HOW TO CAN BEETS RECIPES

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HARVARD BEETS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Harvard Beets Recipe: How to Make It - Taste of Home image

This pretty side dish’s bright, citrusy flavors are an ideal companion for down-to-earth entrees—and for people who usually shy away from beets. —Jean Ann Perkins, Newburyport, Maryland

Provided by Taste of Home

Categories     Side Dishes

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 6

1 can (16 ounces) sliced beets
1/4 cup sugar
1-1/2 teaspoons cornstarch
2 tablespoons vinegar
2 tablespoons orange juice
1 tablespoon grated orange zest

Steps:

  • Drain beets, reserving 2 tablespoons juice; set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice; bring to a boil. Reduce heat and simmer for 3-4 minutes or until thickened. Add beets and orange zest; heat through.

Nutrition Facts : Calories 93 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 220mg sodium, CarbohydrateContent 23g carbohydrate (19g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

PICKLED BEETS RECIPE | ALTON BROWN | FOOD NETWORK



Pickled Beets Recipe | Alton Brown | Food Network image

Join Alton Brown in jarring his Pickled Beets recipe from Good Eats on Food Network for a tangy vinegar-laced salad topper, side dish and more.

Provided by Alton Brown

Categories     side-dish

Total Time 1 hours 48 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield Two 1-quart jars

Number Of Ingredients 10

Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

Steps:

  • Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
  • Preheat oven to 400 degrees F.
  • In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

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QUICK PICKLED BEETS - HOW TO PICKLE BEETS
Beets will develop a sweet and salty flavor when pickled, perfect for putting on toasted bread with a spread of goat cheese. Here's how to quickly pickle your own!
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  • Place the beets in a large pot and add enough water just to cover. Bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Cook for 30 to 40 minutes. Remove the beets from the water and let rest until cool enough to handle.  Using a paper towel, rub the beets all over to remove their skins. Cut the beets into wedges and divide them between two pint-sized canning jars, leaving 1-inch of space at the top of the jar. Add the dill sprigs. In a medium saucepan, combine the vinegar, sugar, salt, garlic, peppercorns, mustard seeds and 1½ cups of water. Bring to a boil over medium-high heat and stir well to dissolve the sugar. Remove from the heat immediately and pour over the beets, stopping at ½ inch from the rim of the jar. Cover the jars and let cool to room temperature. Transfer to the refrigerator to cool completely.
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