ven to 425\u00b0. Combine beets, 1/4 cup vinegar, 2
o 350 degrees. Place washed beets in a deep roasting pan
Drain beets and save juice.
Place beets in covered container. Boil 1/2 cup of beet juice with sugar and vinegar and pour over beets.
Marinate 24 hours.
Will keep in refrigerator.
In a stainless steel pan, mix vinegar, water, sugar, salt and pepper; boil for 2 minutes.
Peel and thinly slice beets and place in a bowl.
Cover with hot vinegar; allow to cool and refrigerate. Stir every 6 hours.
Prepare at least 12 hours in advance.
Makes 2 cups.
Combine vinegar, dillweed and sweet-n-low with beet juice. Layer beets & sliced onion in jar and pour beet juice over to cover.
Keep in refrigerator.
Good with everything, including sandwiches.
Doubles easily.
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
Combine carrots, green beans and onion in glass jar with good lid.
Combine oil, vinegar, honey and salt.
Pour over vegetables. Marinate several hours or overnight (turn jar upside down a couple times).
When marinated, drain well.
(Because of the honey, you may want to blot vegetables by pouring about a third at a time on a paper towel lined platter.)
Arrange on chopped lettuce.
Garnish with pickled beets, or put marinated vegetables in glass bowl and serve as vegetable dish.
ith parchment or foil. Pierce beets with a skewer or fork
ater to cover beets to boiling.
Add beets and 2 t
lace in a pan. Bake beets for 1 to 1 1
ow speed. Add the pureed beets and food coloring.
Continue
Wash and scrub the beets under cold running water. Place
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.
Grill chicken breast from frozen, seasoning with salt and pepper to taste.
Cool and slice each breast into 4 or 5 slices.
Wash beets and wrap in heavy-duty aluminum foil, Bake on cookie sheets at 350 for 45 minutes or until done.
Peel beets, cut julienne.
Mix vinegar, honey, Dijon, salt and pepper.
Gradually whisk in olive and walnut oil until blended.
Arrange endive and radicchio on individual plates, top with chicken slices, apple slices and beet slices.
Sprinkle with cheese.
Drizzle evenly with dressing.
For the marinated beets, whisk the vinegar and olive