Howdy folks! Welcome to another installment of Eat Pretty Veggies, where I get creative with the the vegetables that come in my CSA box that I don’t quite know what to do with. {Like my Chicken Fennel Salad recipe.}
For a couple weeks straight, there were beets from Blue Sky Farms in my Chow Locally box. In the past I have thrown them into my juicer, with some other veggies and made a delicious and nutritious drink. But I’m not so into juicing lately, so I had to figure out what to do with these rascals. Thankfully, they last for a week or two in the fridge, if stored properly.
Pickling the beets was the first thing that popped in my mind. I’ve had pickled beets before, but they were sweet and had a cinnamon flavor. I like cinnamon in french toast and cinnamon rolls…not so much in my beets.
Preheat oven to 400 degrees F. Wash and cut the leaves off the beets, leaving about one inch of stem on. Line a roasting pan with enough foil to make a tent over the food. Place the beets, whole garlic cloves, one red onion that has been quartered and sprigs of fresh rosemary into the foil. Drizzle with the olive oil and add a pinch of salt and pepper. Fold over the foil to make a tent and place in the oven for 40-50 minutes, until the beets are cooked and the peels come off easily. Once the beets are roasted, let cool until they are not too hot to touch. Gently rub the beets until all the skin has been peeled off. You can discard the rest of the roasting products. In a sauce pan, heat vinegar, water and sugar until boiling and sugar has dissolved. Thinly slice beets and red onion, and layer them into sterilized quart jars. Pour vinegar/water/sugar mixture over the beets, making sure they are submerged in the liquid. Tap the jars to make sure there isn't any air bubbles. Finger-tighten lids to jars and place leave on counter until they are cool enough to put into the refrigerator. Refrigerate for 1-3 days prior to eating. Keep in the refrigerator. Use within 3 weeks. Enjoy!
Not-So-Sweet Pickled Beets
Ingredients
Instructions
Look at the color of those beets! I used regular white distilled vinegar. You could use cider vinegar, but I didn’t want the fruity flavor the cider would bring to the beets. Remember…not sweet!
Yup they taste ahh-maz-ing! I can eat them right out of the jar, but I’m craving them on a salad. Stay tuned for a recipe of course!
Looks deliciously simple! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned and tweeted!
Thanks for this post. I have canned beets before, but the recipe was also sweet, and I didnt like it much. This one seems a lot more up my alley 🙂 and I plan to try it!
Pretty recipe and I love beets! Thanks for sharing with us at Throwback Thursday!
Mollie