SWEET-PICKLED SHAVED GOLDEN BEETS
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 8
Steps:
- Combine vinegar, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with beets. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
PICKLED BEETS
This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!
Provided by SHARON HOWARD
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 60
Number Of Ingredients 5
Steps:
- Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
- Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
- In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g
ROASTED BEETS WITH CRISPY SUNCHOKES AND PICKLED ORANGE-GINGER PURéE
The combination of beets and ginger gives you a great spectrum of flavors, while crunchy toasted cashews and a mess of crispy sunchoke chips lend contrasting texture.
Provided by Dan Kluger
Categories Fall Dinner Beet Ginger Salad Thanksgiving Peanut Free Soy Free Dairy Free Wheat/Gluten-Free Vegetarian Vegan
Number Of Ingredients 32
Steps:
- Pickled Orange-Ginger Purée:
- Place the zest strips in a small saucepan and cover with water. Bring the water to a boil, then drain. Repeat this process two more times (blanching the orange zest removes any bitter flavors). Place the ginger and orange zest in a jar or heatproof container. In a saucepan, bring the lime juice, vinegar, sugar, and ¾ teaspoon salt to a boil. Pour over the ginger and orange. Let cool to room temperature, then cover and refrigerate overnight. The pickled ginger can be refrigerated for a couple of months.
- Drain the pickled ginger and orange and save 3 tablespoons of the pickling liquid. Add both to a blender or mini food processor, along with the olive oil, chile, and remaining 2 tablespoons salt. Blend until very smooth, scraping down the side of the blender as needed. Transfer to a container and refrigerate until ready to use. The puree can be made a couple of days ahead. (Makes about 1 cup.)
- Roasted beets:
- Preheat the oven to 375°F. Place the beets in a baking dish (if using a mix of red and golden beets, separate them into two smaller dishes and divide the oil, vinegar, and water between the two dishes). Drizzle with the oil and add the water and vinegar. Season with salt and pepper. Cover the pan with foil and roast until the beets are tender when pierced with a knife; this can take anywhere from 30 minutes to an hour, depending on the thickness of the beets. Let the beets cool, then peel and cut into 1-inch wedges. Place each color of beet, along with any accumulated juices, into a small mixing bowl.
- Toasted cashews:
- In a skillet, heat the oil over medium-low heat. Add the cashews and cook, stirring constantly, until golden brown. Transfer to a heat-proof bowl.
- Sunchoke chips:
- Pour 1 inch of oil into a small saucepan and add the sunchokes (there should be just enough oil to cover the sunchokes; add more oil if needed). Turn the heat to medium and stir occasionally; when the sunchokes begin to sizzle and foam, increase the temperature to high and continue frying, stirring constantly, until the sunchokes are light golden brown. At this point the sunchokes will rapidly go from golden brown to burnt, so quickly transfer the chips to paper towels to drain. Lightly season with salt. The sunchoke chips can be stored in an airtight container at room temperature for a day or two, or until they start to soften. (Makes about ½ cup.)
- For serving:
- Using a sharp knife, cut the peel and pith off the orange. Working over a bowl, cut the orange between the membranes to release the segments. Dice the segments, then return them to the bowl.
- Drizzle the beet wedges with a little bit of olive oil, season with salt, and toss.
- Spread the ginger puree on the bottom of a shallow serving bowl or plate. Arrange the beets over the puree. Sprinkle the chopped orange segments over the beets and grind some pepper over the dish. Top with the cashews, herbs, and sunchoke chips. Serve.
PICKLED GOLDEN BEETS
From a local source. I prefer roasting the beets instead of boiling. I reduced the recipe and used only one pound beets.
Provided by COOKGIRl
Categories Vegetable
Time 1h10m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Option #1/Boiled Beets: Rinse and top and tail (trim but do not yet peel) the beets. Put them in a pot, cover with cold water, add 1 tablespoon of salt and simmer the beets until they are tender and easily pierced by a knife. Take the pot off the stove and remove the beets from the hot water.
- Option #2/Roasted Beets: Place beets on piece of foil, drizzle lightly with extra virgin olive oil and sprinkle of black pepper. Close foil tightly and roast at 400º for about 45 minutes. Remove from oven; set aside to cool.
- When the beets are cool, peel them and slice them thinly, about 1/8-inch thick.
- In another saucepan, heat the sugar, dry white wine, champagne vinegar and 1 tablespoon of salt. Simmer and stir until the sugar dissolves.
- Add cloves and cinnamon stick to the pickling liquid.
- Simmer for 10 minutes.
- Pour the hot pickling liquid through a sieve onto the sliced beets (I didn't use a sieve and kept the cloves and cinnamon in the pickling liquid). Allow the beets to cool with lid ajar then cover and marinate overnight.
