Beets are an all time favorite of mine but after awhile I tend to grow tired of the intensely rich flavor. A good way to switch up the flavor profile and make use of all the beets from your summer garden is to pickle them with this simple recipe. Pickled beets are a tasty and quick recipe and will help you get all of their inflammation fighting photo-nutrients.
Pickled Beets Ingredients:
- 1 beet
- ½ cup water
- ½ cup white vinegar
- 4 sprigs of dill
- 1 tbl peppercorn
- 1 tbl pickling salt
- 2 wedges of lemon
- 1 pint size mason jar
Step 1) Cut beet greens from root and wash beet root thoroughly. Remove the skin from the beet root. I have found the best way to do this is with a hand held cheese grater, it is great at removing grim from the beet.
Step 2) Depending on the size of the beets you will want to cut them so they will fit in the jar, typically cutting them in half does the trick.
Step 4) Stack the beets into jar along with the dill sprigs, peppercorn, and lemon wedges.
Step 5) Pour water and vinegar into a sauce pan, add pickling salt and bring to a boil. Keep on stove top long enough to allow for the salt to dissolve. Once dissolved into the water and vinegar pour over the beets.
Step 6) Allow beets to cool to room temperature before placing lid on jar. Place pickled beets in the refrigerator and wait at least 2-4 days so they start to get tender and absorb the flavors before consuming.
I absolutely love this recipe. The sweetness of the beet is combated by the tartness of the lemon and the tangyness of the dill. Also it is great since unlike most pickled beet recipes you don’t need to cook the beet so your not loosing a lot of the nutrition. Pickled beets make for a great snack or they also do well if you chop them up and add them to a salad.
Pickled beets make for a perfect substitute to the raw beet in these beet salad recipes:
- ½ cup uncooked quinoa, rinsed
- 1 cup frozen organic edamame
- ⅓ cup slivered almonds or pepitas (green pumpkin seeds)
- 1 medium raw beet, peeled
- 1 medium-to-large carrot (or 1 additional medium beet),peeled
- 2 cups packed baby spinach or arugula, roughly chopped
- 1 avocado, cubed
- 5-6 small beets, cooked and peeled
- 2 medium carrots, peeled
- ½ cup pomegranate seeds
- 1½ tablespoons red wine
- 1½ tablespoons red wine vinegar
- 1 tablespoon honey
- ¼ cup extra virgin olive oil
- ¼ cup pistachios, chopped
- 1 tablespoon chives, chopped
- 1 tablespoon fresh flat leaf parsley, chopped
- flaked sea salt
- freshly ground black pepper