gb.abravanelhall.net
New recipes

Simple spiced beetroots recipe

Simple spiced beetroots recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Beetroot

Beetroots are pickled in a mixture of apple cider vinegar, sugar, cloves, peppercorns, bay leaves, salt and onion. This recipe also works with fresh beetroots, if you have time.

59 people made this

IngredientsServes: 8

  • 615g vacuum packed beetroots, sliced
  • 125ml water
  • 125ml apple cider vinegar
  • 2 tablespoons sugar
  • 2 whole cloves
  • 3 black peppercorns
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1 small onion, sliced

MethodPrep:10min ›Cook:10min ›Extra time:4hr chilling › Ready in:4hr20min

  1. Place the beetroots into a medium bowl and set aside.
  2. In a medium saucepan, combine vinegar and 125ml water and bring to the boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion and return to the boil. Remove from heat and pour mixture over the beetroots. Toss until coated, cover and chill. Serve the beetroots very cold.

Recently viewed

Reviews & ratingsAverage global rating:(70)

Reviews in English (52)

by BLONDEKAT

I used this recipe to can over half the beets in my garden. I think the pickling mixture is perfect and wouldn't change a thing!-23 Jul 2001

by starshine57

I used fresh beets from my garden, steamed them until tender, then put them in a large bowl of cold water, and had no pink fingers by peeling them underwater! Otherwise my hands turn beet red!I also used one of those rippled french fry cutters to slice them - a simple hand held tool.I canned some in pint jars (made 4 pints),and will enjoy beets in the dead of winter.This recipe is tasty- just the right spice mix.-16 Aug 2003

by VJHAYES

This is a wonderful recipe -- it reminds me of my grandmother's homemade pickled beets. I used fresh beets, boiled about 15 min, then peeled, and I added some hardboiled eggs. I marinated everything for a couple of days to make sure it really got that flavor!-04 Aug 2002


How to Cook Spiced Beets | Quick and Easy Recipe

Spiced Beets are a delicious, healthy way to get some antioxidants and vitamins into your diet. It’s also an easy recipe for people who aren’t very experienced in the kitchen! This is a beginner’s guide that will walk you through how to cook spiced beets with simple instructions.

Beets are a very healthy vegetable to consume. They’re rich in nutrients and antioxidants, especially when they’re cooked. There’s no better way to cook beets than with this simple recipe!


Beetroot Relish

Rated 5.0 out of 5 by 2 readers

An Original Recipe By Not Quite Nigella

  • 500g beetroot, roasted* instructions below
  • 1 tablespoon oil
  • 1 teaspoon yellow mustard seeds
  • 1 onion, chopped
  • 1 tablespoon oil
  • 3/4 cup-1 cup white or brown sugar
  • 3/4 cup water
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons salt

Step 1 - To roast beetroot, wash the beetroot and place in a cast iron pot or a pot with a lid. Drizzle with oil and roll them in the oil to coat and then bake for 1 hour to 1.5 hours (depending on the size of the beetroot). I sometimes leave them in the oven overnight to cool and then peel the skin off the next morning when they're while wearing gloves to stop my fingers staining. Chop the peeled beetroot into quarters and process in a food processor until you get a rough, grated texture. You can also start with raw beetroot and grate it although the cooking time on the stovetop will be a bit longer.

Step 2 - Heat a saucepan on medium to high heat and without adding any oil, add the mustard seeds. They will start to pop. Turn the heat down to medium, add the oil and chopped onion and fry the onion with the mustard seeds until translucent. Add the sugar, water, allspice, cinnamon, vinegar, salt and beetroot and stir to combine. This will cook quite quickly in about 15-20 minutes as the beetroot is already roasted. If you're cooking with raw, grated beetroot, check on the texture and it may need maybe 30-40 minutes. Simmer with the lid off to drain any excess liquid (you can keep a little syrup in it if you want).

Step 3 - To place in preserving jars, preheat oven to 180C/350F. Place jars and heatproof lid in the oven for 10 minutes. Carefully remove and ladle the relish into the jars while still hot. Carefully using oven mitts or thick tea towels, place the lid on very tightly and upturn the jars for 10 minutes. Then turn right side up and press down on the "bubble" on the lid and the seal should depress.


To Begin Making Spiced Beetroot Buttermilk first put the beetroot in a pressure cooker and half a cup of water and boil on medium heat for two whistles. Let the pressure release naturally and let the beetroot cool.

Once the beetroot is cooled blend it in a blender along with ginger, green chilies and 1 sprig of curry leaves. Strain the pureed beetroot mixture through a strainer into a bowl.

In another big bowl whisk the curd and then add salt, chaat masala, pureed beetroot and water.

Heat oil in a tadka pan over medium heat add mustard seeds and curry leaves and allow it to crackle. Once it crackles, turn off heat. Spoon seasoning to the prepared Beetroot buttermilk and mix.

