Recipes Containing Cooked Beets?

Heres Some I have not tried yet
Subject: Beets in Sour Cream
Beets in Sour Cream Ingredients 1 can (16 oz.) beets 1 cube beef bouillon 4 tbsp. butter or margarine 1 tsp. flour 1 cup sour cream 3/4 tsp. allspice 1-1/2 tbsp. red wine pinch each salt and pepper Directions Drain beets, reserving juice. Crush bouillon cube in beet juice; boil for a few seconds. Add beets; heat. Drain. Melt butter; blend in flour. Add sour cream, allspice, wine, salt and pepper gradually. Add beets. Cook over low heat until hot and well-mixed. Serve. Makes 4 servings.
Baby Beets with Shallots, Balsamic Vinegar and Horseradish I love baby beets - they look great, and don't take very long to cook. Look for candy cane or golden beets, if they are available - the colour contrast is amazing, and they taste fabulous. The sweetness of the beets find their foil in the bite of the balsamic vinegar and horseradish. If you can't find fresh horseradish, prepared is fine. Keep peeled horseradish in a container of water, or wrapped up in wet paper towel and refrigerated. Serves 4 Ingredients: 3 bunches, or approximately 20 baby beets 1 1/2 Tbsp. unsalted butter 2 shallots, peeled and sliced thin into rings 1 clove garlic, peeled and minced 1/2 tsp. minced ginger 1/4 cup balsamic vinegar 1 small knob (about 1 inch x 1 inch x 1 inch piece) horseradish, peeled Salt and pepper, to taste 2 Tbsp. chopped tarragon (optional) Preparation: Trim the stalks off the beets. Place in a medium saucepot and cover with cold water to cover by 2 inches. Add 1 tsp. of salt to the pot and bring to a boil. Reduce the heat to medium, and cook for 15 minutes. Remove from the heat and run cold water over the beets until they are cool enough to handle. Peel them by rubbing the skins - they should come off easily. Slice the beets in half (any way - lengthwise or widthwise - no matter!) Heat the butter over medium-high heat in a large sauté pan. When the butter is foaming, add the shallots and sauté for 2-3 minutes, until the shallots have softened and browned a bit. Add the beets, garlic and ginger and sauté for an additional 3 minutes. Season with salt and pepper. Add the vinegar (keep your nose out of the way of the pan!) and cook on high until the vinegar has reduced to by 75 percent. Remove to a serving bowl, grate some fresh horseradish over, to taste, and garnish with tarragon (if using).

PICKLED BEETS Marinating Time: 2 - 3 days (*Note: Young tender beets that are found in markets during spring and summer months are best for pickling. They cook more quickly and are sweeter and more flavorful than older more mature beets) For 1 quart, 14 to 16 pickled beets, you will need: 2 1/4 lbs. ( about 3 bunches) beets Salt 1/4 cup brown sugar, packed 1 1/2 cups each water and distilled white vinegar 1 small stick cinnamon 4 each whole cloves and allspice 6 peppercorns 1/2 tsp. ground nutmeg 2 TBsp. prepared horseradish Tips: Any leftover pickling syrup may be used to pickle eggs. Peel hardcooked eggs and place in jar. Pour hot syrup over eggs. Cover and refrigerate 2 to 3 days, serve with the beets. Scrub beets and cut off stems, leaving about 1 inch. Leave roots on.Put in large saucepan. Cover with boiling water. Season with salt to taste.Bring to boiling. Cover and simmer 20 to 30 mins or until beets are tender. Drain, hen plunge into cold water.Slip off skins and trim slightly if necessary. Pack into 1 quart jar or into 2 pint jars.Combine sugar, water, vinegar and spices in saucepan. Bring to boiling. Simmer uncovered for 10 min. Add horseradish.Pour over beets. Let cool awhile, then cover and refrigerate 2 to 3 days before serving.

Shredded Beets and Greens with Sliced Oranges 1 pound beet greens (2 to 3 bunches) 1 tbs extra virgin olive oil 1 medium onion, sliced into thin half-moons 1 cup coarsely grated beets 1 orange, peel and pith removed Dressing: 1/4 cup freshly squeezed orange juice (1 orange) 1 tsp prepared mustard 1 tbs olive oil pinch of salt 1. Cut off the beets, then separate the leaves from the stems at the base of the leaf. Discard the stems. Wash the leaves well and cut into strips about 1/2 inch side. Set aside. 2. Heat oil in a large skillet. Add onions and saute for 5 to 8 minutes, until soft and translucent. 3. Meanwhile, peel and coarsely grate the beets with a hand grater or in a food processor. Add the beets to the onions and saute for about 2 minutes. 4. Add the greens and stir well. Cover and cook on medium-low heat for 8 to 10 minutes, until greens are tender. 5. Cut between membranes of the orange to section. Set aside. Mix together the orange juice, mustard, olive oil, and salt. Drizzle over cooked beets and beet greens just before serving. Top with orange sections. Serve hot.

2 pound pickled beets, sliced
1 - onion, thinly sliced
2 tablespoon prepared horseradish
2 tablespoon reduced-fat sour cream
2 tablespoon fresh dill, or parsley, chopped
- - salt & freshly ground black pepper to taste

1 Drain pickled beets, reserving 1/4 cup of the juice. In a medium-
sized bowl, toss onions with the reserved pickled beet juice and let
stand for 10 minutes.

2 Meanwhile, cut the beet slices in half. Add to the onions along
with horseradish, sour cream and dill or parsley. Toss to combine.
Season with salt and pepper.

How about Beet borcht, or simmered beets with vinegar?

Want the recipes? Drop me a line and I will provide them!

jmcwp

June 10, 20050 found this helpful

Beet Salad aka "My Mommy Loves Me Salad"
Canned or cooked fresh beets, drained and chopped
Hard cooked egg, chopped
Mayonnaise
Lemon Juice

There are no real amounts for this salad. I usually use 1 egg/can of beets. Combine beets and egg, stir in mayo with a little lemon juice, salt and pepper to your taste.
Variations: to lower cholesterol use light mayo and just the hard cooked egg whites.
Add cooked or canned carrots to the mixture.

Each year I have had a garden, it decides to produce one crop ferociously; this year it has been beets. Since my co-workers and friends are not "beet" friendly, I needed to incorporate them into something they would never imagine had beets. Hence, the following recipe:

Chocolate Beet Brownies
(These brownies are rich, chewy and secretly nutritious!)

1/2 cup butter (or 1/4 cup butter and 1/4 cup applesauce)
4 oz. unsweetened chocolate
4 eggs
1 cup brown sugar (packed)
1 cup applesauce
1 tsp. vanilla
1-1/2 cup unbleached white flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 15 oz. can beets packed in water, drained and mashed; or 1 cup cooked beets
1/2 cup finely chopped almonds
1/2 cup wheat germ

Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed. Stir in chocolate mixture, followed by applesauce and beets. Sift together flour, salt, spices and baking powder and stir into creamed mixture. Fold in wheat germ and almonds. Turn into greased 9x13-inch pan and bake at 350 degrees for 30 to 40 minutes. Cool before cutting into squares.