Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
Add one cup water to jello and stir until dissolved.
Add beet pickles and shredded pineapple.
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.
ours, turning twice.
Grate beet into same bowl and turn
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.
place drained tuna, chopped egg, pickle relish, chopped celery and chopped
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
ater.
Meanwhile, clean the beet greens with the stems; add
Place your clean beet leaves in a 200 degree
horseradish, Worcestershire sauce, garlic powder, pickle juice, and hot sauce and
hen add your onions and pickle slices. (amounts will vary depending
Cook beats in boiling watter for approximatley 20-30 minutes, or until soft.
Peel and grate beets. Add chopped onion, grated apple and grated pickle.
Season with salt, lemon juice and sugar to taste.
Either serve immediately or place in fridge until ready to use.
lour and add the eggs, beet puree and any other flavorings
mall bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt
Combine mayo, pickle brine, mustard, salt to make the dressing (pickle brine is the liquid from the dill pickle jar).
Toss with potatoes and other ingredients.
The flavors blend and improve after chilling for several hours or overnight.
When the last pickled beet has been consumed from 2 or 3 jars, keep the pickling liquid.
Hard boil 1/2 dozen eggs.
Peel the eggs and place them in the beet pickle solution.
Close the jars and refrigerate for 48 hours.
The resulting pickled eggs will be a real taste treat.
br>Frost with a half recipe of Cream Cheese and Applesauce
- 3/4 cups dill pickle juice. Stir gently.
Cover
il, red wine vinegar, reserved beet juice and horseradish; stir well
ith a little whipped cream (recipe follows) or cinnamon on top