Easy Tasty Beets Food

SIMPLE, EASY PICKLED BEETS

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.

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

EASY, TASTY BEETS

Steps:

• Shred beets in a food processor.
• Melt butter in a skillet over medium heat. Cook and stir shredded beets in hot butter until slightly softened, about 5 minutes.
• Pour water over the beets, cover skillet with a lid, and simmer beets until completely softened, about 10 minutes. Stir balsamic vinegar with the beets; season with salt and pepper.

TASTY ROASTED BEETS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
• Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

EASY PICKLED BEETS

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.

SIMPLE ROASTED BEETS

Steps:

• Preheat the oven to 425 degrees F. and line a baking sheet with parchment paper.
• Wash the beets and use a vegetable scrubber to wash the outside. Remove the stem and root end with a sharp knife. Use a vegetable peeler or paring knife to peel the beets. Slice the beets into 1/4-inch thick rounds and place them in a small bowl.
• Drizzle the olive oil over the sliced beets and then toss to combine. Place the sliced beets in a single layer on your prepared baking sheet and sprinkle with kosher salt.
• Roast in the hot oven until the beets are fork tender, 10 to 15 minutes. Enjoy hot with additional salt to taste.

BEET SOUP

Steps:

• In a large pot on medium heat, warm the olive oil. Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.
• Add beets and potatoes, stir to coat with the onion mixture.
• Add broth, just enough to cover the beets and stir until well combined. (Only add enough broth to cover the vegetables, you may need more or less depending on the size of your beets, as you don't want a runny soup and you can always add more at the end if needed.)
• Bring mixture to a boil, then reduce to a simmer and cook for 30 minutes until the beets are tender and can easily be pierced with a fork.
• Once cooked, using an immersion blender or in batches using a bar blender, purée until smooth.
• Once blended, season generously with additional salt and pepper to taste and serve immediately with a dollop of sour cream and a sprig of dill.
• Any leftover soup can be cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

BALSAMIC ROASTED BEETS RECIPE

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Grease a large baking sheet or dish, set aside.
• Peel and cut 3 beets into 1" cubes.
• Toss beets with 1 TBS olive oil and ½ tsp sea salt.
• Spread onto a greased baking dish in an even layer.
• Bake in preheated oven for 15-20 minutes.
• After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.
• Mix together balsamic vinegar and honey.
• After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish.
• Stir until all the beets are evenly coated.
• Return to the oven for 10 minutes, stirring once half way through.
• Roast until the balsamic/honey mixture coats the beets (and isn't runny).
• Remove from the oven and serve warm or store and serve later over your favorite salads.

HOW TO COOK BEETS

Steps:

• Prepare a large bowl with water and ice.
• Bring a large pot of water to a boil.
• Add beets to pot. (if using red and golden beets, be sure to put them in separate pots or the red will dye the golden beets)
• Boil for 20-30 minutes depending on size of beets. (test one of them - you should be able to easily remove the skin if you can't them let it cook longer)
• Remove beets from boiling water and place in an ice bath.
• Remove skin from beets using your hands, rinse, and slice/dice beets.
• Store in an air tight container.

EASY ROASTED BEETS

Steps:

• Preheat oven to 375°F.
• Wash beets under cold water and cut off the top and bottom. Cut beets in half and toss with olive oil, salt & pepper.
• Lay out a large piece of tinfoil, top with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover).
• Roast the foil package for 1 hour or until beets are tender when poked with a fork.
• Using rubber gloves or paper towels, rub the beets and the skins will just slide right off.
• Serve warm with butter or chilled in salads.

BEET BROWNIES

Steps:

• Boil beets until fork tender, about 45 minutes.
• Let beets cool for 15 minutes.
• Peel and puree the beets in a food processor or blender. You may need to add a small amount of water-anywhere from 1/2 tbsp to 2 tbsp. You can save the beet water and to use in this recipe in place of milk.
• Preheat oven to 350 degrees.
• Assemble your ingredients.
• Add the dry ingredients to a large mixing bowl: flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
• Stir to combine and mix well.
• Add the maple syrup, milk and vanilla. Mix thoroughly to combine.
• Add beet puree to the mixing bowl.
• Stir to combine. The batter will have a purple/pink color. If you want your brownies extra chocolatey stir in 1/2 cup chocolate chips.
• Pour the batter in a non-stick baking pan or a baking dish that's lightly coated with non-stick cooking spray. Level with a spatula to smooth out the batter. We use a 9"x13" baking dish.
• Bake for approximately 25 minutes or until a knife inserted in the center comes out clean.
• Let cool for a few minutes, then serve and enjoy the moist chocolatey goodness.