ints.
Farm Journal's Best Ever Vegetable Recipes.
ossible. Clean and peel the beet.
Cut the turnips and
ater.
Meanwhile, clean the beet greens with the stems; add
Combine gin, vanilla, simple syrup, beet juice, lemon juice, and egg
Place your clean beet leaves in a 200 degree
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.
Mix as you would any jello salad.
Serves 10.
From the Family Recipe Box, in Grandpa's typewriting.
As with many old recipes, it lacks a bit of detail in the instructions (Use sugar-free jello for diabetic or lowcarb menus).
Whirl the peeled horseradish in a food processor or grate it on your grater; set to the side.
Cover the beets with water, bring to a boil and reduce to a simmer, for about 30 minutes, or until tender.
Drain and let cool.
Peel the beets, quarter and add to the food processor.
Whirl until a desired consistency is reached.
Add to the horseradish; stir well.
Add sugar, salt and vinegar according to taste.
Check for taste after two days; relish develops best flavor after about a week.
Keep covered in the refrigerator.
Slowly cook beef pieces with desired seasonings (ex: salt, onions, pepper, oregano, rosemary) until about half cooked (30 minutes on medium heat).
Add the root part of the red beets, washed and cut to pieces, about the size of the meat.
Cook together with meat until both are soft (about 30 minutes on medium heat).
Add to the beets and meat.
The beet greens torn into small pieces.
Simmer together on medium heat for about 10 minutes.
Greens will wilt.
Stir together for a colorful, tasty and healthful meal.
Combine all but the beets in large kettle. Let boil slowly for a few minutes. Add drained beets. Bring to boil again and put in sterilized jars. Seal. Will make about 6 pints.
reast and leg meat as best you can without breaking the
tems from the the silver beet (kale) and roughly chop the
ervings.
Farm Journal's Best Ever Recipes.
00\u00b0F. Tightly wrap the beet in aluminium foil, place on
inch of stem on beet; scrub with a brush. Wrap
Place the beet and greens in a blender
cross the width of the beet. Lay the slices down and
Preheat oven to 350\u00b0F. Grease a 12-cup muffin pan.
Boil, steam or microwave beet until tender. Rinse under cold running water until cool enough to handle then peel and puree. Set aside 1 1/3 cups beet puree. Reserve remaining puree for another use.
Sift dry ingredients into a large bowl. Stir in beet puree, eggs, oil and buttermilk. Distribute between muffin recesses and bake for 25 mins.
efrigerate overnight.
For the beet relish, combine cranberries, vinegar and
ork; let cool. Add the beet and toss gently. The quinoa