Sweet Sour Beets Food

EASY SWEET & SOUR BEETS

Steps:

• Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and quarter beets; keep warm. , Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through.

SWEET AND SOUR PICKLED BEETS

Steps:

• In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.

SWEET AND SOUR BEETROOT

Steps:

• Place beets in a large saucepan, and cover with water. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Drain, cool, peel, and dice.
• Heat oil in a large skillet over medium heat. Saute onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add the diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper.

GRANDMA'S SWEET AND SOUR BEETS

Steps:

• 1. In a saucepan, over high heat, combine sugar, cornstarch, salt, and vinegar. Mix well and bring to a boil and boil for 5 minutes. Reduce heat and stir in butter. When butter is melted stir in beets. Cook until beets are heated through.

SWEET-AND-SOUR BEETS

Steps:

• In a saucepan, combine water, vinegar and cornstarch; bring to boil. Cook and stir for 1-2 minutes; remove from the heat. Add sugar and beets; let stand for 1 hour. Heat through just before serving.

CLASSIC HARVARD BEETS

Steps:

• Gather the ingredients.
• To make with fresh beets, wash the beets and leave an inch of stem and root end on them.
• Put the beets in a saucepan, cover with water, and add about 1 teaspoon of salt per quart of water and bring the water to a boil.
• Reduce the heat, cover the pan, and boil for 30 to 45 minutes, or until the beets are tender.
• Drain the beets and let them cool.
• Then slip off the skins.
• Slice the beets to your desired size.
• Combine the sugar and cornstarch in a saucepan.
• Whisk in the vinegar and water and cook over medium heat, stirring, until thickened.
• Add the sliced cooked beets and the salt and freshly ground black pepper and bring to a boil.
• Reduce heat to low and simmer, stirring frequently, for 5 to 10 minutes.
• Stir the butter into the beets and serve them hot.
• Enjoy!

SWEET AND SOUR BEETS

Steps:

• In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste.
• Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch).
• Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often.
• Cook until liquid is clear (about 5 minutes).
• Stir in cooked beets, butter and orange zest; stir until the beets are heated through.
• Season with black pepper is desired.

ARCTIC CHAR WITH HORSERADISH CREAM, SWEET-AND-SOUR BEETS, AND DANDELION GREENS

Steps:

• For horseradish cream:
• Grate horseradish in processor fitted with coarse-shredder disk. Transfer horseradish to medium saucepan. Add cream. Cover and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes to infuse. Strain cream into small saucepan, pressing firmly on solids. (Can be made 2 days ahead. Cover and chill.)
• For beets:
• Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes. Drain and cool. (Can be made 2 days ahead. Cover and chill.)
• Peel red beets; cut each in half and place in medium skillet. Peel golden beets; cut each in half and place in another medium skillet. Mix 1/2 cup vinegar and 2 tablespoons sugar into each skillet. Cook beets in each skillet over medium-high heat until liquid thickens to syrup and begins to coat beets, stirring often, about 4 minutes. Season beets with salt and pepper. Remove from heat.
• For fish and greens:
• Preheat oven to 350°F. Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add fish, skin side down. Sear until skin is brown and crisp, about 3 minutes. Place skillet with fish in oven. Roast fish until barely opaque in center, about 3 minutes.
• Meanwhile, warm horseradish cream over medium heat. Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add greens and sauté until just wilted, about 1 minute. Season with salt and pepper.
• Divide greens among 4 plates. Top greens with fish, skin side up. Surround fish with beets. Spoon warm horseradish cream over and drizzle with beet juices.

SWEET AND SOUR PINEAPPLE BEETS (FAT FREE)

Steps:

• Drain the pineapple syrup, and combine the syrup with water and vinegar.
• Stir together the flour, brown sugar and salt.
• Stir into liquids; cook until the liquid comes to a boil, and thickens, stirring as needed (about 10 minutes).
• Add drained beets; heat a couple of minutes, add the pineapple chunks.
• Serve and enjoy!

SWEET AND TANGY BEETS

Steps:

• Place beets in a 3-qt. slow cooker. Mix sugar, brown sugar, cornstarch and salt. Stir in orange juice and vinegar. Pour over beets; dot with butter., Place cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose cloves; tie securely with string. Place bag in slow cooker. Cook, covered, on low until 7-8 hours, until beets are tender. Discard spice bag.

HARVARD BEETS (SWEET SOUR RED BEETS)

Steps:

• Mix together the dry ingredients.
• Add vinegar and water and stir until smooth.
• Cook 5 minutes.
• Add beets and let stand desired minutes. (Can marinate in fridge overnight or just while you prepare other dishes).
• Before serving, heat to boiling point and add butter.
• Serve warm.