Recipes

Canning Pickled Beets Recipe

Ingredients

2 Cups Sugar

2 Cups Water

2 Cups White Vinegar

1 Tablespoon Cinnamon

1 Teaspoon Ground Cloves

1 Teaspoon Allspice

1/2 Teaspoon Salt

The above will do about 8 pints

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10 steps to canning beets

Step 1, Check Jars - Check the jars to make sure that none have nicks on the rims, cracks or sharp edge

Step 2, Wash, Rinse Jars and Rings - Wash and rinse jars and rings. we prefer to use narrow-mouth pint jars.

Step 3, Bring Lids to a Boil - Before you begin to fill the jars, bring lids to a boil

Step 4, Wash Beets - First cut the tops about 2 inches above the beet. Do not cut the roots. This is so they don't bleed so much. Then scrub them with a brush in cold water to clean them.

Step 5, Cook Beets - Put the beets in boiling water. They should be covered with the boiling water. After the water boils again, cook 2-3 inch beets for 20 minutes.

Step 6, Peeling and Cutting Beets - removes the peels and cut off the top and the bottom roots. After this she washes them it the bowl of water. Then dices them.

Step 7, Prepare Vinegar Mix- Put all the spices and liquids in a pot and bring it to a boil while stirring. After it has boiled let it cool as you work on other steps.

Step 8, Dice the Beets- dice the beets into about 1/2-inch cubes. But pick your own size.

Step 9, Fill jars with vinegar mix and place lids and rings - fill each jar with vinegar mix to cover beets leaving a 1/2-inch headspace. Wipe rims, place lids and screw on rings, tight but not over tight. Put jars into the water bath canner with the water covering the top of the jars by a half inch and apply heat to bring it to a boil. After water bath pot boils time it for 30 minutes for pints. Remove and set on newspaper to cool

Step 10, Let jars cool and check seals - We set the jars as they come out of the steamer or water bath on newspapers to cool

Savory Roasted Root Vegetables

Ingredients

1 cup diced, raw beet

4 carrots, diced

1 onion, diced

2 cups diced potatoes

4 cloves garlic, minced

1/4 cup canned garbanzo beans (chickpeas), drained

2 tablespoons olive oil

1 tablespoon dried thyme leaves

salt and pepper to taste

1/3 cup dry white wine

1 cup torn beet greens

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Preparation

1. Preheat an oven to 400 degrees F (200 degrees C).

2. Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.

3. Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

Beetnick Cake

This cake is simply great with the odd ingredient of beets. It goes in the oven pink and comes out a nice rich beige colour. It's a great way to use up those extra beets you have from your garden. I often ice it with a cream cheese icing."

Ingredients

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

2. In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the shredded beets and pineapple with juice. Combine the flour, baking powder, baking soda, cinnamon, allspice and salt; stir into the beet mixture until just incorporated. Spread the batter evenly into the prepared pan.

3. Bake for about 45 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. When cool, frost as desired, or eat plain.

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Preparation

1. Preheat an oven to 400 degrees F (200 degrees C).

2. Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.

3. Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

Cabbage Rolls

Ingredients

SAUCE

1 28 oz can tomatoes

1 8 oz can tomato sauce

3 tb Brown sugar

3 tb Lemon juice

1 Small onion – chopped

1 Bay leaf

1/2 ts Celery salt

1/2 ts All spice

1/2 ts Pepper

1 c Water

1/4 c Chopped parsley (fresh)

ROLLS

16 Cabbage leaves

2 lb Ground beef

1 c Cooked white rice

1 Large onion, chopped fine

1/2 c Chopped parsley

1 t Sage

Salt and pepper

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Preparation

1. Mix sauce ingredients in saucepan and simmer 30 min.

2. Blanch large head of cabbage in boiling water for 3 min.

3. Peel off 16 leaves. (May have to dip in water again to get all leaves off).

4. Mix ground beef, rice, onion, parsley and spices well. Pat down in bowl. Cut into 16 (like cutting pie).

5. Place meat mixture on cabbage leaf and fold up. May need to cut a "V" at the core part of the cabbage leaf if too stiff too fold. Place seam side down in pan. Make all rolls.

6. Pour sauce over all. Top with crushed gingersnap crumbs. (12-14 cookies worth). Bake covered at 350 for 1 hour. Take cover off after first half hour.

Fabulous Slaw

Ingredients

1/2 medium green cabbage, shredded

1/2 medium red cabbage, shredded

8 stalks celery, chopped

1 bunch radishes, sliced

6 carrots, peeled and grated

3 onions chopped

2 cups mayonnaise

1/2 cup olive or safflower oil

1/4 cup white wine vinegar

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Preparation

Combine cabbages, celery, radishes, carrots, onions in a large bowl and toss until combined.

Combine the remaining ingredients, pour over salad and mix well.

Celery Root Salad

Also known as celeriac remoulade, this salad is a refreshing accompaniment to seafood dishes and very easy to make. Celery root looks like a giant turnip, but tastes more like a cross between celery and jicama. The result is a cool coleslaw-like salad without the taste of cabbage. Yum The two tricks are to 1) use a rubber mallet to help get the chef's knife through the hard celery root, and 2) use a food processor, not a hand grater to do the grating.

Ingredients

1/2 cup mayonnaise

2 Tbsp Dijon mustard

1 Tbsp fresh lemon juice

2 Tbsp chopped parsley

1 lb celery root - quartered, peeled, and coarsely grated just before mixing

1/2 tart green apple, peeled, cored, julienned

Salt and freshly ground pepper

Preparation

1/2 cup mayonnaise

2 Tbsp Dijon mustard

1 Tbsp fresh lemon juice

2 Tbsp chopped parsley

1 lb celery root - quartered, peeled, and coarsely grated just before mixing

1/2 tart green apple, peeled, cored, julienned

Salt and freshly ground pepper

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Roasted Celery Root

This is from Epicurious.com. Goes great with roast pork loin! You can put this dish in the lower third of your oven and roast a pork loin at the same time!

Ingredients

4 lbs about 3 celery root (sometimes called celeriac)

1/3 cup vegetable oil

2 teaspoons salt

Preparation

1. Preheat oven to 425°F

2. Trim and peel celery root and cut into 1-inch pieces. 3

3. In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes. 4

4. Stir celery root and reduce temperature to 375°F 5

5. Roast celery root, stirring after the 30 minutes, 1 hour more.

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Roasted Parsnips

Ingredients

1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons

4 teaspoons of extra virgin olive oil

Salt and freshly ground pepper

1/3 cup of stock - turkey stock, low-sodium chicken stock or vegetable broth (for vegetarian option)*

3 Tbsp unsalted butter, softened

4 teaspoons drained, bottled horseradish

1/2 Tbsp finely chopped flat-leaf parsley

1/2 Tbsp minced chives

1/2 small garlic clove, minced.

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Preparation

1. Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.) Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 30-45 minutes. Check often to avoid their getting mushy - especially if they are to be reheated later.

2. Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

3. The parsnips (with the oil, salt, pepper, and broth) can be pre-cooked in a covered container in the microwave for 5 minutes. Transfer to oven to finish cooking in a much shorter time. You may want to uncover them to help evaporate the liquid when in the oven.

Serves 4.