Spiced Marinated Beets Recipes

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.

Steps:

• Preheat oven to 425°F. Place beets in a shallow baking dish and add water until it reaches about 1/2" up the sides of the beets. Cover with foil, crimping edges to make a tight seal. Bake beets until a skewer poked through foil easily pierces flesh, 65-75 minutes. Remove from oven, uncover, and let sit until cool enough to handle.
• Using paper towels (if you have gloves, wear them to keep your hands stain-free), rub skins to remove; discard. Lightly crush beets with the flat side of a chef's knife, then tear into bite-size pieces and place in a large bowl.
• Heat oil, spices, and bay leaves in a small skillet over medium and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar, and toss to combine. Season with salt. Let cool.
• Do Ahead
• Beets can be marinated 5 days ahead. Cover and chill.

Steps:

• In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.
• Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at high altitude.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• Place the beets into a medium bowl and set aside.
• In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.

Steps:

• Scrub the beets to remove any residual dirt and trim the tops and tails but leave the skin on. Cut in half and place in a medium pot, then add water to cover by at least 1 inch. Place the pot over high heat and bring to a boil, then reduce to a simmer. Simmer the beets until fully tender, testing by piercing to the center of the largest beet with the tip of a paring knife, 15 to 20 minutes. Drain the beets, and while they are still warm to the touch, use your not-favorite kitchen towel to rub off the skins. Cut the beets into wedges, taking care to keep the like-colored beets together, but separate from the other colors.
• Whisk together the olive oil, vinegar, mustard and honey in a medium bowl. Add salt and pepper to taste and whisk again to combine. Add the Pickled Shallots and the beets and marinate for at least 30 minutes or up to 1 hour.
• Dollop spoonfuls of the Charred Onion Crema on the bottom of a serving platter. Top with the beets, herbs and Harissa Breadcrumbs.
• Cut the shallot into 1/8-inch rings and place in a medium metal bowl. Separate the layered rings with your fingers and try to keep the rings as whole as possible.
• Combine the apple cider vinegar, beet juice, sugar, salt and a few turns of pepper in a small pot. Whisk the mixture and bring to a boil over high heat. Whisk one more time to make sure everything is fully combined. Remove the pot from the heat and pour over the prepared shallot rings. Stir the rings to make sure they are fully covered. Allow the shallots to cool naturally, 20 to 30 minutes.
• Cut the onion into 1/2-inch slices or wheels. Place the onion wheels in a dry cast-iron pan set over medium heat. Allow the onions to char deeply on one side, 10 to 15 minutes, then flip them over and char the other side, 10 to 15 minutes. Remove the pan from the heat and allow the onions to cool slightly.
• Place the onions in the bowl of a high-powered blender and pulse a few times to break them up and release any remaining steam. Let the onions cool down for another few minutes, then add the crema to the blender. Blend the onions and crema, then season with salt and pepper.
• Preheat the oven to 350 degrees F.
• Peel the outer crust off the boule. Cut the remaining bread into 1- to 2-inch cubes. Place the cubes in the bowl of a food processor and pulse until you have small and consistent breadcrumbs.
• Pour the olive oil into a medium saute pan set over medium heat. Add the garlic and cook until it becomes fragrant, 1 to 2 minutes. Remove the pan from the heat and add the harissa paste. Whisk in the harissa paste until it is dispersed throughout the oil.
• Place the untoasted breadcrumbs in a large bowl and drizzle the garlic and harissa oil over the top, stirring and flipping the breadcrumbs to ensure even coverage.
• Lay the coated crumbs on a sheet tray and bake until crispy and golden brown, 10 to 12 minutes. Remove the toasted crumbs and scrape onto a paper-towel lined sheet tray to drain any excess oil. Season with salt while the crumbs are still warm.

Steps:

• Heat the oven to 400.
• Wash 1 pound beets, wrap each in foil and put on a baking sheet.
• Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
• Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
• When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
• Garnish: Mint.

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.