Search Results for "beets"
Recipe Results 2 of 3 pages
Honey-Glazed Root Vegetables
Honey-Glazed Root Vegetables Ingredients: 2 medium beets, peeled and cut into 1-inch pieces 2 medium carrots, peeled and cut into 1-inch pieces 2 medium turnips, peeled and cut into 1-inch pieces 1 medium parsnip, peeled and cut into 1-inch pieces 3/4 cup water 1/3 cup honey 2 tablespoons butter, cubed 3 ounces Black Pepper cheese,
Honey Baked Veggie Fries
Honey Baked Veggie Fries Ingredients: 1 lb. beets, peeled 1 lb. sweet potatoes, peeled 3 large carrots, peeled 2 T olive oil 1/2 tsp. sea salt, plus salt to taste 1/4 cup honey 1 Tbsp. apple cider vinegar Directions: Preheat oven to 400° F. Cut the beets, sweet potatoes and carrots each into slices that
Ginger Roasted Veggies and Pears
Ingredients: 3 medium-large beets, peeled and diced into 1 inch cubes 1 sweet yellow onion, chopped 1 clove garlic, minced 1 inch piece fresh ginger, peeled and minced 2 large sweet potatoes, diced into 1 inch cubes (peel or keep skin on, either works) 2 green Anjou pears (ripe but still firm) 1-2 tsp fresh
Red Borscht
Ingredients: 4 medium beets 1 cup of porcini or a mixed blend of mushrooms 2 medium carrots 1 small parsnip ½ large yellow onion, peeled 1 small apple, tart apples like gala or grany smith work best 3 garlic cloves 10 cups water 1 Tablespoon lemon juice 2 teaspoons sugar 1 teaspoons salt, to taste
Maple Roasted Root Vegetables
Ingredients: 1/4 cup maple syrup 2 tbsp Dijon mustard 1/2 tsp garlic powder 2 tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1/2 cup coarsely chopped onion or 20 pearl onions, peeled 5 cups coarsely chopped or sliced veggies of your choice; turnips, parsnips, rutabaga, carrot, potato, yams, beets and/or golden beets. Directions:
Pickled Deviled Eggs
Ingredients: 12 HARD-BOILED EGGS 1/4 cup mayonnaise 1/4 cup sour cream 1 tbsp. Dijon mustard 1 tbsp. fresh lemon juice 1/4 tsp. salt 1/4 tsp. pepper 2 tbsp. finely chopped fresh dill OR chives Ingredients for Marinade: 1 jar (16 oz.) beets 1 cup water 1 cup white vinegar TOPPERS: Crabmeat & fresh dill, small
Rosy Pickled Mushrooms
Submitted by Lynne Herold of Garrettsville, OH Ingredients: 1 jar pickled beets (NOT Harvard) 1 jar whole mushrooms, drained 1/2 small red onion, sliced thin Directions: Drain beets saving liquid. Place mushrooms and onions in empty beet jar. Pour beet juice over mushrooms and onions. Refrigerate for at 24 hours before using. Keep refrigerated. Mushrooms
Roasted Root Vegetables
Ingredients: 4 medium root vegetables (choose a variety from potatoes, rutabagas, turnips, beets, sweet potatoes, etc.) 2 carrots (chopped) 1 onion (medium, chopped) 1/4 cup vegetable oil 3 tablespoons Parmesan cheese Directions: Preheat oven to 350 degrees. Cut vegetables into large chunks. Place in a medium bowl and pour oil over top. Add seasonings or
Pink Party Salad
Ingredients: 4 potatoes (washed and cut in half) 3 cups beets, cooked (peeled and diced) 1 cup peas, green, fresh or frozen 3 eggs, hard boiled 1 apple 1 teaspoon lemon juice 2 tablespoons olive oil 3 tablespoons vinegar 1 tablespoon sugar Directions: Boil the potatoes in 2 cups of water in a deep kettle.
Mandarin Pork Salad
Ingredients 1 pork tenderloin (1/2 pound) 3 cups torn mixed salad greens 1 snack-size cup (4 oz) mandarin oranges, drained 1/2 small red onion, thinly sliced 1/4 cup crumbled goat cheese 1/4 cup canned sliced beets, julienned 2 tablespoons minced fresh cilantro 1 teaspoon finely chopped seeded jalapeno pepper 2 tablespoons balsamic vinegar 2 teaspoons