Check the taste and adjust the salt and seasonings accordingly. Once done, you can serve the beetroot buttermilk immediately or refrigerate it for a few hours and serve chilled.

Serve chilled spiced Beetroot Recipe with a South Indian of Thakkali Vengaya Sambar, Steamed Rice and Pavakkai Poriyal or a North indian meal of Aromatic Vegetable Pulao, Tandoori Paneer Tikka Masala Recipe, Phulka and Jain Style Paneer Makhani Recipe and make a wholesome indian lunch or dinner.


Ingredients of Beetroot Pachadi

  • 1 1/2 boiled beetroot
  • 1 pinch powdered turmeric
  • 1/4 cup grated coconut
  • 1/2 inch ginger
  • 1/4 teaspoon cumin seeds
  • curry leaves as required
  • 1/4 cup yoghurt (curd)
  • salt as required
  • 3 dry red chili
  • 1/4 teaspoon mustard seeds
  • 2 teaspoon refined oil

How to make Beetroot Pachadi

Step 1 Blend the grated coconut and spices

In a blender add grated coconut, 2 dry red chillies, ginger, mustard seeds and cumin seeds. Grind the ingredients by adding water to form a smooth consistent mixture.

Step 2 Chop the beetroots and boil nicely

Chop the beetroots in a small bowl. Then add the beetroot pieces to a pan along with water and place it on medium flame. Let it boil for a while. Take another pan, add the grounded paste with chopped boiled beetroot and desired amount of water as required.

Step 3 Simmer the Pachadi

Add turmeric and salt as per your taste and stir firmly. Let it simmer for a while. Add curd and cover with lid. Let the ingredients cook for a while. Meanwhile, in another pan heat 2 tablespoons of oil and add mustard seeds and cumin seeds. Allow the seeds to splutter and saute for a while.

Step 4 Garnish and serve!

Then add the curry leaves and one whole dry red chilli and saute the spices for a while. Once done, add the spices to the beetroot mixture. Serve with some cooked rice, enjoy!


Easy Refrigerator Pickled Beets

Fresh beets are abundant at the grocery store and farmer's markets this time of year. They may be beautiful -- but just what do you do with them? These pickled beets will last for weeks in the fridge and taste delicious!

Author Emily Weeks, RDN, LD

Ingredients

  • 1 lb fresh beets
  • 3 strips orange peel
  • 1 Tbsp mixed pickling spices
  • 1 Tbsp brown sugar
  • 1/2 tsp salt
  • 1/2 cup red wine vinegar
  • pint size mason jar for refrigeration

Instructions

Remove leaves on beets and scrub clean. Leave root and one inch of stem on beets.

Place beets and all other ingredients (except vinegar) in a large pot and cover with water. Bring to a boil.

Cover and reduce to a simmer for 30 minutes or until beets are fork tender. Drain and reserve cooking liquid. Strain spices.

Let the beets cool, then peel and dice. Add the beets to a large mason jar and cover with the cooking liquid. Stir in the vinegar. Cover and refrigerate.

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!


30 beetroot recipes that prove healthy eating isn't boring

In our opinion, beetroot is one of the best vegetables around. Not only is it incredibly versatile, it's rich in iron and healthy antioxidants, and is considered to help lower blood pressure.

But aside from the health aspect, beetroot is an all-round delicious superfood that should definitely be on our plates more often.

From healthy soups, to indulgent desserts, Summer sides to Winter salads, here are 30 of our favourite beetroot recipes.

This vibrant vegetarian soup uses pre-cooked beetroot to speed up preparation.

Vacuum-packed beetroot makes an almost instant dip.

Not keen on beetroot? This fresh salad might make you think again.

Try this healthy, dairy-free option for your next midweek meal. Replace chicken with vegetarian goat's cheese to make this dish veggie friendly.

This side dish uses pre-cooked beetroot to save time.

This beetroot and spinach salad is ideal for a quick lunch or perfect for impressing at a dinner party.

Make sure to use British Lion Quality stamped eggs for this pickle. Try these pickled eggs in a nicoise salad.

For a delicious dinner party dish, try this healthy no-fuss fish recipe.

Deviate from your standard chocolate brownie recipe and try something different today! The earthiness of beetroot and warmth of ginger mix beautifully with chocolate.

Colourful and delicious, this salad is a real winner.

This vibrant colourful salad tastes as good it looks.

This colourful and seasonal salad recipe is easy to adapt with more or fewer guests.

This delicious dish tastes even better made in advance as the ingredients have time to mingle.

Try this quick and easy side salad.

Toasting the bulgur wheat in a dry pan before you cook it in stock brings out its nutty flavour in this low-calorie salad

Warming, colourful and oh-so impressive.

If you're unsure how to cook duck for your dinner party, then try this quick dinner idea that is sure to impress.

