Beets can be served fresh, or they can
be preserved plain or pickled. Beet
roots contain small amounts of vitamins
and minerals, while beet greens are an
excellent source of Vitamin A and
calcium.
Source:
Aggie Horticulture
1/3 c. sugar
1 tbsp. flour
1/8 tsp. salt
1/8 tsp. pepper
1/4 c. vinegar
1/4 c. water
1 tsp. butter
Blend sugar, flour, salt and pepper. Add
liquid and cook slowly. Stir with a fork
the 5 minutes needed to heat the beets
in the sauce. Print this Recipe
6 eggs
2 cans red beets
1/2 c. vinegar
1/3 c. sugar
Hard boil eggs and peel. Drain red beet
juice into saucepan. Add vinegar and
sugar and bring to a boil. Combine eggs
and beets in large jar and pour heated
mixture on top. Refrigerate overnight to
allow flavor to develop Print this Recipe
Preheat oven to 350 degrees. 1 tbsp.
prepared horseradish 2 tbsp. honey 1/4
c. cider vinegar 1 tbsp. butter Cook
beets until almost tender, then peel and
dice. Reserve 1/2 cup of the cooking
liquid. Put beets in a 1 1/2-quart
casserole that has a cover. Mix beet
liquid, horseradish, honey, and vinegar.
Pour over beets; dot with butter. Bake
in covered casserole in preheated oven
for 30 minutes. Yield: 6 servings. Print this Recipe
