Best Sweet Sour Beets Recipes

EASY SWEET & SOUR BEETS

Steps:

• Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and quarter beets; keep warm. , Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through.

SWEET AND SOUR BEETS

Steps:

• In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste.
• Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch).
• Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often.
• Cook until liquid is clear (about 5 minutes).
• Stir in cooked beets, butter and orange zest; stir until the beets are heated through.
• Season with black pepper is desired.

GRANDMA'S SWEET AND SOUR BEETS

Steps:

• 1. In a saucepan, over high heat, combine sugar, cornstarch, salt, and vinegar. Mix well and bring to a boil and boil for 5 minutes. Reduce heat and stir in butter. When butter is melted stir in beets. Cook until beets are heated through.

MICHELE'S SUPER EASY SWEET & SOUR PICKLED BEETS

Steps:

• 1. For each can of beets, pour liquid in can into a clear glass measuring cup. There should be 1 cup of liquid. Pour 1/2 of this liquid down drain. You won't be saving this or using it.
• 2. To the 1/2 cup of liquid that remains in the clear glass measuring cup, add 1/2 cup of white vinegar.
• 3. Add 3 Tablespoons of sugar to the 1 cup of liquid in the glass measuring cup. Pour this solution into a clean pint mason jar.
• 4. Add the sliced beets from one can and sliced red onion, add as much red onion as you would like. Screw or clamp mason jar closed. Mix well and refrigerate overnight.
• 5. Tips:
• 6. DO NOT PUT IN PLASTIC CONTAINER, IT WILL STAIN.
• 7. DO NOT SAVE LIQUID FOR NEXT CAN. MAKE NEW!

SWEET-AND-SOUR BEETS

Steps:

• In a saucepan, combine water, vinegar and cornstarch; bring to boil. Cook and stir for 1-2 minutes; remove from the heat. Add sugar and beets; let stand for 1 hour. Heat through just before serving.

SWEET AND SOUR PINEAPPLE BEETS (FAT FREE)

Steps:

• Drain the pineapple syrup, and combine the syrup with water and vinegar.
• Stir together the flour, brown sugar and salt.
• Stir into liquids; cook until the liquid comes to a boil, and thickens, stirring as needed (about 10 minutes).
• Add drained beets; heat a couple of minutes, add the pineapple chunks.
• Serve and enjoy!

ARCTIC CHAR WITH HORSERADISH CREAM, SWEET-AND-SOUR BEETS, AND DANDELION GREENS

Steps:

• For horseradish cream:
• Grate horseradish in processor fitted with coarse-shredder disk. Transfer horseradish to medium saucepan. Add cream. Cover and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes to infuse. Strain cream into small saucepan, pressing firmly on solids. (Can be made 2 days ahead. Cover and chill.)
• For beets:
• Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes. Drain and cool. (Can be made 2 days ahead. Cover and chill.)
• Peel red beets; cut each in half and place in medium skillet. Peel golden beets; cut each in half and place in another medium skillet. Mix 1/2 cup vinegar and 2 tablespoons sugar into each skillet. Cook beets in each skillet over medium-high heat until liquid thickens to syrup and begins to coat beets, stirring often, about 4 minutes. Season beets with salt and pepper. Remove from heat.
• For fish and greens:
• Preheat oven to 350°F. Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add fish, skin side down. Sear until skin is brown and crisp, about 3 minutes. Place skillet with fish in oven. Roast fish until barely opaque in center, about 3 minutes.
• Meanwhile, warm horseradish cream over medium heat. Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add greens and sauté until just wilted, about 1 minute. Season with salt and pepper.
• Divide greens among 4 plates. Top greens with fish, skin side up. Surround fish with beets. Spoon warm horseradish cream over and drizzle with beet juices.

HARVARD BEETS (SWEET SOUR RED BEETS)

Steps:

• Mix together the dry ingredients.
• Add vinegar and water and stir until smooth.
• Cook 5 minutes.
• Add beets and let stand desired minutes. (Can marinate in fridge overnight or just while you prepare other dishes).
• Before serving, heat to boiling point and add butter.
• Serve warm.

SWEET AND SOUR PICKLED BEETS

Steps:

• In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.

CRISPY COD WITH SKORDALIA AND SWEET SOUR BEETS

Steps:

• 1. day before serving, put salt cod in a bowl and cover with cold water. refrigerate overnight, changing water four to five times before using. 2. the day of serving, preheat oven to 350. In an ovenproof pot, combine sugar, 1 cup vinegar and 1 cup water; bring to a boil on stovetop. Add beets, tightly cover pot with lid or foil, and bake until very tender when pierced wtih a knife, at least 45 minutes. Let beets cool in liquid, then peel, slice thickly and toss with 2 tablespoons oilve oil. Season with salt and pepper and reserve. 3. Remove cod from water and rinse. Cut into 1" pieces. transfer pieces to bowl, add milk and soak 30 minutes or more. 4. Boil potatoes until soft. Immediatley mash potatoes or put through a ricer and transfer to bowl. In a food processor, combine remaining .25 cup vinegar, garlic and shallot & puree mixture. Mix vinegar mixture into potatoes, stream in 3 tablespoons evoo, mixing until emulsified. Add more oil to make a smooth soft puree. Season with salt and pepper. Keep hot. 5. Just before serving, heat 1" oovo in pan.Dredge fish in flour/cornstarch mix. Shake off excess. Fry til golden brown on both sides. Remove, drain and season with salt & pepper. Divide skordalia amoung plates. Add fish on top. Place beets on side and top with 1 tablespoon yogurt. Garnish with fresh herbs and a drizzle of ovoo

SWEET-SOUR BEETS

Steps:

• In a large saucepan, combine the brown sugar, flour and salt. Add the water, vinegar and butter. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Gently stir in the beets, pineapple and raisins; heat through.