Monday, July 7, 2014

Picked Beets

So, I received some beets in my CSA share. I love beets. My husband thanks I'm crazy. He believes I've influenced the kids since they like beets too. Well, my Dad came over and I told him I have another share of beets. He suggested that I should pickle them. Now, I thought it was a good idea. Since I try to be a good daughter, I let him sample my one can of pickled beets. Next thing I know, my Dad brought over bags (I mean bags) of beets. I'm unsure if there were any beets left in the store. I have bottled 10 jars of pickled beets for my Dad. When will this supply of beets end? If you like pickled beets, then you really need to make this recipe. It is very easy.
Pickled Beets
12 small beets, cleaned and stem trimmed
2 large shallots, peeled
1 Tbsp dried rosemary
2 tsp olive oil
1 cup apple cider vinegar
1 1/2 tsp salt
1/2 cup sugar
1 cup water

  1. Preheat oven to 400 degrees F.
  2. Line a large baking sheet with parchment paper.
  3. Toss the beets with the shallots, rosemary, and olive oil.
  4. Cover with parchment paper or tin foil.
  5. Roast the beets for 30 minutes or until fork tender.
  6. Remove from oven and allow to cool.
  7. Once cooled, remove the skin from the beets and slice thin. 
  8. Place the beets into a 1 quart Mason/Ball jar.
  9. In a medium pot, boil the apple cider vinegar, salt, sugar, and water.
  10. Pour the apple cider vinegar over the beets.
  11. Tightly seal the jar and refrigerate at least 3 days before serving.
Recipe by Alton Brown.

One year ago.............................I made Monkey Tree Cake.
Two years ago...........................I made Tostadas with Chicken and Parsley.
Did you already know....................
-Beet greens are edible.
-In Victoria times, woman would use beet juice to dye their hair red.
-When beet juice is added to an alkali the solution will turn yellow.

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