Mix all ingredients together except for beets. Bring to a boil and boil for 15-20 minutes. Add beets and bring to a full boil again for 10 minutes. Put into sterilized jars immediately and seal with sterilized tops. Makes 7-8 quarts.
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.
Wash, drain and leave a 2-inch stem on beets. Cover with boiling water. Cook until tender. Peel. Combine all ingredients except for beets. Simmer 15 minutes.
Combine all of the ingredients except for beets.
Heat the mixture until it boils.
Pour this mixture over the sliced beets; let stand 6 hours.
Preheat oven to 375 degrees F.
Coat beets lightly with oil.
Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
aking pan with the beets. Roast, uncovered, for 10 mins.
Reduce
racked black pepper. Toss the beets in the remaining 2 tbsp
Drizzle with oil and bake for 25 mins, until ricotta has
medium saucepan, cover the beets with cold salted water and
*Beets should be no larger than
add the shallots and saute for 3-5 mins, until soft
n the parsley and the beets.
Cut 4 squares parchment
Wash the beets and potatoes, and cut the
sn't necessary.
Beets -- I make the beets all in one
r microwave beets until just tender then drain. Let cool for 10
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.
Preheat the oven to 400\u00b0F. Place the onions and beets cut-side down on a baking tray then drizzle with oil. Bake for 35-45 mins, turning halfway through.
Cook the potatoes in boiling, salted water for 15-20 mins, until tender, then drain. Add the milk and butter to the pan then mash until smooth. Mix in the parsley and horseradish sauce then season.
Distribute potatoes on top of beets and onions. Top with cheese then place back in the oven for another 15 mins, until the top is golden and bubbling. Serve.
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.
eat to medium and add beets. Simmer for 10-15 mins, stirring
Scrub beets, trim root and stems leaving