Spiced Marinated Beets Recipes

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SPICED PICKLED BEETS



Spiced Pickled Beets image

Sweet and spicy; and the juice makes an excellent marinade for pickled eggs. This recipe is great with freshly cooked beets instead of canned, if you have time.

Provided by Bea Gassman

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h

Yield 8

Number Of Ingredients 8

2 ½ cups sliced canned beets, juice reserved
½ cup apple cider vinegar
2 tablespoons sugar
2 whole cloves
3 black peppercorns
1 bay leaf
½ teaspoon salt
1 small onion, sliced

Steps:

  • Place the beets into a medium bowl and set aside.
  • In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.

Nutrition Facts : Calories 43.6 calories, Carbohydrate 10 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.7 g, Sodium 257.2 mg, Sugar 8.2 g

SPICED PICKLED BEETS



Spiced Pickled Beets image

With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 4 pints.

Number Of Ingredients 7

3 pounds small fresh beets
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.

Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SPICED MARINATED BEETS



Spiced Marinated Beets image

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Provided by Amiel Stanek

Categories     Bon Appétit     Beet     Side     Coriander     Seed

Yield Makes about 5 cups

Number Of Ingredients 6

2 pounds red beets (about 6 medium), scrubbed
1/3 cup olive oil
2 teaspoons coriander, mustard, fennel, caraway, and/or cumin seeds
2 dried bay leaves
1/4 cup red wine vinegar
Kosher salt

Steps:

  • Preheat oven to 425°F. Place beets in a shallow baking dish and add water until it reaches about 1/2" up the sides of the beets. Cover with foil, crimping edges to make a tight seal. Bake beets until a skewer poked through foil easily pierces flesh, 65-75 minutes. Remove from oven, uncover, and let sit until cool enough to handle.
  • Using paper towels (if you have gloves, wear them to keep your hands stain-free), rub skins to remove; discard. Lightly crush beets with the flat side of a chef's knife, then tear into bite-size pieces and place in a large bowl.
  • Heat oil, spices, and bay leaves in a small skillet over medium and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar, and toss to combine. Season with salt. Let cool.
  • Do Ahead
  • Beets can be marinated 5 days ahead. Cover and chill.

CANNED SPICED PICKLED BEETS



Canned Spiced Pickled Beets image

Found this recipe in an old recipe box I bought at a rummage sale years ago. It's easy, and everyone who tries them loves them. I use large mouth quart or pint jars. Makes 6 quarts of beets.

Provided by Lori Manthei Ridlon

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h45m

Yield 18

Number Of Ingredients 8

5 ⅓ cups distilled white vinegar
4 cups white sugar
4 cups water
2 tablespoons ground cinnamon
1 ½ tablespoons salt
1 tablespoon ground cloves
12 pounds beets, peeled and sliced
6 1-quart canning jars with lids and rings

Steps:

  • In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.
  • Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at high altitude.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 74.2 g, Fat 0.6 g, Fiber 9 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 820 mg, Sugar 64.9 g

SPICED BAKED BEETS



Spiced Baked Beets image

Meet the Cook: Especially during fall and winter, this recipe is a favorite. With its red color, it looks great served at Christmastime. It's nice for taking to potlucks as well. My husband and I have two grown children. I teach home economics. -Margery Richmond, Lacombe, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 10 servings.

Number Of Ingredients 11

4 cups shredded peeled beets (about 4 to 5 medium)
1 medium onion, shredded
1 medium potato, shredded
3 tablespoons brown sugar
3 tablespoons canola oil
2 tablespoons water
1 tablespoon cider vinegar
1/2 teaspoon salt, optional
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/8 to 1/4 teaspoon ground cloves

Steps:

  • Preheat oven to 350°. In a large bowl, combine beets, onion and potato. In a small bowl, mix remaining ingredients; pour over vegetables and toss to coat. Transfer to a greased 1-1/2-qt. baking dish., Bake, covered, 45 minutes, stirring occasionally. Uncover; bake 15-25 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 84 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 423mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

MARINATED BEETS WITH CHARRED ONION CREMA



Marinated Beets with Charred Onion Crema image

I love this recipe for traveling because I can marinate the beets ahead of time and they hold up well. You can then bring along accompaniments on the side, that add new elements, like crunch, and add them to make the final dish later. In this recipe I use harissa, a North African chile paste made from sun-dried chiles. I like to use it because it has an approachable chile flavor without all the heat.

