Deviled Beets Recipes

BEET DEVILED EGGS

Steps:

• Pour the brine of the pickled beets into a small saucepan (reserve the beets). Add the apple cider vinegar and brown sugar. Bring to a low boil and stir until the sugar dissolves. Let cool completely.
• Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes; drain. When the eggs are cool enough to handle, remove the shells.
• Place the eggs in a small bowl or a jar. Pour the cooled beet brine mixture over the eggs. Cover and refrigerate for at least 6 hours and up to 24 hours. The longer the eggs are in the brine, the deeper the shade of pink they will be.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt, pepper and one of the pickled beet slices. Process until well blended and smooth. Taste for seasoning. If you want a deeper pink, add another beet to the mixture and process (reserve the remaining beets for another use).
• Transfer the mixture to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with minced fresh chives. Cover loosely and chill until ready to serve.

BEET DEVILED EGGS

Steps:

• Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
• Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
• Scoop out the yolks into a food processor and puree with the hummus and beets; season with salt and pepper.
• Spoon the filling into the egg whites and top with more beets and beet horseradish.

PICKLED BEET DEVILED EGGS

Steps:

• Put the beet in a medium saucepan and add the balsamic vinegar, brown sugar, peppercorns, bay leaf, 3/4 cup cider vinegar, 1 tablespoon salt and 3 cups water and bring to a boil. Let boil until the sugar is completely dissolved, about 5 minutes. Add the peeled eggs to the pan, then cover and refrigerate for at least 4 hours and up to overnight for a deeper pink color.
• Cut the eggs in half, then scoop out the yolks and place them in a medium bowl. Put the egg white halves on a serving platter. Add the mayonnaise, Dijon, chives, remaining tablespoon cider vinegar and a bunch of grinds of black pepper to the bowl with the yolks. Use a fork to mash the yolks until smooth and creamy and well combined. Transfer the mixture to a large resealable plastic bag and snip about 1/2-inch off of one of the corners. Pipe the mixture into the holes of the egg whites. Sprinkle the chopped pistachios over the top, then place 1 piece baby arugula on top of each egg. Sprinkle the platter with the crumbled goat cheese.

DEVILED BEETS

Steps:

• 1. About 3 medium beets, greens trimmed to 2 inches, leave roots on. Scrub beets clean. Place in a small amount of water.Bring to a boil, then simmer until tender about 30 minutes. Drain and rinse with cool water. Set aside while preparing sauce.
• 2. Combine sauce ingredients in a small saucepan. Heat until sugar dissolves. Set aside.
• 3. Trim and slip skin from beets. Cut into small pieces (dice), into bowl. Pour warm sauce over beets and fold to coat evenly..Serve warm or cool.

DEVILED BEETS

Steps:

• Melt butter in a saucepan.
• Stir in mustard, cloves, vinegar, brown sugar, salt, paprika, and Worcestershire sauce.
• Mix well.
• Stir in beets and heat through.