Roasted And Pickled Beets Recipes

EASY ROASTED PICKLED BEETS SALAD

Steps:

• Remove greens from beets. Scrub the beets free of any dirt.
• Cut the ends off the beets and loosely wrap them in foil (you can wrap them all together, no need to wrap them individually). Roast in a 400°F oven for an hour or until they are easily pierced with a fork. Let them cool to the touch. Then add them to a quart sized mason jar.
• Make the brine by combining the cider vinegar, sugar and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the brine. Adjust to taste. Add salt and pepper to taste.
• Pour brine over beets and make sure the brine covers all the beets. If it doesn't either remove some beets or make additional brine. Let your beets marinate at room temperature for at least 30 minutes with lid off. After 30 minutes, place lid on the mason jar of beets and store at the back of the refrigerator.
• This beet recipe will stay fresh for up to one month (if they last that long). Always ensure food safety though and check beets before eating - if they smell bad, do not eat. If bubbles are in the jar, do not eat.

PICKLED BEETS

Steps:

• Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
• Preheat oven to 400 degrees F.
• In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

ROASTED AND PICKLED BEETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place beets in a shallow pan.
• Roast beets in the preheated oven until tender, about 1 hour. Remove pan from oven and cool beets until easily handled, at least 15 minutes.
• Peel beets and cut into 1/4-inch-thick slices.
• Beat balsamic vinegar, honey, and red wine vinegar together with a whisk in a bowl until dressing is smooth.
• Mix beets and onion in a bowl. Drizzle dressing over beet mixture and toss to coat; refrigerate until chilled, about 1 hour.

ROASTED EGGPLANT AND PICKLED BEET SANDWICHES

Steps:

• For roasted eggplant and garlic mayo:
• Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.
• Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
• For beet salad and assembly:
• Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
• Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
• DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

ROASTED-BEET AND PICKLED-RED-ONION SALAD

Steps:

• Heat oven to 350 degrees. Place the red beets in a roasting pan and the white beets in another roasting pan. Drizzle each pan of beets with 2 tablespoons olive oil; season with salt and pepper. Cover pans with foil; roast about 1 1/2 hours, until beets are just tender when poked with a fork. Remove from oven; set aside until cool enough to handle.
• Meanwhile, combine the sliced red onions and vinegar in a small bowl, and let stand until the onions soften, about 30 minutes.
• Gently rub off beet skins. Cut larger beets in half; transfer to a serving bowl. Using a slotted spoon, lift onions out of vinegar; arrange over beets. Whisk horseradish into vinegar remaining in bowl. Whisk in the remaining 1/4 cup olive oil.
• Pour the vinaigrette over the beets and onions. Season to taste with salt and pepper; toss to combine, and serve.

CANNING ROASTED BEETS

Steps:

• Preheat oven to 425° F. Line a shallow baking dish with foil. Cut leaves off beets, leaving 1 inch of stem. Do NOT cut roots or wash. Place unwashed beets on foil and bake for 30 minutes to 1 hour, or until beets are tender and skin will come off easily (time will depend on size of beets).
• Let beets cool until you are able to handle them, but do not let them get too cool. Cut off stems and roots and peel beets. Give a quick rinse under water.
• You can can small beets (1 inch in diameter) whole. All sized beets you can slice them (1/2 inch thick) or dice them (1/2 inch cubes). Cut up your beets how you wish and put in clean, HOT pint or quart jars, leaving 1 inch headspace.
• Boil some water (I use my trusty tea kettle). Slowly pour over beets in jar, leaving 1 inch heaspace. Remove bubbles and adjust headspace, if needed.
• Wipe rims of jars with a damp cloth and apply lids to jars. Place jars in prepared pressure canner (please see your pressure canner manual for operation instructions specific to your canner).
• Process pint jars for 30 minutes and quart jars for 35 minutes at the pressure for your elevation - See table below.

ROASTED BEETS WITH CRISPY SUNCHOKES AND PICKLED ORANGE-GINGER PURéE

Steps:

• Pickled Orange-Ginger Purée:
• Place the zest strips in a small saucepan and cover with water. Bring the water to a boil, then drain. Repeat this process two more times (blanching the orange zest removes any bitter flavors). Place the ginger and orange zest in a jar or heatproof container. In a saucepan, bring the lime juice, vinegar, sugar, and ¾ teaspoon salt to a boil. Pour over the ginger and orange. Let cool to room temperature, then cover and refrigerate overnight. The pickled ginger can be refrigerated for a couple of months.
• Drain the pickled ginger and orange and save 3 tablespoons of the pickling liquid. Add both to a blender or mini food processor, along with the olive oil, chile, and remaining 2 tablespoons salt. Blend until very smooth, scraping down the side of the blender as needed. Transfer to a container and refrigerate until ready to use. The puree can be made a couple of days ahead. (Makes about 1 cup.)
• Roasted beets:
• Preheat the oven to 375°F. Place the beets in a baking dish (if using a mix of red and golden beets, separate them into two smaller dishes and divide the oil, vinegar, and water between the two dishes). Drizzle with the oil and add the water and vinegar. Season with salt and pepper. Cover the pan with foil and roast until the beets are tender when pierced with a knife; this can take anywhere from 30 minutes to an hour, depending on the thickness of the beets. Let the beets cool, then peel and cut into 1-inch wedges. Place each color of beet, along with any accumulated juices, into a small mixing bowl.
• Toasted cashews:
• In a skillet, heat the oil over medium-low heat. Add the cashews and cook, stirring constantly, until golden brown. Transfer to a heat-proof bowl.
• Sunchoke chips:
• Pour 1 inch of oil into a small saucepan and add the sunchokes (there should be just enough oil to cover the sunchokes; add more oil if needed). Turn the heat to medium and stir occasionally; when the sunchokes begin to sizzle and foam, increase the temperature to high and continue frying, stirring constantly, until the sunchokes are light golden brown. At this point the sunchokes will rapidly go from golden brown to burnt, so quickly transfer the chips to paper towels to drain. Lightly season with salt. The sunchoke chips can be stored in an airtight container at room temperature for a day or two, or until they start to soften. (Makes about ½ cup.)
• For serving:
• Using a sharp knife, cut the peel and pith off the orange. Working over a bowl, cut the orange between the membranes to release the segments. Dice the segments, then return them to the bowl.
• Drizzle the beet wedges with a little bit of olive oil, season with salt, and toss.
• Spread the ginger puree on the bottom of a shallow serving bowl or plate. Arrange the beets over the puree. Sprinkle the chopped orange segments over the beets and grind some pepper over the dish. Top with the cashews, herbs, and sunchoke chips. Serve.

QUICK PICKLED BEETS

Steps:

• Combine onion, vinegar, sugar, cinnamon stick, peppercorns and cloves in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer until the onion is tender-crisp, 4 to 6 minutes. Stir in beets. Transfer to a large bowl and let marinate, stirring occasionally, for 30 minutes.