Spiced Beetroot Food

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SPICED PICKLED BEETS



Spiced Pickled Beets image

With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 4 pints.

Number Of Ingredients 7

3 pounds small fresh beets
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.

Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

BRAISED SPICED BEETS



Braised Spiced Beets image

This one came from the New York Times, January 17th, 1999. I'm not sure what unit a "bunch" is, but hey, try for a couple or three in a bunch. You can use chicken stock instead of the vegetable stock.

Provided by Diann is Cooking

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

3 bunches beets
2 tablespoons butter, unsalted
1/2 teaspoon peppercorn, lightly crushed
6 cloves, whole
1 cinnamon stick, lightly crushed
1 tablespoon brown sugar
1/2 cup vegetable stock
salt

Steps:

  • Scrub beets and cut stems down to hardly there. Place in cooking pot, cover with water, and simmer until nearly tender (approximately 20 minutes). Remove from water, peel and quarter them.
  • Heat butter in sturdy saucepan or skillet with lid. When melted, add beets and cook at medium for five minutes, tossing frequently so as to coat the beets with the butter.
  • Add peppercorns, cloves, cinnamon.
  • Add in sugar, stock, and salt to taste.
  • Cook on low heat for approximately 15 more minutes, or until beets are tender, mixing occasionally.
  • You can serve now, or reheat for later.

Nutrition Facts : Calories 43.3, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 34.5, Carbohydrate 2.4, Fiber 0.1, Sugar 2.2, Protein 0.1

SPICED SWEET & SOUR PICKLED BEETROOT



Spiced sweet & sour pickled beetroot image

Forget crinkle-cut versions, this light pickle is sweet and rich - perfect with cold meats, salads and punchy cheeses

Provided by Barney Desmazery

Categories     Condiment, Snack

Time 1h30m

Yield Fills 1 large kilner jar

Number Of Ingredients 9

1kg small-medium sized raw beetroot
200g caster sugar
300ml white wine vinegar
2 star anise
3 cloves
2 allspice berries
2 bay leaves
2 tbsp balsamic vinegar (optional)
1 tbsp olive oil

Steps:

  • Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.
  • Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.
  • Tip the sugar, white wine vinegar, 200ml cold water the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.
  • Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, seal the jar and keep in the fridge for up to a month.

Nutrition Facts : Calories 52 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1.4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

SPICED BEETROOT



Spiced Beetroot image

For beetroot lovers! A delicious, very low calorie, VERY low fat (0.1g!) side dish to accompany any main course. I found this recipe in Karen Meyer's 'The Artful Vegetarian' and I have adapted it slightly in posting it for the Healthy for the Holidays Challenge.

Provided by bluemoon downunder

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

3 beetroots
1 pinch ground cayenne pepper
1 pinch ground paprika
2 tablespoons cider vinegar
2 teaspoons honey
1 teaspoon cracked black pepper
Greek yogurt, to serve (optional)

Steps:

  • Place the unpeeled beetroots on a baking tray and bake in a moderate oven for 1 hour, or until tender when pierced with a skewer.
  • Cool the beetroots until they are cool enough to handle, and wear gloves if you don't want to end up with beetroot-coloured hands! Peel and dice the beetroots. (see Note).
  • Combine the diced beetroot with the remaining ingredients in a pan over a gentle heat, and toss for 4-5 minutes, or until heated through; and serve with a dollop of Greek yoghurt (optional).
  • NOTE: If you'd like an easy recipe for making your own vegetable stock - my Vegetable Stock Recipe #135453 - start by saving the peel from the beetroots!

Nutrition Facts : Calories 30.1, Fat 0.1, Sodium 29.6, Carbohydrate 7, Fiber 0.9, Sugar 5.9, Protein 0.7

PICKLED BEETROOT



Pickled beetroot image

Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses

Provided by Jane Hornby

Categories     Side dish

Time 1h30m

Yield Makes 4-5 x 450ml jars

Number Of Ingredients 12

1kg beetroot
vegetable oil
4-5 tsp coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar, plus 3½ tbsp
100g light brown soft sugar

Steps:

  • Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
  • To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
  • Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

Nutrition Facts : Calories 37 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium

HOT SPICED BEETS



Hot Spiced Beets image

From the back of a Libby's Beets can. I usually leave out the butter (for calorie- and fat-consciousness) and the caraway seeds (because I hate the flavor).

