Type what you have

Ingredients

• ✓ beet
• potato
• carrot
• dill pickle
• vegetable oil
• champagne vinegar
• salt
• green onion

Instructions

1. 1 Bring a large pot of water to a boil; add beets and cook until tender, about 30 minutes. Drain beets; cool and remove skins. Dice and place in a large bowl.
2. 2 Meanwhile, bring a separate pot of water to a boil; add potatoes and carrots and cook until tender, about 20 minutes. Drain potatoes and carrots; cool and remove skins. Dice and place vegetables in the same large bowl.
3. 3 Add diced pickles to the bowl with vegetables. Drizzle in oil and vinegar; toss to coat. Season with salt; sprinkle with green onions. Chill completely before serving.

By Allrecipes Member

Ingredients

• ✓ beet
• vinegar
• water
• sugar
• salt
• pepper

Instructions

1. 1 Combine the vinegar, water, sugar, salt, and pepper in a saucepan; bring to a boil and cook until sugar dissolves.
2. 2 Arrange the beets in a glass or ceramic bowl; pour the hot vinegar mixture over the beets. Cover and refrigerate for 12 hours. Drain and serve.

By Chardonnay Queen

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
• butter
• onion
• bosc pear
• sugar
• cranberry vinegar
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a roasting pan. Bake for 45 minutes to 1 hour, or until tender. Set aside to cool.
2. 2 Melt butter in a large skillet over medium heat. Stir in onion, pears, sugar, and vinegar; cook, stirring frequently, for 20 minutes.
3. 3 When the beets are cool enough to handle, peel and coarsely chop.
4. 4 Puree onion mixture in a food processor with metal blade. Add salt and 1/2 of the beets; pulse 4 to 5 times. Add remaining beets, and pulse 2 to 3 times.

By JULIEFAY

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes.
3. 3 Meanwhile, inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beets are ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Drain beets, reserving 2 cups of beet water. When beets are cool enough to handle, peel and discard skins. Fill each sterilized jar with beets. Evenly divide cloves among the jars.
5. 5 Combine sugar, 2 cups of beet water, vinegar, and pickling salt in a large saucepan; bring to a rapid boil.
6. 6 Pour the hot brine over the beets in the jars, and seal the lids.
7. 7 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 10 minutes.
8. 8 Enjoy!

By SHARON HOWARD

Ingredients

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

Instructions

1. 1 Place beets in a large pot. Cover with water and bring to a boil. Reduce heat and cook until beets are tender, 20 to 25 minutes, depending on size.
2. 2 Meanwhile, inspect six 16-ounce jars for cracks and rings for rust, discarding any defective ones. Bring a second pot of water to a boil. Immerse jars in simmering water until beets are ready. Wash new, unused lids in warm soapy water.
3. 3 Drain cooked beets, reserving 1 cup beet water. Let cool until able to handle, 10 to 15 minutes. Peel and slice.
4. 4 Pack beets into the hot, sterilized jars, filling to within 1/2 inch of the top.
5. 5 Strain reserved beet water through a fine-mesh strainer into a saucepan. Add vinegar, sugar, pickling salt, and cloves. Bring to a rapid boil over high heat. Pour hot brine over beets in jars, leaving 1/4-inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. If any cans fail to seal, refrigerate for immediate use.

By Bren

Ingredients

• ✓ beet
• onion
• red bell pepper
• celery
• salt
• white sugar
• cauliflower
• mustard seed
• celery seed
• vinegar

Instructions

1. 1 In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low.
2. 2 Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.

By AUSSIE GIRL

Ingredients

• ✓ beet
• butter
• water
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Shred beets in a food processor fitted with the shredding blade.
2. 2 Melt butter in a skillet over medium heat. Add shredded beets; cook and stir until slightly softened, about 5 minutes.
3. 3 Add water to skillet; cover. Simmer until beets completely softened, about 10 minutes. Stir in balsamic vinegar; season with salt and pepper.

By ddow

Ingredients

• ✓ beet
• carrot
• onion
• cider vinegar
• sugar
• ginger
• orange zest
• dill
• salt
• garlic powder
• mustard
• black pepper
• olive oil

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.

By Ginger Hackley

Ingredients

• ✓ beet
• olive oil
• garlic powder
• salt
• black pepper
• sugar
• sweet potato
• sweet onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss beets with 1/2 tablespoon olive oil to coat in a bowl. Spread in a single layer on a baking sheet.
3. 3 Mix remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place sweet potatoes and onion in the bag. Seal the bag and shake to coat vegetables with the oil mixture.
4. 4 Bake beets in the preheated oven for 15 minutes. Mix sweet potato mixture with beets on the baking sheet. Continue baking, stirring after 20 minutes, until all vegetables are tender, about 45 minutes.