This mackerel recipe goes perfectly with a little chopped apple that cuts through the richness of the mackerel, while a garnish of beetroot salsa adds an earthy flavour and great colour.

This smoked fish recipe is the perfect starter for special occasions.

This vegetarian salad is a tasty starter.

A light, vegetarian salad bursting with flavour.

A chilled soup that&rsquos perfect for a hot day (or not..)

Smoked salmon is always a hit at Christmas time, but if you're cooking for vegetarians, cubed beetroot works just as well for this recipe.

Cocoa meets beetroot in this cake, giving it earthiness and tang. Beetroot naturally gives the velvet cake its distinctive shade without the need for any food colouring.

Roasting vegetables in the oven not only adds flavour, but frees up time for you to get on with other preparation.

Take inspiration from Scandinavia, where cold cured, smoked or cooked fish is served with pickled vegetables.

This hearty salad is a tasty Christmas recipe and an ideal partner for leftover cooked turkey or ham - or a meal on its own!

This Winter salad is full of flavour and texture

This simple salad makes a great sharing starter - we've used a mix of normal and pink-striped 'candy' beetroot for added wow-factor.

If you love salmon, try our recipe for smoking it at home. Make sure your kitchen is well ventilated!

Like this? You'll love.

Like this? Subscribe to the Good Housekeeping newsletter.


Discover more pickling inspiration and recipes:

Tamika Adjemian is a recipe developer, culinary consultant, and developer of Edible Education programs for camps and private schools. Find Tamika at her website or on Instagram @TamikaAdjemian.

Is there anything better than biting into a crispy pickled cucumber spear, placing a few dill pickle slices on a sandwich, savoring a tasty pickled chutney, or relishing the tang of sauerkraut on a steaming bratwurst? After reading and experimenting with the recipes in Pickled to Please, your answer will be a resounding &ldquono&rdquo! If you&rsquove been considering canning your own pickled products, Pickled to Please is perfect for you. Author Tamika Adjemian has put together a well-rounded collection of methods and recipes for your first foray into canning that will make it easier than ever. Intended for new and experienced home canners, this book covers food preservation methods, safety information, and teaches the &ldquomix and match&rdquo approach that demonstrates the easy way to swap out seasonings and spices, vinegars and brines, and fruits and vegetables. Every cook will relish the tips in this cookbook, as Adjemian encourages experimentation with different flavors and combinations to find the perfect pickle. After you&rsquove mastered the art of pickling, the recipes included will help turn the ordinary into delicious at every meal!


Chocolate Beetroot Brownies

Ingredients

230g butter (half for icing and half for brownies)
2 cups icing sugar
1 tbsp beet purée*
Splash of milk
3-4 medium cooked beets
3 eggs
1 cup dark chocolate chips
2 tbsp cocoa powder
1 tsp vanilla extract
1 cup sugar
1/2 cup self raising flour

*To make beat purée: simply blend cooked beets in a food processor or blender, adding a little water if need be to form a smooth paste.


Cook the Beets

Cut the leaves and stems from the beets and scrub them under cold running water. Put the whole, unpeeled beets in a large saucepan and cover with water. Bring to a boil cover the pan, and simmer over medium heat for about 20 to 30 minutes, until tender. Alternatively, coat each whole beet with olive oil and wrap in foil. Place them in a baking pan and roast in a preheated 375 F oven for about 45 minutes to 1 hour, or until tender.

Slip skins from the cooked beets and cut into 1/4- to 1/2-inch pieces.

Make the Sauce

In a large skillet or saute pan, combine the brown sugar, apple or orange juice, butter, salt, and pepper. Bring to a simmer over medium heat.

Add the cooked, peeled, and diced beets to the sauce. Continue cooking, stirring constantly, until the liquid has evaporated and the beets are glazed with the sauce, about 5 to 7 minutes.

  • Double or triple the proportions for this recipe and freeze some for later enjoyment. Completely cool the glazed beets. Pack them into freezer containers or heavy-duty freezer bags, label with the name and date, and freeze for up to 8 months. When you're ready to enjoy them, thaw in the unopened container in the refrigerator. Reheat and enjoy.
  • The beets might be a little mushier thawed and frozen than freshly roasted and glazed. To avoid mushy beets, roast the beets for less time until they are al dente.
  • Additionally, the sauce might have thinned out too much. Correct this with a slurry made of 1 tablespoon cornstarch mixed with 1/4 cup cold water. Add while reheating, stirring constantly, and it will thicken up.

Recipe Variation

To make spiced glazed beets, add 1/4 teaspoon of cinnamon and a dash of nutmeg to the sauce mixture.



Comments:

  1. Voodootaxe

    Yes, really. I agree with told all above. Let's discuss this question.

  2. Arazuru

    Congratulations to the admin and readers Merry Christmas!

  3. Doukasa

    And so was it tried?

  4. Aragal

    Useful information

  5. Johanan

    By what a remarkable topic



Write a message