I have a problem with beets. The problem is, I can’t stop eating them. I love them. If I were to write a children’s book today, it would be “Beetalicious”. You get the idea.
Here is a nice old Mid Westernish recipe for pickled beets. Grandma Colorado made them for Christmas and we polished them off in one meal. They are delicious and will keep well in your refrigerator. You can be creative with the spices–you could add cayenne, allspice, caraway, allspice or cinnamon. I choose to give priority to the clove. I also love cloves. I think they should make a comeback.
These can be a side dish for game or pork. I eat them with salads–they would be good with goat cheese or blue cheese, walnuts and arugula or spinach. Today I plan to eat them with some smoked salmon and dill.
- 2 bunches
apple cider vinegar
- 2 TBLS
- big pinch
- Remove the tops from the beets. Cover beets with water and boil gently approx. 30 minutes (depending on the size of your beets–larger ones will take 35-40 minutes) until they are tender enough to pierce with a knife and the skins slip off easily. You want them to be tender, but not total mush.
- Meanwhile mix the vinegar, water, sugar, salt and spices in a non-reactive pan. Bring to a boil and then turn off.
- Drain the beets, let them cool a bit and peel. Slice. I like wedges. Some people like rounds. Follow your bliss.
- Pour the vinegar mixture over the beets. Refrigerate. They will be really delicious if you let them sit for a few days. They can keep in the refrigerator for quite a while…if they last that long.