By DRUMNWRITE

Ingredients

• ✓ beet
• olive oil
• garlic
• balsamic vinegar
• thyme
• honey
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Line a shallow baking dish with aluminum foil.
2. 2 Trim and discard beet greens; cut off and discard beet bottoms. Place beets, top-sides up, in the prepared baking dish.
3. 3 Combine olive oil, garlic, balsamic vinegar, thyme, and honey in a bowl; spoon over beets. Season with salt and black pepper.
4. 4 Roast in the preheated oven until tender and caramelized, 50 to 60 minutes. Remove from the oven. Peel when cool enough to handle.

By Kristin Licavoli

Ingredients

• ✓ beet
• beet green
• orange
• granny smith apple
• olive oil
• raspberry vinegar
• white sugar
• salt
• garlic
• sunflower seed

Instructions

1. 1 Wash and dry beets and greens. Shred greens to measure 2 cups and set aside.
2. 2 Place beets in a sauce pan with enough water to cover. Bring to a boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
3. 3 Trim and peel skins off beets; cut into 8 wedges.
4. 4 Combine orange sections, beets, and apples in a bowl.
5. 5 Whisk olive oil, vinegar, sugar, salt and garlic together in a bowl; pour over beet mixture and toss well.
6. 6 Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

By Allrecipes Member

Ingredients

• ✓ beet
• cooking spray
• pumpkin
• broccoli
• onion
• sweet potato
• red potato
• olive oil
• balsamic vinegar
• honey
• garlic
• black pepper
• clove
• allspice
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
2. 2 Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
3. 3 Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
4. 4 Bake in preheated oven until all vegetables are tender, about 35 minutes.

By KSchirm13

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
• walnut
• mayonnaise
• prune
• garlic
• salt

Instructions

1. 1 Place the beets into a saucepan and fill with just enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 20 minutes. Drain and rub off peels. Run under cold water until cool enough to handle, then grate using the largest setting. Place in a serving bowl.
2. 2 Stir the walnuts, prunes and garlic into the beets, then mix in the mayonnaise and season to taste with salt.

By Irene

Ingredients

• ✓ beet
• egg
• buttermilk
• cucumber
• dill
• chive

Instructions

1. 1 Place eggs into a saucepan in a single layer and cover with water by 1 inch. Cover the saucepan and bring to a boil. Remove from the heat and let eggs stand in hot water for 15 minutes. Drain, then run under cold water to cool.
2. 2 Peel and chop eggs; place into a large bowl. Add buttermilk, beets, cucumber, dill, and chives; stir gently to combine. Chill in the refrigerator for 24 hours before serving.

By George Doyle Gamber

Ingredients

• ✓ beet
• apple cider vinegar
• olive oil
• sugar
• salt
• pepper
• caraway seed

Instructions

1. 1 Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
2. 2 Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.

By Barbara Sauermann

Ingredients

• ✓ beet
• buttermilk
• cucumber
• green onion
• dill
• white vinegar
• salt

Instructions

1. 1 Combine buttermilk, beets and liquid, cucumber, green onions, dill, vinegar, and salt in a bowl. Cover the bowl; refrigerate 2 hours to overnight for best flavor. Serve cold.

By Nina Capaccio

Ingredients

• ✓ beet
• potato
• carrot
• onion
• dill pickle
• sauerkraut
• olive oil
• salt

Instructions

1. 1 Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.

By Jane Garrison

Ingredients

• ✓ beet
• beef broth
• onion
• red wine vinegar
• salt
• black pepper
• cucumber
• sour cream

Instructions

1. 1 Remove stems and leaves from beets, but leave on skins. Cover beets with cold water and bring to a boil in a deep pot. Boil until fork tender, about 40 minutes.
2. 2 Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through the most coarse blade of a grater. Add to beet liquid. Add beef broth, onion, vinegar, salt, and pepper. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
3. 3 Chill in the refrigerator for 1 hour, or until cold, before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

By G

Ingredients

• ✓ beet
• olive oil
• onion
• garlic
• beef stock
• salt
• black pepper
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until soft but not browned, about 5 minutes.
3. 3 Stir in beets and cook for 1 minute.
4. 4 Pour in stock; season with salt and pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until beets are tender, 20 to 30 minutes. Remove from heat and allow to cool slightly.
5. 5 Working in batches, pulse soup in a food processor until smooth. Return to the saucepan and cook over low heat until heated through.
6. 6 Ladle soup into 4 bowls and garnish each with a swirl of cream.

