Best Raspberry Beet Sauce Recipes

CAN'T BE 'BEET' RASPBERRY JELLY

Steps:

• In a large saucepan over high heat, stir together the pectin, beet juice, and raspberry drink mix. Cook, stirring constantly, until bubbles begin to form around the edge. Immediately stir in the sugar and lemon juice, bring to a rolling boil, and boil hard for 1 minute.
• Remove from heat, and skim off any foam using a large metal spoon. transfer to sterile jars, and seal, leaving 1/4 inch headspace. Process any unsealed jars in a hot water bath for 10 minutes. Refrigerate jelly after opening.

ROASTED BEET SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center.
• Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
• To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.
• To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.

BEET SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Place beets and onion in a large bowl.
• In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
• Season with the salt and pepper.
• Whisk to combine.
• Pour over the beet mixture and toss well.
• Sprinkle with the chives (if using).
• Cover and refrigerate for at least 15 minutes or up to 3 days.

BEETS WITH ORANGE VINAIGRETTE

Steps:

• Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

RASPBERRY-BEET SAUCE

Steps:

• Put the raspberries in a food processor and process to a very smooth puree. Strain and measure out 1 cup (discard the solids).
• Put the raspberry puree, beet puree, and vanilla pod and seeds in a small saucepan and bring to a boil over medium heat.
• Mix the sugar and pectin together and stir into the puree. Bring back to a boil. Strain, cover with plastic, and chill for at least 2 hours before serving, or for up to 2 days.