oiler (or melt in microwave for 20 - 25 seconds).
Meanwhile
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.
Melt butter in low heated skillet.
Make a paste of sugar, salt, vinegar, water and cornstarch.
Mix together.
Add canned beets.
Stir and let simmer until heated through.
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.
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.
Melt fat and stir in flour.
Gradually add boiling water and cook until thickened, stirring constantly.
Add vinegar, sugar and seasonings.
Mix well until sugar dissolves.
Add beets and cook until thoroughly heated.
If canned beets are used, substitute 1/4 cup liquid from the can of beets for the water.
Makes 6 servings.
\", do not cut beets further!
;do not wash
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.
il. Toss with the beets. Taste for seasoning.
Serve warm or
over beets to boiling.
Add beets and 2 t vinegar for each
Cook, drain, and skin beets if not using canned.
Combine remaining ingredients, except eggs.
Pour over beets and cook for about 5 minutes.
Cool.
Place eggs in a large jar and pour cooled beet mixture over.
Place in the refrigerator.
Let pickle at least two days before using.
Cook and slice beets. In saucepan, stir cornstarch, sugar, salt and pepper. Gradually stir in water (liquid from canned beets) and vinegar. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute; add beets and heat through. If liquid from canned beets doesn't make 2/3 cup, add water.
Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.
mix carrots, grated or ground beets, eggs, vegetable oil, vanilla and
Melt fat and stir in flour.
Gradually add boiling water and cook until thickened, stirring constantly.
Add vinegar, sugar and seasonings.
Mix well until sugar dissolves.
Add beets and cook until thoroughly heated.
If canned beets are used, substitute 1/4 cup liquid from the can of beets for the water.
Makes 6 servings.
Canned beets or fresh beets may be used.
In a saucepan, mix sugar, cornstarch and salt.
Stir in vinegar.
Allow to boil 5 minutes, stirring constantly to make a thick, smooth sauce.
Add cooked beets, diced or sliced, and allow the mixture to stand on warm heat for 1/2 hour to blend flavors.
Just before serving, add butter.
Reheat and serve warm.
In a stainless-steel or enameled 1 1/2 to 2 quart saucepan, combine the vinegar, water, sugar, salt and pepper, bring to a boil and boil briskly for 2 minutes.
Meanwhile, place the sliced beets in a deep glass, stainless-steel or enamel bowl.
Pour the hot marinade over the beets and let them cool uncovered to room temperature.
Cover the bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep the slices moist.
Mix the sugar, salt and cornstarch.
Add the vinegar and water; stir the mixture until it is smooth.
Cook it for 5 minutes, then add the beets and let it stand for 30 minutes.
Just before serving, bring the beets to a boil and add the butter. (Omit the salt when using canned beets which have been salted.)
Combine water, vinegar, sugar, cinnamon, salt and cloves. Heat to boiling.
Add beets and onion.
Cover pan and simmer for 5 minutes.
Chill.
Makes 1 pint.