Best 3 Sweet And Tangy Beets Recipes
Are you looking for a delicious and healthy side dish that is easy to make? If so, then you need to try these sweet and tangy beets. This classic dish is made with fresh beets, vinegar, sugar, and spices, and it is the perfect complement to any meal. Whether you are serving it at a holiday dinner or a casual weeknight meal, these beets are sure to be a hit. In this article, you will find three different recipes for sweet and tangy beets, so you can find the perfect one to suit your taste. From a classic recipe to a spicy version, there is something for everyone. So gather your ingredients and get ready to make some delicious sweet and tangy beets!
Check out the recipes below so you can choose the best recipe for yourself!
SPICED PICKLED BEETS
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
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
GRANDMA'S HARVARD BEETS
This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers.
Provided by Pam Maxson Rodriguez
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 33.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 328.1 mg, Sugar 30.3 g
SWEET AND SOUR PICKLED BEETS
These are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see on salad bars.
Provided by RunnerGirl76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 22.7 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.7 g, Sodium 167 mg, Sugar 20.6 g
Tips:
- Choose the right beets: Look for beets that are small to medium in size and have a smooth, firm texture. Avoid beets that are too large or have blemishes.
- Roast the beets: Roasting the beets enhances their natural sweetness and flavor. To roast the beets, preheat your oven to 400°F (200°C). Toss the beets with olive oil, salt, and pepper, and then wrap them in aluminum foil. Roast the beets for 45-60 minutes, or until they are tender when pierced with a fork.
- Make the dressing: The dressing for this recipe is a simple combination of vinegar, honey, and Dijon mustard. You can use any type of vinegar you like, but we recommend a balsamic or red wine vinegar. Adjust the amount of honey and Dijon mustard to taste.
- Assemble the salad: Once the beets are roasted and the dressing is made, you can assemble the salad. Simply combine the roasted beets, arugula, goat cheese, and walnuts in a large bowl. Drizzle the dressing over the salad and toss to coat.
Conclusion:
This sweet and tangy beet salad is a delicious and healthy way to enjoy this root vegetable. The roasted beets are sweet and earthy, while the arugula and goat cheese add a bit of tang and creaminess. The walnuts add a nice crunch and the honey- Dijon dressing ties it all together. This salad is perfect for a light lunch or dinner, and it's also a great side dish for grilled or roasted meats.
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