Best Chilled Beets Recipe
Best Chilled Beets Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I really didn't like beets until my mother made these. When I've served them to guests or taken them to a gathering, many people have told me how much they like them. The combination of ingredients may sound a bit unusual, but they really taste good together.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 3 cans (16 ounces each) sliced beets
  • 2 tablespoons cornstarch
  • 1 cup vinegar
  • 1/2 teaspoon salt
  • 3 tablespoons canola oil
  • 3 tablespoons ketchup
  • 1 teaspoon vanilla extract
  • 25 whole cloves, tied in a cheesecloth bag

Directions

Drain the beets, reserving 1-1/2 cups of juice in a large saucepan. Add cornstarch to juice and mix well. Add beets and remaining ingredients; bring to a boil. Reduce heat and simmer until the sauce is slightly thickened, stirring often. Remove the spice bag. Cover and refrigerate overnight. Yield: 10-12 servings.
Originally published as Best Chilled Beets in Country February/March 1995, p51

Nutritional Facts

1/2 cup: 52 calories, 3g fat (0 saturated fat), 0 cholesterol, 2478mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 0 protein.

  • 3 cans (16 ounces each) sliced beets
  • 2 tablespoons cornstarch
  • 1 cup vinegar
  • 1/2 teaspoon salt
  • 3 tablespoons canola oil
  • 3 tablespoons ketchup
  • 1 teaspoon vanilla extract
  • 25 whole cloves, tied in a cheesecloth bag
  1. Drain the beets, reserving 1-1/2 cups of juice in a large saucepan. Add cornstarch to juice and mix well. Add beets and remaining ingredients; bring to a boil. Reduce heat and simmer until the sauce is slightly thickened, stirring often. Remove the spice bag. Cover and refrigerate overnight. Yield: 10-12 servings.
Originally published as Best Chilled Beets in Country February/March 1995, p51

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MY REVIEW
[email protected] User ID: 3705684 12357
Reviewed Aug. 14, 2009

"I agree that's a little bit to much salt lol. I never liked beets but I tried these at the farmer's market and they were delicious. I make them all the time."

MY REVIEW
FREDAGABLE User ID: 4105664 10940
Reviewed Jul. 29, 2009

"I AGREE.... MISPRINTED ABOVE. SHOULD READ 1/2 TSP. IS MORE THAN PLENTY ...I'D CUT IT DOWN TO 1/4 TSP. .. IF ANY AT ALL FOR STORE BOUGHT IN THE CAN BEETS."

MY REVIEW
mary2171 User ID: 849290 4762
Reviewed Aug. 24, 2008

"LOL, I better change my copy because I doubt I would make this recipe if it took 12 tsp. of salt.....LOL

I am sure it should a half, but I bet you could get away using 1/4 tsp. since you are using canned beets.
Mary"

MY REVIEW
ViolaB User ID: 2670244 10235
Reviewed Aug. 24, 2008

" Shouldn't that read

1/2 teaspoon salt
?
one half teaspoon, that is
 
ViolaB
"

MY REVIEW
mary2171 User ID: 849290 4728
Reviewed Aug. 24, 2008

"I am saving the recipe as I LOVE Pickled Beets. You are right, some of the ingredients sound a little odd, but I am sure it all blends together....TY"

MY REVIEW
nancymcsews User ID: 2221372 201212
Reviewed Aug. 23, 2008

"1 point"

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