Trim stems from beets.
Wash well.
Peel beets and cut into quarters.
Rub beets well with oil.
Season with salt and pepper.
Place on low heat grill.
Cook til tender and lightly browned.
Serve warm or cold.
Cover fresh beets in boiler in water.
Cook until tender.
Pour off hot water; run cold water over beets.
When cool enough, peel beets and slice large beets; if small, leave whole.
Drain canned beets.
Discard liquid.
If fresh beets are used, cook in boiling water until tender; drain.
Cover with cold water. Slip off skins.
Cut beets into slices and set aside.
Put all into pot and cover with water.
Cook until meat is tender.
Meat will be very sweet.
You can use the stems and leaves of fresh beets also.
First scrub fresh beets, then boil until tender.
Skin and cool.
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.
oiling.
Meanwhile saute onion, beets, and carrot together for about
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.
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 fresh beets and leave an inch of the top stems so the juice will not cook out so much.
I sort the beets according to size and this eliminates overcooking of small beets.
Save a few cups of the red water the beets were cooked in.
Beets are tender when tested with a fork.
Drain off the hot water and cover with cold water until cool enough to handle.
Peel beets and cut off the stems.
Leave small ones whole, but large beets still need to be quartered.
Drain and discard liquid. Cool beets.
Trim off roots and
Wash beets, cut off leaves and stems, leaving about 1 inch of the root end.
Cook until tender.
Drain and skin.
(You can use canned beets, sliced if fresh are not available.)
Fresh beets make a lot of stain mess.
Combine brown sugar, vinegar, water, salt, cinnamon stick and cloves; bring to boil.
Cook 10 minutes.
Let beets stand in their liquid for several days.
Shell eggs, place whole in beets; let stand in refrigerator at least 2 days.
Preheat oven to 375.
In a large piece of non stick foil place the beets.
Drizzle with olive oil sprinkle with salt, pepper and herbs I prefer rosemary.
Wrap foil enclosing beets.
Place in oven.
Check small fresh beets after 25 minutes large older ones may take up to one hour.
I enjoyed with the skins but they are easily removed after roasting. If you did use organic and fresh it`s quite tasty.
Heat oil and butter together in a skillet. Add cumin, toast until fragrant.
Add beets, saute on medium low for 20 minutes or until done.
Add mint.
Deglaze pan with vermouth.
Salt and pepper to taste.
Prepare and cook fresh
beets
and
cut into slices.
In small saucepan,
stir
together cornstarch, brown sugar, orange peel, salt,
pepper,
orange juice and vinegar.
Cook, stirring constantly, until mixture
thickens and boils.
Boil and stir 1 minute.
Stir in beets; heat thoroughly.
Layer beets and onions in a glass or earthenware bowl, sprinkling layers with horseradish and cloves.
Boil vinegar with sugar and salt 2 minutes.
Pour over the beets.
Cover; refrigerate 24 hours.
ater until all jars of beets have been filled to very
nd root ends of the beets, do not wash, do not
Cook, peel and slice fresh beets in a bowl and set aside.
Mix sugar and cornstarch until blended before adding the vinegar. Stir all ingredients together and cook at hard boiling point for 1 to 2 minutes or until clear and slightly thickened. Add butter and pour this sauce over the beets.
Serve warm.
May be reheated, but do not boil.
If there is extra sauce, it may be used later if stored in refrigerator.
A small family would not use 3 cups of beets at one meal.
Heat water, 1 tablespoon vinegar and 1 teaspoon salt to boiling.
Add beets.
Cover and heat to boiling; cook 30 minutes or until tender.
Drain.
Cut beets into slices.
Mix olive oil, 1/4 cup vinegar, sugar, 1/2 teaspoon salt, cloves and onions.
Pour over beets and marinate overnight.