Red Ruby Beets Recipes

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RUBY-RED BEET SALAD



Ruby-Red Beet Salad image

Adapted from a recipe that I've had for about 30 years, this salad was a big hit when I served it to my future in-laws. -Toni Talbott, Fairbanks, Alaska

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12-15 servings.

Number Of Ingredients 11

1 package (3 ounces) cherry gelatin
1 package (3 ounces) raspberry gelatin
1 package (3 ounces) strawberry gelatin
4 cups boiling water
1 can (20 ounces) crushed pineapple
1 can (15 ounces) diced beets, drained
DRESSING:
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons each chopped celery, green pepper and chives
Leaf lettuce, optional

Steps:

  • In a large bowl, combine the gelatins; add boiling water and stir to dissolve. Drain pineapple, reserving the juice; set pineapple aside. Stir juice into gelatin. Refrigerate until slightly thickened. Stir in beets and pineapple. Pour into a 13-in. x 9-in. dish. Refrigerate until firm., For dressing, combine the mayonnaise, sour cream, celery, green pepper and chives in a small bowl. Cut gelatin into squares; serve on lettuce-lined salad plates if desired. Dollop with dressing.

Nutrition Facts : Calories 164 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 139mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

RUBY RED BEET & APPLE SALAD



Ruby Red Beet & Apple Salad image

Because I grow beets I eat them a lot. This is among my favorite recipes. One heads-up: The beets usually turn the apples pinkish-red (maybe your fingers, too). - Kathy Rairigh, Milford, Indiana

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings.

Number Of Ingredients 12

2-1/2 pounds fresh beets (about 8 medium)
2 medium apples, peeled and chopped
1 cup chopped fresh kale
1 cup chopped red cabbage
1 cup shredded carrots
1/2 cup chopped onion
1/2 cup cider vinegar
1/3 cup olive oil
2 tablespoons honey
1 teaspoon salt
3/4 teaspoon curry powder
1/8 teaspoon each ground ginger, garlic powder and pepper

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool., Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets., In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.

Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

RED RUBY BEETS



Red Ruby Beets image

Make and share this Red Ruby Beets recipe from Food.com.

Provided by Dienia B.

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

4 teaspoons cornstarch
2 tablespoons sugar
1/4 teaspoon salt
1 1/3 cups cranberry juice
6 cups beets
1/2 teaspoon orange zest
1 teaspoon butter
1/2 cup crushed pineapple (optional)

Steps:

  • Combine the dry ingredients.
  • Mix well into the cranberry juice. Cook in a saucepan until thick, stirring frequently.
  • Add the rest of the ingredients; mix well and heat through.

Nutrition Facts : Calories 133.9, Fat 1, SaturatedFat 0.5, Cholesterol 1.7, Sodium 233.6, Carbohydrate 30.4, Fiber 3.4, Sugar 24.4, Protein 2.9

ROASTED RUBY BEETS



Roasted Ruby Beets image

Provided by Geraldine Ferraro

Categories     Vegetable     Side     Roast     Vegetarian     Orange     Beet     Vegan     Thyme     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 6

12 medium beets, trimmed, leaving 1/2 inch of stems attached
6 tablespoons extra-virgin olive oil
3 teaspoons kosher salt
1/4 cup freshly squeezed orange juice (from 1 medium orange)
2 teaspoons fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Steps:

  • Arrange oven rack in middle position and preheat oven to 400°F.
  • In large bowl, gently toss beets with 3 tablespoons oil and 2 teaspoons salt. Wrap each beet individually in aluminum foil and place on large rimmed baking sheet. Roast until tender, about 1 to 1 1/4 hours. Cool to warm in foil, about 20 minutes.
  • When beets are cool enough to handle, unwrap and peel, discarding stems and root ends. Cut beets into quarters and transfer to large bowl. Add orange juice, thyme, pepper, and remaining 3 tablespoons oil and 1 teaspoon salt. Gently toss to combine. Serve warm or at room temperature.

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