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Old 09-25-2006, 06:39 PM   #31
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Sure enough jkath. I'll post it in the recipes section. Uh, I guess this is the recipe section huh? I made it both ways, with apple cider vinegar and with Balsamic. Both were delicious. Here it comes:


* Exported from MasterCook *
Pickled Beets
Recipe By :Bill Cotton
Serving Size : 0 Preparation Time :0:00
Categories : Fruits-Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 quarts small beets quartered
6 cups cider vinegar or balsamic vinegar
4 cups water
2 teaspoons salt
5 cups sugar
2 tablespoons allspice
2 3 inch cinnamon sticks
1 teaspoon whole cloves
1/4 teaspoon hot horseradish per pint jar
Combine all ingredients and bring to a boil; lower heat and simmer for 15 minutes.
Put beets in prepared pint jars and pour hot mixture over, leaving ¼ - ½ inch head space.
Be sure to add the ¼ tsp hot horseradish to each jar.
Place hot jars on a towel to cool and seal. If jars do not seal, refrigerate and use promptly.
Source:
"Adapted from Earl Vasterling, neighbor"
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Old 09-25-2006, 07:17 PM   #32
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All I can say I hate beets, and I grew up around them. Russians eat beets in many-many different dishes with beets. Only now that I'm getting older, I'm starting to eat some of them and not because I started to like them, but because I want my kids to eat them. They are supposedtly good for you.
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Old 09-25-2006, 07:38 PM   #33
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I think I might try out a beet salad as in potato salad. That might be fun. And Vera, I adore parsnips too, never added nutmeg though, will try that. Now I think of it, a veggie salad perhaps, parsnips, beet, turnip etc. I guess it would turn out all pink. ;Þ
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Old 09-25-2006, 07:49 PM   #34
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Thanks so much BJ!! Awesome reicpe! I particularly like the horseradish addition!
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Old 09-25-2006, 09:20 PM   #35
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Quote:
Originally Posted by Ellen
I think I might try out a beet salad as in potato salad. That might be fun. And Vera, I adore parsnips too, never added nutmeg though, will try that. Now I think of it, a veggie salad perhaps, parsnips, beet, turnip etc. I guess it would turn out all pink. ;
Cook everything seperate, Ellen. When I do roasted root vegetables I use beets with orange zest, parsnips with nutmeg, carrots with tarragon. I roast each seperately, and then toss them together right before I serve them. No colour bleeding at all, and they look fabulous on the plate.
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Old 09-25-2006, 09:36 PM   #36
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Orange zest? How much Vera? Just a rough estimate would help. Thanks!
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Old 09-25-2006, 09:36 PM   #37
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Thank you Vera.
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Old 04-09-2009, 03:43 AM   #38
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Quote:
Originally Posted by buckytom View Post
thanks for the idea. never thought of using beets as a burger topper.

don't forget to grate cooked beets with fresh horseradish. you can add a little vinegar if you wish.
my mil introduced me to this combo many years ago. it's not easter at our house without beets-n-horseradish.

i like to add chunks of farmer's cheese and hard boiled eggs, and make a meal out of it with some rye bread.
I love the beet-horseradish on ham sandwiches, corned beef sandwiches, and good kielbasa. Soooo good!!
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Old 04-09-2009, 05:47 PM   #39
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Quote:
Originally Posted by BreezyCooking View Post
Although my husband doesn't care for them, I like beets, & grow them for both the root & the greens.

My favorite ways of enjoying them are plain roasted, peeled, sliced & buttered, or "glazed" in what I believe is called "Harvard" style.
Harvard Beets area beets in a thick vinegar/sugar/butter sauce.. very nice..

1/3 c. sugar
2 tsp. cornstarch
1/4 c. vinegar
1 can diced beets(or fresh cooked beets), drain and reserve 1/2 c. of the juice
1 tbsp. butter

Combine sugar, cornstarch, vinegar, and beet juice. Cook over low heat until thickened. Add beets and butter. Simmer 5 minutes.
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Old 04-09-2009, 08:07 PM   #40
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Beets = NO!
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