By DEELIGHTUK

Ingredients

• ✓ beet
• russet potato
• carrot
• yellow onion
• herring fillet
• oil
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add potatoes, carrots, and beets; cook until cooked but still firm, 15 to 20 minutes for potatoes, 25 to 30 minutes for carrots, and 40 minutes for beets. Transfer vegetables to a cutting board as they're each done; cool to the touch.
2. 2 Remove and discard skins from potatoes and beets. Grate potatoes, carrots, and beets separately; placing each in a separate bowl.
3. 3 Arrange 1/2 each onion then herring in layers in a large bowl. Arrange 1/2 each potatoes, carrots, and beets in layers on top of onion and herring. Spread 3 tablespoons mayonnaise over salad; season with salt and black pepper. Repeat layers with remaining 1/2 each onion, herring, potatoes, carrots, beets, and mayonnaise.
4. 4 Cover with plastic wrap; chill in the refrigerator at least 1 hour. Serve cold.

By Evgeniya

Ingredients

• ✓ beet
• carrot
• potato
• onion
• pea
• dill pickle
• olive oil
• salt
• black pepper
• parsley

Instructions

1. 1 Place beets into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 20 minutes. Add carrots and potatoes; boil for 10 more minutes. Remove from the heat and leave the pot covered, 8 hours to overnight.
2. 2 Peel and dice beets, carrots, and potatoes into small, even pieces. Place vegetables into a large bowl. Stir in onion, peas, pickles, olive oil, salt, and pepper. Garnish with parsley before serving.

By BrandyLoveWine

Ingredients

• ✓ beet
• pork shoulder roast
• all-purpose flour
• oil
• onion
• salt
• sour cream
• prune
• paprika

Instructions

1. 1 Pat meat dry with a paper towel and rub with 2 tablespoons flour and salt. Heat oil in a large Dutch oven over medium-high heat. Brown meat on all sides. Add the sliced onions, cover, and reduce heat to low. Cook for about one hour, adding a little water if necessary. Turn meat twice during the roasting process.
2. 2 Place beets in a saucepan with water to cover. Bring to a boil over medium heat and cook until beets are tender. Drain, reserving liquid. Chop beets into cubes and add to the roasting pan. Add prunes and beet water, cover, and simmer for 5 minutes.
3. 3 Remove roast to a platter. Mix 1 tablespoon of flour with sour cream. Pour into roasting pan and mix well, scraping the sides and bottom. Simmer until sauce thickens. Season with paprika and taste. Adjust seasoning if necessary.

By Olga D

Ingredients

• ✓ beet
• canola oil
• onion
• garlic
• cumin seed
• all-purpose flour
• tomato
• water
• salt

Instructions

1. 1 Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.
2. 2 Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

By SHECOOKS2

Ingredients

• ✓ beet
• cabbage
• carrot
• garlic
• water
• white sugar
• salt
• black pepper
• vinegar
• vegetable oil

Instructions

1. 1 Combine cabbage, carrots, beet, and garlic in a large glass bowl.
2. 2 Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
3. 3 Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
4. 4 Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.

By Lenam

Ingredients

• ✓ beet
• vinegar
• vegetable oil
• onion
• carrot
• water
• yellow lentil
• cabbage
• potato
• salt
• pepper
• tomato paste
• sour cream
• dill

Instructions

1. 1 Combine beets and vinegar in a small skillet over low heat: cook and stir until soft, about 15 minutes.
2. 2 Meanwhile, heat oil in a large skillet over low heat. Add onion; cook and stir for 2 minutes. Add carrots; cook, stirring occasionally, until soft, about 10 minutes. Set aside.
3. 3 Bring water to a simmer in a large saucepan. Add lentils and cabbage; cook 10 minutes. Add potatoes; cook 10 minutes more. Stir in beets and onion mixture; season with salt and black pepper.
4. 4 Add tomato paste; simmer until vegetables are tender, about 10 minutes. Serve soup with sour cream and dill.

By Allrecipes Member

Ingredients

• ✓ beet
• beef shank
• water
• onion
• carrot
• celery
• bay leaf
• cabbage
• white vinegar
• salt
• black pepper
• sour cream
• dill

Instructions

1. 1 Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side. Add water, onion, carrots, celery, and bay leaf; bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
2. 2 Combine beef broth, beets, and cabbage in the same pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
3. 3 Serve soup in bowls garnished with sour cream and dill.

By John Mitzewich

Ingredients

• ✓ beet
• red wine vinegar
• sugar
• beef chuck
• water
• bacon
• salt
• black peppercorn
• parsley
• marjoram
• dill seed
• cabbage
• leek
• onion
• carrot
• sausage
• dill weed

Instructions

1. 1 Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
2. 2 Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
3. 3 Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
4. 4 To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

By Robert Bodensteiner