Special Beet Recipes

GETTING READY 1.Preheat th eoven at 450 degrees. MAKING 2.Take a roasting pan and put the beets in it and add oregano, thyme, fennel, seeds, coriander, rosemary, bay leaves and pepper corns in it. 3.Add olive oil and mix so that it sticks well on all... - 48.509

GETTING READY 1. Wash, peel and cut the beets. MAKING 2. In a liquidizer or blender jar, combine beet with all other ingredients except the yogurt or sour cream. 3. Blend to a smooth puree 4. Empty puree into a large glass bowl. FINALIZING 5.... - 48.13

GETTING READY 1) In a pan, place the sugar, orange juice, vinegar and cornflour. 2) Heat to boil, stirring constantly, over low heat until smooth. 3) Simmer for 2 minutes, stirring occasionally. MAKING 4) Blend in the butter and season to taste. 5) Add... - 45.6431

GETTING READY 1. Wash, peel and cut the beets in dices. MAKING 2. In a large heavy bottomed saucepan or a stock pot, cover the beets with the water and place on a medium flame. 3. Boil the beets for 20- -25 minutes or until they are fork tender. 4. When... - 45.5267

Roasted Beet And Red Pepper Borscht is simply irresistible. Try this amazingly delicious Roasted Beet And Red Pepper Borscht recipe; I am sure you will always tempt to prepare this for every party! - 42.9444

To prepare the beet relish, trim off the stems from the beets, leaving 1/2 inch (12 mm) intact; do not peel. Place the beets in a saucepan, add water to cover and bring to a boil. Reduce the heat to low, cover and simmer until tender when pierced, 30-40... - 42.3857

Early in day: In small bowl, blend cheese, 3/4 teaspoon seasoned salt, pepper and milk; refrigerate. Meanwhile, drain beets; measure juice; add water, if necessary, to make 1 1/2 cups. Heat to boiling; pour over lemon gelatin to dissolve. Stir in 2 cups cold... - 42.035

To Make Carrot Puree: Scrub carrots (it's not necessary to peel them), cut off stems, and cut into 2-inch pieces. Place in a 9- or 10-inch microwave safe deep-dish pie plate or casserole. Add 1/2 cup water and microwave, covered with vented plastic wrap, on... - 40.8084

MAKING 1) Combine together fish, potatoes, beets, onion, parsley, salt, paprika, Worcestershire sauce and moisten with cream or milk. 2) Add in shortening and cook the mixture, stirring, until hot. 3) Shape the mixture lightly into cake and cook until well... - 40.7199

MAKING 1 In a pan, boil water and dissolve jelly in it. 2 Add in beet juice and the other ingredients. 3 In a mold, pour the mixture and refrigerate until firm. SERVING 4 Serve chilled. - 39.2553

MAKING 1) Stir the gelatin in hot water to dissolve. 2) Stir in the vinegar, 1/4 teaspoon salt and beet liquid, then refrigerate until slightly firm. 3) Mix rest of the ingredients and gently fold into the gelatin. 4) In individual molds, pour the mixture and... - 39.1258

MAKING 1. In a saucepan, combine consommé, beets and onion. 2. Simmer on a low flame for 10 minutes. 3. Take pan off the heat and stir in the lemon juice, sugar and sour cream till well blended. 4. Pour into a punch bowl and place in the refrigerator to... - 38.5244

Scoop out centers of cooked beets to form baskets. Chop centers, green tops and egg. Add crumbled bacon, onion, salt, pepper and butter. Heap mixture carefully into beet baskets; garnish with parsley. Can be served on crisp lettuce, as a side dish, or placed... - 38.416

GETTING READY 1. Preheat the oven to 350° MAKING 2. In a large pan, combine all the ingredients together except the bread crumbs. Mix this lightly till completely combined. 3. Pour out this mixture into a buttered 1 1/2 quart casserole dish 4. Cover with... - 38.158

GETTING READY 1) In a saucepan, put wine, sugar, salt and ¼ cup water. Bring to boil. 2) Add onions and beets, partially cover it and simmer for about 15 minutes or till the beets are tender. MAKING 3) Put the onions, beets and the liquid in a bowl and add... - 38.0502

GETTING READY 1. With plastic wrap, line an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan, leaving a 3-inch overhang. MAKING 2. Fill pan with potato salad, lightly tapping pan on counter to settle mixture and smooth top with spatula. 3. With plastic-wrap overhang... - 36.8338

GETTING READY 1) In a small pan, boil 100 ml of water with orange zest and lemon juice. 2) In a medium bowl, place the couscous and poured... - 35.8461

1. Preheat the oven to 300 degrees F. Assemble the mise en place trays. 2. Rub the beets with the oil and wrap in aluminum foil. Place on a baking sheet and bake for 1 hour, or until the beets are tender when pierced with a fork. Let cool slightly. 3.... - 35.4339

MAKING 1. In a bowl combine dairy sour cream, vinegar, chopped green onion, sugar, salt and cayenne. 2. Add sauce to beets and heat slowly, stirring occasionally to coat beets evenly without letting it boil. SERVING 3. Serve Beets in Cream hot over meals. - 35.0906

