Sweet And Sour Beet Salad Recipes

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.

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.

EASY SWEET & SOUR BEETS

Steps:

• Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and quarter beets; keep warm. , Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through.

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.

SWEET-AND-SOUR BEET SALAD

Steps:

• In a salad bowl, combine the beets, green pepper and onion. In a small bowl, whisk the sugar, oil, vinegar and salt until sugar is dissolved. Pour over beet mixture and toss to coat. Cover and refrigerate overnight.

SOUR CREAM BEET SALAD

Steps:

• Preheat oven to 400 degrees.
• If beets have tops, slice off the tops as closely to the beet as possible. Wash beets thoroughly. There is no need to dry the beets.
• Wrap each beet in foil tightly. Place foil-wrapped beets on a baking sheet. Bake for approximately 50 minutes. Beets should be tender to the touch.
• When the beets are cool enough to handle, hold them with a paper towel and push off the skins.
• In a medium-sized bowl, combine sour cream, white onion, salt, sugar, and balsamic vinegar.
• Dice beets and stir them into the sour cream dressing.
• Serve immediately or store in the refrigerator in an air-tight container until serving.