Type what you have

Ingredients

• ✓ beet
• white sugar
• yogurt
• salt

Instructions

1. 1 Bring a saucepan of water to a boil. Stir sugar into water to dissolve. Cook beets in boiling water until tender, about 45 minutes; drain and cool beets completely.
2. 2 Cut cooled beets into 1/2-inch cubes. Measure 1/2 cup of beet cubes and reserve remainder for later use.
3. 3 Stir beets into yogurt in a bowl; season with salt.

By Soheila

Ingredients

• ✓ beet
• turnip
• garlic
• white vinegar
• water
• sugar
• salt

Instructions

1. 1 Inspect two 16-ounce Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Divide turnips, beet, and garlic between the hot, sterilized jars.
3. 3 Combine vinegar, water, sugar, and salt in a saucepan; bring to a boil and boil for 2 minutes. Pour vinegar mixture over turnip mixture, filling to within 1/2 inch of tops.
4. 4 Wipe rims with a moist paper towel to remove any residue. Top jars with lids; screw rings on tightly. Pickle in the refrigerator for 1 week.

By Oh Tri Goodness

Ingredients

• ✓ beet
• water
• apple cider vinegar
• olive oil
• sea salt

Instructions

1. 1 Peel and slice beets as thinly as possible with a sharp knife or mandoline.
2. 2 Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes.
3. 3 Arrange beets in a single layer on food dehydrator trays. Sprinkle fleur de sel over beets. Store any beets that don't fit in the refrigerator.
4. 4 Dehydrate according to manufacturer's instructions, 8 to 12 hours.

By cameal

Ingredients

• ✓ beet
• onion
• egg
• white sugar
• vinegar

Instructions

1. 1 Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
2. 2 Pour sugar and vinegar into the saucepan with beet liquid; bring mixture to a boil. Reduce the heat to low, and let mixture simmer for 15 minutes.
3. 3 Pour beet juice mixture over beets, eggs, and onions. Seal the bowl or pitcher and refrigerate for at least 1 to 3 days; the longer they are allowed to rest the better they will taste.

By Jill

Ingredients

• ✓ beet
• egg
• water
• sugar
• vinegar
• cinnamon
• salt
• clove
• black pepper

Instructions

1. 1 Remove roots and greens from beets. Place beets in a Dutch oven, cover with water, and bring to a boil. Cook for 45 minutes.
2. 2 Meanwhile, place eggs in a large saucepan and cover with water. Heat to boiling over high heat, then reduce to a simmer and cook for 20 minutes. Rinse in cold water and add a handful of ice to chill the eggs.
3. 3 Remove beets from boiling water and rinse. Set aside to cool.
4. 4 Combine water, sugar, and vinegar in a saucepan. Add cinnamon, salt, cloves, and pepper; bring to a boil. Reduce heat and simmer for 5 minutes.
5. 5 Peel and slice beets and place in a glass or plastic container. Peel eggs and place in the same container. Pour vinegar mixture over top. Cover and chill in the refrigerator for 24 hours, mixing occasionally to ensure eggs and beets remain covered by liquid.

By Wes

Ingredients

• ✓ beet
• sugar
• white vinegar
• clove
• salt
• black pepper
• bay leaf
• egg
• mayonnaise
• sweet pickle relish
• yellow mustard

Instructions

1. 1 Measure 1 cup beet juice from reserved juice.
2. 2 Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
3. 3 Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
4. 4 Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.

By Kathy Van Pelt

Ingredients

• ✓ beet
• olive oil
• salt
• pepper
• goat cheese
• cream cheese
• thyme
• garlic
• lemon juice
• pine nut
• balsamic glaze

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
2. 2 Place beets into a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat and place in the roasting pan.
3. 3 Roast in the preheated oven until soft for 20 minutes, stirring halfway through. Remove from oven and fold foil over beets to keep warm. Reduce oven temperature to 400 degrees F (200 degrees C).
4. 4 Combine goat cheese, cream cheese, thyme, garlic, and lemon juice in a mini food processor; blend until smooth. Transfer mixture to a small oven-proof dish.
5. 5 Bake in the preheated oven until hot and lightly browned, 15 to 17 minutes. Create a well in the center of the cheese mixture and top with beets. Garnish with pine nuts and drizzle with balsamic glaze. Serve warm.

