Pineapple Baby Beets

I remember my mom making pineapple baby beets when I was a kid. I never ate them because I was afraid of them. Beets? Ewwwww! I could understand the pineapple. But those weird little red things that stain everything they touch? Why would you ever eat them? Well, the answer I now know is that they are GREAT!Pineapple Baby BeetsYou can use fresh beets if you wish. Just cook them first, and let them cool for a bit before quartering and adding in to the mix. You can also use fresh pineapple. Just chop it fairly small and add it in along with any accumulated juices. Either way, pineapple baby beets are delicious!

Pineapple Baby Beets

I remember my mom making pineapple baby beets when I was a kid. I never ate them because I was afraid of them. But now I LOVE them!
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 61kcal
Author Mom

Ingredients

  • 2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon Kosher salt
  • 8 ounce pineapple tidbits with syrup, not juice
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice
  • 16 ounces jar pickled baby beets, rinsed and drained

Instructions

  • Combine the brown sugar, cornstarch, and salt in a medium saucepan over medium heat.
  • Stir in the pineapple tidbits with the syrup. Stir constantly until thickened.
  • Add the butter, lemon juice, and beets.
  • Heat thoroughly, about 5 minutes, and serve.

Nutrition

Calories: 61kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 245mg | Potassium: 112mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1.5% | Vitamin C: 4.9% | Calcium: 1.5% | Iron: 7.6%

Smoked Beets with Balsamic Glaze

Wow. I love beets, but I really wasn’t expecting these smoked beets with balsamic glaze to be so amazing. The perfect combination of flavors, starting with just a hint of smoke and ending with goat cheese drizzled with a fantastic balsamic glaze. The more I cook, the more I find myself using balsamic vinegar in my dishes, and it certainly was a star in this one.
Smoked Beets with Balsamic GlazeIf you don’t have a smoker you can still make these beets. Just toss them in a 375 F oven and roast them until tender. They won’t have that light smoky flavor, but they will still be great with the glaze and cheese.

In a pinch you can skip using fresh beets. Grab canned or jarred, slice and serve with the remaining ingredients. Or just make my non-smoked beet but-still-really-great beet salad.

Also try my grilled golden beets.

Smoked Beets with Balsamic Glaze

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 -6 servings
Author Mike

Ingredients

For the beats

  • 4 large beets
  • Your favorite herb goat cheese
  • Balsamic glaze from below

For balsamic glaze

  • 1 cup balsamic vinegar
  • 1/4 cup sugar
  • 1/4 teaspoon Kosher Salt

Instructions

For the beats

  • Fire up your smoker for smoking at 250 F.
  • Meanwhile, boil or steam the beats until just tender. Let cool completely then peel.
  • Transfer beets to the smoker and smoke for 30 minutes-1 hour. You just want a hint of smoke flavor.
  • Remove from the smoker and let cool then slice thin.
  • Serve with the cheese drizzled with the balsamic glaze.

For balsamic glaze

  • Add all ingredients to a small saucepan.
  • Bring to a boil then reduce to a simmer and continue to simmer, stirring often, until thick. The glaze should coat the back of spoon.
  • Remove from heat and cover until ready to use.

Spiralized Roasted Pickled Beets

If you would’ve put beets in front of me when I was a kid I would’ve said “Ewwwww” and pushed them away. Now, I find that I really like them, specially when roasted. Or pickled. Or even better, spiralized, roasted, and pickled! The aroma as the beets roast is fantastic. Spiralized roasted pickled beets are amazing.

The shallots and rosemary combine with the beets for something really special. They then go into jars with a brine, but not a normal pickling brine. The addition of red onions and tarragon add so much to the beets. Even beet haters will love them!
Spiralized Roasted Pickled BeetsMake sure you wear kitchen gloves when handling the beets, and clean your spiralizer (and cutting board) immediately after using them. Roasted spiralized pickled beets can be messy.

I also learned quickly that you want to use beets with a little ‘give’ to them – not too hard. A few that I grabbed were hard to spiralize, and I ended up turning them by hand instead of using the crank. No worries, they still came out fantastic! Lesson learned!

Also try some of my long-time favorites, pineapple baby beets and roasted beet salad.

Spiralized Roasted Pickled Beets

Cuisine American
Prep Time 15 minutes
Cook Time 3 days 2 hours
Total Time 3 days 2 hours 15 minutes
Servings 1 quart

Ingredients

For the roasted beets

  • 6 medium beets cleaned, peeled. Try to select beets that are slightly soft. Tougher beets will be difficult to spiralize.
  • 2 large shallots peeled, sliced thin
  • 2 sprigs rosemary or 1 teaspoon dried rosemary, crushed
  • 2 teaspoons olive oil

For the picking brine

  • 1 cup white vinegar
  • 1 teaspoon dried tarragon
  • 1 1/2 teaspoons Kosher salt
  • 1/2 cup sugar
  • 1 cup water plus more if needed
  • Roasted beets from above
  • 1 large red onion sliced thin

Instructions

For the roasted beets

  • Preheat oven to 400 F.
  • Note: I like to cut a small slit down the sides of the beets. This produces a single half moon spiral.
  • Spiralize the beets. Tougher beets can be difficult to spiralize. Make sure you put the root side into the spiralizer first and have the stem side towards the crank.
  • Wash your spiralizer to keep it from staining.
  • Place beets onto a large piece of foil. Top with the shallots, sprinkle with rosemary, and drizzle with oil.
  • Seal the foil tightly and place into the oven for 30-40 minutes or until tender but not mushy. Be careful opening the packet as the steam will be hot.
  • Let cool completely before pickling.

For the picking brine

  • Bring vinegar, tarragon, salt, sugar and water to a boil in a medium saucepan. Stir until the sugar is dissolved. Remove from heat and let cool completely.
  • Alternative beets and onions in jars.
  • Pour in the brine. Add more water if necessary to completely cover the beets.
  • Seal and store in the refrigerator for at least 3 days before serving.