Best 10 Spiced Marinated Beets Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**An Explosion of Flavors: Dive into a Culinary Journey with Spiced Marinated Beets**

Embark on a delightful culinary adventure with our specially curated collection of spiced marinated beet recipes. Beetroot, a vibrant and versatile vegetable, takes center stage in this symphony of flavors. Discover a medley of marinades that tantalize your taste buds, from the sweet and tangy Balsamic Beet Salad to the fiery kick of the Spiced Pickled Beets. Each recipe showcases the unique characteristics of beetroot, transforming it into an extraordinary culinary experience.

**A Culinary Symphony of Beetroot Delights**

Our diverse range of recipes caters to every palate and occasion. Indulge in the classic elegance of our Roasted Beet Salad, where tender beets harmonize with a zesty vinaigrette dressing. Experience the vibrant colors and bold flavors of our Rainbow Beet Salad, featuring an array of beet varieties tossed in a refreshing dressing. For a quick and easy appetizer, try our Beetroot Carpaccio, where thinly sliced beets are adorned with a tangy dressing and crumbled goat cheese.

**A Culinary Symphony of Beetroot Delights**

Our diverse range of recipes caters to every palate and occasion. Indulge in the classic elegance of our Roasted Beet Salad, where tender beets harmonize with a zesty vinaigrette dressing. Experience the vibrant colors and bold flavors of our Rainbow Beet Salad, featuring an array of beet varieties tossed in a refreshing dressing. For a quick and easy appetizer, try our Beetroot Carpaccio, where thinly sliced beets are adorned with a tangy dressing and crumbled goat cheese.

**Explore the Sweet and Savory Symphony of Beetroot**

Venture beyond traditional salads and discover the versatility of beetroot in our unique and inventive recipes. Delight in the sweet and savory symphony of our Beetroot and Orange Soup, where roasted beets blend seamlessly with citrusy notes. Surprise your guests with our Beetroot and Goat Cheese Tart, a delightful combination of earthy flavors and creamy textures. For a hearty and satisfying meal, try our Beetroot and Lentil Curry, where tender beets and lentils come together in a rich and flavorful sauce.

**Unlock the Culinary Potential of Beetroot**

With our carefully curated collection of spiced marinated beet recipes, you'll unlock the culinary potential of this remarkable vegetable. From vibrant salads to hearty main courses, our recipes showcase the diverse flavors and textures of beetroot. Embark on this culinary journey and transform your meals into extraordinary experiences.

Let's cook with our recipes!

SPICED PICKLED BEETS



Spiced Pickled Beets image

Sweet and spicy; and the juice makes an excellent marinade for pickled eggs. This recipe is great with freshly cooked beets instead of canned, if you have time.

Provided by Bea Gassman

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h

Yield 8

Number Of Ingredients 8

2 ½ cups sliced canned beets, juice reserved
½ cup apple cider vinegar
2 tablespoons sugar
2 whole cloves
3 black peppercorns
1 bay leaf
½ teaspoon salt
1 small onion, sliced

Steps:

  • Place the beets into a medium bowl and set aside.
  • 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.

Nutrition Facts : Calories 43.6 calories, Carbohydrate 10 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.7 g, Sodium 257.2 mg, Sugar 8.2 g

PICKLED BEETS



Pickled Beets image

Join Alton Brown in jarring his Pickled Beets recipe from Good Eats on Food Network for a tangy vinegar-laced salad topper, side dish and more.

Provided by Alton Brown

Categories     side-dish

Time 1h48m

Yield Two 1-quart jars

Number Of Ingredients 10

Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

Steps:

  • Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.
  • Preheat oven to 400 degrees F.
  • In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

SPICED MARINATED BEETS



Spiced Marinated Beets image

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Provided by Amiel Stanek

Categories     Bon Appétit     Beet     Side     Coriander     Seed

Yield Makes about 5 cups

Number Of Ingredients 6

2 pounds red beets (about 6 medium), scrubbed
1/3 cup olive oil
2 teaspoons coriander, mustard, fennel, caraway, and/or cumin seeds
2 dried bay leaves
1/4 cup red wine vinegar
Kosher salt

Steps:

  • Preheat oven to 425°F. Place beets in a shallow baking dish and add water until it reaches about 1/2" up the sides of the beets. Cover with foil, crimping edges to make a tight seal. Bake beets until a skewer poked through foil easily pierces flesh, 65-75 minutes. Remove from oven, uncover, and let sit until cool enough to handle.
  • Using paper towels (if you have gloves, wear them to keep your hands stain-free), rub skins to remove; discard. Lightly crush beets with the flat side of a chef's knife, then tear into bite-size pieces and place in a large bowl.
  • Heat oil, spices, and bay leaves in a small skillet over medium and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar, and toss to combine. Season with salt. Let cool.
  • Do Ahead
  • Beets can be marinated 5 days ahead. Cover and chill.

ROASTED BEETS



Roasted Beets image

Ina Garten's Roasted Beets from Food Network are sweet, aromatic and slightly sharp from the raspberry vinegar and orange juice tossed in at the end.

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 7

12 beets
3 tablespoons good olive oil
1 1/2 teaspoons fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons raspberry vinegar
Juice of 1 large orange

Steps:

  • Preheat the oven to 400 degrees.
  • Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
  • Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

SPICED PICKLED BEETS



Spiced Pickled Beets image

With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 4 pints.

Number Of Ingredients 7

3 pounds small fresh beets
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.

Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CANNED SPICED PICKLED BEETS



Canned Spiced Pickled Beets image

Found this recipe in an old recipe box I bought at a rummage sale years ago. It's easy, and everyone who tries them loves them. I use large mouth quart or pint jars. Makes 6 quarts of beets.

Provided by Lori Manthei Ridlon

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h45m

Yield 18

Number Of Ingredients 8

5 ⅓ cups distilled white vinegar
4 cups white sugar
4 cups water
2 tablespoons ground cinnamon
1 ½ tablespoons salt
1 tablespoon ground cloves
12 pounds beets, peeled and sliced
6 1-quart canning jars with lids and rings

Steps:

  • In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.
  • Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • 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 30 minutes. Add more time if you are at high altitude.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 74.2 g, Fat 0.6 g, Fiber 9 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 820 mg, Sugar 64.9 g

MARINATED ROASTED BEETS



Marinated Roasted Beets image

Zesty, tangy, and naturally sweet-this salad is all those rolled into one.

Yield serves 4, 1/2 cup per serving

Number Of Ingredients 8

4 medium beets with greens
1 teaspoon olive oil
1/3 cup cider vinegar
1/3 cup red wine vinegar
1/3 cup chopped onion
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper (coarsely ground preferred)

Steps:

  • Preheat the oven to 425°F.
  • Cut off all but 1 to 2 inches of the beet stems, and don't cut off the root ends. (This helps retain flavor and keep the color from bleeding.) Put the beets on a rimmed baking sheet. Drizzle with the oil.
  • Roast for 25 to 30 minutes, or until the beets are tender when tested with the tip of a knife. Let cool on the baking sheet for 10 minutes. Discard the root ends. Peel the beets, discarding the skins. Cut the beets crosswise into 1/8- to 1/4-inch slices. Place the beets in a single layer in a shallow glass dish, such as 12 x 8 x 2 inches.
  • In a small saucepan, stir together the remaining ingredients. Heat over medium-high heat until the mixture comes to a boil, 1 to 2 minutes. Pour over the beets, making sure all the beets are coated. Cover and refrigerate for 2 to 24 hours, stirring once or twice if all the beets are not covered in liquid. Drain and discard the marinade before serving the beets.
  • Red beets can stain, so you might want to wear an apron and plastic gloves when peeling and cutting the cooked beets. If you don't use gloves, you can sprinkle your hands with salt and rub them vigorously, then wash them with soap and water to eliminate stains.
  • (Per Serving)
  • Calories: 56
  • Total Fat: 1.5g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 1.0g
  • Cholesterol: 0mg
  • Sodium: 66mg
  • Carbohydrates: 10g
  • Fiber: 3g
  • Sugars: 7g
  • Protein: 2g
  • Dietary Exchanges
  • 2 Vegetable

PICKLED BEETS



Pickled Beets image

This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!

Provided by SHARON HOWARD

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 50m

Yield 60

Number Of Ingredients 5

10 pounds fresh small beets, stems removed
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
¼ cup whole cloves

Steps:

  • Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
  • Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.
  • In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.
  • 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.

Nutrition Facts : Calories 59.9 calories, Carbohydrate 14.1 g, Fat 0.2 g, Fiber 2.2 g, Protein 1.2 g, Sodium 176.3 mg, Sugar 11.8 g

DIABETIC SPICED BEETS



Diabetic Spiced Beets image

This easy recipe from Mae Flint of Ionia, Michigan can't be "beet". Mae marinates canned beets in a mixture of vinegar, clove, pepper and bay leaf for a tart side dish that is sure to appeal to even finicky eaters.

Provided by Taste of Home

Categories     Side Dishes

Time 5m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup white wine vinegar
1/4 cup water
1 bay leaf
1 whole clove
1/2 to 1 teaspoon pepper
1/2 teaspoon salt
Sugar substitute equivalent to 3 tablespoons sugar
1 can (15 ounces) sliced beets, drained

Steps:

  • In a saucepan, bring the vinegar, water, bay leaf, clove, pepper and salt to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Remove from the heat; stir in sugar substitute until dissolved. Pour over beets. Cover and refrigerate for at least 5 hours or overnight. Discard bay leaf and clove. Serve with a slotted spoon.

Nutrition Facts :

ROASTED BEETS WITH MOROCCAN SPICES



Roasted Beets With Moroccan Spices image

Provided by Mark Bittman

Categories     side dish

Time 2h

Number Of Ingredients 8

1 pound beets
1 pound carrot chunks
chopped almonds
1/2 teaspoon of cumin
1/2 teaspoon of coriander
a pinch of allspice
lemon juice
olive oil

Steps:

  • Heat the oven to 400.
  • Wash 1 pound beets, wrap each in foil and put on a baking sheet.
  • Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
  • Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
  • When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
  • Garnish: Mint.

Tips:

  • Use fresh, high-quality beets for the best flavor and texture.
  • To easily remove the beet skin, roast the beets whole in a 400°F oven for about an hour, then let them cool and peel off the skin with your fingers.
  • Beets can be marinated for a few hours or up to overnight. The longer they marinate, the more flavorful they will be.
  • For a tangy marinade, use a combination of vinegar, lemon juice, and honey.
  • For a savory marinade, use a combination of olive oil, garlic, and herbs.
  • Add a pinch of salt and pepper to the marinade for extra flavor.
  • Serve marinated beets as a side dish, salad, or appetizer.

Conclusion:

Spiced marinated beets are a delicious and versatile dish that can be enjoyed in many different ways. With their vibrant color and sweet-tangy flavor, they are sure to impress your friends and family. So next time you're looking for a healthy and flavorful side dish, give this recipe a try!

Related Topics