|
Beet soup-or borcsht- look on the web for Russian or polish cooking.
|
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 |
Wish I lived closer. Son cans them pickled. Can never have enough.
|
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.
|
If the dog won't eat them. I hide them under my plate...
|
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".
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!!
|
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. |
Can them and use in a chocolate beet cupcake recipe. PM me if you want. Pegeth
|
Try a little farm stand, he may be able to sell them for you, and I agree you can never have to many beets,pickled or plain, LOVE THEM ANY WAY!
|
You can use pickled beets to make a simple salad
Chop/dice pickled beets Chop/dice hard boiled eggs add Mayo/Miracle Whip to moisten mix all and chill. makes a great salad if you like beets |
| All times are GMT -8. The time now is 06:51 PM. |