Marilyn's Beet Recipes
in Nebraska. Paula & Athena covered most
of my recipes, but here are a few
favorites that are a little different.
Russian Egg Vegetable Salad Recipe
4 eggs. hard cooked &
1 head any lettuce, torn or
1 # 2 can french cut
green beans, drained or 2 c. sliced &
cooked till tender
1 jar tiny
whole red beets, drained & halved, OR 1
lb.cooked peeled beets, sliced
Russian Dressing (below)
ground black pepper
Prepare eggs & make dressing.
bowls with prepared lettuce; in center
put a scoop of green beans; surround
with beet halves or slices. Cut eggs
into long wedges & arrange on top of
vegetables. Dash each egg piece with
pepper. Serve dressing on the side. Can
be a vegetarian main dish for 2, or side
salads for 4.
Combine in a
1/8 c. EACH catsup &
1/2 T. EACH sugar,
white wine vinegar, & lemon juice
tsp. Worcestershire sauce
1/8 tsp. salt
Keeps up to 2 weeks. Makes 1/3 cup; easy
to multiply. This comes from an older
Better Homes & Gardens cookbook.
Marilyn in FL
Lou's Red Beet Relish Recipe
4 c. cooked chopped
beets, use canned if you like
1 c. chopped onion
1 c. chopped red bell pepper
1 1/2 c.
2 T. horseradish
1 T. salt
3 c. white vinegar
Combine & simmer 10 minutes. Then bring
to a boil. Next pack into sterile hot
jars; seal with hot lids & rings. Water
bathe 15 minutes from time water returns
to a boil. Makes 10 half-pints.
To make just for 1 meal, use 1 c. EACH
beets & cabbage, 1/4 c. EACH onions &
peppers, 3/8 c. sugar, 1/2 T.
horseradish, 1/2 tsp. salt, & 6 oz.
vinegar. Instead of canning, chill.
Serves 4-6. Will keep 2 weeks.
Marilyn in FL
Orange Beets Recipe
1 #2 can sweetened sliced or tiny whole
red beets…the Amish style are great
very well; put into serving bowl. Zest
orange over them, then cut in half &
squeeze the juice over all. Serve at
room temperature, hot, or chilled.
Serves 3-4, easy to multiply. We like
them best at room temp. Remember this
one when unexpected company calls for
another vegetable or side dish, or when
you're especially rushed. VARIATION: if
you have time, before squeezing on
juice, drizzle on a tiny bit of red wine
Marilyn in FL
Beets N Blue
2 #2 cans red beets,
either slices or wedges OR 4 c. cooked,
peeled & cut
1 T. EACH sherry
vinegar & walnut oil (olive oil if no
walnut available, but walnut is good)
1/4 tsp. EACH coarse salt & freshly
1/4 c. EACH
crumbled blue cheese & walnut or pecan
halves, toasted or not, but toasted is
Heat beets in
their liquid till very very hot. If no
liquid reserved, use as little water as
possible. Drain well & gently mix with
all other ingredients, or, to
avoid smashing the cheese, if you have
time, you can mix all else, then top
with crumbles & nuts. Serve at once to
Easy to multiply. Looks
elegant. Another quick one.