Time 15m Yield 6 Number Of Ingredients 6 Steps:
In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.
Time 1h Yield 8 Number Of Ingredients 7 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.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Place beets in a large saucepan, and cover with water. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Drain, cool, peel, and dice. Heat oil in a large skillet over medium heat. Saute onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add the diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper.
Time 15m Yield 4 servings. Number Of Ingredients 5 Steps:
In a saucepan, combine water, vinegar and cornstarch; bring to boil. Cook and stir for 1-2 minutes; remove from the heat. Add sugar and beets; let stand for 1 hour. Heat through just before serving.
Time 20m Yield 3-4 serving(s) Number Of Ingredients 9 Steps:
In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste. Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch). Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often. Cook until liquid is clear (about 5 minutes). Stir in cooked beets, butter and orange zest; stir until the beets are heated through. Season with black pepper is desired.
Time 25m Yield 6 servings. Number Of Ingredients 7 Steps:
Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and quarter beets; keep warm. , Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through.
More about “sweet and sour beets recipes”
Time 10m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Dissolve Jello in boiling water and add mustard seed. Cool till thickened to the consistency of cream. Stir in pineapple with juice and beets. Add onion, celery, cranberries, and nuts. Stir in vinegar. Chill until firm.