Provided by DrGaellon

Categories     Vegetable

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

1/4 cup brown sugar
2 tablespoons cider vinegar
1 tablespoon butter
1/2 teaspoon caraway seed
1/4 teaspoon dried onion flakes
1/4 teaspoon dried oregano
2 cups sliced canned beets, drained

Steps:

  • Combine first 6 ingredients in a saucepan. Boil until liquid is reduced by half. Add beets and simmer until heated through.

DAUBE OF BEEF WITH SPICED BEETROOT



Daube of beef with spiced beetroot image

Serve Tony Tobin's Christmassy casserole with a really good, creamy mash

Provided by Tony Tobin

Categories     Dinner, Main course

Time 2h40m

Number Of Ingredients 21

1kg stewing beef steak, cut into 5cm/2in cubes
100g unsmoked streaky bacon , finely chopped
2 carrots , cut into small dice
2 medium onions , cut into small dice
1 small celery stick, cut into small dice
2 garlic cloves , crushed
½ tsp chopped fresh thyme
1 bay leaf
finely grated zest 1 orange
350ml port (half a bottle)
2 tbsp vegetable oil
1 tbsp plain flour
250ml beef stock , made from a cube
500ml red wine
200ml red wine vinegar
140g dark muscovado sugar
½ tsp fennel seed , crushed or ground
1 garlic clove , crushed
2.5cm/1in piece fresh root ginger , grated
1 red chilli , deseeded and very finely chopped
500g cooked beetroot

Steps:

  • Put the beef, bacon, carrots, onions, celery, garlic, thyme, bay leaf and orange zest into a large shallow bowl. Pour in the port, cover with cling film and leave in the fridge to marinate overnight.
  • Meanwhile, for the beetroot, pour the wine into a saucepan, then add the vinegar, sugar, fennel, garlic, ginger and chilli and bring to the boil. Reduce the heat and simmer for 30 minutes. Cut the beetroot into wedges and put in a large bowl. Pour the hot wine mixture over the beetroot. Allow to cool, then cover and leave in the fridge to marinate overnight.
  • Drain the meat and vegetable mixture, reserving the marinating liquid. Separate the meat from the vegetables as best you can and set the vegetables aside. Heat the oil in a large casserole dish or saucepan and fry the beef pieces in batches over a high heat for 3-4 minutes until just browned. Remove with a slotted spoon and set aside.
  • Add the reserved vegetable mixture to the casserole and cook for 3-4 minutes until the onion is softened. Add the flour and cook for 1 minute, stirring continuously. Return the beef to the pan with the reserved marinade and the stock and season well. Bring to simmering point, cover and gently cook for 11⁄2 hours until the beef is tender.
  • Carefully remove all the beef and vegetables from the pan, using a slotted spoon, and set aside. Drain the marinade from the beetroot and add it to the cooking juices in the pan. Bring to the boil and simmer for 5-6 minutes until the sauce has slightly thickened and has a coating consistency. Return the meat and vegetables to the sauce, then stir in the beetroot. Heat through for 2-3 minutes and serve.

Nutrition Facts : Calories 634 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.5 milligram of sodium

SPICY ROASTED BEETROOT



Spicy Roasted Beetroot image

Make and share this Spicy Roasted Beetroot recipe from Food.com.

Provided by Stacelee

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 teaspoons flaked sea salt
1 teaspoon white peppercorns
1/2 teaspoon cardamom seed
1/2 teaspoon coriander seed
1/2 teaspoon chili flakes
1 bunch beetroot, trimmed
1 tablespoon olive oil

Steps:

  • Preheat oven to 200c. Put salt, white peppercorns, cardamom seeds, coriander seeds and chilli flakes in a mortar. Using a pestle, grind ingredients well.
  • Cut beetroot into wedges or thick slices, peel if desired. Put in a large roasting pan. Add the oil and toss to coat. Sprinkle the spice mixture over the beetroot. Bake for 40-45 minute or until tender. Serve.

