Best Hot Spiced Beets Recipes

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

SPICED PICKLED BEETS

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.

SPICED PICKLED BEETS

Steps:

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

HOT SPICED BEETS

Steps:

• Combine first 6 ingredients in a saucepan. Boil until liquid is reduced by half. Add beets and simmer until heated through.

SPICY PICKLED BEETS

Steps:

• Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel and slice 1/4 inch thick. Mix together the onions, vinegar, sugar, fennel seeds, chile, salt, and pepper. Mix into the beets and marinate, refrigerate for at least 4 hours. Garnish with Thai basil chiffonade.

ROASTED BEETS WITH MOROCCAN SPICES

Steps:

• Heat the oven to 400.
• Wash 1 pound beets, wrap each in foil and put on a baking sheet.
• Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
• Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
• When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
• Garnish: Mint.

SPICED BEETS

Steps:

• Put drained beets in jar.
• Heat the beet juice and all the other ingredients in sauce pan.
• Pour over the beets and store in refrigerator.

BRAISED SPICED BEETS

Steps:

• Scrub beets and cut stems down to hardly there. Place in cooking pot, cover with water, and simmer until nearly tender (approximately 20 minutes). Remove from water, peel and quarter them.
• Heat butter in sturdy saucepan or skillet with lid. When melted, add beets and cook at medium for five minutes, tossing frequently so as to coat the beets with the butter.
• Add peppercorns, cloves, cinnamon.
• Add in sugar, stock, and salt to taste.
• Cook on low heat for approximately 15 more minutes, or until beets are tender, mixing occasionally.
• You can serve now, or reheat for later.

CANNED SPICED PICKLED BEETS

Steps:

• In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.
• Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at high altitude.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

SPICY PICKLED BEETS

Steps:

• *Beets should be no larger than 1 and 1/2 inches in diameter.
• Wash and drain beets, makin sure to leave 2 inches of stems and the tap root.
• Put Beets in a large nonreactive saucepan.
• Cover with boiling water and cook until tender-about 12 minutes-ish.
• Drain well.
• Remove peel and trim ends.
• Comvine the remaining ingredients in another large nonreactive saucepot.
• Bring to a full boil.
• Reduce heat and simmer for 5 minutes, stirring a few times.
• Add beets and cook until they are heated through.
• Remove cinnamon sticks and pieces.
• Pack hot beets into hot sterile jars, leaving 1/4 inch headspace.
• Ladle hot liquid over beet, again leaving 1/4 inch headspace.
• Remove air bubbles.
• Wipe rims and adjust two piece caps.
• Process in a boiling water bath canner for 30 minutes.