00b0F. Line 4 ovenproof ramekins with parchment paper.
Distribute ricotta
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, about 10 minutes. Let cool; trim, peel, and dice beets. Transfer into a bowl.
Place eggs, apple, walnuts, mayonnaise, parsley, and salt into bowl with beets; toss to combine. Spread salad onto bread slices to serve.
medium saucepan, cover the beets with cold salted water and bring
b>beets and half of garlic on a piece of foil. Drizzle with
o 400\u00b0F. Cook the beets in boiling water for 45
ven to 375\u00b0F. Spray beets with oil. Wrap each in foil
Whisk together the oil and lime juice and season with salt and pepper.
Layer beets on the bottom of the plate, then top with apple, avocado, fennel, Manchego and walnuts.
Spoon dressing over the top.
Garnish with a lime wedge and some chips if you like.
mins. Deglaze the pan with stock and stir in the
dium sized saucepan, add whole beets, (Do not cut the
Preheat oven to 350\u00b0F.
Place beets in a baking dish with 1/2 cup water. Cover tightly with foil and roast for about 1 hour, or until tender. Peel then halve.
Place 1/2 the watercress on a plate. Top with beets, remaining watercress and walnuts. Whisk together oil and vinegar then drizzle over salad. Season.
Place beets in a large stockpot with water to cover. Bring to
Preheat oven to 350 degrees F.
Remove beet greens and discard. Place beets in baking dish with 1/4 cup water. Cover and bake for 40-45 minutes. Cool and then peel beets. Cool and then cut into 1/2 inch wedges.
In a jar or small bowl whisk together 4 teaspoons vinegar, garlic, oil and salt and pepper.
In bowl toss together beets and red onion with half the dressing.
In a large salad bowl toss spinach with remaining dressing. Top with beets and onions. Toss. Crumble the feta over all. Toss.
Boil whole beats with 1 inch top stem and
Boil beets until tender.
Remove skins.
Tie spices in cheesecloth.
Heat vinegar, water and spices to boiling point. Add beets and boil 5 minutes.
Cool.
Add shelled hard-boiled eggs to spicy liquid with beets.
Refrigerate 1 or more days.
Eggs take on a beautiful red color and spicy flavor.
Serve whole or halved with sliced or whole beets as side dish or relish.
ater runs clear. Cover rice with fresh water and soak for
Whisk together orange juice, vinegar and honey. Drizzle olive oil into mixture and whisk until blended; set aside.
Place beets through the shredding disc of a food processor. Toss beets with half of dressing mixture.
Toss romaine with remaining dressing and divide among 4 salad plates.
Top each plate with beets.
Sprinkle with pistachios and feta cheese.
9702; F. Toss whole beets together with olive oil, chopped garlic, thyme
ice among four plates. Sprinkle with chives and serve with beets, if desired.
Cook beets until tender.
Peel and put in a large kettle. Cover beets with vinegar, water, sugar and cloves.
Let come to a boil.
Fill jars with beets, then fill jars with syrup and seal. Beets keep for a long time.
Wash beets, leaving root and short top on.
Cook until skin will peel off good when put in cold water.
Skin beets; cut off roots and tops.
If beets are big, slice to thickness you like. May need to cook again until tender.
When tender, put in canning jars.
Make a mixture of sugar, water and vinegar.
Bring to good boil.
Put 2 teaspoons pickling spice in quart jars with beets. Cover with syrup mixture, leaving 1/2 inch at top of jar.
Put on lids tightly.
Boil in boiling water to seal, 15 minutes.