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Recipe Index
 

 

Nancy's Kitchen - Tried and Tested Recipes
Marilyn's Beet Recipes


















Marilyn's Beet Recipes

For Melody 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

Ingredients
4 eggs. hard cooked & chilled
1 head any lettuce, torn or chopped

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)
Coarse ground black pepper

Directions
Prepare eggs & make dressing.
Line 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.


Russian Dressing Recipe

Combine in a shaker jar:
1/8 c. EACH catsup & vegetable oil
1/2 T. EACH sugar, white wine vinegar, & lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. paprika
1/8 tsp. salt
1/16 tsp. black pepper

Directions
Chill. Keeps up to 2 weeks. Makes 1/3 cup; easy to multiply. This comes from an older Better Homes & Gardens cookbook.
Marilyn in FL

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Anna Lou's Red Beet Relish Recipe

Ingredients
4 c. cooked chopped beets, use canned if you like
4 c. chopped cabbage
1 c. chopped onion
1 c. chopped red bell pepper
1 1/2 c. sugar
2 T. horseradish
1 T. salt
3 c. white vinegar

Ingredients
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

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Orange Beets Recipe

Ingredients
1 #2 can sweetened sliced or tiny whole red beets…the Amish style are great
1 orange

Directions
Drain beets 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 vinegar. Delish.
Marilyn in FL

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Beets N Blue

Ingredients
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 ground pepper

1/4 c. EACH crumbled blue cheese & walnut or pecan halves, toasted or not, but toasted is tasty

Directions
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 4-6.

Easy to multiply. Looks elegant. Another quick one.
Marilyn in FL





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