Provided by Food Network

Categories     side-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 24

8 small beets (1 1/2 inches in diameter), in assorted colors
1 cup olive oil
1/2 cup sherry vinegar
2 tablespoons whole-grain mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
Pickled Shallots, recipe follows
1/3 cup Charred Onion Crema, recipe follows
1/4 cup chopped fresh herbs, such as chives, cilantro, scallions
1/2 cup Harissa Breadcrumbs, recipe follows
1 large shallot
1 cup apple cider vinegar
1/2 cup beet juice
2 tablespoons sugar
1 tablespoon kosher salt
Freshly ground black pepper
1 small white onion
1 cup Mexican-style crema
Kosher salt and freshly ground black pepper
1 small sourdough boule
1 cup olive oil
3 cloves garlic, finely minced
1 teaspoon harissa paste
Kosher salt

Steps:

  • Scrub the beets to remove any residual dirt and trim the tops and tails but leave the skin on. Cut in half and place in a medium pot, then add water to cover by at least 1 inch. Place the pot over high heat and bring to a boil, then reduce to a simmer. Simmer the beets until fully tender, testing by piercing to the center of the largest beet with the tip of a paring knife, 15 to 20 minutes. Drain the beets, and while they are still warm to the touch, use your not-favorite kitchen towel to rub off the skins. Cut the beets into wedges, taking care to keep the like-colored beets together, but separate from the other colors.
  • Whisk together the olive oil, vinegar, mustard and honey in a medium bowl. Add salt and pepper to taste and whisk again to combine. Add the Pickled Shallots and the beets and marinate for at least 30 minutes or up to 1 hour.
  • Dollop spoonfuls of the Charred Onion Crema on the bottom of a serving platter. Top with the beets, herbs and Harissa Breadcrumbs.
  • Cut the shallot into 1/8-inch rings and place in a medium metal bowl. Separate the layered rings with your fingers and try to keep the rings as whole as possible.
  • Combine the apple cider vinegar, beet juice, sugar, salt and a few turns of pepper in a small pot. Whisk the mixture and bring to a boil over high heat. Whisk one more time to make sure everything is fully combined. Remove the pot from the heat and pour over the prepared shallot rings. Stir the rings to make sure they are fully covered. Allow the shallots to cool naturally, 20 to 30 minutes.
  • Cut the onion into 1/2-inch slices or wheels. Place the onion wheels in a dry cast-iron pan set over medium heat. Allow the onions to char deeply on one side, 10 to 15 minutes, then flip them over and char the other side, 10 to 15 minutes. Remove the pan from the heat and allow the onions to cool slightly.
  • Place the onions in the bowl of a high-powered blender and pulse a few times to break them up and release any remaining steam. Let the onions cool down for another few minutes, then add the crema to the blender. Blend the onions and crema, then season with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • Peel the outer crust off the boule. Cut the remaining bread into 1- to 2-inch cubes. Place the cubes in the bowl of a food processor and pulse until you have small and consistent breadcrumbs.
  • Pour the olive oil into a medium saute pan set over medium heat. Add the garlic and cook until it becomes fragrant, 1 to 2 minutes. Remove the pan from the heat and add the harissa paste. Whisk in the harissa paste until it is dispersed throughout the oil.
  • Place the untoasted breadcrumbs in a large bowl and drizzle the garlic and harissa oil over the top, stirring and flipping the breadcrumbs to ensure even coverage.
  • Lay the coated crumbs on a sheet tray and bake until crispy and golden brown, 10 to 12 minutes. Remove the toasted crumbs and scrape onto a paper-towel lined sheet tray to drain any excess oil. Season with salt while the crumbs are still warm.

MARINATED ROASTED BEETS



Marinated Roasted Beets image

Zesty, tangy, and naturally sweet-this salad is all those rolled into one.

