Easy Sweet Sour Beets Recipes

SWEET AND SOUR PICKLED BEETS

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.

SWEET AND SOUR BEETS

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.

SWEET-AND-SOUR BEETS

Steps:

• In a saucepan, combine water, vinegar and cornstarch; bring to boil. Cook and stir for 1-2 minutes; remove from the heat. Add sugar and beets; let stand for 1 hour. Heat through just before serving.

EASY SWEET & SOUR BEETS

Steps:

• Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and quarter beets; keep warm. , Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through.

SWEET-HOT-BEET SOUP

Steps:

• Preheat the oven to 350 degrees. Wrap the beets individually with aluminum foil and roast them in the oven until easily pierced by the tip of a paring knife, about 60 to 70 minutes. When the beets are cool enough to handle, trim the ends, and gently rub off their skins with a paper towel. Cut into 1/4-inch slices, place them in a food processor and pulse, scraping down the sides often, until they are finely chopped, but not completely pureed. Set aside. Place the vegetable oil or clarified butter in a 6 quart soup pot over medium heat and add the onions. Cook, stirring often, until the onions are wilted and translucent, but not browned, about 15 minutes. Add the jalapenos and ginger and continue to cook 5 more minutes. Follow with the ground cumin, coriander, turmeric and chilies and continue stirring until the spices are well cooked, about 8 to 10 minutes. Stir in the basmati rice until well coated with the oil, season with the salt and pepper, and add the vegetable stock to the pot. Bring the stock to a boil and immediately reduce the heat until the soup just simmers. Allow the soup to cook, covered, until the rice is very tender, about 20 minutes. Using either a blender or an immersion blender process the soup until you have a rich puree. Whisk in the coconut milk and the chopped beets, and return the soup to the fire. Bring the soup slowly back to a boil and adjust the seasoning with additional salt and pepper as required. Finish the soup with the honey, if desired, and the garam masala, and serve in warmed bowls with a dollop of yogurt or sour cream and a few sprigs of fresh cilantro.;

EASY AS 1-2-3 HARVARD BEETS

Steps:

• In small saucepan, combine the ONE tablespoons cornstarch, the TWO tablespoons sugar and the THREE tablespoons vinegar (get it, 1-2-3?)! Stir.
• Drain the can of beets, reserving the liquid. Add 1/2 cup of the liquid to the pan.
• Cook over medium heat, stirring till thickened and bubbly.
• Add 1 tablespoons butter and salt and pepper to taste.
• Add drained beets and heat in the sauce till hot through.

SWEET AND SOUR BEETROOT

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.

GERMAN BEETS

Steps:

• Cut off all but 1 inch of beet tops. Wash beets; leave whole with root ends attached. Heat 8 to 9 cups water, 1 tablespoon white vinegar (to preserve color) and salt (if desired) to boiling in 4-quart Dutch oven. Add beets. Cover and boil 40 to 50 minutes or until tender; drain. Cool, peel and slice beets.
• Mix cornstarch, sugar, salt and pepper in 3-quart saucepan. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Stir in beets; cook until hot.