Recipes Using Beets (11) 1998-01-13

Beet Recipes
Beets a la Feivel
Beets with Horseradish (Austria)
Beet Pesto
Borscht Energy Soup
Pickled Beets -1
Pickled Eggs and Red Beets
Pickled Beets And Onions
Beet Marbled Eggs
Canning Beets (Whole, Cubed, Or Sliced)
Chocolate Red Beet Cake
Pickled Beets

(09:01:20 am) :
From: Shylock shylock@ziplink.net
Newsgroups: rec.food.recipes
Subject: Beets a la Feivel
Date: 31 Mar 1997 05:31:19 -0700
Message-ID: 333F1948.4E12@ziplink.net
Beets a la Feivel
2 lb beets
1/2 lb carrots
6 dried Shiitake
2 med. onion
1/2 lemon
4 oz sour cream
8 cloves garlic
3 bay leaf
1/2 tsp Hungarian paprika (chili powder is good too)
1 tsp chopped mint
1 tsp salt
1/4 tsp sugar (optional)
white pepper
Place large pieces of vegetables in stew-pot. Add water just enough to
cover veggies. Add dried mushrooms. Remove after water starts to boil.
Julienne mushrooms and place them back to stew. Add salt and finely cut
onion. Reduce heat to VERY low, cover and cook until liquid almost
evaporated. Add pepper, mint, lemon zest, bay-leaf and cook another 10-15
min. Mean time mix in blender sour cream, paprika, garlic and salt. Turn
off heat. Pour Lemon juice over the veggies. Hold for another 1-2 minutes
and then serve on plate. Pour Sour cream sauce over the veggies. Enjoy!
----------------------------------------------------------------------------
Margaret, MA (4:08:26 pm) :
Beets with Horseradish (Austria)
2 cups thinly sliced cooked beets
1 small apple, peeled, cored and diced
1 tsp. caraway seeds
2 tsps. horseradish, squeezed dry
1/2 cup wine vinegar
1 Tbs. sugar
1/2 tsp. salt
1.In a bowl combine beets and apple. Add caraway seeds and horseradish.
2.In a saucepan combine vinegar, sugar and salt. Simmer 5 minutes, then pour
over beets. Chill at least 12 hours, stirring occasionally.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Betsy at TKL (5:21:29 pm) :
Date: Thu, 27 Oct 1994 21:32:36 +0100
From: S40391060@SB.HHS.DK
Beet Pesto
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Italian
Pasta Vegetarian
4 Fresh beets with greens
1/2 teaspoon Salt
1 Red onion -- chopped
1 Hot banana pepper -- chopped
2 Garlic cloves -- chopped
1 cup Walnuts -- toasted
Black pepper
Trim & wash beets. Leave 1" stem, steam till tender. When beets are cooked,
slip skins off under cool water & set aside. Remove leaves from stems &
discard stems. Wash & dry leaves, chop coarsely. In a skillet, cook onions,
banana pepper & garlic in 1/3 c olive oil till softened. Add beet greens &
cook 5 to 7 minutes. Transfer to a processor & puree with the cooked beets,
cut into quarters. Add rest of ingredients & puree again, adding more olive
oil if necessary. The pesto keeps refrigerated for 2 weeks or freezes. You
can add parmesan cheese if you wish.
"The Hamilton Spectator", September 15, 1993.
----------------------------------------------------------------------------
Betsy at TKL (5:22:24 pm) :
Date: Thu, 27 Oct 1994 21:32:36 +0100
From: S40391060@SB.HHS.DK
Borscht Energy Soup
Serving Size : 6
1 medium Beets -- scrubbed & cut into
1 medium Carrot -- sliced
1 medium Kirby cucumber -- cut into chunks
1 medium Green bell pepper -- seeded & coarsely chopped
1 Lemon -- peel, half, removed seeds
1 Ripe avocado -- peeled and quartered
1/2 cup Spinach leaves -- packed
1/2 cup Alfalfa sprouts -- packed
1/2 cup fresh dill -- chopped
2 tablespoons Bragg Liquid Aminos
1/8 teaspoon Freshly ground black pepper
2 cups Vegetable stock -- or bouillon
Alfalfa sprouts -- for garnish
In a food processor fitted with the metal blade, pulse the beet, carrot,
cucumber, bell pepper, and lemon until finely chopped. Add the avocado,
spinach, alfalfa sprouts, dill, liquid aminos, and pepper. With the machine
running, gradually add the vegetable stock and process until smooth.