Nutrition Facts : Calories 44.4, Fat 3.8, SaturatedFat 0.5, Sodium 4.2, Carbohydrate 3.1, Fiber 1.4, Protein 0.5

ROASTED BEETS WITH CHILES, GINGER, YOGURT AND INDIAN SPICES



Roasted Beets With Chiles, Ginger, Yogurt and Indian Spices image

The pungent spices, zingy fresh ginger, dollops of tangy yogurt and fiery green chiles found in Indian cuisine tame the sugary beets in this recipe and open up a whole new universe of flavor. In traditional Indian cooking, beets are usually boiled or steamed, then often made into vegetable curries or chutney. But here they are roasted, which intensifies their sweetness.

Provided by Melissa Clark

Categories     weekday, side dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 14

1 3/4 pounds beets; a mix of red, yellow and chiogga is nice
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, more to taste
Pepper, to taste
1/2 teaspoon black mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 fat garlic clove, finely chopped
1/3 cup plain Greek yogurt
1/2 jalapeño pepper, seeded and finely chopped
1 teaspoon grated fresh ginger
1 teaspoon lime juice, more to taste
2 tablespoons chopped fresh cilantro
Pomegranate seeds for garnish, optional

Steps:

  • Heat the oven to 375 degrees. Peel the beets and cut into 1-inch chunks. Toss with the oil and season with 1/4 teaspoon salt and pepper. Roast for 30 minutes, tossing occasionally, then sprinkle with mustard seeds, coriander and cumin and roast until the beets are tender, about 15 minutes more.
  • While the beets roast, prepare the dressing: using the side of a knife or mortar and pestle, mash the garlic with a pinch of salt until it forms a paste. Place yogurt in a bowl; whisk in garlic paste, jalapeño, ginger, 1/4 teaspoon salt and lime juice. Whisk in the cilantro.
  • Scrape the warm beets into a large bowl. Stir in the dressing and pomegranate seeds, if using. Taste and adjust seasonings if necessary.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 537 milligrams, Sugar 19 grams

SPICY BEETROOT RELISH



Spicy Beetroot Relish image

Served cold with your favourite burgers, sausages or lamb. Yield depends on the size of jars you may use. You can grate the beetroot in a food processor. I suggest that you wear disposable gloves whilst dealing with the beetroot to avoid staining your hands. You can make this relish in advance and keep it in a sterilised sealed jar in the refrigerator

Provided by Tisme

Categories     Australian

Time 1h45m

Yield 2 jars

Number Of Ingredients 9

2 cups beetroots, raw, grated peeled
1 tablespoon honey, mildly flavoured
1/4 cup red wine vinegar or 1/4 cup cider vinegar
1 teaspoon mustard seeds
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
3/4 cup water
3/4 teaspoon salt

Steps:

  • Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves.
  • Bring to the boil and then reduce to a simmer and cook for about one and a half hours or until most of the liquid has evaporated and the grated beetroot is tender.
  • Taste for seasoning while it is still warm and adjust if necessary.

Nutrition Facts : Calories 120.7, Fat 0.8, SaturatedFat 0.1, Sodium 1009.2, Carbohydrate 26.8, Fiber 4, Sugar 22.2, Protein 3.2

SPICED BEETROOT & ORANGE CHUTNEY



Spiced beetroot & orange chutney image

Serve this vividly coloured chutney with cheeses and cold meats - great to give as a gift, too

Provided by Good Food team

Categories     Buffet, Condiment, Snack

Time 1h20m

Yield Makes roughly 2kg

Number Of Ingredients 10

1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
3 onions, chopped
3 eating apples, peeled and grated
zest and juice 3 oranges
2 tbsp white or yellow mustard seeds
1 tbsp coriander seed
1 tbsp ground cloves
1 tbsp ground cinnamon
700ml red wine vinegar
700g golden granulated sugar

Steps:

  • In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
  • While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.

Nutrition Facts : Calories 48 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

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