Dutch Oven Beets Recipes

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.

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.

DUTCH OVEN ROASTED BEETS RECIPE

Steps:

• Preheat oven to 400 degrees.
• Clean beets under cold water and cut off stems. Place beets in Dutch oven or casserole dish, drizzle with small amount of olive oil and cover.
• Roast 1 hour or until toothpick can pierce beet and come out smoothly.
• Remove skins from beets by gently rubbing sides with paper towel (optional). Cut beets into chunks, toss with butter until coated.
• Add salt and pepper to taste. Garnish with parsley or chives if desired. Enjoy!

TASTY ROASTED BEETS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
• Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.

GERMAN BEETS

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.

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.