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I hope someone can help me get some recipes for beets. My sister-in-law does not like pickled beets but does like cooked beets, if anyone has recipes for cooked beet dishes it would be appreciated.
Heres Some I have not tried yet
Subject: Beets in Sour Cream
Beets in Sour Cream Ingredients 1 can (16 oz.) beets 1 cube beef bouillon 4 tbsp. butter or margarine 1 tsp. flour 1 cup sour cream 3/4 tsp. allspice 1-1/2 tbsp. red wine pinch each salt and pepper Directions Drain beets, reserving juice. Crush bouillon cube in beet juice; boil for a few seconds. Add beets; heat. Drain. Melt butter; blend in flour. Add sour cream, allspice, wine, salt and pepper gradually. Add beets. Cook over low heat until hot and well-mixed. Serve. Makes 4 servings.
Baby Beets with Shallots, Balsamic Vinegar and Horseradish I love baby beets - they look great, and don't take very long to cook. Look for candy cane or golden beets, if they are available - the colour contrast is amazing, and they taste fabulous. The sweetness of the beets find their foil in the bite of the balsamic vinegar and horseradish. If you can't find fresh horseradish, prepared is fine. Keep peeled horseradish in a container of water, or wrapped up in wet paper towel and refrigerated. Serves 4 Ingredients: 3 bunches, or approximately 20 baby beets 1 1/2 Tbsp. unsalted butter 2 shallots, peeled and sliced thin into rings 1 clove garlic, peeled and minced 1/2 tsp. minced ginger 1/4 cup balsamic vinegar 1 small knob (about 1 inch x 1 inch x 1 inch piece) horseradish, peeled Salt and pepper, to taste 2 Tbsp. chopped tarragon (optional) Preparation: Trim the stalks off the beets. Place in a medium saucepot and cover with cold water to cover by 2 inches. Add 1 tsp. of salt to the pot and bring to a boil. Reduce the heat to medium, and cook for 15 minutes. Remove from the heat and run cold water over the beets until they are cool enough to handle. Peel them by rubbing the skins - they should come off easily. Slice the beets in half (any way - lengthwise or widthwise - no matter!) Heat the butter over medium-high heat in a large sauté pan. When the butter is foaming, add the shallots and sauté for 2-3 minutes, until the shallots have softened and browned a bit. Add the beets, garlic and ginger and sauté for an additional 3 minutes. Season with salt and pepper. Add the vinegar (keep your nose out of the way of the pan!) and cook on high until the vinegar has reduced to by 75 percent. Remove to a serving bowl, grate some fresh horseradish over, to taste, and garnish with tarragon (if using).
PICKLED BEETS Marinating Time: 2 - 3 days (*Note: Young tender beets that are found in markets during spring and summer months are best for pickling. They cook more quickly and are sweeter and more flavorful than older more mature beets) For 1 quart, 14 to 16 pickled beets, you will need: 2 1/4 lbs. ( about 3 bunches) beets Salt 1/4 cup brown sugar, packed 1 1/2 cups each water and distilled white vinegar 1 small stick cinnamon 4 each whole cloves and allspice 6 peppercorns 1/2 tsp. ground nutmeg 2 TBsp. prepared horseradish Tips: Any leftover pickling syrup may be used to pickle eggs. Peel hardcooked eggs and place in jar. Pour hot syrup over eggs. Cover and refrigerate 2 to 3 days, serve with the beets. Scrub beets and cut off stems, leaving about 1 inch. Leave roots on.Put in large saucepan. Cover with boiling water. Season with salt to taste.Bring to boiling. Cover and simmer 20 to 30 mins or until beets are tender. Drain, hen plunge into cold water.Slip off skins and trim slightly if necessary. Pack into 1 quart jar or into 2 pint jars.Combine sugar, water, vinegar and spices in saucepan. Bring to boiling. Simmer uncovered for 10 min. Add horseradish.Pour over beets. Let cool awhile, then cover and refrigerate 2 to 3 days before serving.
Shredded Beets and Greens with Sliced Oranges 1 pound beet greens (2 to 3 bunches) 1 tbs extra virgin olive oil 1 medium onion, sliced into thin half-moons 1 cup coarsely grated beets 1 orange, peel and pith removed Dressing: 1/4 cup freshly squeezed orange juice (1 orange) 1 tsp prepared mustard 1 tbs olive oil pinch of salt 1. Cut off the beets, then separate the leaves from the stems at the base of the leaf. Discard the stems. Wash the leaves well and cut into strips about 1/2 inch side. Set aside. 2. Heat oil in a large skillet. Add onions and saute for 5 to 8 minutes, until soft and translucent. 3. Meanwhile, peel and coarsely grate the beets with a hand grater or in a food processor. Add the beets to the onions and saute for about 2 minutes. 4. Add the greens and stir well. Cover and cook on medium-low heat for 8 to 10 minutes, until greens are tender. 5. Cut between membranes of the orange to section. Set aside. Mix together the orange juice, mustard, olive oil, and salt. Drizzle over cooked beets and beet greens just before serving. Top with orange sections. Serve hot.
