We have a full bed of delicious, sweet Detroit Dark Reds, Cylindras, and Fuer Kugels. After roasting, juicing, adding to smoothies, and making veggie burgers and sorbets, it was pickling time. Many recipes call for white types of vinegar- why not try Balsamic instead?
- 5-6 sautéed beets (see recipe towards the bottom)
- 1 cup Balsamic vinegar
- 4 tbsps sugar
- ½ tsp dry mustard
- 1 tsp salt
- 1 cup water
- 1 large red onion (frenched)
- Zest from one orange
Using two 1-quart mason type jars, alternate layers of onions and beets.
Add the water, vinegar, sugar, dry mustard, and salt to a small pot and bring to a boil. Pour the mixture over the beets and onions.
Secure the jar lids tightly and store in the refrigerator. Wait 4 days to a week before serving.
- 5-6 medium sized beets
- 2 shallots
- 2-3 tbsps olive oil
Cut off the beet greens (save these and try sautéing and tossing them in soy sauce for a snack or side). Roast or steam the beets until soft (30-40 minutes). Under cold water, rub off the outer skin on the beets and slice.
Heat olive oil and two large peeled shallots in a frying pan.
Add the beets and sauté on medium low for about 10-15 minutes, rotating slices.
Make sure beets are soft, yet crisp, then remove from heat.
Enjoy as a relish, on a bed of spinach with feta and crushed walnuts, or pop a spoonful in your mouth every time you open the fridge. Being irresistible and delectably strong, this is one of my new favorite beet concoctions!