Beets Leeks And Onions Recipes

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat a heavy-based oven roasting pan on top of the stove and toss in the vegetables and garlic. Sprinkle with the oil. Stir until they start to brown. Add the herbs, sprinkle over the vinegar and season well.
• Put the pan in the oven and roast for about 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue cooking for another 30 mins or so, stirring 2 to 3 times until the beetroots are tender. If the vegetables start to burn, add a little more oil and vinegar to the pan. Serve as a vegetable dish scattered with toasted pine nuts or as a main course with baby goat's cheese, cooked white beans and rocket.

Steps:

• Heat the oven to 425 degrees F.
• Heat a heavy-based oven roasting pan on top of the stove and toss the vegetables and garlic.
• Sprinkle with the oil.
• Stir until they start to brown.
• Add the herbs, sprinkle over the vinegar and season well.
• Put the pan in the oven and roast for about 15 minutes, then reduce the heat to 375 degrees F and continue cooking for another 30 minutes or so, stirring 2 or 3 times until the beets are tender.
• If the vegetables start to burn, add a little more oil and vinegar to the pan.

Steps:

• Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
• Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

Steps:

• Cut off all but 2-inches of the beet tops, leave the root ends attached.
• Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling.
• Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain.
• Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices.
• Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat.
• Simmer, uncovered 10 minutes, stir in beets.
• Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leaving about 1/2-inch headspace; seal.
• Process 30 minutes in boiling water bath. Makes about 8 Pints.
• NOTE: 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.

Steps:

• Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside., Meanwhile, in a large skillet, saute onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through.