Roasted Canned Beets Recipes

CANNING ROASTED BEETS

Steps:

• Preheat oven to 425° F. Line a shallow baking dish with foil. Cut leaves off beets, leaving 1 inch of stem. Do NOT cut roots or wash. Place unwashed beets on foil and bake for 30 minutes to 1 hour, or until beets are tender and skin will come off easily (time will depend on size of beets).
• Let beets cool until you are able to handle them, but do not let them get too cool. Cut off stems and roots and peel beets. Give a quick rinse under water.
• You can can small beets (1 inch in diameter) whole. All sized beets you can slice them (1/2 inch thick) or dice them (1/2 inch cubes). Cut up your beets how you wish and put in clean, HOT pint or quart jars, leaving 1 inch headspace.
• Boil some water (I use my trusty tea kettle). Slowly pour over beets in jar, leaving 1 inch heaspace. Remove bubbles and adjust headspace, if needed.
• Wipe rims of jars with a damp cloth and apply lids to jars. Place jars in prepared pressure canner (please see your pressure canner manual for operation instructions specific to your canner).
• Process pint jars for 30 minutes and quart jars for 35 minutes at the pressure for your elevation - See table below.

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

BAKED BEETS

Steps:

• Preheat oven to 350 degrees F.
• Combine beets and shallots and coat with extra-virgin olive oil, salt and pepper. Roast for 15 to 18 minutes. Transfer beets to a dish or dinner plates and serve.