Easy Sweet Sour Beets Recipes

EASY AS 1-2-3 HARVARD BEETS

Steps:

• In small saucepan, combine the ONE tablespoons cornstarch, the TWO tablespoons sugar and the THREE tablespoons vinegar (get it, 1-2-3?)! Stir.
• Drain the can of beets, reserving the liquid. Add 1/2 cup of the liquid to the pan.
• Cook over medium heat, stirring till thickened and bubbly.
• Add 1 tablespoons butter and salt and pepper to taste.
• Add drained beets and heat in the sauce till hot through.

SWEET AND SOUR PICKLED BEETS

Steps:

• In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.

SWEET AND SOUR BEETROOT

Steps:

• Place beets in a large saucepan, and cover with water. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Drain, cool, peel, and dice.
• Heat oil in a large skillet over medium heat. Saute onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add the diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper.

HARVARD BEETS (SWEET SOUR RED BEETS)

Steps:

• Mix together the dry ingredients.
• Add vinegar and water and stir until smooth.
• Cook 5 minutes.
• Add beets and let stand desired minutes. (Can marinate in fridge overnight or just while you prepare other dishes).
• Before serving, heat to boiling point and add butter.
• Serve warm.

MICHELE'S SUPER EASY SWEET & SOUR PICKLED BEETS

Steps:

• 1. For each can of beets, pour liquid in can into a clear glass measuring cup. There should be 1 cup of liquid. Pour 1/2 of this liquid down drain. You won't be saving this or using it.
• 2. To the 1/2 cup of liquid that remains in the clear glass measuring cup, add 1/2 cup of white vinegar.
• 3. Add 3 Tablespoons of sugar to the 1 cup of liquid in the glass measuring cup. Pour this solution into a clean pint mason jar.
• 4. Add the sliced beets from one can and sliced red onion, add as much red onion as you would like. Screw or clamp mason jar closed. Mix well and refrigerate overnight.
• 5. Tips:
• 6. DO NOT PUT IN PLASTIC CONTAINER, IT WILL STAIN.
• 7. DO NOT SAVE LIQUID FOR NEXT CAN. MAKE NEW!

SWEET AND SOUR BEETS

Steps:

• In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste.
• Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch).
• Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often.
• Cook until liquid is clear (about 5 minutes).
• Stir in cooked beets, butter and orange zest; stir until the beets are heated through.
• Season with black pepper is desired.