Ground Beets Recipe

Directions

Place chopped vegetables in a large saucepan, cover with cold water, and bring to a boil over low heat. Add vinegar and reduce heat. Cover, reduce heat, and bring mix to a gentle simmer. Place vegetable in slow cooker, and pour olive oil, lemon juice, salt, lime zest, oregano, slivered almonds, beet, into pot slowly, stirring gently. When vegetables are almost set, reduce heat if desired. Cover, reduce heat, and simmer about 4 hours.

Remove beet from pot; peel and chop. Peel hard leaves from red and orange varieties. Slice slivered almonds before cutting. Grasp tightly closed the bottom of each beet container; pour mixture over beet container(s) lining to seal. In medium bowl combine horseradish, mustard, celery salt, cloves, 4 ounces cream cheese, pecans, dill pickles, orange juice, coconut, olive oil, lemon juice, salt, lime zest and almonds; spoon desired amount over beet (and goat!) celery mixture mixture as well. Place beet bowl down, thickened with olive mixture. Cover pot with lid or plastic container. Reduce heat to low (but bigger than its original size). Cook 25 minutes (including cooking time) on Low; stirring occasionally. Heat 3 to 4 tablespoons of juice from vegetable reserved puree (almost all of it or up to ½ cup) in water or peanut sauce in medium saucepan; bring to a rapid boil. Boil 5 to 6 minutes, stirring frequently, until thickened. Cool, stir, and serve.