SWEET AND SOUR PICKLED BEETS
These are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see on salad bars.
Provided by RunnerGirl76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 22.7 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.7 g, Sodium 167 mg, Sugar 20.6 g
HARVARD BEETS (SWEET SOUR RED BEETS)
Make and share this Harvard Beets (Sweet Sour Red Beets) recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Time 17m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the dry ingredients.
- Add vinegar and water and stir until smooth.
- Cook 5 minutes.
- Add beets and let stand desired minutes. (Can marinate in fridge overnight or just while you prepare other dishes).
- Before serving, heat to boiling point and add butter.
- Serve warm.
SWEET AND SOUR BEETROOT
A delicious way of serving beetroot, that can be eaten hot or cold. You may need to adjust the sugar and vinegar to taste. This is better left for the next day, and reheated.
Provided by FASTWELLIES
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Place beets in a large saucepan, and cover with water. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Drain, cool, peel, and dice.
- Heat oil in a large skillet over medium heat. Saute onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add the diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 18.3 g, Fat 10.4 g, Fiber 2.1 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 344.7 mg, Sugar 12.3 g
SWEET AND SOUR BEETS
These are pretty much like Harvard beets, you can use canned beets slices (use one can) for this, or fresh cooked beets, I prefer the fresh cooked! also adjust the sugar to taste. You can double this recipe if desired, don't omit the orange zest, it really adds a kick to the beets!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste.
- Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch).
- Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often.
- Cook until liquid is clear (about 5 minutes).
- Stir in cooked beets, butter and orange zest; stir until the beets are heated through.
- Season with black pepper is desired.
GRANDMA'S HARVARD BEETS
This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.
Provided by Pam Maxson Rodriguez
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g
MICHELE'S SUPER EASY SWEET & SOUR PICKLED BEETS
I've loved beets since I was a child, and so does my husband. These are his favorite, during the summer when our beets are still growing. Since it's too early to start canning beets, I have an alternative method so you can enjoy pickled beets all summer and all year long! The directions are explained by using one can of beets....
Provided by Michele Wallace
Categories Vegetables
Time 15m
Number Of Ingredients 4
Steps:
- 1. For each can of beets, pour liquid in can into a clear glass measuring cup. There should be 1 cup of liquid. Pour 1/2 of this liquid down drain. You won't be saving this or using it.
- 2. To the 1/2 cup of liquid that remains in the clear glass measuring cup, add 1/2 cup of white vinegar.
- 3. Add 3 Tablespoons of sugar to the 1 cup of liquid in the glass measuring cup. Pour this solution into a clean pint mason jar.
- 4. Add the sliced beets from one can and sliced red onion, add as much red onion as you would like. Screw or clamp mason jar closed. Mix well and refrigerate overnight.
- 5. Tips:
- 6. DO NOT PUT IN PLASTIC CONTAINER, IT WILL STAIN.
- 7. DO NOT SAVE LIQUID FOR NEXT CAN. MAKE NEW!
SWEET AND TANGY BEETS
Fresh beets are delicious when combined with aromatic spices and a hint of orange. These have the ideal balance of sweet and sour flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 7h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place beets in a 3-qt. slow cooker. Mix sugar, brown sugar, cornstarch and salt. Stir in orange juice and vinegar. Pour over beets; dot with butter., Place cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose cloves; tie securely with string. Place bag in slow cooker. Cook, covered, on low until 7-8 hours, until beets are tender. Discard spice bag.
Nutrition Facts : Calories 214 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 344mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 3g fiber), Protein 3g protein.
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EASY SWEET AND SOUR HARVARD BEETS – JUST 5 SIMPLE STEPS
From kitchendreaming.com
5/5 (1)Total Time 1 hr 5 minsCategory SideCalories 107 per serving
- Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes - depending on beet size. When beets are fork tender, remove from the oven and set aside.
- When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have about 6 cups of sliced beets. Set aside.
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