ater off.
Cut the baby beets off the stems and slice
Cut the stems from the beets. Cook the beets in a large saucepan of boiling water, uncovered, for about 20 mins or until tender. Drain. Cool for 10 mins. Peel the beets.
Place the beets in a large bowl with the remaining ingredients and toss gently. Serve.
Trim beets and slice into 1/2
Boil, steam or microwave beets until just tender then drain.
0 mins. Toss cabbage, sprouts, beets, radishes, carrots, snow peas and
ven to 375\u00b0F Place beets in roasting pan. Add 4
Bring the water, lentils & bay leaf to boil in a medium saucepan, reduce heat & simmer until tender, approx 25 minutes.
Drain & remove bay leaf.
Combine olive oil, lemon juice, mustard, garlic & salt & pepper, pour over lentils and lightly toss.
Toss the dressed lentils together with the onion, beets, parsley & coriander.
Top with crumbled feta.
Boil baby beets until tender, peel.
Cut off tops.
Scoop out a bit of center.
Fill hole with cream cheese flavored with horseradish. Serve cold.
emon juice.
Add the beets and capers and toss well
hen dump in the undrained beets over the peppers.
Place
nch of stem.
Scrub beets well; trim off roots.
Drain beets; cover with vinegar.
Add cloves, sugar, lemon and onion.
Bring to a boil.
Remove from heat; let stand for a few hours.
Serve hot or cold.
Place martini glasses in the freezer or fill them with ice.
Fill a cocktail shaker with ice.
Add beet juice, vermouth, vodka, and aquavit to shaker.
Remove any ice from glasses. Shake and pour drink through a strainer into glasses.
Garnish with skewered baby beets.
ith parchment paper.
Divide beets, carrots and onion between baking
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Option #1/Boiled Beets: Rinse and top and tail (
arge bowl, gently toss together beets and greens. Drizzle vinaigrette over
iled baking pan with the beets. Roast, uncovered, for 10 mins
over with water. Boil the beets until tender. Depending upon the
eat until sugar dissolves. Add beets and simmer, uncovered, for 40