Beets Recipes

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Harvard Beets Recipe
You’ll certainly appreciate this quick-to-fix and pretty side dish.

Be sure to bring the sauce to a boil to make a thick and shiny glaze.

Ingredients;

1 can (16 ounces) sliced beets

¼ cup sugar

1-1/2 teaspoons cornstarch

2 tablespoons vinegar

2 tablespoons orange juice

1 tablespoon grated orange peel

Directions;

Drain beets, reserving 2 tablespoons juice; set beets and juice aside.

In a saucepan, combine sugar and cornstarch.

Add vinegar, orange juice and reserved beet juice; bring to a boil.

Reduce heat and simmer for 3-4 minutes or until thickened.

Serving Size about 4-6.


Easy Pickled Beets Recipe
Everyone enjoys pickled beets at family reunions or other occasions.

This recipe allows you to make even larger quantities by doubling or tripling as needed.

Ingredients;

1 tablespoon mixed pickling spices

2 cups vinegar

2 cups sugar

1 teaspoon ground cinnamon

1 teaspoon salt

4 cans (16 ounces each) sliced beets

Directions;

Place pickling spices in a cheesecloth bag. In a large saucepan, combine vinegar, sugar, cinnamon and salt; add the spice bag.

Bring to a boil.

Drain the beets, reserving ¾ cup juice.

Stir beets and reserved juice into saucepan. Pour into a 1-1/2-qt. glass container.

Cover and refrigerate overnight.

Remove spice bag before serving.

Serving Size about 18-20


Spiced Baked Beets Recipe
When your garden is overflowing with beets, prepare this hearty dish loaded with root vegetables.

It will make delicious use of your abundant harvest.

Ingredients;

4 cups shredded peeled raw beets (4 to 5 medium)

1 medium onion, shredded

1 medium potato, peeled and shredded

3 tablespoon brown sugar

3 tablespoons vegetable oil

2 tablespoons water

1 tablespoon salt

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon celery seed

1/8 to ¼ teaspoon ground cloves

Directions;

In a large bowl, combine beets, onion and potato; set aside.

In a small bowl, combine brown sugar, oil water, vinegar and seasonings.

Pour over vegetables; toss to coat. Pour into a greased 1-1/2-qt. baking dish.

Cover and bake at 350◦ for 45 minutes, stirring occasionally.

Uncover and bake 15-25 minutes longer or until vegetables are tender.

Serving Size about 8-10

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