Best 9 Hot Spiced Beets Recipes

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Hot Spiced Beets: A Taste of Culinary Delight: If you are looking for a delightful and flavorful side dish to accompany your next meal, look no further than hot spiced beets. With their vibrant red hue and sweet yet spicy flavor, these delectable treats are a perfect addition to both casual gatherings and formal occasions. This comprehensive guide will provide you with the best recipes and tips for creating the perfect hot spiced beets that will tantalize your taste buds and leave you craving more.

Here are our top 9 tried and tested recipes!

SPICED PICKLED BEETS



Spiced Pickled Beets image

Sweet and spicy; and the juice makes an excellent marinade for pickled eggs. This recipe is great with freshly cooked beets instead of canned, if you have time.

Provided by Bea Gassman

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h

Yield 8

Number Of Ingredients 8

2 ½ cups sliced canned beets, juice reserved
½ cup apple cider vinegar
2 tablespoons sugar
2 whole cloves
3 black peppercorns
1 bay leaf
½ teaspoon salt
1 small onion, sliced

Steps:

  • Place the beets into a medium bowl and set aside.
  • In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. Toss until coated, cover and chill. Serve the beets very cold.

Nutrition Facts : Calories 43.6 calories, Carbohydrate 10 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.7 g, Sodium 257.2 mg, Sugar 8.2 g

SPICED PICKLED BEETS



Spiced Pickled Beets image

With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 4 pints.

Number Of Ingredients 7

3 pounds small fresh beets
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.

Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

HOT SPICED BEETS



Hot Spiced Beets image

Time 45m

Yield 4

Number Of Ingredients 11

4 cups sliced cooked beets
2 tablespoons butter
1 tablespoon flour
2 tablespoons dark brown sugar
3 tablespoons vinegar
1/4 cup boiling water
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves

Steps:

  • Place beets in greased 1 1/2 quart casserole. Melt butter, blend in flour and sugar. Add vinegar and boiling water, cook stirring constantly until bubbling. Add remaining ingredients. Pour over beets. Cover and bake at 350 F. for 25 minutes.

CANNED SPICED PICKLED BEETS



Canned Spiced Pickled Beets image

Found this recipe in an old recipe box I bought at a rummage sale years ago. It's easy, and everyone who tries them loves them. I use large mouth quart or pint jars. Makes 6 quarts of beets.

Provided by Lori Manthei Ridlon

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h45m

Yield 18

Number Of Ingredients 8

5 ⅓ cups distilled white vinegar
4 cups white sugar
4 cups water
2 tablespoons ground cinnamon
1 ½ tablespoons salt
1 tablespoon ground cloves
12 pounds beets, peeled and sliced
6 1-quart canning jars with lids and rings

Steps:

  • In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.
  • Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at high altitude.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 74.2 g, Fat 0.6 g, Fiber 9 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 820 mg, Sugar 64.9 g

SPICED BAKED BEETS



Spiced Baked Beets image

Meet the Cook: Especially during fall and winter, this recipe is a favorite. With its red color, it looks great served at Christmastime. It's nice for taking to potlucks as well. My husband and I have two grown children. I teach home economics. -Margery Richmond, Lacombe, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 10 servings.

Number Of Ingredients 11

4 cups shredded peeled beets (about 4 to 5 medium)
1 medium onion, shredded
1 medium potato, shredded
3 tablespoons brown sugar
3 tablespoons canola oil
2 tablespoons water
1 tablespoon cider vinegar
1/2 teaspoon salt, optional
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/8 to 1/4 teaspoon ground cloves

Steps:

  • Preheat oven to 350°. In a large bowl, combine beets, onion and potato. In a small bowl, mix remaining ingredients; pour over vegetables and toss to coat. Transfer to a greased 1-1/2-qt. baking dish., Bake, covered, 45 minutes, stirring occasionally. Uncover; bake 15-25 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 84 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 423mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

HOT SPICED BEETS



Hot Spiced Beets image

From the back of a Libby's Beets can. I usually leave out the butter (for calorie- and fat-consciousness) and the caraway seeds (because I hate the flavor).

Provided by DrGaellon

Categories     Vegetable

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

1/4 cup brown sugar
2 tablespoons cider vinegar
1 tablespoon butter
1/2 teaspoon caraway seed
1/4 teaspoon dried onion flakes
1/4 teaspoon dried oregano
2 cups sliced canned beets, drained

Steps:

  • Combine first 6 ingredients in a saucepan. Boil until liquid is reduced by half. Add beets and simmer until heated through.

