RUBY RED BEET & APPLE SALAD
Because I grow beets I eat them a lot. This is among my favorite recipes. One heads-up: The beets usually turn the apples pinkish-red (maybe your fingers, too). - Kathy Rairigh, Milford, Indiana
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 12
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, 30-60 minutes or until tender. Remove from the water; cool., Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets., In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.
Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
RED BEET EGGS FOR A CROWD
Great side dish for holiday get-togethers.
Provided by tam dewitt
Categories Side Dish Vegetables
Time P1DT15m
Yield 18
Number Of Ingredients 6
Steps:
- Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
- Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
- Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 12.1 g, Cholesterol 212 mg, Fat 5.4 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 200.6 mg, Sugar 10.3 g
BEET, GINGER AND RED CABBAGE SOUP
This creamy, ruby red soup as a touch of ginger and rosemary. It's topped with a dollop of sour cream and toasted walnuts.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
- Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.
RED RUBY BEETS
Make and share this Red Ruby Beets recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the dry ingredients.
- Mix well into the cranberry juice. Cook in a saucepan until thick, stirring frequently.
- Add the rest of the ingredients; mix well and heat through.
Nutrition Facts : Calories 133.9, Fat 1, SaturatedFat 0.5, Cholesterol 1.7, Sodium 233.6, Carbohydrate 30.4, Fiber 3.4, Sugar 24.4, Protein 2.9
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36 BEET RECIPES THAT WILL SHOW YOU EXACTLY HOW TO EAT …
From self.com
Estimated Reading Time 7 mins
- Pecan Roasted Beet Dip with Sage from Naturally Ella. This unusually satisfying dip is bursting with flavorful ingredients: sweet roasted beets, buttery pecans, fragrant sage, zippy garlic and shallots, and tangy balsamic vinegar.
- Roasted Beet Salad with Herbs and Spinach from Naturally Ella. Beets and goat cheese are a great flavor combination, and this simple herb-filled salad capitalizes on that.
- Roasted Beet Pasta with Dill and Lemon from Naturally Ella. Beets play the role of tomatoes in this yummy pasta sauce. You roast them whole, peel them, and then purée with heavy cream, lemon juice, and fresh dill.
- No Bake Mango Beet Cream Pie from Vegan Richa. This original tart-for-two (or one!) is something special. The crust—made with dates, ground almonds, coconut flakes, and rice cereal—gets filled with two types of sweet and fruity cashew-based cream.
- Quick Pickled Beets from Food Fidelity. Get the pickled effect without the wait by roasting whole beets, slicing them super thin (à la beef carpaccio), and tossing in a lime-herb vinaigrette.
- Kidney Bean Millet Beet Burgers from Vegan Richa. These veggie burgers get their beautiful deep red color from a combo of chopped raw beets, tomato, and kidney beans.
- Instant Pot Beets Salad from Yang's Nourishing Kitchen. Instant Pots are great for shaving off cooking time, and beets are no exception. Steaming under high pressure for 15 minutes results in perfectly soft beets.
- Beetroot Paratha from Vegan Richa. Indian flatbread gets a pastel pink boost from beets in this recipe. The dough is made with cooked or canned beets, aquafaba (the water from a chickpea can), flour, flax seed, and garam masala or cumin, while the simple filling is basically spiced and mashed legumes (split peas, chana dal, or chickpeas).
- Baked Rosemary Beet Chips from Minimalist Baker. The simple addition of fresh, roughly chopped rosemary takes these simple salted beet chips to the next level.
- Raw Beet Salad from Food Fidelity. Recipe author Marwin Brown uses an unusual variety called chioggia beets that he picked up at the farmer’s market, but notes that you can use whatever kind you can find.
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