Best Purple Beet Carrot And Onion Medley Recipes

FRESH PICKLED BEET MELODY

Fresh Pickled Beet Melody image

A modern day spin on an old-time favorite, incorporating fresh beets, carrots. and onion in a tangy, sweet marinade. Very quick and easy to make. Beets stain! Make sure to wear an apron!

Provided by Ginger Hackley

Categories Side Dish Vegetables Onion

Time P1DT50m

Yield 12

Number Of Ingredients 13

Ingredients

6 beets, stems removed
4 large carrots, cut diagonally into 1 1/2-inch slices
1 large onion, cut in half and thinly sliced
1 ½ cups cider vinegar
⅔ cup sugar
2 teaspoons ground ginger
2 teaspoons orange zest
2 teaspoons dried dill
1 ½ teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon dry mustard
¼ teaspoon freshly ground black pepper
⅓ cup olive oil

Steps:

Place whole beets in a pot and cover with water. Bring water to a boil, cover the pot, reduce heat to medium-low, and cook until beets are tender, about 30 minutes.
Place carrots in a microwave-safe dish and cook on high until firm but tender, about 6 minutes. Place carrots in a colander under cold water to stop the cooking process, 3 to 5 minutes. Remove peels and discard; cut beets into thin slices.
Whisk cider vinegar, sugar, ginger, orange zest, dill, sea salt, garlic powder, mustard, and black pepper together in a microwave-safe bowl until sugar and salt dissolve. Whisk oil into cider dressing mixture. Microwave dressing on high for 2 minutes; whisk again.
Combine beets, carrots, and onions together in a large container; pour dressing on top and mix well. Cover the container and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 19.4 g, Fat 6.3 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 271.2 mg, Sugar 15.7 g

COLORFUL VEGETABLE MEDLEY SIDE DISH

Colorful Vegetable Medley Side Dish image

With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 teaspoon chicken bouillon granules
1/4 cup water
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon plus 1 tablespoon olive oil, divided
2 cups fresh broccoli florets
2 medium carrots thinly sliced
1 large onion, sliced and quartered
1 cup sliced celery
2 medium zucchini, halved lengthwise and thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup sliced fresh mushrooms
2 cups thinly sliced cabbage

Steps:

In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

MAPLE PICKLED BEETS AND ONIONS

Maple Pickled Beets and Onions image

Active time: 2 hr Start to finish: 3 hr (plus 1 week for flavors to develop)

Yield Makes 6 (1-pint) jars

Number Of Ingredients 9

Ingredients

2 lb small (1-inch) white boiling onions (not peeled)
30 small to medium beets (1 1/2 to 2 inches; about 5 lb with greens), stems trimmed to 1 inch
3 cups cider vinegar
1 1/2 cups pure maple syrup (preferably dark amber)
1 1/2 cups water
2 teaspoons canning salt
6 whole star anise
6 (1/4-inch-thick) slices peeled fresh ginger
6 (1-pint) canning jars with lids and screw bands

Steps:

Sterilize jars and lids
Cook onions in a large pot of boiling water until almost tender, about 5 minutes. Transfer with a slotted spoon to a bowl, reserving cooking water. When cool enough to handle, trim root ends from onions, keeping onions intact, then slip off skins. Halve onions lengthwise.
Add beets to water in pot and boil until almost tender, about 25 minutes. Drain and, when cool enough to handle, slip off stems and skins. Halve beets lengthwise (quarter if large).
Bring vinegar, syrup, water, salt, star anise, and ginger to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.
Drain jars upside down on a clean kitchen towel 1 minute, then invert. Fill jars with beets and onions. Remove star anise and ginger slices from pickling liquid and tuck 1 of each into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
Seal, process, and store filled jars, boiling beets and onions in jars 20 minutes.
Let beets and onions stand in jars at least 1 week for flavors to develop.