Dissolve jello in boiling water; add sugar, beet juice, vinegar, horseradish and sour cream.
Stir until smooth.
Add beets and chill.
easure the exact amount of sugar into a separate bowl. (Do
Mix eggs and sugar well.
Blend in beets.
Add remaining ingredients and mix well.
Pour batter into greased 9 x 13 x 2-inch pan.
Bake at 350\u00b0
for 45 minutes.
eat, bring ground mixture, brown sugar and remaining ingredients to a
Peel beets and simmer in water for 30 minutes.
When beets are tender strain off liquid measuring 4 cups of beet juice.
Pour into a large pot.
Stir in lemon juice and pectin.
Bring to a full, rolling boil over high heat.
Stir in sugar all at once and return to a full, rolling boil and boil for 1 minute.
Remove from heat and ladle into clean hot stearilized jars leaving 0.125 inch head space and seal.
I process any jelly for 5 minutes in a boiling water bath even though the recipes don't call for it.
ossible. Clean and peel the beet.
Cut the turnips and
Rub with combined dill and sugar to coat well. Pour vodka
br>For the beet relish, combine cranberries, vinegar and sugar in a
Mix as you would any jello salad.
Serves 10.
From the Family Recipe Box, in Grandpa's typewriting.
As with many old recipes, it lacks a bit of detail in the instructions (Use sugar-free jello for diabetic or lowcarb menus).
Combine gin, vanilla, simple syrup, beet juice, lemon juice, and egg
For the beet relish, place the beet, onion and 1/3 cup
xtract, 1 1/4 cup sugar and a pinch of salt
To make the beet compote, heat olive oil in
Wash and dry beets. Place beets in a sauce pan with enough water to cover. Bring to a boil, cover, reduce heat, and simmer for 20 minutes or until tender. Allow to cool and peel off skins; cut into 8 wedges.
Peel and section orange. In a bowl combine orange sections, beets and apples.
In another bowl, whisk together olive oil, vinegar, sugar and garlic. Pour over beet mixture and toss well. Arrange 1/2 cup mixed greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.
Preheat oven to 350\u00b0F. Grease a 12-cup muffin pan.
Boil, steam or microwave beet until tender. Rinse under cold running water until cool enough to handle then peel and puree. Set aside 1 1/3 cups beet puree. Reserve remaining puree for another use.
Sift dry ingredients into a large bowl. Stir in beet puree, eggs, oil and buttermilk. Distribute between muffin recesses and bake for 25 mins.
nion jam, combine onions, brown sugar, mustard seeds, vinegar, salt and
Preheat the oven to 350\u00b0F. Wrap the beets in foil and bake for 25 mins, or until just tender.
Remove the beet skins by peeling them under running water. Cut each beet into 6 wedges.
Place the chard in a serving bowl and top with the beets, chickpeas, feta and pine nuts.
For the dressing, whisk all the ingredients in a small bowl until sugar dissolves. Drizzle over salad.
ater in small bowl. Add sugar; stir until combined. Let stand
heet with foil.
Place beet and garlic in center of
br>Add flour mixture to sugar mixture alternately with milk. Beginning