Fresh Pickled Beet Melody Food

FRESH PICKLED BEET MELODY

Fresh Pickled Beet Melody image

A modern day spin on an old-time favorite, incorporating fresh beets, carrots. and onion in a tangy, sweet marinade. Very quick and easy to make. Beets stain! Make sure to wear an apron!

Provided by Ginger Hackley

Categories Side Dish Vegetables Onion

Time P1DT50m

Yield 12

Number Of Ingredients 13

Ingredients

6 beets, stems removed
4 large carrots, cut diagonally into 1 1/2-inch slices
1 large onion, cut in half and thinly sliced
1 ½ cups cider vinegar
⅔ cup sugar
2 teaspoons ground ginger
2 teaspoons orange zest
2 teaspoons dried dill
1 ½ teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon dry mustard
¼ teaspoon freshly ground black pepper
⅓ cup olive oil

Steps:

Place whole beets in a pot and cover with water. Bring water to a boil, cover the pot, reduce heat to medium-low, and cook until beets are tender, about 30 minutes.
Place carrots in a microwave-safe dish and cook on high until firm but tender, about 6 minutes. Place carrots in a colander under cold water to stop the cooking process, 3 to 5 minutes. Remove peels and discard; cut beets into thin slices.
Whisk cider vinegar, sugar, ginger, orange zest, dill, sea salt, garlic powder, mustard, and black pepper together in a microwave-safe bowl until sugar and salt dissolve. Whisk oil into cider dressing mixture. Microwave dressing on high for 2 minutes; whisk again.
Combine beets, carrots, and onions together in a large container; pour dressing on top and mix well. Cover the container and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 19.4 g, Fat 6.3 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 271.2 mg, Sugar 15.7 g

PICKLED BEETS

Pickled Beets image

The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. -Sara Lindler, Irmo, South Carolina

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt

Steps:

Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

PICKLED BEET SALAD

Pickled Beet Salad image

Make and share this Pickled Beet Salad recipe from Food.com.

Provided by Barb in WNY

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 bunch beet, fresh
1/4 cup salt water (reserve from cooking beets)
1/3 cup wine vinegar
1/4 cup brown sugar
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon salt

Steps:

Cut off stems and tips of fresh beets and cook until tender in boiling salted water (reserve 1/4 cup water).
Cool beets. Slip off outer skin, slice thinly, and set aside.
In a small saucepan, combine reserved water with vinegar, sugar spices, and salt.
Heat until boiling.
Add beets, cover and simmer 5 minutes.
Chill overnight.
To serve, drain pickled beets and put on a bed of lettuce.
Top with onion slices and sour cream.

Nutrition Facts : Calories 52.6, Sodium 151.1, Carbohydrate 13.6, Fiber 0.1, Sugar 13.2

ROASTED FRESH ASPARAGUS, BEETS, AND GOAT CHEESE MEDLEY

Roasted Fresh Asparagus, Beets, and Goat Cheese Medley image

Nothing is as scrumptious as fresh asparagus nor roasted veggies. Full article by Cat Rooney/Epoch Times at http://www.theepochtimes.com/n3/99474-roasted-fresh-asparagus-beets-and-goat-cheese-medley/

Provided by CatsCooking

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb asparagus
2 -3 small beets
1 tablespoon virgin oil
1 pinch salt & freshly ground black pepper
1 tablespoon fresh thyme, left on the stems (optional)
2 ounces goat cheese, with honey or 2 ounces seasoned goat cheese
2 tablespoons dried fruit (raisins or cranberries, apricots cut to small pieces)
2 tablespoons slivered almonds
parchment paper, to cover baking sheet

Steps:

Heat oven to 425º F. Wash asparagus and cut off the tougher bottom parts of the stems. (Don't snap the ends as you lose too much of the asparagus). If sizes vary dramatically, slice the largest asparagus stems lengthwise. The asparagus can be chopped uniformly into halves or thirds or left whole.
Wash and peel beets and slice into small cubes. Place asparagus and beets in a large bowl. Add olive oil, seasoning, and thyme and toss until completely coated.Cover baking sheet with parchment paper and arrange asparagus and beets on the sheet so they are spread out and not overlapping. Use a spatula to gather any remaining oil and seasonings to drizzle over the arranged vegetables. Bake for 15-20 minutes until beets are tender then remove them from the oven. Pile the asparagus and beets into the middle of the baking pan. Add cheese, fruit, and almonds. Bake another 10 minutes.

Nutrition Facts : Calories 153, Fat 9.6, SaturatedFat 3.6, Cholesterol 11.2, Sodium 109.5, Carbohydrate 12.4, Fiber 3.7, Sugar 4, Protein 7.1

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