German Baked Red Beets Recipes

Steps:

• Cut off all but 1 inch of beet tops. Wash beets; leave whole with root ends attached. Heat 8 to 9 cups water, 1 tablespoon white vinegar (to preserve color) and salt (if desired) to boiling in 4-quart Dutch oven. Add beets. Cover and boil 40 to 50 minutes or until tender; drain. Cool, peel and slice beets.
• Mix cornstarch, sugar, salt and pepper in 3-quart saucepan. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Stir in beets; cook until hot.

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

Steps:

• 1. Heat oven to 375 degrees F. Line a large cookie sheet with non-stick aluminum foil. Set aside.
• 2. Using a large piece of aluminum foil, place the scrubbed red beets in middle on foil. Drizzle with vegetable oil. Fold in edges of foil to encase beets in a foil packet. Place on cookie sheet and roast in oven for 1 hour or until a knife inserted into the largest beets meets no resistance.
• 3. Remove beets from oven and let cool for 15-20 minutes. When cooled, carefully unwrap and transfer any liquid in the foil to a 2 quart saucepan.
• 4. To peel the beets, run under a stream of cool water and rub skins off with hands. When peeled, cut each into quarters and set aside.
• 5. Place the 2 quart saucepan on medium high heat and add the sugar, ground cloves, vinegar, cornstarch and apple juice. Cook and stir until thickened and bubbly. Stir in the butter until melted then add the beets. Cook an additional 1-2 minutes to heat through.

Steps:

• Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan filled with an inch of water. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. (Cook beets ahead and reheat if you wish.)
• When beets are ready, place them on a platter, unpeeled, and split them top to bottom with a paring knife. Season cut sides with salt and pepper. Top each beet half with a little butter and a generous spoonful of crème fraîche. Sprinkle with chives and dill, and cilantro (if using). Serve piping hot.

Steps:

• Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
• Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.

Steps:

• Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain, and peel and slice when cool.
• In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.