sterile jars and seal at once.
Let stand 4 to 6 weeks before serving.
Thinly slice beets to about 1/16-inch
In medium saucepan, bring water to boil; stir in soup mix, beets, sugar and lemon juice.
Simmer, covered, 30 minutes or until beets are tender.
Remove beets and cool slightly.
Grate beets coarsely; return to saucepan.
Serve hot topped with sour cream.
Serves 4 to 6.
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.
Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil.
Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly.
Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves.
Pour vinegar mixture over beets; cover and chill. Discard bay leaves.
he hummus, process the chickpeas, beets, tahini, lemon juice, garlic and
Bring to a boil the liquid drained from beets, vinegar, sugar and seasonings.
Pour over beets; stir.
Refrigerate overnight before serving.
In a large saucepan, combine vinegar, sugar, cinnamon and salt. Add spices. Bring to a boil. Drain the beets, reserving 3/4 cup juice. Stir beets and reserved juice into saucepan. Cover and refrigerate overnight. Remove spices. Yield: 18 to 20 servings.
Drain beets.
Heat liquid with sugar, vinegar and cinnamon sticks.
Heat to boiling and pour over beets.
Cool; cover and refrigerate.
Drain beets and julienne.
Peel and shred carrots.
In a bowl combine beets and carrots.
Add vinaigrette and pepper.
Toss gently.
Chill for 30 minutes.
In small saucepan, combine the ONE tablespoons cornstarch, the TWO tablespoons sugar and the THREE tablespoons vinegar (get it, 1-2-3?)! Stir.
Drain the can of beets, reserving the liquid. Add 1/2 cup of the liquid to the pan.
Cook over medium heat, stirring till thickened and bubbly.
Add 1 tablespoons butter and salt and pepper to taste.
Add drained beets and heat in the sauce till hot through.
Boil beets for approx.
15-20 minutes.
Drain and pour cold water over them.
Peel skin off and cut roots& tops off.
In a sauce pan add remaining ingredients, stir.
and add beets, bring to a boil.
Simmer for 5 minutes.
Chill.
Good for 1 month in refridgerator.