Deviled Beets Recipes

PICKLED BEET DEVILED EGGS

Steps:

• Put the beet in a medium saucepan and add the balsamic vinegar, brown sugar, peppercorns, bay leaf, 3/4 cup cider vinegar, 1 tablespoon salt and 3 cups water and bring to a boil. Let boil until the sugar is completely dissolved, about 5 minutes. Add the peeled eggs to the pan, then cover and refrigerate for at least 4 hours and up to overnight for a deeper pink color.
• Cut the eggs in half, then scoop out the yolks and place them in a medium bowl. Put the egg white halves on a serving platter. Add the mayonnaise, Dijon, chives, remaining tablespoon cider vinegar and a bunch of grinds of black pepper to the bowl with the yolks. Use a fork to mash the yolks until smooth and creamy and well combined. Transfer the mixture to a large resealable plastic bag and snip about 1/2-inch off of one of the corners. Pipe the mixture into the holes of the egg whites. Sprinkle the chopped pistachios over the top, then place 1 piece baby arugula on top of each egg. Sprinkle the platter with the crumbled goat cheese.

DEVILED BEETS

Steps:

• Melt butter in a saucepan.
• Stir in mustard, cloves, vinegar, brown sugar, salt, paprika, and Worcestershire sauce.
• Mix well.
• Stir in beets and heat through.

DEVILED BEETS

Steps:

• 1. About 3 medium beets, greens trimmed to 2 inches, leave roots on. Scrub beets clean. Place in a small amount of water.Bring to a boil, then simmer until tender about 30 minutes. Drain and rinse with cool water. Set aside while preparing sauce.
• 2. Combine sauce ingredients in a small saucepan. Heat until sugar dissolves. Set aside.
• 3. Trim and slip skin from beets. Cut into small pieces (dice), into bowl. Pour warm sauce over beets and fold to coat evenly..Serve warm or cool.

BEET DEVILED EGGS

Steps:

• Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
• Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
• Scoop out the yolks into a food processor and puree with the hummus and beets; season with salt and pepper.
• Spoon the filling into the egg whites and top with more beets and beet horseradish.