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
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
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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