Auntie Heathers Awesome Picked Beetroot Beets Recipes

BALSAMIC BLEU BEETS

Balsamic Bleu Beets image

Make and share this Balsamic Bleu Beets recipe from Food.com.

Provided by Millereg

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 teaspoons balsamic vinegar
2 teaspoons extra virgin olive oil
1 (14 1/2 ounce) can beets, drained and sliced or julienne
1/4 cup chopped walnuts, toasted
1 -2 teaspoon crumbled blue cheese (or more, to taste)

Steps:

In a medium-size serving bowl, blend the vinegar and olive oil.
Add the beets and toss gently to coat.
Sprinkle with walnuts and cheese.

Nutrition Facts : Calories 118.1, Fat 7.4, SaturatedFat 0.9, Cholesterol 0.5, Sodium 90.3, Carbohydrate 11.8, Fiber 2.6, Sugar 8.8, Protein 3

AUNTIE HEATHER'S AWESOME PICKED BEETROOT / BEETS

Auntie Heather's Awesome Picked Beetroot / Beets image

My Auntie Heather in New Zealand, has been making this recipe for as long as I can remember and people have been demanding the recipe for that long too... Now it was my turn to request this treasure, because it's my most favourite beet / beetroot recipe ever. The SECRET of this recipe is simple and is the "cup for cup" rule, so for every cup of the boiled beetroot juice used, you must use one cup each of the sugar and vinegar. I have given the recipe for 1 cup of beet juice and depending entirely on how big a quantity you are doing at a time, you will need to increase accordingly on a per cup basis. Yield/serve size is therefore variable. How easily magic is made! There are other recipes with added extra's but this one relies on the full taste of the beetroot juice and never needs to need anything else. I searched all 20+ pages of beet / beetroot and didn't find one exactly like this. Good for salads etc but beetroot lovers have permission to just take a fork and eat a whole jar. Thanks Aunty Heather! ZWT REGION: New Zealand.

Provided by kiwidutch

Categories Vegetable

Time 35m

Yield 2 jars

Number Of Ingredients 3

Ingredients

4 beets (reserve 1 cup beetroot juice from cooking the beets)
1 cup sugar
1 cup white vinegar

Steps:

Place clean glass jars the oven and set the oven temp on low to warm them.
Boil the beetroot / beets in water until cooked.
Remove the beets from the beet juice, (reserving the juice) Slice the beets.
For every cup of beet juice that you have, add 1 cup of sugar and one cup of white vinegar.
Bring the juice mixture to the boil.
place sliced beets into the warm glass jars and pour the juice mixture over the beets to fill.
Cap with a screw top lid.

Nutrition Facts : Calories 456.1, Fat 0.2, Sodium 83, Carbohydrate 111, Fiber 2, Sugar 108.3, Protein 1.7

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