By France Cevallos

Ingredients

• ✓ beet
• salt
• olive oil
• garlic powder
• black pepper
• dill

Instructions

1. 1 Thinly slice beets to about 1/16-inch thickness using a mandoline. Place beet slices in a bowl and add salt; toss to combine. Allow beets to sit about 30 minutes. Drain excess liquid.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Pour olive oil over beets and toss to combine. Mix together garlic powder, black pepper, and dill in a small bowl; sprinkle over beets and toss to coat. Place beet slices on baking sheets in a single layer.
4. 4 Bake in the preheated oven until crispy, 40 to 50 minutes. Sprinkle with additional salt, if desired.

By Kim

Ingredients

• ✓ beet
• vegetable broth
• chickpea
• lemon juice
• tahini
• olive oil
• garlic
• cumin
• salt

Instructions

1. 1 Combine vegetable broth, garbanzo beans, and beets in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 Strain garbanzo beans and beets, saving 1/3 cup liquid. Place garbanzo beans and beets in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add 1/3 cup reserved liquid, cumin, and salt; blend for 1 minute more.

By Allrecipes Member

Ingredients

• ✓ beet
• egg
• white vinegar
• white sugar
• water
• cinnamon

Instructions

1. 1 Gather the ingredients.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
3. 3 Combine beets, vinegar, sugar, water, and cinnamon in a saucepan. Bring to a boil; stir until sugar is dissolved. Pour over eggs. Cover and chill for 4 hours to overnight.

By Cathy Swanson

Ingredients

• ✓ beet
• chickpea
• lemon juice
• tahini
• garlic
• salt
• cumin

Instructions

1. 1 Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.

By France Cevallos

Ingredients

• ✓ beet
• white vinegar
• water
• brown sugar
• cinnamon stick
• clove
• salt
• egg

Instructions

1. 1 Pour beet juice into a medium pot over medium heat. Stir in vinegar, cold water, brown sugar, cinnamon stick, cloves, and salt. Cook, stirring occasionally, until sugar is dissolved, about 8 minutes.
2. 2 Place beets into liquid mixture and continue cooking until beets are heated through, about 2 minutes more.
3. 3 Place hard-cooked eggs in a container with a tight-fitting lid. Pour liquid and beets into the container with eggs. Store the container in the refrigerator for about 5 days before eating.

By Terry

Ingredients

• ✓ beet
• goat cheese
• garlic
• greek yogurt
• tahini
• thyme
• lemon juice
• salt
• honey
• olive oil
• pistachio
• cracker
• pita chip
• veggie
• aluminum foil

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Wash beets. Individually wrap beets in a square of Reynolds Wrap® Aluminum Foil. Place on a baking sheet and bake for 45 minutes. Allow them to cool until they are able to be handled.
3. 3 Remove the skins by hand or by rubbing with a paper towel. Cut beets into chunks. Transfer to a food processor or heavy-duty blender.
4. 4 Add goat cheese, garlic, yogurt, tahini, thyme, lemon juice, salt, honey and olive oil. Pulse until smooth and thoroughly combined. Taste and adjust seasoning if desired. Transfer to a serving bowl or platter. Sprinkle with pistachios and drizzle with olive oil. Serve with crackers, raw veggies or crispy pita wedges.

By Reynolds KitchensR

Ingredients

• ✓ beet
• carrot
• parsnip
• onion
• sweet potato
• olive oil
• seasoning blend
• salt
• black pepper
• yogurt
• lemon zest
• lemon juice
• herb
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C). Add root vegetables to a large bowl and toss with oil, seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. 2 Working in batches as needed, spread out sticks in the air-fryer basket.
3. 3 Air-fry, turning or stirring halfway through, until sticks are tender and golden, about 18 minutes.
4. 4 Stir together yogurt, citrus zest, citrus juice, herbs, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl for the dip. Serve dip with veggie sticks.