Transfer the borscht to a bowl, cover, and refrigerate until chilled, at
least 2 hours. Serve the soup in individual bowls, garnishing each one with
alfalfa sprouts. Source: May All Be Fed - by John Robbins (including recipes
by Jia Patton and Friends) Typed for you by Karen Mintzias
----------------------------------------------------------------------------
Betsy at TKL (5:25:58 pm) :
Date: Thu, 27 Oct 1994 21:32:36 +0100
From: S40391060@SB.HHS.DK
Pickled Beets -1
Recipe By : Elizabeth Powell
Serving Size : 32 Preparation Time :0:45
Categories : Healthy And Hearty Canning, Preserves, Etc.
4 pounds fresh beets -- sliced
1 pound onions -- thinly sliced
3 cups cider vinegar
3 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon whole cloves
1 teaspoon celery seed
1/2 teaspoon yellow mustard seed
1 bay leaf -- crumbled
Boil beets in water just to cover until a fork can barely pierce them. Mix
vinegar, sugar, and spices in large kettle. Bring to a boil, add beets and
onions, and simmer for 4-5 minutes. Pack beets and onions in hot, sterilized
jars. Pour vinegar mixture over beets to within half inch of rim. Seal and
process for 15 minutes in boiling water bath.
----------------------------------------------------------------------------
Betsy at TKL (5:26:38 pm) :
Date: Thu, 27 Oct 1994 21:32:36 +0100
From: S40391060@SB.HHS.DK
Pickled Eggs and Red Beets
Beets
1/4 cup Brown sugar
1/2 cup Water -- cold
3 each Cloves
Egg -- hard boiled
1/2 cup Vinegar
1 each Cinnamon
Boil young beets until tender. Skin and cover with liquid made by combining
the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole
cloves. Let beets stand in this mixture for several days. Remove and add
whole hard boiled shelled eggs to the liquid and let pickle for 2 days
before using.
----------------------------------------------------------------------------
(9:07:44 pm) :
Title: Pickled Beets And Onions
Categories: Vegetables, Canning
Servings: 8
7 lb Med. beets 1 x Vinegar
2 1/2 c Sugar 2 tb Whole mixed pickling spices
2 tsp Salt 3 1/2 c White vinegar
1 1/2 c Water 2 lb Med. onions
Cut off all but 2-inches of the beet tops, leave the root ends attached.
Peel and slice the onions into 1/4-slices. Heat enough water to cover
beets to boiling. Add beets and 2 t vinegar for each quart of water used.
Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes;
drain. Run cold water over beets, slip off skins and remove the root ends.
Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a
6-quart Dutch oven, reduce heat.
Simmer, uncovered 10 minutes, stir in beets. Pack beets and onions in hot
jars, leaving 1/2-inch head space. Heat syrup to boiling. Pour over beets
and onions, leaving about 1/2-inch head space; seal. Process 30 minutes in
boiling water bath. Makes about 8 Pints. NOTE: ----- 7 cans (16 ounces
each) sliced beets, drained, can be substituted for the beets in the above
recipe.
----------------------------------------------------------------------------
(9:08:46 pm) : Title:
BEET MARBLED EGGS
Categories: Appetizers
Yield: 1 servings
Re: Pickled eggs and beets
Here's a neat little trick that you may or may not know, Neysa. When you
drop the [hard cooked] eggs into the beet juice, DO NOT peel them. Instead,
bash them around a bit to crack the shells really well, then drop 'em,
shells still on, in the juice.
