Helen's Spiced Beets
Beets With Pineapple
Creamy Mustard Beets
Glazed Baby Beets
Glazed Baby Beets
Glazed Beets And Cabbage With Pepper-toasted Pecans
Helen's Spiced Beets
Serving Size: 7
Categories: Pickles
2 pounds Beets
1 cup Apple cider vinegar
1 cup Beet juice
3 tablespoons Sugar
3 Whole cloves
5 Black peppercorns
1 Bay leaf ; fresh
1 teaspoon Salt
Cook the beets whole till the skin slips off. Remove skin and slice about
1/2 inch thick then cut the slices in half.
Place the beets into a large sealable plastic tub and set aside.
In a medium saucepan, combine vinegar and beet juice and bring to a
boil. Add sugar, cloves, peppercorns, bay leaf, and salt , and return to a
boil. Remove from heat, and pour mixture over the beets. mixture should
cover the beets, cover and chill.
Serve the beets very cold.
by H Peagram
Beets With Pineapple
Serving Size: 4
Categories: Veggies
16 oz Sliced beets
16 oz Can pineapple chunks
2 Tbsp Cornstarch
1/3 cup Sugar
1 Tbsp Vinegar
Salt and pepper to taste
2 Tbsp Butter or margarine
Drain beets and pineapple, reserving juices. Combine juices in saucepan.
Cook over medium heat to boiling point. Mix cornstarch, sugar, vinegar,
salt, and pepper into a smooth paste. Stir a small amount of hot juices
into paste. Cook, stirring constantly, until thickened. Add beets and
pineapple, mixing well. Add butter or margarine. Simmer 20 minutes.
Preparation: 15 minutes. Serves 8
From: "Lucky" <[email hidden]>
Creamy Mustard Beets
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Mustard
Categories: Side dishes, Cream, Mustard, Onion, Green Onion
1 1/2 pounds Baby beets ( 8 or 9 )
1/2 cup Whipping cream
1 tablespoon Dijon mustard
Salt and pepper
3 Green onions, sliced
Trim beets, leaving 1 inch stem. In saucepan, cover beets with water and
bring to boil; boil, covered, for 25 to 35 minutes or until tender. Drain
and let cool slightly; slip off skins and stems. Slice beets and place in
skillet; add cream and bring to boil over medium-high heat. Cook, stirring
frequently, for 3 to 5 minutes or until heated through and sauce has
thickened. Stir in mustard; season with salt and pepper to taste.
Sprinkle with onions.
Makes 4 servings.
Typed in MMFormat by [email hidden]
Source: Canadian Livings Best Light Cooking
Posted to MM-Recipes Digest by "Cindy Hartlin" <[email hidden]>
Glazed Baby Beets
Recipe By: GOOD EATS with Alton Brown
Serving Size: 5
Categories: Vegetables
20 baby beets ; scrubbed
2 cups apricot juice
3 tablespoon white balsamic vinegar
2 tablespoon honey
In a large saute pan, add the beets and the apricot juice. Cover and cook
on medium-high for 10 minutes. Add the vinegar and honey and cook for
another 10 minutes. Pull off of the heat and keep covered for an
additional
5 minutes.
This recipe yields 4 to 5 servings.
Formatted by Joe Comiskey
Per Serving (excluding unknown items): 26 Calories; 0g Fat (0.0% calories
from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 1/2 Other Carbohydrates.
Glazed Beets And Cabbage With Pepper-toasted Pecans
Serving Size: 12
Categories: Nov/ Dec '97, Vegetables
1 teaspoon stick margarine
2 teaspoons sugar
Dash ground red pepper
Dash black pepper
Dash ground cinnamon
1/2 cup chopped pecans
Cooking spray
3 (15-ounce) whole baby beets ; undrained
1/4 cup red currant jelly
1/4 cup red wine vinegar
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cups thinly sliced shallots
3 cups coarsely chopped red cabbage
Preheat oven to 325 . Melt the margarine in a small saucepan over medium
heat. Add sugar, red pepper, black pepper, and cinnamon; cook 30 seconds,
stirring constantly. Remove from heat; stir in pecans. Spread pecan
mixture onto a baking sheet coated with cooking spray. Bake at 325 for 8
minutes; cool. Set aside.Drain beets in a colander over a bowl, reserving
3 tablespoons liquid. Combine reserved beet liquid, jelly, vinegar, salt,
and white pepper; set aside. Cut beets in half; set aside.Place a large
nonstick skillet coated with cooking spray over medium-high heat until
hot. Add shallots; saute 4 minutes or until tender. Add cabbage, and saute
10 minutes or until tender. Add jelly mixture and beets to skillet; bring
to a boil. Reduce heat; simmer, uncovered, 5 minutes or until liquid is
slightly thick. Spoon into a bowl; sprinkle with pecan mixture. Serving
Size: 1/2 cup beets and 2 teaspoons pecans
Source: "Cooking Light
Per Serving (excluding unknown items):
110 Calories; 4g Fat (29.5% calories from fat); 2g Protein; 19g
Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 262mg Sodium. Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other
Carbohydrates.
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