Monday, August 3, 2009

Pickled Golden Beets

I have to start this post by saying beets are a veggie I've never been a fan of, I tried them as a child I've tried them as an adult and they just aren't up there on the veggie list for me. The problem here is that the boy LOVES them, and they are a veggie that you can easily and cheaply get in Canada year round. I experimented with oven roasting them this winter and enjoyed them, and I would like to try to use them to color the next red velvet cake I make, but I don't know that I'll ever be excited to eat beets.

All that being said, in a effort to try to make things not only that I like but that the boy likes too I happily accepted the golden beets that came in this weeks Mama Earth basket. Red and golden beets add such beautiful color to any plate so whether I like to eat them or not I'll always enjoy how they look. In an effort to not heat up the kitchen too much I thought pickled beets would be nice and decided to try a recipe I saw on Simply Recipes. I've never pickled anything before, so instead of futzing with Elise's recipe I followed it as written.

Pickled Beets
from Simply Recipes

1 bunch (4 or 5) beets
1/4 cup cider vinegar
1 Tbsp sugar
1 Tbsp olive oil
1/2 teaspoon dry mustard
Salt and pepper

1. Remove greens from beets, save for future use (I may try them in a green smoothie or braise them with some white beans). Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done. (Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350°F oven for about an hour.) A fork easily inserted into the beet will tell you if the beets are done or not.

2. Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Slice the beets.

3. Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.

The boy really enjoyed these. Mainly because I did something with beets, but also because they are just plain good. While I don't know that these will convert me to a beet lover, I am looking forward to putting them on a salad of organic romaine with some delicious goat cheese. I do love what a simple and straight forward recipe this is, and quick and easy way to prepare any beets that come in your CSA box or if you happen to buy some at a local farm stand. They are full on in season and beautiful in Ontario right now. Enjoy!


The Food Librarian said...

Yummy! I love golden beets but never pickled them. What a fantastic idea!

Jeff said...

Another really cool beet variety is Chioggia. That is one I normally plant and love it.

I love just plain roasted beets but definitely a nice quick pickle you have here.

Awesome job!

Molly Jean said...

Those look and sound delicious. How sweet of you to make them for him!