Drain and shell before serving. (Sorry for insulting your intelligence
with the last direction, but someone, somewhere out there is going to miss
this step
:-)
The result is a pickled egg that looks remarkably like the pretty marble
eggs you can buy for decoration. They make a beautiful garnish for a cold
meat platter, and amazing looking deviled eggs.
Kathy in Bryan, TX
-----
----------------------------------------------------------------------------
(9:10:46 pm) :
Title: CANNING BEETS (WHOLE, CUBED, OR SLICED)
Categories: Vegetables, Canning
Yield: 1 Recipe
Quantity: An average of 21 pounds (without tops) is needed per canner load
of 7 quarts; an average of 13-1/2 pounds is needed per canner load of 9
pints. A bushel (without tops) weighs 52 pounds and yields 15 to 20
quarts--an average of 3 pounds per quart.
Quality: Beets with a diameter of 1 to 2 inches are preferred for whole
packs. Beets larger than 3 inches in diameter are often fibrous.
Procedure: Trim off beet tops, leaving an inch of stem and roots to reduce
bleeding of color. Scrub well. Cover with boiling water. Boil until skins
slip off easily; about 15 to 25 minutes depending on size. Cool, remove
skins, and trim off stems and roots. Leave baby beets whole. Cut medium or
large beets into 1/2-inch cubes or slices. Halve or quarter very large
slices. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars
with hot beets and fresh hot water, leaving 1-inch head space.
Adjust lids and process following the recommendations in Table 1 or Table 2
according to the method of canning used. Table 1. Recommended process time
for Beets in a dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 30 minutes for
Pints, 35 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Beets in a weighted-gauge pressure
canner.
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30
minutes for Pints, 35 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
----------------------------------------------------------------------------
oav (9:14:00 pm) :
CHOCOLATE RED BEET CAKE
Categories: Chocolate, Cakes/choc.
Yield: 10 Servings
2 1/2 c Beets, mashed, cooked
6 Eggs
3/4 c Cocoa
1 tsp Vanilla
2 1/2 c Oil
3 3/4 c Flour, sifted
3 3/4 c Sugar
1 tsp Salt
1 tb Baking soda
1/4 lb Margarine, softened
4 oz Cream cheese, softened
1 Powdered sugar, sifted
1/2 c Cocoa
1 tsp Vanilla
Mix beets and eggs. In separate bowl. combine cocoa, vanilla and oil. Mix
well. Add the sifted flour, sugar, salt and baking soda. Add to beet
mixture. Mix well in larger bowl. Divide batter between two 9x13 pans,
greased and floured. Bake at 350 for 35 to 40 minutes. Cool, frost in pans
or cool 10 minutes after removal from pans. FROSTING: Combine all
ingredients, except milk, in a large bowl. Beat until spreadable. Add milk,
a little at a time, to give spreading consistency.
----------------------------------------------------------------------------
SueA, CA (10:36:17 pm) :
Pickled Beets
Makes 2 Pints
1 l/3 pounds beets
1 1/3 cups apple cider vinegar
1 l/3 cups honey
3/4 teaspoon whole cloves
1 cinnamon stick, broken in half
1. In a large pot, cover the beets with water and bring to a boil over high
heat. Reduce the heat to moderately low and simmer until tender, about 45
minutes.
2. Meanwhile, sterilize two 1-pint preserving jars and their lids.
3. In a small nonreactive saucepan, combine the vinegar, honey, cloves and
cinnamon. Bring to a boil over moderately high heat, then set aside to
steep.
4. Drain the beets, rinse under cold water and slip off the skins. Halve any
large beets, then slice the beets 1/4 inch thick and pack them in the hot
jars.
5. Return the brine to a boil. Pour the hot brine over the beets to within
inch of the rim of the jars, dividing the cloves and cinnamon stick evenly
between the jars. Run a small knife or spatula around the inside of the jars
to release trapped air bubbles. Wipe the rims clean and seal with the lids.
Let cool slightly, then refrigerate.