Vicarage Beets Recipes

BEST BEETS

Steps:

• In saucepan, combine the sugar and cornstarch. Add vinegar and water or beet juice; bring to a boil. Add all remaining ingredients; reduce heat to simmer. Heat through.

PICKLED BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

ROASTED BEETS WITH HERBS

Steps:

• Preheat the oven to 375 degrees F. Toss the beets in enough olive oil to thoroughly coat. Season with some salt and pepper.
• Spread the beets on a large baking sheet without crowding. Roast until browned around the edges and fork-tender, about 35 minutes. Toss them with the parsley and tarragon and serve.

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.

DIJON BEETS

Steps:

• Wash beets.
• Cut off tops.
• Put beets in a pot with water to cover them.
• (If desired, you can also wash the beet tops and cook them in the same pot with the beets for another meal-they are wonderful!) Bring beets to a boil, covered.
• Cook until tender when pierced with a fork.
• Drain and cool.
• Slice beets into 1/4 inch slices.
• Combine remaining ingredients.
• Pour over beets.
• Stir to combine.
• Serve warm or let marinate in the fridge for a couple hours.

GINGER BEETS

Steps:

• Place beets and ginger into a sauce pot. Cover beets with water. Bring to a boil and simmer until beets are soft.
• Reduce heat to a simmer and add honey. Continue cooking for 10-15 minutes more until the water has reduced leaving just a small amount of liquid.
• Remove beets from pan. Discard remaining liquid and ginger slices.
• Drizzle with an additional teaspoon of honey before serving and sprinkle with fresh parsley. (optional)

THANKSGIVING BEETS

Steps:

• Place the beets into a large saucepan. Pour in enough water to cover the beets by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 10 minutes; drain.
• Whisk together the brown sugar, vinegar, water, cornstarch, cinnamon, nutmeg, and cloves in a saucepan. Add the beets and the butter, turn the heat to medium, and cook, stirring constantly, until the mixture comes to a boil. Cook until the sauce thickens slightly, about a minute or two. The sauce will not be sticky-thick, but will still pour nicely. Serve beets hot or cold.

VICARAGE BEETS

Steps:

• Wash the beets and cut off the stalks but do not remove the skins or they will bleed while cooking.
• Drop into a saucepan of boiling salted water and cook until they are tender. The amount of time will vary depending on their size and age, but it should take between 40 minutes and 1 hour.
• To determine whether they are sufficiently cooked, press them gently with your fingers.
• If the skin comes off easily they are done.
• Remove the beets from the saucepan and peel off the skins. Discard cooking water. Return them to the saucepan and toss for a few minutes with the parsley, chives and butter.
• Season to taste with a little salt and serve.