Best 8 Sweet And Sour Beetroot Recipes

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Are you looking for a delectable and tangy dish that will tantalize your taste buds? Look no further than sweet and sour beetroot! This vibrant and flavorful dish is a delightful combination of sweet, sour, and savory flavors that will surely impress your family and friends. Whether you're a seasoned cook or just starting out, this guide will provide you with all the necessary information to create the perfect sweet and sour beetroot dish that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

EASY SWEET & SOUR BEETS



Easy Sweet & Sour Beets image

The slight sweet-sour flavor and hint of orange found in every bite make these beets hard to resist. They're a must on my family's Christmas menu. -Dottie Kilpatrick, Wilmington, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1-3/4 pounds whole fresh beets
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup cider vinegar
2 tablespoons orange marmalade
1 tablespoon butter

Steps:

  • Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and quarter beets; keep warm. , Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through.

Nutrition Facts : Calories 165 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 218mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.

SWEET AND SOUR BEETS



Sweet and Sour Beets image

These are pretty much like Harvard beets, you can use canned beets slices (use one can) for this, or fresh cooked beets, I prefer the fresh cooked! also adjust the sugar to taste. You can double this recipe if desired, don't omit the orange zest, it really adds a kick to the beets!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 9

1/3 cup sugar
1/4 cup dry white wine or 1/4 cup white vinegar
1/4 cup water, that you used to cook the beets with
1 tablespoon cornstarch
1/2 teaspoon salt (or to taste)
2 cups cooked beets (sliced or diced)
1 tablespoon butter
1 -2 teaspoon grated orange zest
black pepper

Steps:

  • In a bowl mix together the sugar, cornstarch and salt; stir in a little of the wine or vinegar to make a smooth paste.
  • Slowly drizzle in the remaining wine or vinegar and the water (adding all the liquid at once can produce lumps in the cornstarch).
  • Transfer the mixture to a saucepan; cook over low heat stirring and scraping bottom of the pan often.
  • Cook until liquid is clear (about 5 minutes).
  • Stir in cooked beets, butter and orange zest; stir until the beets are heated through.
  • Season with black pepper is desired.

SWEET AND SOUR BEETROOT



Sweet and Sour Beetroot image

A delicious way of serving beetroot, that can be eaten hot or cold. You may need to adjust the sugar and vinegar to taste. This is better left for the next day, and reheated.

Provided by FASTWELLIES

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 8

½ pound beets
3 tablespoons vegetable oil
1 onion, diced
1 tablespoon all-purpose flour
1 cup chicken broth
2 tablespoons brown sugar
6 tablespoons malt vinegar
salt and pepper to taste

Steps:

  • Place beets in a large saucepan, and cover with water. Bring to a boil, and cook for 15 to 20 minutes, depending on the size of the beets. Drain, cool, peel, and dice.
  • Heat oil in a large skillet over medium heat. Saute onion until tender. Stir in flour, and cook for about 2 minutes. Gradually stir in chicken stock. Add the diced beets, and cook for 3 to 4 minutes. Stir in brown sugar and vinegar. Cook for 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 18.3 g, Fat 10.4 g, Fiber 2.1 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 344.7 mg, Sugar 12.3 g

SWEET-AND-SOUR BEETS



Sweet-and-Sour Beets image

With their jewel tones and tangy glaze, these beets take center stage, reports field editor Emily Chaney of Penobscot, Maine. "They always earn rave reviews!"

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1/2 cup water
1/4 cup vinegar
2 teaspoons cornstarch
4 teaspoons sugar
2 cups sliced cooked beets

Steps:

  • In a saucepan, combine water, vinegar and cornstarch; bring to boil. Cook and stir for 1-2 minutes; remove from the heat. Add sugar and beets; let stand for 1 hour. Heat through just before serving.

Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 37mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

SWEET AND SOUR PICKLED BEETS



Sweet and Sour Pickled Beets image

These are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see on salad bars.

Provided by RunnerGirl76

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

Time 15m

Yield 6

Number Of Ingredients 6

1 (15 ounce) can sliced beets, drained with liquid reserved
½ cup apple cider vinegar
½ cup white sugar
6 whole cloves
1 pinch ground cinnamon
1 pinch salt

Steps:

  • In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.

Nutrition Facts : Calories 94.1 calories, Carbohydrate 22.7 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.7 g, Sodium 167 mg, Sugar 20.6 g

SPICED SWEET & SOUR PICKLED BEETROOT



Spiced sweet & sour pickled beetroot image

Forget crinkle-cut versions, this light pickle is sweet and rich - perfect with cold meats, salads and punchy cheeses

Provided by Barney Desmazery

Categories     Condiment, Snack

Time 1h30m

Yield Fills 1 large kilner jar

Number Of Ingredients 9

1kg small-medium sized raw beetroot
200g caster sugar
300ml white wine vinegar
2 star anise
3 cloves
2 allspice berries
2 bay leaves
2 tbsp balsamic vinegar (optional)
1 tbsp olive oil

Steps:

  • Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.
  • Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.
  • Tip the sugar, white wine vinegar, 200ml cold water the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.
  • Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, seal the jar and keep in the fridge for up to a month.

