Unearth The Sweetness Of Beets
As a plant eater, I feel pretty grateful that we are able to grow a lot of our own food. Often times, that means we are overrun with one crop or another. Right now, we have an overabundance of beets. Luckily I am one of those nutty people who love beets. Thank goodness! Besides loving their earthy flavor, beets are a nutritional powerhouse. They are high in potassium, and also high in vitamin C and folate. Folate is one of those nutrients that women do not want to skimp on, especially women who are in their child bearing years. For more information on the nutrients in beets, click here.
My all time favorite way to prepare beets is a long slow roasting, with plenty of garlic, onions and herbs. From there, you can add them to a kale & quinoa salad, or toss them with some arugula and walnuts, or just have them as a side dish. They are so sweet and savory at the same time, that pretty much anything goes. Oh, and don't forget to add the sweet, earthy young beet greens to any of your salads too!
Talk about summer flavors. This salad was summer dressed in a lemon vinaigrette dressing. If you need a refresher on how to break down kale so it's edible, and not dry and something you might choke on, click here to read all about it.
But as I was saying, we've got too many beets right now. We give them away to friends and neighbors. We grate them raw, roast them and I've even baked a cake with them! But there are still too many beets.
Beets are kind of a thing in our household right now. They seem to be the topic of conversation, and what's cooking in the oven a lot these days. So when I came home the other day to an empty house, with beets boiling away on the stove top, I wasn't exactly shocked. Relief is a better way to put it. I was very relieved that I came home in the nick of time, the beets were done perfectly, and the bonus was, the house hadn't burned down!
Once the beets were cooling, (and whoever left them on the stove still wasn't home yet) I had to think of what to do with boiled beets. I decided a quick refrigerator pickling was my best option. Scouring the internet, it looked like most of the recipes were fairly much the same. I cut the recipe in half, only because the boiled beets that I had were about half of the amount in the original recipe. If you'd like the original recipe, click here, but I also added some extras to mine, just to bump up the flavors a little.
Quick Easy Refrigerator Pickled Beets
- 1 1/2 Pounds beets.
- 1 Cup apple cider vinegar. I prefer organic.
- 1 Cup water
- 1 Cup granulated sugar, again organic whenever possible.
- 3-4 garlic cloves. More or less to your liking.
- 1 Onion, quartered
- 4-6 Jalepeno pepper, again, more or less to your liking. I like hot & spicy!
- Cut the tops and bottoms off of the beets and cover with water. Bring to a boil, then recuce heat to a simmer for about 45 minutes. Use a fork to check for doneness.
- In a separate saucepan, place all other ingredients together, and simmer on medium low for at least 15 minutes. You may prefer your onions, garlic & peppers to be more cooked. Just keep an eye on them, and keep them on the heat until done.
- When the beets are done, run them under cold tap water to cool.
- When beets can be handled, remove skins.
- Slice beets in rounds, or cubes, or quarters, whichever way you like. I sliced them.
- Place the cut beets into a clean mason jar.
- Pour hot pickling mixture over the beets, making sure the onions, garlic and peppers are evenly distributed. This mixture made 3 12 oz. jars.
- Place the warm jars into the refrigerator, making sure to keep the lids on loosely.
Now for the hardest part. Waiting the 3-7 days before breaking into these twinkling, gem colored jars in your fridge!