Beets (5) Collection
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 lb.  beets
1 cup  apple cider vinegar
1 cup  beet juice
3 Tbsp  sugar
3   whole cloves
5   black peppercorns
1   bay leaf ; fresh
1 tsp  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" <luckyt...@comcast.net> 
 
 
 
 
 
creamy mustard beets 
 
serving size: 4 
cuisine: uncategorized 
main ingredient: mustard 
categories: side dishes, cream, mustard, onion, green onion 
 
1-1/2 lb.  baby beets ( 8 or 9 )
1/2 cup  whipping cream
1 Tbsp  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 cjhart...@email.msn.com 
source: canadian livings best light cooking 
posted to mm-recipes digest by "cindy hartlin" <cjhart...@email.msn.com> 
 
 
 
glazed baby beets 
 
recipe by: good eats with alton brown 
serving size: 5 
categories: vegetables 
 
20   baby beets ; scrubbed
2 cup  apricot juice
3 Tbsp  white balsamic vinegar
2 Tbsp  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 tsp  stick margarine
2 tsp  sugar
dash  ground red pepper
dash  black pepper
dash  ground cinnamon
1/2 cup  chopped pecans
  cooking spray
3   15ounce whole baby beets ; undrained
1/4 cup  red currant jelly
1/4 cup  red wine vinegar
1/4 tsp  salt
1/8 tsp  white pepper
1/2 cup  thinly sliced shallots
3 cup  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   grainstarch 0 lean meat; 1 1/2 vegetable; 1/2 fat; 1/2 other
  carbohydrates
 
 
-- 
 
(ID: 3068) Mirror: rec.food.recipes: Sat, Mar 26, 2005


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