Nutrition Facts : Calories 52 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1.4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

CHARGRILLED MACKEREL WITH SWEET & SOUR BEETROOT



Chargrilled mackerel with sweet & sour beetroot image

Fresh mackerel is always a winner and grilling gives a deliciously charred quality. Pickled beetroot wedges add an extra tang in this party-perfect, budget-savvy starter

Provided by Tom Kerridge

Categories     Fish Course, Supper

Time 25m

Number Of Ingredients 15

3 mackerel , filleted and boned
2 tbsp soy sauce
1 banana shallot , thinly sliced
25g pickled ginger , finely sliced
3 tsp black sesame seeds , toasted
3 tsp finely snipped chives
2 tsp vegetable oil
drizzle of extra virgin olive oil , to serve
500g cooked beetroot (not in vinegar)
1 bay leaf
100g clear honey
150ml red wine vinegar
1 tbsp black peppercorns
2 tsp wasabi
100g crème fraîche

Steps:

  • To make the sweet & sour beetroot, mix all the ingredients, except the beetroot, with 125ml water in a medium pan and bring to the boil. Take the pan off the heat and leave to cool. Drain and rinse the cooked beetroot, then slice half into thin rounds, cutting the rest into larger wedges for a contrasting texture. Once the pickling liquor is completely cold, pour into a large jar, add the beetroot and chill overnight.
  • The next day, brush the mackerel all over with the soy sauce and leave to marinate for 20 mins while you make the dressing. Whisk together the wasabi and crème fraîche, seasoning to taste. Heat your grill to its highest setting.
  • Remove the beetroot from the pickling liquor with a slotted spoon and divide evenly between each plate. Layer over the shallot, pickled ginger and toasted sesame seeds, then scatter over the chives to create the salad. Layering the salad creates a professional finish.
  • Put a wire rack over a baking tray and brush with the oil. Put the fillets on top of the wire rack and grill the fish, skin-side up, for 2-3 mins until the skin is charred and the fish is lightly cooked. If you want to char it further, use a blowtorch (see my tip below).
  • To serve, place the fish on top of each salad with a spoonful of the dressing. For added wow factor, drizzle the oil around the salad, along with a little of the pink pickling liquor from the beetroot, then serve immediately.

Nutrition Facts : Calories 245 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium

SWEET SOUR BEETROOT RELISH



Sweet Sour Beetroot Relish image

This relish in all the rage at private and business functions in London, served on British Herb Scones (see my recipe posted separately) and a dollop of sour cream. It is also delicious on potato latkes or blini, topped with sour cream, or alternatively with burgers, sausages, cold meats, roast beef or lamb, and cheese. If you can, choose baby beets, which are sweeter than the larger beets, and select those that are heavy for their size. Adapted from a recipe by Sophie Grigson.

Provided by Daydream

Categories     Spreads

Time 1h15m

Yield 1 1/2 cups

Number Of Ingredients 8

4 ounces thinly sliced onions (110g)
5 ounces peeled and grated raw beets (150g)
2 dried red chilies
1/2 ounce butter (15g)
1 tablespoon extra virgin olive oil
4 teaspoons superfine sugar (a little more if beets are large)
2 tablespoons sherry wine vinegar
salt and pepper

Steps:

  • Heat a saucepan over moderate heat and add the butter, oil, onion, grated beets and whole chilies.
  • Stir until butter has melted, then reduce heat to low, cover pan, and cook vegetables gently for 45 to 50 minutes until very tender.
  • Add the sugar, vinegar, salt, and freshly ground black pepper, and stir to combine.
  • Increase heat to moderate and cook mixture, uncovered, for another 10-15 minutes, stirring frequently.
  • Continue cooking until the mixture is thick, with the consistency of jam, and there is virtually no liquid left in the pan.
  • Remove and discard chilies, taste, and adjust seasonings if desired.
  • Can be kept, covered, in the refrigerator for several days, and gently warmed before serving.

Nutrition Facts : Calories 287.1, Fat 17.1, SaturatedFat 6.2, Cholesterol 20.3, Sodium 136, Carbohydrate 33.2, Fiber 4.6, Sugar 24, Protein 3.4

Tips:

  • Choose the right beets: Select firm, deep-red beets with smooth skin and no bruises or blemishes.
  • Prepare the beets properly: Wash the beets thoroughly and remove the greens, leaving about 1 inch of stem. Do not peel the beets before cooking, as this can cause them to lose their color and flavor.
  • Use a variety of cooking methods: Beets can be roasted, boiled, steamed, or pickled. Roasting brings out their natural sweetness, while boiling or steaming preserves their nutrients. Pickling adds a tangy, savory flavor.
  • Experiment with different flavors: Sweet and sour is a classic combination for beets, but you can also try other flavors such as citrus, ginger, or garlic. Beets also pair well with nuts, seeds, and cheese.
  • Don't overcook the beets: Beets should be cooked until they are tender but still have a slightly firm texture. Overcooking can make them mushy and bland.

Conclusion:

The sweet and sour flavor combination is a perfect way to highlight the natural sweetness of beets. These recipes provide a variety of ways to enjoy this delicious and versatile vegetable. Whether you are looking for a quick and easy side dish or a more elaborate main course, there is sure to be a recipe here that you will love. So experiment with different cooking methods and flavors, and find your favorite way to enjoy beets!

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