Baked Beets: Preheat oven to 400\u00b0
ofter peach.
Use this recipe for baked apples or pears, increase baking
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.
oiler (or melt in microwave for 20 - 25 seconds).
Meanwhile
over beets to boiling.
Add beets and 2 t vinegar for each
f the stems on the beets.
(Do NOT wash them
Pre heat oven to 375F degrees.
Place beets& shallots in a 9x13\" oven proof dish.
In a bowl whisk together oil, wine, thyme, pepper flakes, salt& pepper.
Pour over the beets and shallots, toss until evenly coated.
Cover dish with foil and bake for 1 hour.
Remove from oven.
Combine honey and vinegar and drizzle over the beets, toss veggies.
Bake uncovered for another 15 minutes until the beets are glazed and tender.
Adjust seasonings if necessary.
Sprinkle with the chopped green onion.
o not peel.
Place beets in a large saucepan and
Preheat oven to 375\u00b0F (190\u00b0C). Melt coconut oil in a small pan.
Peel the beets and cut them into bite sized chunks.Thinly slice the fennel. But the orange segments into bite sized pieces.
Pour the melted coconut over all. Stir to thoroughly coat. Pour the mixture into a baking pan and bake for 30-40 minutes, or until the beets are fork tender.
Heat oven to 375 degrees. In ovenproof skillet, toss beets with olive oil. Bake 30 minutes, then cover with aluminum foil and bake 1 hour more.
(For canned beets, cook on stove until thoroughly heated through, then drain and continue with recipe.).
Remove foil; stir in 1/2 cup water, maple syrup and vinegar. Place skillet on stovetop. Bring to a boil over medium-high heat and cook 5-8 minutes, or until mixture is reduced to a syrupy consistency. Transfer to serving dish and and sprinkle with scallions.
Wrap the beets in a large piece of aluminum foil and place on a baking sheet.
Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender.
When cool enough to handle, peel and slice thinly.
In a small jar, shake together the vinegar, olive oil, and honey.
Pouring over the beets and onions.
Season with salt and pepper.
The beets can be eaten warm or marinate in the refrigerator several hours or overnight.
Just before serving, stir in nuts and parsley.
Mix all ingredients except for beets.
Dice beets and place in a casserole or Pyrex dish.
Pour mixed ingredients over the top. Bake at 350\u00b0 for 1 hour.
Dice beets in casserole. Mix remaining ingredients and pour over beets. Bake at 350\u00b0 for 1 hour.
Preheat oven to 325\u00b0.
Trim and wash beets, but do not peel. Place beets in an ovenproof pan and add about 1/4-inch of water. Cover and cook for 45 to 50 minutes.
Check water level occasionally and add if necessary. When ready to serve, cut an \"X\" into the top of each beet and squeeze sides of beet together to open the \"X.\"
Place 1 teaspoon of butter on top and season with salt and pepper to taste.
e 2 pans for the cooking 1 for each fish, I
Heat oven to 400\u00b0F
Place each beet on a square of aluminum foil and wrap tightly.
Place on baking sheet.
Bake until the beets are tender when pierced with a wooden toothpick, usually 1 to 1 1/2 hours.
Poke holes in foil to let steam escape and carefully unwrap.
When the beets are cool enough to handle, slip off the skins.
Slice the beets and place them in a bowl.
Add the vinegar and salt and pepper to taste.
Toss to combine, adding a little more vinegar if needed.
Let stand at least 15 minutes before serving.
[If you can, buy beets with the stems and greens
ish large enough to fit beets in single layer.
Scrub
Grate beets or put in blender.
Add remaining ingredients. Blend until almost smooth.
Serve in a dish as a condiment for ham.
egrees. Wash and peel the beets. Slice each beet in quarters