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Results 41 - 50 of 1,350 for beets
Makes a great side dish ... Drain liquid from beets in a saucepan; add sugar ... beet juice mixture on top. Cover and refrigerate for 2 days.
42. BEET PICKLES
Cook beets and remove skins. Add sugar ... mixture leaving 1/2 inch headspace. Adjust seal and process for 30 minutes in a boiling water bath.
Remove green leafy tops from beets; leave 2 inches of ... refrigerate for several hours or overnight. Serve with a dollop of sour cream. Makes 6 servings
Drain beets, reserving 3/4 cup liquid. ... thickened and bubbly. Add butter and beets. Simmer until hot through, 5 to 10 minutes. Serves 4. . Hernandez
45. ORANGE BEETS
Moisten cornstarch and smooth to ... of butter and beets. Bring to a boil ... minutes); add butter then beets. Heat well and serve. Serves 8.
Dice beets if whole. Put in pan. ... but sour cream. Bring to boil. Then stir in sour cream when beets are tender and ready to serve. Serves 4.
47. HARVARD BEETS
Over heat in saucepan combine sugar, cornstarch, vinegar and beet juice. Cook, stirring occasionally until thickened and clear. Add beets and cook a few minutes longer.
48. BEET SLAW
In a large bowl gently combine all ingredients. Serves 6 Nutrition information per serving (rounded values):73 calories, 0 g fat (0 g trans ...
Use mixer to blend all ingredients well. Pour into 8x8-inch baking dish and spread evenly. Bake at 325°F for approximately 30 minutes.
Pull beets when about the size of ... very tight. Turn top side of jar down to help seal the lids until cool. Let set a few weeks before eating.
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