Food Fun and Facts Pickled Beets Recipe

Recipe for Pickled Beets

Ingredients:

3 (15 oz) cans small whole beets
1 cup rice vinegar
1 cup water
1 cup sugar
4 peppercorns
1 bay leaf
1 diced onion

Combine vinegar, water, sugar, peppercorns and bay leaf in saucepan.  Bring to a boil and pour over beets and onions in a container.  Allow to cool at room temperature and refrigerate.

Recipe by Rita Hawkins, of the Federated Church of Hyannis

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Savory Beet and Goat Cheese Tart is sure to be a winner on any buffet table or at a dinner party.

The contrasting flavors of piquant pickled beets and tangy goat cheese work together perfectly in this superstar creation.


Savory Beet & Goat Cheese Tart Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, very thinly sliced (about 2 cups)
  • 1 refrigerated pie crust (half of 15-ounce package)
  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets, well drained*
  • 1 package (8 ounces) herb and garlic-flavored goat cheese
  • 2 tablespoons chopped fresh thyme
  • Grated or shredded lemon peel (optional)

  • Preparation

    1. Preheat oven to 450°F. In large nonstick skillet, heat oil over medium-high heat. Add onions; cook and stir until softened and golden brown about 15 minutes, reducing heat if necessary. Remove from heat.

    2. Unroll crust and place on ungreased baking sheet. Spread onions evenly over crust, leaving a 1-inch border. Arrange beets over onions and dot with goat cheese. Sprinkle with thyme.

    3. Fold pastry edge over beets crimping edges, leaving center uncovered. Bake until crust is golden, about 20 minutes.

    5. To serve, slice into wedges and garnish with thyme and lemon peel, if desired.

    Serves
    Makes 10 to 12 appetizer servings

Notes, Tips & Suggestions
*To use drained beet juice: Reserve 1/2 cup drained beet juice and combine with 1 clove minced garlic, 2 tablespoons Dijon-style mustard and 2 teaspoons honey in blender container. Blend on high 10 seconds. Pour 1/3 cup olive oil into mixture with machine running and blend well. Serve as salad dressing.

Cook's Notes: Substitute 1 teaspoon dried thyme for fresh, if desired.
Calories: 213g   Total Fat: 14g
Cholesterol: 18mg   Protein: 6g
Carbohydrates: 14g   Sodium: 286mg

SOURCE:
Aunt Nellie's® Beets (Seneca Foods Corporation)