Search Results for "beets"
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Pickled Eggs and Beets
Pickled Eggs and Beets This is our family’s favorite! Ingredients: 12 hard boiled eggs, peeled 4 cans beets, sliced or small whole 2 cups cider vinegar 1 cup brown sugar 1 cups water 1 Tbsp. salt Directions: Place the hard-boiled eggs on the bottom of a large container. (I use an empty glass gallon mayonnaise
Dutch Beets
Dutch Beets Ingredients: 4 medium Dutch Beets 2 Tbsp. butter 1/2 small finely sliced onion 2 Tbsp. flour 2 Tbsp. cider vinegar 2 Tbsp. sugar 1/2 tsp. salt 1/8 tsp. pepper Directions: Start by boiling the beets until they are tender. This usually takes about 30 to 40 minutes, depending on the size of the
Roasted Beets
Roasted Beets Ingredients: 2 lbs. beets, peeled and cut into 1-inch chunks 2 Tbsp. olive oil ½ tsp. salt ¼ tsp ground black pepper 2 Tbsp. balsamic vinegar 2 tsp. chopped fresh thyme Directions: Preheat the oven to 425 F. Toss beets, oil, salt and pepper in a 9-by-13-inch baking dish. Cover with foil. Roast,
Pickled Eggs and Beets
Pickled Eggs and Beets Ingredients: 12 hard boiled eggs, peeled 4 cans beets, sliced or small whole 2 cups cider vinegar 1 cup brown sugar 1 cups water 1 Tbsp. salt Directions: In a large container, I use an empty glass gallon mayonnaise jar, place hard boiled eggs on the bottom. Open each can of
Pickled Beets
Ingredients 1 sugar 2 s vinegar 1 teaspoon allspice 1 teaspoon celery seed 1 teaspoon mustard seed 1 teaspoon horseradish Directions Seal jars. Cold pack 20 minutes. Patricia Holland Malvern, Ohio For each quart of cooked sliced beets, add mixture of:
Pickled Beets
Ingredients 1 can beets, use juice 1/2 sugar 1/2 vinegar Directions Heat to just before boiling. Take off heat and pour over beets. Can hard-boil 6 eggs and add to beets for pickled eggs.
Pickled Eggs And Beets
Ingredients 2 cans sliced beets 3/4 sugar 12 hard-boiled eggs 2 cups white vinegar 2 tablespoons pickling spice 1 1/2 tablespoons salt Directions Reserve 1 1/4 cups liquid from beets. Heat liquid, vinegar, sugar, salt and spice. Simmer 10 minutes. Pour over beets and eggs. Store in refrigerator. Best if left at least 24 hours
Beet Salad with Feta
Beet Salad with Feta Ingredients: 2 lbs. med. beets, scrubbed 3 Tbsp. extra-virgin olive oil 2 Tbsp. balsamic vinegar ⅓ cup crumbled feta cheese 2 Tbsp. chopped fresh dill Directions: Preheat the oven to 400 F. Wrap beets individually in foil and place on a rimmed baking sheet. Bake until tender, 1 to 1 1/4
Honey-Glazed Root Vegetables
Honey-Glazed Root Vegetables Ingredients: 2 med. red or golden beets, peeled and cut up 2 med. carrots, peeled and cut up 2 med. turnips, peeled and cut up 1 med. parsnip, peeled and cut up 3/4 cup water 1/3 cup honey 2 Tbsp. butter, cubed Salt and pepper to taste 1/2 cup grated Parmesan cheese
Beet-All Pasta Salad
Beet-All Pasta Salad Courtesy of: John Hopkins Medicine at www.hopkinsmedicine.org Ingredients: 2 cups cooked spiral, whole-wheat pasta 3 cups fresh baby spinach, shredded 1 12-ounce jar whole beets (1-1/2 cups), cut in half 1/4 cup chopped red onion 2 tablespoons chopped walnuts 1 tablespoon real maple syrup 1 tablespoon balsamic vinegar 1 teaspoon virgin olive
