Dutch Beets Food
DUTCH BEETS
Even people who typically shy away from beets will polish these off. This healthy canned vegetable recipe is quick to make, too, since you start with canned beets. -Marie Hattrup, Sonoma, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Drain beets, reserving 1 cup liquid. In a saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in reserved beet liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in remaining ingredients and beets; heat through.
Nutrition Facts : Calories 118 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 717mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS
These are simple to make and my family's favorite. We prefer these because they use less sugar than some other recipes and no brown sugar at all. I never cared for beets until I tried these. From my Best-Loved Pennsylvania Dutch Recipes booklet that, sadly, is falling apart page-by-page. The longer they marinate, the redder the eggs become. Great in salads and a beautiful decoration on any platter. NOTE: Prep time does not include hard-boiling eggs or marinating time. 09/16/07 - There are two basic types of red beet eggs and this is my favorite. If you use cider vinegar and add cloves, cinnamon and allspice these become more like spiced apples and closer to recipe #86599. Since these spices can trigger my asthma, I find this simple recipe perfect.
Provided by Kats Mom
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine red beets, vinegar and sugar in a pan.
- Stir and heat just enough to dissolve the sugar.
- Add the eggs and refrigerate at least one hour (I prefer overnight).
GERMAN BEETS
Fresh ruby red beets at their best! Enjoy the sweet-and-sour flavors of this nutritious and beautiful side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Cut off all but 1 inch of beet tops. Wash beets; leave whole with root ends attached. Heat 8 to 9 cups water, 1 tablespoon white vinegar (to preserve color) and salt (if desired) to boiling in 4-quart Dutch oven. Add beets. Cover and boil 40 to 50 minutes or until tender; drain. Cool, peel and slice beets.
- Mix cornstarch, sugar, salt and pepper in 3-quart saucepan. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Stir in beets; cook until hot.
Nutrition Facts : Calories 60, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg
DUTCH BEETS
Make and share this Dutch Beets recipe from Food.com.
Provided by smellyvegetarian
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain beets, reserving 1 cup liquid (discard remaining liquid); set beets aside.
- In a saucepan, saute onion in butter until tender. Stir in flour until blended.
- Gradually add the reserved beet liquid. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the vinegar, sugar, salt, pepper and beets; heat through.
Nutrition Facts : Calories 138.9, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 465.1, Carbohydrate 25.6, Fiber 4, Sugar 18.6, Protein 3.7
DUTCH OVEN ROASTED BEETS RECIPE
These Dutch oven roasted beets will add a little sweetness and a pop of color to your dinner table. They make the perfect healthy side dish!
Provided by Cheryl Najafi
Categories side dishes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Clean beets under cold water and cut off stems. Place beets in Dutch oven or casserole dish, drizzle with small amount of olive oil and cover.
- Roast 1 hour or until toothpick can pierce beet and come out smoothly.
- Remove skins from beets by gently rubbing sides with paper towel (optional). Cut beets into chunks, toss with butter until coated.
- Add salt and pepper to taste. Garnish with parsley or chives if desired. Enjoy!
Nutrition Facts : Calories 109 kcal, Carbohydrate 12 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 135 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 4 g, ServingSize 1 serving
DUTCH BEETS
Even people who typically shy away from beets will polish these off. This healthy canned vegetable recipe is quick to make, too, since you start with canned beets. -Marie Hattrup, Sonoma, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Drain beets, reserving 1 cup liquid. In a saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in reserved beet liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in remaining ingredients and beets; heat through.
Nutrition Facts : Calories 118 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 717mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
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