Beets...what do you do with them?
09-18-2011, 08:50 AM
#32
Member
Join Date: Nov 2006
Location: West Virginia
Posts: 10
Pineapple Beets
2tablespoons brown sugar
1Tablespoon cornstarch
1can unsweetened pineapple tidbits undrained
1can sliced beets drained
1Tablespoon lemon juice
1 teaspoon margarine
in sauce pan combine brown sugar,cornstarch and pineapple,bring to a boil stirring constantly until thick,about 2 min add the drained beets,lemon juice,and margarine,cook over medium heat 5 min stirring occasionally
recipe by :Bernice Morris,Marshfield,Miss
2tablespoons brown sugar
1Tablespoon cornstarch
1can unsweetened pineapple tidbits undrained
1can sliced beets drained
1Tablespoon lemon juice
1 teaspoon margarine
in sauce pan combine brown sugar,cornstarch and pineapple,bring to a boil stirring constantly until thick,about 2 min add the drained beets,lemon juice,and margarine,cook over medium heat 5 min stirring occasionally
recipe by :Bernice Morris,Marshfield,Miss
09-18-2011, 09:20 AM
#34
Member
Join Date: Sep 2008
Location: Indianapolis
Posts: 72
I agree, one can never have too many pickled beets. If I have jars from last year, I give them away. I also eat them right out of the jar for a snack....satisfies my sweet tooth. Great idea to give to a food pantry or tell all of your friends to come and get them. Wish you lived near me. I have to buy them since I can't do a garden any more.
09-18-2011, 09:29 AM
#36
Super Member
Join Date: Jun 2010
Location: Michigan
Posts: 1,352
Oh, this sounds fabulous. Can't wait to try it.
BTW I love the beet tops (greens) as much as the beets. Steam like spinach, drain and sprinkle with a little bit of vinegar. I keep a cruet of vinegar with a few dried chili peppers in it for just this purpose. The peppers just kick-up the flavor & doesn't make it "hot".
BTW I love the beet tops (greens) as much as the beets. Steam like spinach, drain and sprinkle with a little bit of vinegar. I keep a cruet of vinegar with a few dried chili peppers in it for just this purpose. The peppers just kick-up the flavor & doesn't make it "hot".
Originally Posted by davis2se
I love, love, LOVE beets. My favorite is a cold beet salad. Start out by removing the greens and the little root stems, then scrub the beets and wrap in tin foil. Bake until easily pierced with fork, then cool. While the beets are baking, put 1 cup of olive oil in a small pan. Add 1 cup of slivered almonds and heat the oil gently, until the almonds just turn a golden brown. Drain off the oil (but keep it - makes awesome dressings)and set the almonds aside. Peel and cube the cooled beets and put into a bowl. Make a light vinegrette (oil, vinegar, lemon or lime juice, minced shallots - whatever light vinegrette recipe you like) and mix with the cubed beets. When ready to serve crumble goat cheese or blue cheese over the beets, sprinkle with the almonds and enjoy. When I don't have almonds I have used salted sunflower seeds - almost as good and much easier!!
09-18-2011, 09:29 AM
#37
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,705
Originally Posted by conniejean
I agree, one can never have too many pickled beets. If I have jars from last year, I give them away. I also eat them right out of the jar for a snack....satisfies my sweet tooth. Great idea to give to a food pantry or tell all of your friends to come and get them. Wish you lived near me. I have to buy them since I can't do a garden any more.
She still has a huge garden, and preserves lots in the summer though her time is limited with the farm field work being priority! By winter, she's got more time to do the work ... and picks up the bargains.
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