SIMPLE, EASY PICKLED BEETS
During the winter when fresh beets are not available, this is what I make. You can use beets out of the garden, just cook them, peel and slice them and reserve some of the juice that you cook them in. I love the way these taste. And they will keep in an airtight container in the 'fridge for quite a while.
Provided by The Big Cheese
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
- Slice onion and combine with the beets in a glass or non-reactive bowl.
- In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.
- Stir to dissolve the sugar and heat just to a boil.
- Pour the hot juice over the beets and onions, stir and let cool.
- When cool, cover and refrigerate. They taste best when they have sat for 24 hours.
EASY ROASTED PICKLED BEETS SALAD
Steps:
- Remove greens from beets. Scrub the beets free of any dirt.
- Cut the ends off the beets and loosely wrap them in foil (you can wrap them all together, no need to wrap them individually). Roast in a 400°F oven for an hour or until they are easily pierced with a fork. Let them cool to the touch. Then add them to a quart sized mason jar.
- Make the brine by combining the cider vinegar, sugar and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the brine. Adjust to taste. Add salt and pepper to taste.
- Pour brine over beets and make sure the brine covers all the beets. If it doesn't either remove some beets or make additional brine. Let your beets marinate at room temperature for at least 30 minutes with lid off. After 30 minutes, place lid on the mason jar of beets and store at the back of the refrigerator.
- This beet recipe will stay fresh for up to one month (if they last that long). Always ensure food safety though and check beets before eating - if they smell bad, do not eat. If bubbles are in the jar, do not eat.
Nutrition Facts :
ROASTED BEET SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Trim 6 medium beets; reserve the greens. Rub the beets with olive oil; season with salt and pepper. Wrap individually in foil and roast at 350 degrees F until tender, 1 to 1 1/2 hours; let cool. Peel and cut into wedges. Cook the beet greens in boiling water, 3 minutes; drain, squeeze out the excess water and chop. Toss the beets and greens with 1/2 cup sliced red onion, 1/4 cup chopped chives, 5 tablespoons olive oil and 3 tablespoons red wine vinegar. Season with salt and pepper.
EASY PICKLED BEETS
Make and share this Easy Pickled Beets recipe from Food.com.
Provided by Carol
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil beets for approx.
- 15-20 minutes.
- Drain and pour cold water over them.
- Peel skin off and cut roots& tops off.
- In a sauce pan add remaining ingredients, stir.
- and add beets, bring to a boil.
- Simmer for 5 minutes.
- Chill.
- Good for 1 month in refridgerator.
EASY REFRIGERATOR PICKLED BEETS
Make and share this Easy Refrigerator Pickled Beets recipe from Food.com.
Provided by The Rabbit
Categories Low Protein
Time 30m
Yield 1 quart, 10 serving(s)
Number Of Ingredients 7
Steps:
- Bring to a boil: water, vinegar, spices & sugar.
- Peel roasted beets. Cut into quarters or slices. Pack into clean quart jar.
- Pour hot brine over beets in jar. Cover beets completely (add filtered water if needed).
- Store in fridge for 3-4 days, then enjoy.
PICKLED BEET SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8
Number Of Ingredients 6
Steps:
- Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
- When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
- In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.
GERMAN PICKLED BEET SALAD (VEGAN)
Posting this for ZWT - it's from an old German cookbook. I look forward to trying this with beets fresh from the garden. You can use fresh horseradish if you dare....in which case just use 1 tsp grated. Note that this needs to sit for a day before serving, not included in the prep time.
Provided by magpie diner
Categories German
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tops off the beets, leaving about 1" of the stem intact. Scrub the beets well then add them to a large pot with enough cold water to cover them by about 2". Add 1 tsp of the salt and bring to a boil. Once the boiling point is reached, reduce heat to low and cover the pot. Simmer until the beets show little resistance when pierced with the tip of a sharp knife. This may only take 30 minutes for young beets, much longer for more mature ones. Keep them consistently covered with water.
- Once cooked, drain the beets, reserving a small amount of the cooking liquid (about 1/4 cup). (You may or may not need this later on, so don't worry if you forget).
- When the beets are cool enough to handle, slip off the skins and then cut them crosswise into 1/8" slices. Place them in a deep glass or ceramic bowl.
- In a medium saucepan bring the red wine, vinegar, onion, cloves, coriander, peppercorns and remaining 1 tsp of salt to a boil. Immediately pour over the beets. It should cover them, if not, add more wine.
- Cool to room temperature then cover well and refrigerate for at least 24 hours.
- Before serving discard the whole cloves and peppercorns. Beat the olive oil and horseradish together in a small bowl and add to the beets. Mix gently but thoroughly. If you think the sauce is going to be too thick, you can now use that reserved cooking liquid to thin things down (beat in with the olive oil and horseradish), or use a bit of plain water.
Nutrition Facts : Calories 234.4, Fat 10.6, SaturatedFat 1.5, Sodium 1353.5, Carbohydrate 26.9, Fiber 5.1, Sugar 19.9, Protein 4.2
ROASTED BEET SALAD
There's a time and place for pickled beets, but I prefer the effects of roasting them. They turn soft and buttery and form a nice backdrop for a salad. The peppery arugula and creamy goat cheese work well with beets and walnuts add the perfect amount of crunch. I served this salad alongside a grilled steak. It was the perfect, fresh side dish.
Provided by Diet It Up
Categories < 4 Hours
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Wash beets. Drizzle whole beets with 1 tablespoons olive oil, season with salt and pepper and wrap in a tin foil pouch. Roast for 1 hour or until fork tender. Peel beets, cut into slices and set aside.
- Whisk together the reserved juice from segmenting the orange, balsamic vinegar and 1 tablespoons olive oil. Season dressing with salt and pepper.
- Combine sliced beets, orange segments, red onion and dressing in a bowl.
- Spoon the beet salad over a bed of arugula and top with chopped walnuts and crumbled goat cheese.
Nutrition Facts : Calories 363.8, Fat 28.8, SaturatedFat 10.9, Cholesterol 33.6, Sodium 299.4, Carbohydrate 16.8, Fiber 3.3, Sugar 12.8, Protein 12.1
PICKLED BEET SALAD
Turn an ordinary vegetable into a lovely salad! If you like pickled beets, you'll love this unusual gelatine salad. It is a beautiful burgundy color with a nice crunch from the onions and celery.
Provided by BeachGirl
Categories Gelatin
Time 25m
Yield 1 8x8 inch dish, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Grease an 8x8-inch glass casserole or a 1 1/2 quart mold.
- Cut the sliced beet into julienne strips.
- In saucepan, add gelatine, sugar and 1/2 cup water.
- Heat on medium setting, stirring constantly, until gelatine is dissolved.
- Set aside.
- Add enough water to beet juice to make 1 cup.
- Pour into saucepan.
- Add lemon juice, vinegar and horseradish to gelatine mixture.
- Refrigerate until mixture is partially thickened.
- Stir in celery, spring onions, and beets.
- Refrigerate until congealed and well set.
- TO SERVE: Cut into squares and place on bed of lettuce.
- Garnish with 1/2 tsp mayonnaise on top of each square.
- SUBSTITUTIONS: Replace celery with 1/2 cup grated carrots.
Nutrition Facts : Calories 121.1, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 125.8, Carbohydrate 26.1, Fiber 2.7, Sugar 22.6, Protein 3.6
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