Type what you have

Ingredients

• ✓ beet
• carrot
• orange
• spinach
• blueberry
• ginger

Instructions

1. 1 Run beets, carrots, oranges, spinach, blueberries, and ginger through a juicer according to manufacturer's instructions.

By Chef Jombus

Ingredients

• ✓ beet
• raspberry
• grape
• carrot
• lemon non-fat greek yogurt
• agave nectar
• ice cube

Instructions

1. 1 Place all ingredients in Oster® Versa® Performance Blender in order listed.
2. 2 Select programmed SMOOTHIE setting.
3. 3 Serve immediately.

By Oster Versa

Ingredients

• ✓ beet
• tomato
• celery
• onion
• green bell pepper
• carrot
• garlic
• sugar
• black pepper
• horseradish
• lemon juice
• water
• worcestershire sauce
• sugar
• salt

Instructions

1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place tomatoes into the feeding chute; insert the food pusher and gently guide tomatoes down the chute. Repeat with celery, onion, green pepper, beets, carrots, and garlic.
2. 2 Place juice into a large pot. Stir in sugar, black pepper, horseradish, lemon juice, and enough water to form a thin consistency: season with Worcestershire sauce. Bring to a boil, and cook for 20 minutes.
3. 3 Pack juice into hot, sterilized 1-quart jars, filling to within ¾ inch of the top. Stir in 1 tablespoon sugar and 1 teaspoon salt into each jar. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 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 40 minutes.
5. 5 Remove jars from the stockpot and let rest on a cloth-covered or wood surface, 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.

By Stacy

Ingredients

• ✓ beet
• salt
• sugar
• ring
• lid
• canning jar
• black pepper
• worcestershire sauce
• horseradish
• sugar
• lemon juice
• water
• garlic
• green pepper
• carrot
• celery
• onion
• tomato

Instructions

1. 1 Gather the ingredients.
2. 2 Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
3. 3 Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
4. 4 Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.
5. 5 Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
6. 6 Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.

By Lisa

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

Ingredients

• ✓ beet
• butter
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add beets and cook uncovered until slightly tender, about 20 minutes. Drain, rinse, and cut ends from each beet.
2. 2 Place beets in a saucepan with about 2 inches of water. Cover saucepan and bring water to a boil; cook beets until tender, about 20 minutes. Remove beets from water and immediately immerse in a bowl of ice water to cool. Pull peels off the beets. Slice beets into 1/4-inch-thick slices.
3. 3 Heat butter in a large skillet over medium-high heat; fry beets, flipping occasionally, until lightly blackened, about 20 minutes. Season beets with salt and pepper.

By MRS_GEOMORPH

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
• 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
• 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
• egg
• all-purpose flour
• white sugar
• cocoa powder
• baking powder
• baking soda
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 10-inch round cake pan.
2. 2 Puree beets in a food processor or blender until the consistency is smooth and no lumps remain. Add eggs and blend for a few seconds more.
3. 3 Mix flour, sugar, cocoa, baking powder, and baking soda together in a separate bowl with an electric mixer. Mix in butter. Pour beet puree into the bowl while mixing on low speed to combine. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 to 10 minutes before inverting onto a wire rack and cooling completely.

By Crystal Leatherman

Ingredients

• ✓ beet
• potato
• carrot
• mayonnaise
• yellow mustard

Instructions

1. 1 Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.
2. 2 Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.

By eLi

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
• apple cider vinegar
• sugar
• clove
• black peppercorn
• bay leaf
• salt
• onion

Instructions

1. 1 Place the beets into a medium bowl and set aside.
2. 2 In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.

By Bea Gassman

Ingredients

• ✓ beet
• olive oil
• sea salt
• feta cheese
• chive

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Spread beets on a sheet of aluminum foil; drizzle with olive oil and season with salt. Fold foil over beets, sealing the edges together to create a packet.
3. 3 Cook on the preheated grill, flipping once, until beets are tender, about 30 minutes. Carefully open packet; top beets with feta cheese and chives. Reseal packet; grill until cheese melts, about 5 minutes more.

By LWILCOX45

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
• potato
• salt
• egg
• mayonnaise

Instructions

1. 1 Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
2. 2 Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
3. 3 Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
4. 4 Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

By Linda V

Ingredients

• ✓ beet
• white vinegar
• white sugar
• cornstarch
• salt

Instructions

1. 1 Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

By Shearyah Hawkins