Yield serves 4, 1/2 cup per serving

Number Of Ingredients 8

4 medium beets with greens
1 teaspoon olive oil
1/3 cup cider vinegar
1/3 cup red wine vinegar
1/3 cup chopped onion
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper (coarsely ground preferred)

Steps:

  • Preheat the oven to 425°F.
  • Cut off all but 1 to 2 inches of the beet stems, and don't cut off the root ends. (This helps retain flavor and keep the color from bleeding.) Put the beets on a rimmed baking sheet. Drizzle with the oil.
  • Roast for 25 to 30 minutes, or until the beets are tender when tested with the tip of a knife. Let cool on the baking sheet for 10 minutes. Discard the root ends. Peel the beets, discarding the skins. Cut the beets crosswise into 1/8- to 1/4-inch slices. Place the beets in a single layer in a shallow glass dish, such as 12 x 8 x 2 inches.
  • In a small saucepan, stir together the remaining ingredients. Heat over medium-high heat until the mixture comes to a boil, 1 to 2 minutes. Pour over the beets, making sure all the beets are coated. Cover and refrigerate for 2 to 24 hours, stirring once or twice if all the beets are not covered in liquid. Drain and discard the marinade before serving the beets.
  • Red beets can stain, so you might want to wear an apron and plastic gloves when peeling and cutting the cooked beets. If you don't use gloves, you can sprinkle your hands with salt and rub them vigorously, then wash them with soap and water to eliminate stains.
  • (Per Serving)
  • Calories: 56
  • Total Fat: 1.5g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 1.0g
  • Cholesterol: 0mg
  • Sodium: 66mg
  • Carbohydrates: 10g
  • Fiber: 3g
  • Sugars: 7g
  • Protein: 2g
  • Dietary Exchanges
  • 2 Vegetable

HOT SPICED BEETS



Hot Spiced Beets image

From the back of a Libby's Beets can. I usually leave out the butter (for calorie- and fat-consciousness) and the caraway seeds (because I hate the flavor).

Provided by DrGaellon

Categories     Vegetable

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

1/4 cup brown sugar
2 tablespoons cider vinegar
1 tablespoon butter
1/2 teaspoon caraway seed
1/4 teaspoon dried onion flakes
1/4 teaspoon dried oregano
2 cups sliced canned beets, drained

Steps:

  • Combine first 6 ingredients in a saucepan. Boil until liquid is reduced by half. Add beets and simmer until heated through.

BRAISED SPICED BEETS



Braised Spiced Beets image

This one came from the New York Times, January 17th, 1999. I'm not sure what unit a "bunch" is, but hey, try for a couple or three in a bunch. You can use chicken stock instead of the vegetable stock.

Provided by Diann is Cooking

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

3 bunches beets
2 tablespoons butter, unsalted
1/2 teaspoon peppercorn, lightly crushed
6 cloves, whole
1 cinnamon stick, lightly crushed
1 tablespoon brown sugar
1/2 cup vegetable stock
salt

Steps:

  • Scrub beets and cut stems down to hardly there. Place in cooking pot, cover with water, and simmer until nearly tender (approximately 20 minutes). Remove from water, peel and quarter them.
  • Heat butter in sturdy saucepan or skillet with lid. When melted, add beets and cook at medium for five minutes, tossing frequently so as to coat the beets with the butter.
  • Add peppercorns, cloves, cinnamon.
  • Add in sugar, stock, and salt to taste.
  • Cook on low heat for approximately 15 more minutes, or until beets are tender, mixing occasionally.
  • You can serve now, or reheat for later.

Nutrition Facts : Calories 43.3, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 34.5, Carbohydrate 2.4, Fiber 0.1, Sugar 2.2, Protein 0.1

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From pinterest.com


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SPICED MARINATED BEETS - MEALPLANNERPRO.COM
2 pounds red beets (about 6 medium), scrubbed; 1/3 cup olive oil; 2 teaspoons coriander, mustard, fennel, caraway, and/or cumin seeds; 2 dried bay leaves
From mealplannerpro.com


SPICED PICKLED BEETS | RECIPESTY
In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil.
From recipesty.com


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