By dinehaus

Ingredients

• ✓ beet
• mayonnaise
• dijon mustard
• sweet pickle relish
• egg
• paprika
• salt
• black pepper
• cilantro

Instructions

1. 1 Place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. Drain and cool. Grate beet on medium holes of a grater. Place grated beet in a bowl; stir in mayonnaise, mustard, and relish.
2. 2 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
3. 3 Cut each egg in half lengthwise; place egg yolks in a bowl. Mash egg yolks with a fork; stir beet mixture into egg yolks. Season with paprika, salt, and pepper.
4. 4 Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.

By ChefSashinka

Ingredients

• ✓ beet
• ✓ beet
• basmati rice
• garlic
• white sugar
• lemon
• dill
• tarragon
• kosher salt
• vegetable oil
• ground beef
• onion
• water
• chard leaf

Instructions

1. 1 Wash rice repeatedly in a large bowl of water until the water runs clear. Cover rice with fresh water and soak for 1 hour.
2. 2 Drain rice and mix with shredded beets, garlic, 2 teaspoons sugar, 1/2 of the lemon juice, dill, tarragon, and 3/4 teaspoon kosher salt.
3. 3 Heat oil in a 6-quart stock pot over medium heat. Add beef and remaining salt. Cook and stir until beef is browned, 5 to 10 minutes. Remove browned beef from the pot with a slotted spoon, leaving the oil behind. Add onion; cook and stir until browned, 5 to 10 minutes. Add cubed beets and saute for another 5 minutes. Remove onion and beets from the pot and mix with the beef.
4. 4 Combine water, remaining lemon juice, and remaining sugar in a bowl to create sweet and sour water.
5. 5 Place 1 layer of chard leaves on the bottom of the pot. Add 1/2 of the rice mixture, followed by a second layer of chard leaves. Add 1/2 of the beef mixture, followed by a layer of chard leaves, and the remaining rice mixture. Add another layer of chard leaves, the remaining beef mixture, and a final topping of chard leaves. Pierce the chard leaf layers with a long and thin knife all the way to the bottom a few times so steam can escape. Pour the sweet and sour water over the top.
6. 6 Bring the pilaf to a gentle simmer over medium heat. Turn the heat to very low, cover, and cook for 30 minutes. Remove from heat and allow to rest for 15 minutes before serving.

By Lynn A

Ingredients

• ✓ beet
• garlic
• olive oil
• salt
• black pepper
• chickpea
• olive oil
• lemon
• tahini
• cumin
• salt
• black pepper
• cayenne pepper
• plain greek yogurt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
3. 3 Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
4. 4 Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
5. 5 Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
6. 6 Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.

By Elizabeth

Ingredients

• ✓ beet
• horseradish

Instructions

1. 1 In an electric blender, grind the beets; drain (you can save the juice for soup if you'd like).
2. 2 Add horseradish to beets and mix well; refrigerate until ready to serve.

By Masha

Ingredients

• ✓ beet
• water

Instructions

1. 1 Cut off the top and bottom nubs of the beets and scrub them until the outer skin doesn't have any brown color spots left. Cut large beets in half to keep the beet diameters consistent.
2. 2 Place beets in a single layer on top of a wire rack in the bottom of a multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes for chewy beets and 20 minutes for soft beets. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By coryandlaurel

Ingredients

• ✓ beet
• white sugar
• white vinegar
• salt
• clove

Instructions

1. 1 Drain beet juice from the jar, leaving about 1/2 inch juice in the bottom.
2. 2 Combine sugar, vinegar, salt, and cloves in a saucepan over medium-high heat. Cook, stirring occasionally, until sugar dissolves into a syrup, about 3 minutes. Remove from heat and let cool, 5 to 10 minutes.
3. 3 Pour syrup over beets in the jar, covering them completely. Seal jar and shake gently.
4. 4 Refrigerate beets for 2 to 3 days before serving.

