Type what you have

Ingredients

• ✓ beet
• balsamic vinegar
• maple syrup
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Wrap beets loosely in aluminum foil and place on a rimmed baking sheet.
2. 2 Roast in the preheated oven until easily pierced with a knife or skewer, 50 to 60 minutes. Unwrap and cool until easily handled, about 10 minutes. Peel beets and cut into chunks.
3. 3 Mix vinegar and maple syrup together; season with salt and pepper. Pour over beets. Refrigerate until beets absorb the flavors, at least 1 hour. Serve cold.

By JP4012K

Ingredients

• ✓ beet
• shallot
• parsley
• olive oil
• balsamic vinegar
• red wine vinegar
• salt
• pepper
• feta cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Wrap each beet individually in aluminum foil and place onto a baking sheet.
3. 3 Roast beets in preheated oven until tender when pierced with a fork, 45 minutes to 1 hour. Let beets cool until easy to handle; peel and slice into 1/4-inch slices.
4. 4 While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.
5. 5 Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.

By Shandeen Gemanis

Ingredients

• ✓ beet
• fennel
• green onion
• lemon juice
• olive oil
• parsley
• lemon zest
• salt
• black pepper

Instructions

1. 1 Toss fennel, beets, and green onions together in a salad bowl. Drizzle lemon juice and olive oil over vegetables and sprinkle parsley and lemon zest on top. Season with salt and black pepper.

By souplover Sue

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ beet
• carrot
• olive oil
• balsamic vinegar
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Wrap beets in aluminum foil; place in a baking dish. Toss carrots with oil; arrange in a single layer on the prepared baking sheet.
3. 3 Roast beets in the preheated oven for 1 ½ hours, adding carrots during the last 30 minutes. Remove beets; set aside to cool. Check carrots to see if they are tender; roast up to 20 minutes more if necessary.
4. 4 Peel and chop beets into 1-inch pieces.
5. 5 Combine balsamic vinegar and honey in a large saucepan over medium heat. Add beets and carrots; simmer until sauce is thickened and vegetables are glazed, 5 to 10 minutes. Serve.

By Jen

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
• green apple
• avocado
• pineapple
• banana
• ice cube

Instructions

1. 1 Juice beets and green apples, including peels, in an electric juicer.
2. 2 Combine apple-beet juice, avocado, pineapple, banana, and ice in a high-speed blender; blend until smooth.

By Brandy

Ingredients

• ✓ beet
• olive oil
• sea salt
• lemon
• green onion
• goat cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss chopped beets with olive oil and sprinkle with salt. Spread out in a single layer in a baking dish and squeeze lemon half over top. Cover baking dish tightly with aluminum foil.
3. 3 Bake in the preheated oven until beets are tender, about 1 hour. Remove and allow to cool to room temperature, about 10 minutes.
4. 4 Combine cooled beets and green onion in a bowl; toss to combine. Scatter crumbled goat cheese on top. Drizzle with olive oil and season with more sea salt, if necessary.

By Alicia

Ingredients

• ✓ beet
• brown sugar
• lemon juice
• cornstarch
• salt
• green apple

Instructions

1. 1 Combine ½ cup beet liquid, brown sugar, lemon juice, cornstarch, and salt in a large skillet over medium heat; cook and stir until thickened and clear.
2. 2 Stir in beets and apple. Reduce heat to low; gently simmer for 15 minutes.

By Michele O'Sullivan

Ingredients

• ✓ beet
• apple cider vinegar
• white sugar
• water
• egg
• onion

Instructions

1. 1 Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
2. 2 Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
3. 3 Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.

By tam dewitt

Ingredients

• ✓ beet
• cooking spray
• butter
• salt
• pepper

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for high heat.
2. 2 Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper.
3. 3 Wrap foil over beets. Place packet on the grill grate. Cook until beets are very tender, about 30 minutes.
4. 4 Allow beets to cool before serving, about 5 minutes. You don't even need to peel to enjoy!

By MOTTSBELA

Ingredients

• ✓ beet
• turnip
• pearl onion
• olive oil
• rosemary
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place the beets and turnip in a 9x9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil.
3. 3 Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.

By Gemini

Ingredients

• ✓ beet
• garlic
• peppercorn
• bay leaf
• water
• salt

Instructions

1. 1 Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.
2. 2 Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets.
3. 3 Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.

By Magpie

Ingredients

• ✓ beet
• apple cider vinegar
• white sugar
• clove
• cinnamon
• salt

Instructions

1. 1 Combine beet liquid, vinegar, sugar, cloves, cinnamon, and salt in a medium saucepan; stir to dissolve sugar, then bring to a boil over medium-high heat. Reduce heat to medium; simmer for 5 minutes. Add beets; simmer 5 minutes more.
2. 2 Transfer beets to a clean jar using tongs; pour cooking liquid over beets to cover. Seal the jar; cool to room temperature. Refrigerate until ready to serve.

By RunnerGirl76

Ingredients

• ✓ beet
• onion
• salt
• black pepper
• white vinegar
• white sugar

Instructions

1. 1 Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, and gently boil the beets until tender, about 45 minutes. Remove from heat, allow the beets to cool, and peel. Shred the beets using a box grater.
2. 2 In a salad bowl, mix the onion, salt, black pepper, vinegar, and sugar together lightly until thoroughly combined and the sugar has dissolved; mix in beets, chill, and serve.

By SARALEE

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
• 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
• garlic
• olive oil
• baby bok choy
• peanut oil
• butter
• feta cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place beets, 1 clove chopped garlic, and olive oil on a piece of heavy-duty aluminum foil; wrap foil around beets and garlic into a sealed packet.
3. 3 Roast in the preheated oven until beets are easily pierced with a fork, 40 to 60 minutes. Cool until beets can be handled; rub with a paper towel to remove skins. Cut into 1/2-inch cubes; set aside.
4. 4 Heat peanut oil and butter in a heavy skillet over medium-high heat. Add bok choy and remaning 3 cloves chopped garlic; cook and stir until bok choy is slightly softened but still crunchy, about 5 minutes. Off heat, stir in beets and feta; serve warm.

By snarkitty

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