Burstin' with Beets!
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Beet Borscht

Beet Salad

Endive, Beet & Red Onion Salad

Kosher Beet Preserves

Lemon Garlic
Roasted Beets

Pickled Beets #1

Pickled Eggs & Red Beets

Roasted Garlic Beet Timbales


This document last modified July 11, 1997

Beet Salad
Ingredients

2 bunches Beets
2 Tablespoons Water
1/4 Cup Vinegar
2 Tablespoons Caraway Seeds
1 Teaspoon Sugar
2 Tablespoons Onion; Minced
1 Teaspoon Horseradish
1/4 Teaspoon Cloves; Ground
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
5 Tablespoons Vegetable Oil
Instructions:

  1. Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.
  2. Peel and slice. Prepare marinade dressing by combining all ingredients.
  3. Pour over beets and let stand for several hours before serving.
  4. Stir beets occasionally.

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Lemon Garlic Roasted Beets
Ingredients

1 pound beets, peeled & sliced 1/4" thick
4 cloves garlic cloves, thinly sliced
2 tbs lemon juice
1/4 tsp. lemon zest
1/2 tsp. extra virgin olive oil
1/4 tsp. sugar
1 pinch salt
1 pinch white pepper

General Info:
Preheat oven to 375°

Instructions:
  1. In a 8 inch square non reactive baking dish toss all ingredients together.
  2. Spray a piece of parchment paper with cooking spray and set oiled side down on the beets.
  3. Cover tightly with tin foil and roast for 40 minutes, shaking the pan occasionally.

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Pickled Beets #1
Ingredients

4 pounds fresh beets, sliced
1 pound onions, thinly sliced
3 cups cider vinegar
3 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon whole cloves
1 teaspoon celery seed
1/2 teaspoon yellow mustard seed
1 bay leaf, crumbled

Instructions:
  1. Boil beets in water just to cover until a fork can barely pierce them.
  2. Mix vinegar, sugar, and spices in large kettle. Bring to a boil, add beets and onions, and simmer for 4-5 minutes.
  3. Pack beets and onions in hot, sterilized jars. Pour vinegar mixture over beets to within half inch of rim.
  4. Seal and process for 15 minutes in boiling water bath.

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Harvard Beets
Ingredients:

1/4 cup sugar
1 tb cornstrarch
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup beet juice
1/4 cup vinegar
20 oz canned beets, drained
2 tbs. butter

Instructions:

  1. Mix sugar, cornstarch, and seasonings together in a medium pot.
  2. Add beet juice and vingar ans stir until smooth.
  3. Cook over medium low heat until sauce thickens, add beets.
  4. Once beets are heated through, add butter and serve.


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Kosher Beet Preserves
Ingredients:

3 lbs. beets
1 lb. honey
1 lb. sugar
2 Tbs. ginger
1/4 lb. blanched almonds, chopped

Instructions:

  1. Cook beets in cold water, enough to cover, when tender, slip skins off and sliced into julienne strips.
  2. Bring honey, sugar, and ginger to a quick boil in a deep pot and add beets, turn down heat and cook until the syrup is thick, about 30 minutes.
  3. Do not stir while the beets are cooking, but shake gently to prevent sticking.
  4. Stir in almonds and pour into jam jars.
  5. Store in a dark place or in the refigerator.



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Pickled Eggs & Red Beets
Ingredients:

Beets
1/4 c Brown sugar
1/2 c Water, cold
3 Cloves
Egg, hard boiled
1/2 c Vinegar
1 Cinnamon

Instructions:

  1. Boil young beets until tender. Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole cloves.
  2. Let beets stand in this mixture for several days. Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using.

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Roasted Garlic Beet Timbales
Ingredients:

2 tb Olive oil
6 md To large beets, quartered
Salt
Ground black pepper
1 1/2 lg Heads garlic, peeled,
1 Clove separated
1 tb Balsamic vinegar
2 tb Raspberry vinegar
2 tb Dry red wine, such
As petite syrrah
1 tb Sugar
1 tb Softened butter

Instructions:
  1. Preheat oven to 400 F. In a 9-inch glass baking dish, toss olive oil and beets.
  2. Sprinkle with salt and pepper to taste. Place in oven for 45 minutes.
  3. Toss in garlic cloves and bake another 45 minutes, tossing occasionally, until beets are tender.
  4. Place in blender and add remaining ingredients.
  5. Puree until smooth. Adjust with salt and pepper to taste.

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Thanks to Jelane for the border used on this page. It took me hours to find just the right one!

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