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.
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.
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.
uarters, chopped carrots and the beet and cook until tender, about
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
arge pot with 1 grated beet, garlic, tomatoes with juice, potatoes
Mix juices and Sure-Jell and bring to a boil.
Add sugar and raspberry jello.
Boil for several more minutes.
Pour into jars and seal.
Hardboil the 12 eggs; cool and peel.
While hard boiled eggs are cooling, boil the undrained can of red beets with the water, cider vinegar, brown sugar and onion in a medium saucepan. Boil for 10 minutes.
Pour beet mixture over the peeled eggs and refrigerate at least 8 hours or overnight.
In deep pan, put lemon juice, beet juice, pectin and jello. Bring to a boil.
Add sugar and boil 2 minutes.
Put in jelly glasses.
For one cup of red beet juice, use 1/2 cup of vinegar and 1/2 cup of sugar.
Stir until sugar is dissolved and then heat to slow boil.
Pour juice on eggs.
In juicer, process 1 stalk celery, 1 slice fennel, 1 slice beet and lemon. Repeat until all of the vegetables are juiced.
Combine kale, cranberry juice, blueberries, beet, flax seeds, chia seeds, milk thistle seed powder, and green tea powder in a high speed blender (such as NutriBullet(R)). Add water to reach the blender's fill line. Blend until smooth.
Dissolve sugar and salt in beet juice and vinegar.
Bring to boil.
Pour this hot solution over the beets and eggs.
Let stand overnight.
Then refrigerate.
he sauerkraut is tender. Add red beet mixture and stir until blended
isible fat.
Add cubed red beets, ensuring that there is