Pickled Beets Recipes

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

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.

Steps:

• Place beets in a large pot, and cover with cold water by 2 inches. Bring to a boil over high heat; add 2 teaspoons salt. Reduce heat slightly to maintain a rolling boil. Cook until tender, about 30 minutes. Drain, and let cool slightly. Trim stem ends, then peel beets using a paring knife or a vegetable peeler. Cut beets crosswise into 1/4-inch-thick slices. Arrange on a platter.
• Whisk together vinegar, 1 1/4 teaspoons salt, and the pepper in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Pour vinaigrette over beets, and serve.

Steps:

• Boil beets for approx.
• 15-20 minutes.
• Drain and pour cold water over them.
• Peel skin off and cut roots& tops off.
• In a sauce pan add remaining ingredients, stir.
• and add beets, bring to a boil.
• Simmer for 5 minutes.
• Chill.
• Good for 1 month in refridgerator.