By CarolynCooks

Ingredients

• ✓ beet
• white sugar
• mustard
• white wine vinegar
• red onion

Instructions

1. 1 Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss.
2. 2 In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.
3. 3 Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

By Myra

Ingredients

• ✓ beet
• pea
• red onion
• vegan mayonnaise
• onion powder

Instructions

1. 1 Dice or julienne pickled beets. Toss with peas and onion in a bowl.
2. 2 Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
3. 3 Chill to let flavors blend, about 1 hour. Serve.

By Denise Rutledge

Ingredients

• ✓ beet
• bacon
• red swiss chard
• pea
• feta cheese

Instructions

1. 1 Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
2. 2 Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
3. 3 Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

By BETHS387

Ingredients

• ✓ beet
• white sugar
• white vinegar
• cinnamon stick

Instructions

1. 1 Heat beet liquid, sugar, vinegar, and cinnamon sticks in a saucepan over medium-high heat; bring to a boil and cook until sugar has dissolved, stirring constantly.
2. 2 Reduce heat to medium-low; simmer for 5 minutes. Pour mixture over sliced beets; stir to coat. Transfer beet mixture to a bowl; cover bowl. Refrigerate 8 hours to overnight before serving.

By TasteKing

Ingredients

• ✓ beet
• olive oil
• thyme
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Toss together beets, olive oil, and thyme in a large bowl until beets are well coated.
4. 4 Spread evenly onto the prepared baking sheet. Sprinkle with sea salt.
5. 5 Roast in the preheated oven until beets are tender, 10 to 20 minutes. A fork inserted into the center of a beet cube should come out easily.

By cookingtwist

Ingredients

• ✓ beet
• white vinegar
• white sugar
• dill
• clove
• allspice

Instructions

1. 1 Place the beets into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are tender when pierced with a fork, 20 to 30 minutes. Drain and allow to steam dry until cool enough to handle. While the beets are boiling, whisk together the vinegar and sugar until the sugar has dissolved; set aside.
2. 2 Once cool enough to handle, remove the skins from the beets and cut the tops off. Cut the beets into cubes or wedges, and add to the vinegar mixture. Season with the dill, clove, and allspice; toss until coated. Cover the bowl, and refrigerate the beets overnight before serving.

By JUMAHA

Ingredients

• ✓ beet
• lemon
• carrot
• apple

Instructions

1. 1 Press lemons, carrots, apples, and beets through a juicer and into a large glass.

By raina

Ingredients

• ✓ beet
• salad green
• olive oil
• salt

Instructions

1. 1 Place beet in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beet is cooked through, about 30 minutes. Drain and allow to cool.
2. 2 Peel beet and cut into 1/4-inch thick slices. Cut out red hearts using a heart-shaped cookie cutter.
3. 3 Place salad greens in a bowl. Drizzle with olive oil and season with salt. Add beet hearts to the salad and toss. Arrange a couple of red hearts on top of the salad for serving.

By Nesrine

Ingredients

• ✓ beet
• basil pesto
• salt
• pepper

Instructions

1. 1 Place beets in a large saucepan; cover with 1 inch of water. Bring to a boil over high heat; reduce the heat to medium-low, cover, and simmer until beets are just tender, about 30 minutes. Drain; cool until beets can easily be handled.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Peel beets; cut into ½-inch thick slices. Toss beets with pesto in a bowl; season with salt and black pepper. Spread beets in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven until beets brown slightly around edges, 10 to 15 minutes.

By Tami Jones

Ingredients

• ✓ beet
• tahini
• lemon juice
• garlic
• chickpea
• olive oil
• water

Instructions

1. 1 Bring a pot of lightly salted water to a low boil. Add beet and cook until tender, about 20 minutes. Remove beet and allow to cool, or place in a bowl of cold water. Peel beet, cut into small pieces, and transfer to the bowl of a food processor.
2. 2 Add tahini to beet pieces and blend until smooth. Add lemon juice, garlic, and some of the chickpeas; pulse until combined. Continue adding chickpeas in small amounts, blending after each addition. Stream olive oil in slowly, with the processor running, until hummus is smooth but still thick and spreadable. Add a bit of water if needed.

By The BoredTeenager