Cook red beets; take 3 cups of the water they were cooked in. Bring red beet water to a boil.
Mix gelatin and Sure-Jell. Quickly add to the boiling juice to dissolve.
Take from heat; add sugar immediately and stir well.
Put into jars and seal.
Makes 4 to 5 cups.
arge pot with 1 grated beet, garlic, tomatoes with juice, potatoes
he sauerkraut is tender. Add red beet mixture and stir until blended
he oil.
Add the beet tops and mix well.
Drain all red beet juice.
Measure juice and add same amount of vinegar;
add sugar.
Bring to a boil.
*Or 1 cup vinegar, 2 cups water and red food coloring.
auliflower/broccoli mixture, chopped spinach, red pepper, dill weed and black
uarters, chopped carrots and the beet and cook until tender, about
gain to incorporate flavors.
Borscht can be served hot or
Dilute the broth using the juice from the red beets instead of water.
Put aside the beets for other uses.
Add 1 cup water.
Cook the borscht for 5 minutes.
Season.
Add wine.
re finished simmering, add the beet mixture, the onion mixture, the
Boil water in stock pot.
To prepare beets: Wash beets well, scrubbing away dirt and sand.
Trim the root and stem ends and discard.
Cut in large (2-3 inch) slices.
Add to water: beets, onion, lemon juice, salt, and sugar.
Boil 1 hour, let beets cool and peel.
Chop coarsely in food processor, and return to broth.
Place pot in refrigerator until cold.
1/2 hour before serving: boil and peel potatoes, drain and place one in each serving bowl.
Ladle cold borscht over hot potatoes and serve with sour cream on the side.
iquyid from the jar of borscht into a blender with 1
Drain beets and reserve liquid. Chop beets.
In a large, heavy saucepan, heat oil and butter. Cook onion until softened. Add garlic, cabbage and carrots. Cook, stirring occasionally, until cabbage is slightly softened. Add chopped beets, reserved beet liquid, tomatoes, water, stock, vinegar, sugar and dried dill.
Cover and simmer for about 30 minutes until cabbage is very soft. Add salt and pepper to taste. Serve hot, garnish each bowl with sour cream and chopped fresh dill.
Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
andoline or V-slicer. Place red beet slices in another small bowl
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Combine sweet potatoes, quinoa, trail mix, golden beet, red beet, flour, bread crumbs, oil, onion, parsley, tamari, sea salt, garlic, and red pepper flakes in a large bowl. Mix by hand until burger mix is thoroughly combined.
Divide burger mix into 10 portions; press each one firmly into a patty. Place on the prepared baking sheet.
Bake in the preheated oven until golden brown, about 20 minutes.
Place the beet in a pan and cover
Peel the red beets and cut them into
sing both golden beets and red beets, wrap them separately so