Best Deviled Beets Recipes

DEVILED EGGS AND PICKLED BEETS

Steps:

• Preheat oven to 400°F. Wrap beets in foil, crimping tightly to seal; place on a rimmed baking sheet. Roast until tender, 45-55 minutes. Let stand until cool enough to handle. Peel beets and cut into 1" slices. Transfer to a wide, shallow container.
• Bring vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaf, 1/4 teaspoon sea salt, and 1/2 cup water to a simmer in a small saucepan over medium heat. Simmer for 10 minutes; pour liquid over beets. Let cool to room temperature, then cover and refrigerate overnight, turning occasionally.
• Slice eggs lengthwise in half and spoon yolks into a bowl. Mash yolks with a fork, then stir in the mayonnaise. Press mixture through a strainer into a small bowl. Add 1 tablespoon strained beet-pickling juice, horseradish, and a pinch of salt. Spoon or pipe mixture into each egg white.
• Finely dice enough drained pickled beets to yield about 1/2 cup (reserve any remaining beets for another use). Garnish each egg with diced beets and chives.

DEVILED BEETS

Steps:

• Melt butter in a saucepan.
• Stir in mustard, cloves, vinegar, brown sugar, salt, paprika, and Worcestershire sauce.
• Mix well.
• Stir in beets and heat through.

DEVILED BEETS

Steps:

• 1. About 3 medium beets, greens trimmed to 2 inches, leave roots on. Scrub beets clean. Place in a small amount of water.Bring to a boil, then simmer until tender about 30 minutes. Drain and rinse with cool water. Set aside while preparing sauce.
• 2. Combine sauce ingredients in a small saucepan. Heat until sugar dissolves. Set aside.
• 3. Trim and slip skin from beets. Cut into small pieces (dice), into bowl. Pour warm sauce over beets and fold to coat evenly..Serve warm or cool.