Drain liquid from 1 can beets into small saucepan.
Add rest of ingredients to liquid and cook over low heat until sauce thickens.
Add beets to sauce and continue cooking until beets are hot.
Stir and cook until clear, all ingredients, except beets. Then add the beets, 2 tablespoons of butter and 1 or 2 tablespoons of orange marmalade.
Chill before serving.
Drain beets, reserving 1/2 cup juice to dilute vinegar.
Put sliced beets in a jar; sprinkle with salt and sugar or Equal. Heat vinegar and beet juice until boiling.
Pour over beets. Cool.
Keep in refrigerator several hours before serving.
Will keep a week or longer.
Fresh thin sliced onion rings may be added, if desired.
Can also be made in a dish.
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.
an(s).
Puree the beets in a food processor with
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.
Drain the broth from beets into pan.
Set beets aside.
Into broth, add vinegar, Sweet 'N Low and spices.
Simmer approximately 10 minutes.
Place beets and sliced onion in a jar or covered bowl.
Pour broth over veggies.
Place lid on tight.
Refrigerate. Serve.
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.
Heat beets in their own liquid.
In small saucepan, melt margarine.
Remove from heat; add flour, brown sugar and orange juice.
Return to heat, stirring constantly, until thickened. Drain beets; add sauce to beets.
Makes 4 to 5 servings.
Wash beets. Place in large saucepan. Cover with cold water. Bring to boil. Boil for 30 to 45 minutes, until tender. Drain; slip off skins. Cut beets into 1/4 inch slices. In 2 quart saucepan stir together sugar, cornstarch and salt. Gradually stir in vinegar and water until smooth. Add margarine. Stirring constantly, bring to boil over medium heat and boil 1 minute. Stir in beets and carrots until heated through. Ready to serve.
Heat beets in their own juice.
Add drained pineapple chunks and heat until simmering.
Retain liquid.
Stir pineapple liquid, lemon juice and cornstarch together.
Stir into simmering beets. Stir and cook until thickened.
Serves 6.
Drain liquid from beets into 1-quart bowl.
Set beets aside. To the liquid from beets, add equal amount of vinegar.
Microwave 5 to 7 minutes on High or until boiling.
Stir in sugar, salt, celery seed, cloves and cinnamon.
Microwave 1 minute on High or until sugar is dissolved.
Add beets.
Refrigerate at least 12 hours to blend flavors.
Cook all ingredients, less the beets until thick.
Then add beets, cook until beets are hot.
Combine cornstarch, ginger, nutmeg and orange juice.
Bring to a boil. Boil for 1 minute, stirring constantly.
Add beets and mandarin oranges. Bring to a boil or until thoroughly heated. Serves 6 people.
Pour water off beets.
Place in a bowl.
In a saucepan, add sugar, vinegar, water and bay leaves.
Boil for 5 minutes.
Add orange juice.
Stir and pour over beets.
Can serve hot or cold.
Boil ingredients, except beets and onion for a few minutes, then add beets and onion.
For better flavor, make a day ahead.
Mix cornstarch, sugar and vinegar in saucepan.
Add half the juice from a can of diced, sliced or tiny whole beets.
Stir well. Heat to a boil slowly, stirring constantly.
Add drained beets. (A little grated orange rind makes a nice flavor addition.)
Put sugar and cornstarch in large shallow pan.
Stir, mixing well.
Add vinegar, cloves, ketchup, oil, salt and vanilla.
Stir again well.
Add beet juice from can.
Cut beets into bite size and put into pan.
Cook over medium fire 3 minutes, stirring constantly until it thickens.
Serve over rice.
Drain liquid from beets into saucepan.
Boil down to half. Shake together vinegar and flour.
Stir into boiling mixture.
Add sugar and salt; bring to boil.
Add beets and butter; heat through.
Mix the ingredients with the juice of one can of beets.
Bring to a boil, then put beets in and let simmer for a few minutes, then serve.