Saute onion lightly in butter until soft, but not brown. Drain beets and place them in onion and butter.
Add lemon juice and parsley.
Toss beets, adding salt.
Heat until hot.
(Tiny whole beets are best.)
Place hot beets in serving dish.
Pour French dressing over beets; toss lightly.
Top with sour cream; sprinkle with onions. Makes 4 to 6 servings.
Cook whole beets until tender.
If baby beets, leave whole, otherwise slice, then cover with the sauce.
irections for sauce:
This recipe makes enough sauce for about
NOTE: The best way I've found to peel/cook beets is from Mary Winecoff's Baked Beets recipe (http://www.recipezaar.com/251586). She wraps each beet in a square of tin foil and bakes them at 400 degrees for a hour to an hour and a half. When beets are cool enough to handle, just slip the skins off.
Slice, dice or chop the beets. I usually cube them into 1/2 size.
Place all the remaining ingredients (except the dill) in a serving bowl, add the beets and mix gently but thoroughly.
Refrigerate for 1-2 hours.
Pack beets in hot jars, filling within 1/2-inch to top.
Add 1/2 teaspoon salt to each jar.
Bring remaining ingredients to a boil.
Pour over beets and seal.
Process in hot water bath 1/2 hour. Best if you wait 2 to 3 weeks before eating.
This makes 2 quarts.
Increase recipe as needed.
Place beets in a sterilized jar.
Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.
Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.
(Remove cloves after 3 days.) Store in refrigerator up to 2 months.
Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.
Wash beets.
Cook beets until tender; cool.
Peel and cut larger ones into quarters, making most of them the same size.
In a big pot, cook the beets and all of the ingredients for 10 minutes. Pack the beets in canning jars and seal.
This makes about 6 quarts.
Repeat this recipe until all beets and juice are canned. One bushel of beets makes 46 pints.
You can double this recipe and do more at one time.
\", do not cut beets further!
;do not wash
br>Wash well and cook beets just until tender. Let cool
ater to cover beets to boiling.
Add beets and 2 t
Use medium to small beets for best results.
Cut stems at approximately 2 inches above beet.
Thoroughly wash beets without breaking skin of beets.
Put in large enamel pot.
Cook beets until tender, approximately 50 minutes.
Try not to let beets crack and bleed during cooking.
After cooking and while hot, place beets into cold water.
While still warm, the peelings will come off easily by squeezing with your hand.
Slice peeled beets and put in clean bowl.
ow speed. Add the pureed beets and food coloring.
Continue
Mix beets and onions in large bowl.
Open the cans of beets and drain the juice into
Cook beets with part of stems and roots still on.
Remove stems and slice if large.
Measure beets.
Recipe is for 5 quarts beets.
Two tablespoons mixed spices may be added also.
Make syrup of sugar, vinegar and water.
Boil 5 minutes.
Add beets, heat through, lift from syrup and pack into jars.
Pour boiling syrup over beets and seal jars with boiling lids.
Wash and boil beets until tender.
Peel beets while warm or you may use canned beets. Cut into slices.
Mix cornstarch, salt, sugar and pepper in a 2-quart saucepan.
Gradually stir in water and vinegar.
Cook, stirring constantly until mixture thickens. Boil and stir for 1 minute.
Add beets.
Heat and serve.
Makes 4 servings.
With fresh beets this recipe cans well.
Be careful to measure and increase ingredients accordingly.
Melt butter in non-stick frying pan.
Add butter, onions, salt and pepper.
Fry on med-low heat until onions are translucent because beets are already cooked.
NOTE: To cook beets, trim them leaving approximately 1 1/2 inch stem. Place in large pot with enough cold water to cover, add 1/2 tsp salt. Bring to a boil, then lower heat and simmer until tender. Cooking time depends on how large the beets are. Drain, wearing rubber kitchen gloves, remove skin. Cool. Slice for above recipe.
ith a little whipped cream (recipe follows) or cinnamon on top
Drain beets.
Add the beet juice to the ingredients.
Boil until sugar dissolves.
Remove from heat and add the beets.
I add peeled, hard-boiled eggs after the beets have cooled, making sure eggs are all covered with the liquid.
Eggs are best if they are made at least a day before you want to serve them.