- The beets will be pickled and ready the next day.
- Yield is estimated.
Nutrition Facts : Calories 655.5, Fat 1.3, SaturatedFat 0.3, Sodium 5016.8, Carbohydrate 147.1, Fiber 13.7, Sugar 131.3, Protein 7.5
SWEET PICKLED BEETS CANNING
My mom made these beets for us as kids and I now make them for my family. Fresh from the garden or farmers market.
Provided by Chili Dan
Categories Beginner Cook
Time 3h30m
Yield 4 pints, 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the leaves off the beet about 3" off the beet to prevent the beet from bleeding out. (Reserve them for cooked greens).
- Separate into sizes so little ones don't get over cooked and big ones are not under cooked.
- I like 3 kettles they boil faster that way.
- No salt in the water.
- Boil beets till tender, can be checked using a fork (like a potato).
- Drain and discard cooking liquid; let beets cool so they can be easily peeled.
- Cut beets into 1/2" pieces, leaving very small beets whole.
- Combine brine ingredients in a kettle.
- Bring brine to a boil.
- Simmer 10 minutes.
- You may need to make more brine for this amount of beets.
- Wash pint jars and covers.
- Fill jars within 1/2" from the top with beets.
- Fill jar with boiling brine to 1/2" from top.
- Place lids, adjust rings fingertip-tight and process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.
- Cool processed jars undisturbed for 24 hours on a cloth-protected counter.
- Any leftover brine can be stored in the refrigerator till the next time you can.
Nutrition Facts : Calories 104.1, Fat 0.1, Sodium 2.3, Carbohydrate 25.6, Fiber 0.2, Sugar 25, Protein 0.1
More about "sweet pickled shaved golden beets food"
PICKLED GOLDEN BEETS - A FAMILY FEAST®
From afamilyfeast.com
5/5 (2)Estimated Reading Time 2 minsServings 1Total Time 20 mins
13 BEST GOLDEN BEET RECIPES FROM ROASTED TO PICKLED
From insanelygoodrecipes.com
5/5 (1)Published Apr 25, 2022Category Recipe Roundup
- Roasted Golden Beets. Sometimes, simple food is best because it really lets every ingredient shine. That’s why I love roasted vegetables. Roasting intensifies their natural flavors, highlighting why they’re so tasty.
- Roasted Golden Beets with Horseradish. This simple-looking side dish is far from simple when it comes to flavor. This dish features insanely delicious roasted golden beets served with microgreens and walnuts.
- Creamy Roasted Golden Beet and Apple Soup. If you’re a little tired of butternut squash soup, this recipe is an exciting alternative. It’s sweet, creamy, nutty, and totally perfect for fall.
- Brown Sugar-Glazed Golden Beets. This might be a vegetable side dish, but it kind of tastes like dessert. I liken it to that infamous sweet potato side dish with brown sugar and marshmallows.
- Roasted Beet and Goat Cheese Salad. If you’ve ever thought salads were boring, you haven’t had a good salad. And I will stand by that statement one-hundred percent.
PICKLED GOLDEN BEETS RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine AmericanTotal Time 48 hrsCategory Side DishCalories 15 per serving
PICKLED GOLDEN BEETS – RECIPE FOR CANNING - PRACTICAL SELF …
From practicalselfreliance.com
EASY PICKLED BEETS (SWEET & SPICY) - THE ART OF DOING …
From theartofdoingstuff.com
PICKLED BEETS RECIPE | BON APPéTIT
From bonappetit.com
PICKLED GOLDEN BEETS IN A WHITE BALSAMIC VINEGAR
From afarmgirlinthemaking.com
PICKLED BEETS RECIPE: A TANGY, SWEET SNACK - DR. AXE
From draxe.com
REFRIGERATOR PICKLED GOLDEN BEETS - HEALTHY WORLD …
From hwcmagazine.com
PICKLED GOLDEN BEETS RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
IN A PICKLE: PICKLED GOLDEN BEETS - SERIOUS EATS
From seriouseats.com
Author Marisa Mcclellan
PICKLED BEET SALAD WITH FETA AND WALNUTS | THE RUSTIC FOODIE®
From therusticfoodie.com
QUICK PICKLED BEETS (REFRIGERATOR METHOD) - THE KITCHEN GIRL
From thekitchengirl.com
GOLDEN BEET SALAD RECIPE - RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
12 PICKLED BEET RECIPES TO MAKE AT HOME
From allrecipes.com
PICKLED GOLDEN BEETS WITH GINGER AND STAR ANISE - GARDEN THERAPY
From gardentherapy.ca
GOLDEN BEET CARPACCIO WITH PICKLED MUSTARD SEEDS - FOOD & WINE
From foodandwine.com
EASY PICKLED BEETS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love