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Bestofour asked for some beet recipes and DH (who does all of the cooking) sends along these, from his Big Food Manual (his own cookbook). He says, "Have them look at the "Cooking Fresh Veggies" doc first. Beets are down near the bottom of the first page. Once beets are cooked, they can replace canned beets in the following recipes. Yummy!" [I just pasted the beet part in "cooking fresh veggies".]

from how to cook fresh veggies: BEETS

Cut off all but 1 inch of stems and root and wash, scrubbing thoroughly. Do not pare. Cook covered for 35-60 minutes (depending on size) in boiling salted water, Peel when cooked. OR pare, and slice, shred, or cube, after washing. Cook covered for 15-20 minutes (10 minutes for shredded) in a small amount of boiling salted water.

Beet greens: Wash thoroughly and don’t cut off any tiny beets. Salt lightly and cook covered for 5-15 minutes without any water except drops clinging to leaves after washing. Reduce heat when steam forms and turn frequently using a fork.

from the section BEET FAVORITES

HARVARD BEETS

Serves 4-5

1 lb can diced beets, drained, 1/3 C liquid reserved
2 Tbsp sugar
1 Tbsp corn starch
¼ tsp salt
¼ C vinegar
2 Tbsp butter

In a saucepan, combine sugar, corn starch, and salt. Stir in reserved beet liquid, vinegar, and butter, and cook, stirring, until mixture thickens and bubbles. Add beets and heat through.

ORANGE GLAZED BEETS

Serves 4

3 Tbsp butter
¼ C orange marmalade
1 Tbsp orange juice
2 C cooked or canned beets, drained, and sliced or cubed

Melt butter in a skillet, stir in marmalade and orange juice. Add beets and cook, stirring, over low heat about 6-8 minutes or until beets are hot and glazed.

BEETS IN CREAM

Serves 4

½ C sour cream
2 Tbsp milk
1 Tbsp green onion, white and pale green parts only, sliced
1 Tbsp vinegar
1 tsp sugar
¼ tsp salt
Dash cayenne pepper
3 C beets, sliced and halved, cooked and drained

Combine sour cream, milk, green onion, vinegar, sugar, salt, and cayenne, and heat through over low heat (but do not boil). Spoon over beets and stir.

CRANBERRY SAUCED BEETS

Serves 8

1 Tbsp corn starch
1 Tbsp sugar
Dash salt
1 C cranberry juice cocktail
2 1 lb cans diced beets, drained
½ tsp grated orange peel

In a saucepan, combine corn starch, sugar, and salt, gradually stir in cranberry juice cocktail, and cook, stirring, over medium heat until mixture is thick and bubbly. Add beets and orange peel, and simmer uncovered for 10 minutes.

BEETS WITH PINEAPPLE

Serves 4

2 Tbsp brown sugar
1 Tbsp corn starch
¼ tsp salt
8 ¾ oz can (1 C) pineapple tidbits
1 Tbsp butter
1 Tbsp lemon juice
1 lb can (2 C) sliced beets, drained

In a saucepan, combine sugar, corn starch, and salt. Stir in pineapple (undrained) and cook, stirring constantly, until mixture thickens and bubbles. Add butter, lemon juice, and beets, and cook over medium heat for about 5 minutes or until hot.

ZIPPY BEETS I

3 C beets, sliced or shredded (drained if canned)
1/3 C cream
2 ½ tsp prepared horseradish

Heat shredded beets in cream until heated through. Stir in horseradish, mixing lightly. Cook over low heat until heated through.

ZIPPY BEETS II

Serves about 4

16 oz can or jar whole small beets
2 Tbsp butter
2 Tbsp prepared horseradish (preferably homemade—see recipes in Basics section)
½ tsp prepared mustard (preferably homemade—see recipes in Basics section)
½ tsp seasoned salt

Heat beets in liquid until heated through, and drain. Add butter, horseradish, prepared mustard, and seasoned salt, and stir gently until well blended.