Dutch Beets Recipes

DUTCH BEETS

Steps:

• Drain beets, reserving 1 cup liquid (discard remaining liquid); set beets aside.
• In a saucepan, saute onion in butter until tender. Stir in flour until blended.
• Gradually add the reserved beet liquid. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in the vinegar, sugar, salt, pepper and beets; heat through.

DUTCH BEETS

Steps:

• Drain beets, reserving 1 cup liquid. In a saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in reserved beet liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in remaining ingredients and beets; heat through.

PENNSYLVANIA DUTCH RED BEET EGGS AND PICKLED BEETS

Steps:

• Combine red beets, vinegar and sugar in a pan.
• Stir and heat just enough to dissolve the sugar.
• Add the eggs and refrigerate at least one hour (I prefer overnight).

THE MAMA'S PA DUTCH RED BEETS & EGGS

Steps:

• Place hard-boiled eggs in the bottom of a 3 quart (or bigger) plastic container that can be sealed with a lid (we use a Tupperware container).
• Open the cans of beets and drain the juice into a medium saucepan. Dump the beets into the container on top of the eggs.
• Add the sugar and vinegar to the beet juice. Heat the saucepan on the stove over Medium heat, stirring constantly, until sugar has dissolved (about 10 minutes) but DO NOT BOIL.
• Pour the beet juice over the eggs and beets in the container.
• Cover and refrigerate overnight before serving to allow the juice to soak into the eggs and sweeten the beets.
• NOTE: My Mama's rule of thumb on the measurements for this recipe is to use 1/3 cup of sugar and 1/4 cup of vinegar for EACH 14.5 oz can of beets that you are planning to use. Adjust the amount of eggs to your liking, but make sure that there is enough juice to cover the beets AND eggs.

DUTCH OVEN BEETS

Steps:

• 1. Preheat oven to 375^. Wash and scrub beets. Trim top from beets leaving 2 inches of leaf stem end- do not cut any of the beet tail. Rub beets with peanut oil and season well with salt. Put beets into a Dutch Oven and place in conventional oven for about 1 hour and 30 minutes. Remove the beets from the oven, split and pinch like a baked potato. Top with your choice of toppings and season with salt and pepper serve. (I like mine with sour cream and butter and bacon). EAT THE SKIN TOO! Just like a baked potato.