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Results 111 - 120 of 154 for red beet
Cut potatoes, beets, ham and red onion into a salad bowl. ... at least 2 hours for flavors to blend. At serving time sprinkle with green pepper.
112. ROASTED BEET SALAD
Preheat oven to 350 degrees. Wash beets well. Trim stems to 1 ... dressing or save for another use. Sprinkle remaining chopped chives on top of salad.
113. POTATO BEET SALAD
Mix potatoes (after cooked). Combine all ingredients. Mix well, spoon in large bowl, refrigerate.
114. PICKLED BEETS
In dutch oven or crock pot mix all ingredients except beets, bring to boil and ... cold, store in refrigerator. Be careful-this mixture will stain.
115. BEET RELISH
Wash and rinse 5 one pint preserving jars and enclosures; keep in simmering water until ready to use. Place all ingredients in large heavy ...
Combine all ingredients in a large pan; bring to a boil. Simmer 10 minutes. Can in hot, sterilized jars. Makes about 8 pints.
117. BEET RELISH
Combine all ingredients in small bowl and blend well. Chill thoroughly. Makes about 2 cups. Relish keeps well stored in refrigerator for up ...
118. PICKLED BEETS
Wash beets, boil until done. Peel and slice. Put in all ingredients and boil beets until hot. Put in jars and seal. Makes 3 or 4 pints.
119. PICKLED BEET SALAD
Put in bowl with lid. Shake well. Refrigerate 3 hours or overnight. When ready to serve, drain well. serve.
120. HARVARD BEETS
Melt butter; add flour and ... vinegar water and sugar; cook until thick, stirring constantly. Pour the sauce over the beets; reheat and serve.
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