Recipes Using Canned Beets?

jean leiner

January 7, 20140 found this helpful

Honey Beets

1/2 C honey
1 medium onion cut into rings
2 one lb cans beets
2 T beet juice
2 T vinegar
2 T butter
Drain beets, saving 2 T of juice.
Blend honey, beet juice, vinegar in a saucepan. Add beets, butter and onion rings. Simmer on low heat til heated through, with onion rings still crisp.

Pickled Eggs and Beets

6 eggs
1/2 C vinegar
2 one lb cans whole beets
1/3 C sugar

Hard boil eggs, and peel. Drain beet juice into saucepan, add sugar and vinegar and bring to a boil. Place eggs and beets in large jar. Pour hot mixture over the op. Refrigerate overnight. Enjoy.

Elizabeth
Bronze Feedback Medal for All Time! 108 Feedbacks

January 8, 20140 found this helpful

Beets with Raisins

1 can sliced beets
1/2 cup raisins
1 cup water
1 tbsp cornstarch
1/4 cup water or beet juice
1 tbsp. cider vinegar
1 tbsp. butter or margarine

Boil raisins in 1 cup water until plump and soft. Drain. Empty beets into saucepan and add raisins. Dissolve cornstarch in 1/4 cup cold water and stir into beets and raisins. Cook until clear and thickened. Salt and pepper to taste. This is a favorite of ours.

Pickled Beets

5 cans sliced beets (reserve juice)
1 cup cider vinegar
1 cup of the reserved beet juice
1/2 cup sugar or (Splenda)
1/8 tsp cloves
1/8 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt

Drain beets reserving 1 cup of the juice. Put rest of ingredients in a microwave 4 cup glass measuring cup and microwave until warmed doesn't have to boil. Stir until all the spices have incorporated. Put beets in a glass jar (approx. 2 qt. jar) and pour warm broth over. Let set until cool and put in refrig. This lasts in the refrig for at least a month or so. Vinegar is a pickling agent so makes it last longer. We keep this in the refrig all the time and is a favorite of ours. A good side dish.