We may earn money or products from the companies mentioned in this post.
Easy Pickled Beets
When I was a kid if I knew my mom was going to have beets (canned) for supper I would have asked a friend, any friend, if I could eat dinner at their house. Things have changed since then. A lot of foods I hated back then, I now like and visa versa. Beets are one of them. I’ve really grown to love their earthly, winey flavor. Roasted beets are super and I favorite of ours. For best results and freshest flavor when using beets, try to purchase them at a local farmers market or at a near by farm. As with most vegetables, beets are so much better when fresh.
Did You Know?
Did you know that the green tops of the beets can also be eaten? Simply bring a large pot of lightly salted water to a boil. Add the beet greens and cook, uncovered until tender, about 2 minutes. Remove from water with a slotted spoon. Heat 2-4 tablespoons of olive oil in a large skillet over medium skillet. Stir in one clove of minced garlic, 1/2 teaspoon red pepper flakes and turnip greens; cook and stir until fragrant, about one or two minutes.
Not only are beets good for you, they taste delicious too. Give this recipe a try and taste how yummy beets really are. Orange Glazed Roasted Beets. For dessert serve one of my grandmas favorite recipes. Grandma made this cake often and so do I. Chocolate Cake with Chocolate Walnut Frosting. Perfect to make for picnics, potlucks and PTA meetings. This cake is super to make when visiting friends or relatives who just had a baby.
Easy and Delicious!
- 8 medium beets
- 1 cup white vinegar
- 1/2 cup sugar
- 1 1/2 teaspoons whole cloves
- 1 1/2 teaspoons whole allspice
- 1 1/2 teaspoons whole peppercorns
- 1/2 teaspoon salt
Remove and discard greens and all but 1/2 inch of the stems from beets.
Cook beets in boiling water until tender; drain and cool.
Peel and slice beets; place in a large glass bowl and set aside.
In a small saucepan, combine vinegar, sugar, and spices. Bring mixture to a boil; boil for 5 minutes. Pour over beets. Refrigerate at least 2 hours.
Place beets in glass jars, top off with some of the liquid, cover with tight fitting lids.
Store in refrigerator.