Measure 1/3 cup beets with liquid from can to cover; set aside. Melt butter or margarine in a small skillet. Add onion; saute until tender. In a blender or food processor, puree remaining beets and liquid, sauteed onion, salt, cloves, sour cream and 1/4 cup... - 34.8423

MAKING 1) In a medium-size saucepan drain syrup from pineapple. 2) Add cornstarch and stir the mixture until smooth. 3) Cook and stir the mixture until it boils stirring constantly for 3 minutes. 4) Add beets, butter or margarine, pineapple chunks and lemon... - 34.6225

Drain beets and pineapple, reserving 1 1/2 cups combined liquid. Dissolve gelatin in boiling water. Add reserved liquid, lemon juice, and salt. Mix well. Chill till partially set. Fold in drained beets and pineapple. Pour into 6-cup ring mold. Chill till set. - 33.4933

Mix first 8 ingredients and moisten with cream. Cook in fat, stirring until hot; then pat lightly into a cake and cook until well browned underneath. Fold like an omelet. Serves 4 to 6. - 33.13

MAKING 1. In saucepan gradually stir cranberry juice into cornstarch, sugar and dash salt. 2. Cook stirring over medium heat till mixture thickens and bubbles. 3. Add beets and orange peel and simmer, uncovered, 10 minutes. SERVING 4. Use the beets to... - 32.3815

First clean the squid. Remove the eyes, mouth, ink sac and outer membrane. Take out the cuttlefish bone. Wash the squid well, then slice body and tentacles. Put the olive oil in a pot and cook for 30 seconds. Stir in the onion and garlic and cook for 2... - 32.2028

MAKING 1) Roughly chop or cut the beets into thin strips and combine with the chopped scallions. 2) Combine rest of ingredients together, mix into the beets and place in a refrigerator. SERVING 3) Serve in nice chilled plates alongwith the toast. - 31.8494

MAKING 1) In 4 salad bowls arrange lettuce individually. 2) Insert beet slices between leaves. 3) Drizzle 1 tablespoon salad dressing on each. SERVING 4) Serve immediately. - 31.6479

Break eggs in top of double boiler and beat until foamy. Add vinegar, sugar, dry mustard and salt; blend well. Dissolve Royal Lemon Gelatin in boiling water, add to egg mixture and cook over simmering water, stirring frequently, until mixture is of custard... - 30.4237

Melt butter or margarine in 4-quart saucepan; stir in combined cornstarch, sugar and salt. Cook about 1 minute over low heat, stirring constantly. Combine lemon rind, juice and water; gradually add to sauce. Cook, stirring constantly, until sauce... - 29.929

Dissolve gelatin in boiling water. Cool. Add remaining ingredients. Fold in 1 pint sour cream. Pour into a mold. Note: This salad is a beautiful shade of deep pink. - 29.6785

Drain the juice from the beets. Bring the juice to a boil with the cloves and bay leaf. Add the vinegar and sweetener. Heat 10 minutes. Remove the cloves and bay leaf. Add the beets to the hot liquid and heat through for approximately one minute. Serve hot. - 28.9992

Prepare and cook spinach as in Time Table. Drain and chop coarsely. Melt the butter and fat and heat the beets in this. Add the vinegar, pepper, the salt, chopped spinach, and eggs, and reheat. - 27.5818

Saute the onion in the butter in a saucepan until tender. Add the salt, sugar, cloves, and vinegar, and cook 5 min. Add the beets which have been slivered, diced, sliced, or quartered as preferred. Stir and heat Well. - 25.665

1 Preheat the oven to 450°F. Arrange the beets on a baking sheet; roast until fork-tender, about 30 minutes. Let cool. Peel and cut into cubes. Transfer the beets to a medium bowl; add the orange and hazelnuts. 2 Meanwhile, whisk together the vinegar, orange... - 25.4851

Chop beets very fine. Place all ingredients in a saucepan and bring to a boil. Pour immediately into two sterilized pint jars and seal (or cool and serve). - 25.4071

Saute bacon in saucepan until crisp. Turn heat low and add next three ingredients. Stir in beets, sprinkle with salt, cover; let heat thoroughly. - 22.5827

Add 2 cups hot water to gelatine, let cool. Drain beets, mix with tuna, add to cooled gelatine. Chill in large salad mold or 6 individual molds. Serve with Thousand Island or your favorite dressing. - 21.8917

Heat beets; drain. Stir in French dressing. Place in serving dish and sprinkle with onion. Top with sour cream. - 19.5025

Drain beets; put 2 tablespoons juice in a bowl. Mince beets; mix with juice, kumquats, vinegar, ginger, and chili; add sugar to taste. - 18.8025

Prepare, then cook beets whole, as in Time Table. Drain, then rub off skins under cold running water; cut as desired. Heat cream, horse-radish, and salt together in a saucepan. Add beets, and heat thoroughly. - 18.6652

1. Drain syrup from pineapple into a medium-size saucepan; stir in cornstarch until smooth. Cook, stirring constantly, until mixture thickens and bubbles 1 minute. 2. Stir in beets, butter or margarine, pineapple and lemon juice. Heat slowly, stirring once or... - 17.5416