SPICY PICKLED BEETS



Spicy Pickled Beets image

Provided by Food Network

Categories     side-dish

Time 5h15m

Yield 10 to 15 servings

Number Of Ingredients 8

2 pounds beets
1 medium onion, thinly sliced
1/2 cup cider vinegar
1 tablespoon light brown sugar
1-tablespoon fennel seeds, toasted
1 serrano chile, deveined, seeded and chopped
Salt and pepper, to taste
Thai basil, chiffonade

Steps:

  • Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel and slice 1/4 inch thick. Mix together the onions, vinegar, sugar, fennel seeds, chile, salt, and pepper. Mix into the beets and marinate, refrigerate for at least 4 hours. Garnish with Thai basil chiffonade.

BRAISED SPICED BEETS



Braised Spiced Beets image

This one came from the New York Times, January 17th, 1999. I'm not sure what unit a "bunch" is, but hey, try for a couple or three in a bunch. You can use chicken stock instead of the vegetable stock.

Provided by Diann is Cooking

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

3 bunches beets
2 tablespoons butter, unsalted
1/2 teaspoon peppercorn, lightly crushed
6 cloves, whole
1 cinnamon stick, lightly crushed
1 tablespoon brown sugar
1/2 cup vegetable stock
salt

Steps:

  • Scrub beets and cut stems down to hardly there. Place in cooking pot, cover with water, and simmer until nearly tender (approximately 20 minutes). Remove from water, peel and quarter them.
  • Heat butter in sturdy saucepan or skillet with lid. When melted, add beets and cook at medium for five minutes, tossing frequently so as to coat the beets with the butter.
  • Add peppercorns, cloves, cinnamon.
  • Add in sugar, stock, and salt to taste.
  • Cook on low heat for approximately 15 more minutes, or until beets are tender, mixing occasionally.
  • You can serve now, or reheat for later.

Nutrition Facts : Calories 43.3, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 34.5, Carbohydrate 2.4, Fiber 0.1, Sugar 2.2, Protein 0.1

SPICED MARINATED BEETS



Spiced Marinated Beets image

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

Provided by Amiel Stanek

Categories     Bon Appétit     Beet     Side     Coriander     Seed

Yield Makes about 5 cups

Number Of Ingredients 6

2 pounds red beets (about 6 medium), scrubbed
1/3 cup olive oil
2 teaspoons coriander, mustard, fennel, caraway, and/or cumin seeds
2 dried bay leaves
1/4 cup red wine vinegar
Kosher salt

Steps:

  • Preheat oven to 425°F. Place beets in a shallow baking dish and add water until it reaches about 1/2" up the sides of the beets. Cover with foil, crimping edges to make a tight seal. Bake beets until a skewer poked through foil easily pierces flesh, 65-75 minutes. Remove from oven, uncover, and let sit until cool enough to handle.
  • Using paper towels (if you have gloves, wear them to keep your hands stain-free), rub skins to remove; discard. Lightly crush beets with the flat side of a chef's knife, then tear into bite-size pieces and place in a large bowl.
  • Heat oil, spices, and bay leaves in a small skillet over medium and cook, swirling often, until oil is sizzling around spices and spices are fragrant, about 3 minutes. Pour over beets, add vinegar, and toss to combine. Season with salt. Let cool.
  • Do Ahead
  • Beets can be marinated 5 days ahead. Cover and chill.

Tips

  • Choose the right beets: Look for small, tender beets with smooth skin and no blemishes. Avoid beets that are large, woody, or have cuts or bruises.
  • Roast the beets: Roasting the beets brings out their natural sweetness and flavor. Toss the beets with olive oil, salt, and pepper, and roast them at 400 degrees Fahrenheit for about an hour, or until they are tender.
  • Use a variety of spices: The key to making this dish flavorful is to use a variety of spices. Some good options include cumin, coriander, paprika, and ginger. You can also add a pinch of cayenne pepper for a little heat.
  • Don't overcook the spices: The spices should be toasted, but not burned. Be careful not to overcook them, or they will become bitter.
  • Use a good quality yogurt: The yogurt adds a creamy, tangy flavor to the dish. Be sure to use a good quality yogurt that is plain and unsweetened.
  • Serve immediately: This dish is best served immediately, while the beets are still warm. However, it can also be served cold or at room temperature.

Conclusion

Spicy roasted beets are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be prepared in advance, making them a great option for busy weeknights. The beets are roasted until tender and then tossed with a flavorful spice mixture. The yogurt adds a creamy, tangy flavor to the dish and helps to balance out the heat of the spices. This dish is sure to be a hit at your next gathering!

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