Happy birthday, Dad (December is a big birthday month for our family)!
And Happy Hanukkah!
When I read that we would be getting turnips and beets from our final farmshare pickup, I said Awesome, I can pickle the turnips, if only we had some cauliflower… And that Monday, when I went to pick up the vegetables, surprise! We also got to take home a head of cauliflower. So now I had to make these pickles!
I have been making these beets every time I picked up beets from my csa, and I’m sorry for not sharing with you sooner! They are simple to make, you already have the ingredients in your pantry (I hope) and you make them one night and eat them throughout the week. I like them plain, but you can also add them to salads.
Beets are really healthy! That’s why The New York Times featured them in “Recipes for Health.” So you should make these as a healthy snack. No more potato chips for you! Okay, so maybe I shouldn’t bad-mouth potato chips; they don’t stain my hands red when I handle them! And they’re crunchy and addictive and delicious. But so are these.
Marinated Beets from The New York Times
- 1 lb beets, scrubbed and trimmed
- 1/3 cup red wine vinegar, divided
- salt to taste
- 2 garlic cloves, peeled and cut in half
- 2 teaspoons sugar
- Put the beets in a saucepan and cover with water. Add 1/4 cup of the vinegar and the salt. Bring to a boil, reduce heat and simmer for 30-40 minutes, until beets are tender.
- Remove from heat and add garlic to the pot. Let cool.
- While cooling, combine the remaining vinegar and the sugar and mix until the sugar is dissolved. Set aside.
- Without draining the pot, remove the beets from the pot, peel the skins off and cut into wedges.
- Stir in 1/4 cup of the beet liquid and the garlic into the vinegar and sugar mixture. Toss with the beets and refrigerate for 30 minutes.
- Remove the garlic and serve, or cover and store in the fridge for up to a week.