Betty Crocker How To Cook Beets Recipes

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GERMAN BEETS

Fresh ruby red beets at their best! Enjoy the sweet-and-sour flavors of this nutritious and beautiful side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 7



German Beets image

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.

Nutrition Facts : Calories 60, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg

10 medium beets (2 1/2 pounds)
2 tablespoons cornstarch
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups water
1/2 cup white vinegar

ROASTED BEETS

A staple ingredient in bistro salads and entrees, beets are easy to oven roast, then keep on hand for many creative menu options.

Provided by By Inspired Taste

Categories     Side Dish

Time 2h30m

Yield 6

Number Of Ingredients 3



Roasted Beets image

Steps:

  • Heat oven to 400°F. Line roasting pan with foil. Place beets in pan. Rub oil and salt over beets. Cover beets tightly with another sheet of foil.
  • Roast 1 hour or until beets are tender when pierced with fork. If not tender, roast 30 to 60 minutes longer. Cool 15 minutes.
  • With gloves on, peel off outer beet skins. Cut beets into slices or quarters.

Nutrition Facts : ServingSize 1 Serving

2 lb beets, scrubbed clean, green tops removed
2 tablespoons olive oil
1 tablespoon salt

ROASTED BEETS WITH BALSAMIC AND OLIVE OIL

Looking for a savory side dish! Then enjoy these sweet-and-sour roasted beets flavored with basil and vinegar.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 6

Number Of Ingredients 6



Roasted Beets with Balsamic and Olive Oil image

Steps:

  • Heat oven to 425°F. Cut off all but 2 inches of beet tops. Wash beets; leave whole with root ends attached.
  • Place beets in ungreased 13x9-inch pan. Sprinkle with salt and pepper. Drizzle with oil.
  • Roast uncovered about 40 minutes or until beets are tender. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into 1/2-inch slices.
  • In medium bowl, toss beets, basil and vinegar. Serve warm or at room temperature.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 9 g, TransFat 0 g

2 lb small beets (1 1/2 to 2 inches in diameter)
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 tablespoons extra-virgin or regular olive oil
2 tablespoons chopped fresh basil leaves
1 tablespoon balsamic vinegar

BETTY CROCKER HOW TO COOK BEETS

Make and share this Betty Crocker How to Cook Beets recipe from Food.com.

Provided by carrie sheridan

Categories     Vegetable

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 3



Betty Crocker How to Cook Beets image

Steps:

  • [If you can, buy beets with the stems and greens still attached, as they come out of the ground.
  • Ask the produce manager at your grocery or health food store to buy organic beets with the nourishing leaves attached!]].
  • Cut off all but 2 inches of the green stems.
  • Save the leaves because they are very nutritious and can be steamed, sauteed or shredded in salads!
  • Leave the beets whole with 2 inches of stems at the top and root ends at the bottom. This prevents the red color from seeping out into the water [and all over the place too!].
  • Place in a saucepan covered with salted water to taste (with at least 1 tsp of vinegar).
  • Boil until tender [usually, 30-45 minutes, depending on the size of the beets]. Boiling can take up to 60 minutes for larger beets.
  • Drain and run cold water over beets. The skins will slip right off with the root ends, but make sure you wear kitchen gloves so your hands don't turn red.
  • To serve, you can add melted butter, salt and pepper, basil, savory, caraway seeds or sprinkle with minced chives or parsley.
  • NOTE: i prefer to steam my vegetables in an OSTER mechanical food steamer available cheap with free shipping from amazon.com - so i peel and slice mine for faster cooking as i do for all potatoes.
  • But you can steam this in a covered pot with a steamer insert also - just make sure the water doesn't evaporate: bring the salted water with more vinegar added to a boil and add the steamer insert and beets. Cover and steam on medium or medium low heat until they are your desired tenderness.
  • One thing is for sure - never peel or cut the stems or roots if steaming or boiling whole - it's SO much easier not to have red dye and red water dripping everywhere - and the skins come right off easily once cooked. Peeling is a waste of time and makes a mess!

3 -4 whole beets
salt
vinegar

QUICK HARVARD BEETS

We grow beets in our own garden, and they're so good in this recipe. They have such a nice flavor and are very pretty when served.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6



Quick Harvard Beets image

Steps:

  • In a saucepan, place raw beets and enough water to cover. Cook until tender, 15-20 minutes. Drain, reserving 1/4 cup liquid. (If using canned beets, drain and reserve 1/4 cup juice.) , In another saucepan, combine sugar, flour, vinegar and reserved beet juice. Cook over low heat until thickened. Stir in beets, salt and butter. Simmer for 10 minutes.

Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 280mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 2g fiber), Protein 1g protein.

3 cups sliced raw beets or 2 cans (16 ounces each) sliced beets
1/2 cup sugar
1 tablespoon all-purpose flour
1/2 cup white vinegar
1/2 teaspoon salt
2 tablespoons butter

PICKLED BEETS

This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!

Provided by SHARON HOWARD

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

Time 50m

Yield 60

Number Of Ingredients 5



Pickled Beets image

Steps:

  • Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
  • Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
  • In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
  • 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 10 minutes.

Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g

10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup whole cloves

GRANDMA'S HARVARD BEETS

This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.

Provided by Pam Maxson Rodriguez

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 8



Grandma's Harvard Beets image

Steps:

  • In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g

¾ cup white sugar
4 teaspoons cornstarch
⅓ cup white vinegar
⅓ cup water
2 (15 ounce) cans sliced beets, drained
3 tablespoons butter
¼ teaspoon salt
¼ teaspoon pepper

HARVARD BEETS

This pretty side dish's bright, citrusy flavors are an ideal companion for down-to-earth entrees-and for people who usually shy away from beets. -Jean Ann Perkins, Newburyport, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6



Harvard Beets image

Steps:

  • Drain beets, reserving 2 tablespoons juice; set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice; bring to a boil. Reduce heat and simmer for 3-4 minutes or until thickened. Add beets and orange zest; heat through.

Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.

1 can (16 ounces) sliced beets
1/4 cup sugar
1-1/2 teaspoons cornstarch
2 tablespoons vinegar
2 tablespoons orange juice
1 tablespoon grated orange zest

BEETS

Canned beets never tasted so good.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 6



Beets image

Steps:

  • In a large skillet over medium heat, combine 1/2 cup of the beet liquid, lemon juice, salt, brown sugar and cornstarch; mix well. Cook, stirring, until thickened and clear. Stir in beets and apple. Reduce heat to low and gently simmer for 15 minutes.

Nutrition Facts : Calories 66.4 calories, Carbohydrate 16.6 g, Fat 0.2 g, Fiber 2.7 g, Protein 1.2 g, Sodium 512.1 mg, Sugar 13.1 g

1 (16 ounce) can sliced beets, drained with liquid reserved
2 teaspoons lemon juice
½ teaspoon salt
1 tablespoon brown sugar
1 teaspoon cornstarch
1 tart green apple, peeled and sliced

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