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.
Dissolve gelatin in hot water.
Drain beets and set aside. Add beet juice, vinegar, salt and onion to gelatin.
Partly chill, then add beets and cucumbers.
Chill until firm.
Dissolve gelatin in hot water; add beet juice, vinegar, salt and onion.
Chill until partially thickened.
Add beets and cucumbers.
Chill until firm.
Serve on lettuce, spinach, fresh mustard or other greens.
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.
lour and add the eggs, beet puree and any other flavorings
cross the width of the beet. Lay the slices down and
ins.
Meanwhile, to make beet dip, process all ingredients until
il, red wine vinegar, reserved beet juice and horseradish; stir well
large bowl. Add reserved beet juice,14 oz. of water
Boil the beet, carrots, and potatoes in one
br>Frost with a half recipe of Cream Cheese and Applesauce
arge pot with 1 grated beet, garlic, tomatoes with juice, potatoes
uarters, chopped carrots and the beet and cook until tender, about
he casserole.
FOR THE BEET STOCK: In a 3 to
Saute sausage, onion, garlic and carrot in olive oil.
Add broth, beets, cabbage, tomato, sugar, pepper and bay leaf.
Cover and simmer 10 to 15 minutes.
Combine vinegar, beet juice and cornstarch and add to broth mixture.
Stir until slightly thickened.
Serve with 1 to 2 tablespoons sour cream on top.
Put together in order given.
Makes 6 individual molds or one mold, as desired.
rown and tender. Serve with beet hummus, lemon wedges and bread
Put margarine into skillet.
Add onion and saute until golden in color.
Combine onion, potatoes, carrots and cabbage; add to beef stock.
Simmer for 30 minutes.
Add tomato sauce and beet juice.
Continue to simmer until vegetables are tender.
Add beets and lemon juice.
Season with salt and pepper.
Remove from heat before beets lose color.
Serve hot with 1 tablespoon of sour cream in each portion.
Makes 8 to 10 servings.
Combine gin, vanilla, simple syrup, beet juice, lemon juice, and egg
Spray pan [non stick pan], caramelize 1 sliced chopped onion, just until tender, no lid.
Whisk 2 eggs set aside, salt and pepper.
Wash beet greens, roll and scissor ribbons onto onion. Water still on greens gives a touch of moisture. Place lid on pan, cook on low 3 to 8 minute no stems.
Use spatula move veggies to side, spray pan.
Move veggies back evenly, pour eggs over veggies cook eggs till done. Flip or have broiler on to cook top of eggs under broiler 1 min or so.
Healthy, healthy, and so good.