Just Beet It! 17 Recipes for the Colorful Root

August 15, 2013 at 7:48 AM | Posted in cooking, Food | Leave a comment
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For all the Beet lovers out there, from the Delish web site.

Just Beet It! 17 Recipes for the Colorful Root
Beets, those beautiful beets — full of natural sugar and vitamins A and C! You can’t go wrong with this gift from nature. Check out how Delishwe’re making the most of beets with these recipes.

Need more salad ideas? Try one of these summertime side salads or one of these no-sweat summer salads that will help you stay cool.

Beet, Avocado, and Arugula Salad

This salad from Nancy Oakes is both hearty and light, combining big flavors (beets, arugula, goat cheese) in a bracing lemon dressing…..

 

Spinach Salad with Citrus and Roasted Beets

Curly leaf spinach has great texture and flavor and holds this mustard dressing well. For additional color, feel free to use a variety of different colored beets. You can also swap blood oranges for the tangerines…..

Click the link below to get these and all the rest of the Beet recipes and tips.

 

http://www.delish.com/recipes/cooking-recipes/beet-recipes?src=nl&mag=del&list=nl_dhe_fot_non_080613_beet-recipes#slide-1

Pickled Beets

July 31, 2012 at 7:49 AM | Posted in cooking, Food, vegetables | 2 Comments
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Pickled Beets
I’m not a fan of Beets but I thought I would pass along my Mom’s recipe, which came from my Grandmother, for Pickled Beets. My Mom loves Pickled Beets but I never aquired the taste for them. Anyway here’s her recipe.
Ingredients;
4 – 5 bunches of Beets, the bunches will contain anywhere from 4 – 5 Beets. This amount, depending on the size of the Beets, will make 2 – 3 quarts.
Quart Mason Jars and Lids
1 cup Water
2 cups Sugar
2 cups White Cider Viniger
1 – 1.5 oz. container of McCormick Pickling Spice
Directions:
(Preparing the Beets)
* Wash the Beets and trim the leaf steams, except 1″ from the top of the Beet.
* Heat a large kettle of water to a full boil and add Beets.
* Boil Beets until they are tender, fork tender
* Drain water from Beets and cut remaining stem and peel Beets. Cut Beets in half or thirds and set aside.
(Preparing the Pickling Mixture)
* In a large sauce pan add: 1 cup Water, 2 cups Sugar, 2 cups White Cider Viniger, and 1/2 of the 1.5 oz. container of McCormick Pickling Spice. Heat and bring to a boil. this amount will picle 2 – 3 quarts. The recipe as is can be doubled or tripled depending on how many quart you’ll be doing.
* When mixture comes to a boil you can add your Beets to the mixture and reduce heat. Turn off heat and slowly pour the mix into the quart jars. Another way is to add your Beets to the jars and after the Pickling Mixture comes to boil add it to the jars that already contain your Beets. Either way when jars are full seal your quart jars and fasten lids.
*The 4 bunches of Beets my Mom had produced 2 quarts.*

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