Pickled Beet Salad
2 pound pickled beets, sliced
1 - onion, thinly sliced
2 tablespoon prepared horseradish
2 tablespoon reduced-fat sour cream
2 tablespoon fresh dill, or parsley, chopped
- - salt & freshly ground black pepper to taste
1 Drain pickled beets, reserving 1/4 cup of the juice. In a medium-
sized bowl, toss onions with the reserved pickled beet juice and let
stand for 10 minutes.
2 Meanwhile, cut the beet slices in half. Add to the onions along
with horseradish, sour cream and dill or parsley. Toss to combine.
Season with salt and pepper.
How about Beet borcht, or simmered beets with vinegar?
Want the recipes? Drop me a line and I will provide them!
Beet Salad aka "My Mommy Loves Me Salad"
Canned or cooked fresh beets, drained and chopped
Hard cooked egg, chopped
Salt and pepper
There are no real amounts for this salad. I usually use 1 egg/can of beets. Combine beets and egg, stir in mayo with a little lemon juice, salt and pepper to your taste.
Variations: to lower cholesterol use light mayo and just the hard cooked egg whites.
Add cooked or canned carrots to the mixture.
Each year I have had a garden, it decides to produce one crop ferociously; this year it has been beets. Since my co-workers and friends are not "beet" friendly, I needed to incorporate them into something they would never imagine had beets. Hence, the following recipe:
Chocolate Beet Brownies
(These brownies are rich, chewy and secretly nutritious!)
1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
1 cup brown sugar (packed)
1 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 15 oz. can beets packed in water, drained and mashed; or 1 cup cooked beets
1/2 cup finely chopped almonds
1/2 cup wheat germ
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.
All the recipes I have seen for beets requires them to be roasted or pickled. What can I do with my many cans of beets?
By Ruth J
1/2 C honey
1 medium onion cut into rings
2 one lb cans beets
2 T beet juice
2 T vinegar
2 T butter
Drain beets, saving 2 T of juice.
Blend honey, beet juice, vinegar in a saucepan. Add beets, butter and onion rings. Simmer on low heat til heated through, with onion rings still crisp.
Pickled Eggs and Beets
1/2 C vinegar
2 one lb cans whole beets
1/3 C sugar
Hard boil eggs, and peel. Drain beet juice into saucepan, add sugar and vinegar and bring to a boil. Place eggs and beets in large jar. Pour hot mixture over the op. Refrigerate overnight. Enjoy.
Beets with Raisins
1 can sliced beets
1/2 cup raisins
1 cup water
1 tbsp cornstarch
1/4 cup water or beet juice
1 tbsp. cider vinegar
1 tbsp. butter or margarine
1 tbsp. sugar
Boil raisins in 1 cup water until plump and soft. Drain. Empty beets into saucepan and add raisins. Dissolve cornstarch in 1/4 cup cold water and stir into beets and raisins. Cook until clear and thickened. Salt and pepper to taste. This is a favorite of ours.
5 cans sliced beets (reserve juice)
1 cup cider vinegar
1 cup of the reserved beet juice
1/2 cup sugar or (Splenda)
1/8 tsp cloves
1/8 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt
Drain beets reserving 1 cup of the juice. Put rest of ingredients in a microwave 4 cup glass measuring cup and microwave until warmed doesn't have to boil. Stir until all the spices have incorporated. Put beets in a glass jar (approx. 2 qt. jar) and pour warm broth over. Let set until cool and put in refrig. This lasts in the refrig for at least a month or so. Vinegar is a pickling agent so makes it last longer. We keep this in the refrig all the time and is a favorite of ours. A good side dish.
I froze some beets from my garden. Is there a special way to prepare them for the table? Can I just let them thaw and serve them cold or would I have to heat them? How would I heat them? Any suggestions?
By Didi from Pittsburgh, PA
Did you cook the beets first? If so you could thaw and eat cold, but once thawed it isn't that much effort to heat them either.
So if I have sliced frozen uncooked beet slices how long would i cook these for??? Always have cooked beets from fresh.
If I freeze my beets can I later use them to make Harvard or orange beets?