ow speed. Add the pureed beets and food coloring.
Continue
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.
mix carrots, grated or ground beets, eggs, vegetable oil, vanilla and
In 2-quart saucepan, heat beets, 1 inch of water and salt to boiling.
Cover and simmer 20 to 30 minutes or until tender. Drain beets, peel and slice.
(This may be eliminated if using canned beets.)
In same pan, combine remaining ingredients.
Cook over low heat, stirring until smooth.
Add beets and stir gently to coat.
Heat.
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.)
If you are using fresh beets, scrub well and cut off tops, leaving about an inch of stem on the beets.
Cook in boiling water until tender, 45 to 60 minutes, depending upon size and age. Drain, saving 1/3 cup cooking liquid.
Peel and dice.
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.
Rinse and drain the canned beets.
Combine all ingredients in a food processor or blender and puree to desired consistency.
To thin, add 1 tbsp water at a time.
\", do not cut beets further!
;do not wash
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.
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.
Drain the canned beets and reserve 2/3 cup of the juice.
In a medium saucepan combine the sugar, cornstarch, salt and mustard powder (if using).
Add in 2/3 cup beet juice and vinegar; bring to a boil over medium heat stirring constantly until simmering and thickened.
Mix in the butter until melted, then add/mix in the sliced beets.
Season with black pepper.
Delicious!
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.
oft.
Stir in the beets.
Add red wine vinegar
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.
Melt butter or oleo in saucepan.
Blend in flour.
Stir in remaining ingredients, except beets.
Cook until smooth, stirring constantly.
Add beets.
Heat thoroughly.
Serves 4.
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.
5 mins.
Meanwhile, boil beets gently for 20-30 mins