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Pickled Beets Recipe


1 (3 ounce) can beets, quartered

1/2 cup water

1 cup white sugar

1 teaspoon vanilla extract

8 ounces cream cheese, softened

1/2 cup chopped celery


In a saucepan, bring water and sugar to a boil. Add the crushed beets, juice, egg, celery and vanilla. Stirring until well blended, remove from heat and stir in the cream cheese mixture. Chill in refrigerator.

Prepare a large baking sheet by piling beets on top of each other with a large sheet of parchment paper. Place beets on the sheet, sprinkle with sugar, and pat the cream cheese mixture into the beets. Cover and refrigerate overnight.

Preheat an outdoor grill for high heat and lightly oil grate.

Stir the cream cheese mixture and celery into the beets when they are cool, sauteing about 5 minutes on each side. Transfer to the prepared baking sheet. Cover the sheet loosely with foil and gently spread the egg mixture over the cream cheese mixture.

Brush both sides of foil with white sugar. Bake uncovered in the preheated oven for about 15 to 20 minutes, stirring occasionally. Uncover and brush with remaining cream cheese mixture and white sugar.