Beets are Beautiful

My dear friend Rebecca Terk, the passionate gardener and food preparer formerly of Flying Tomato Farms, and now writing for Big Stone Bounty, just moved from Vermillion, SD to Ortonville, MN. A letter and a blog post detail her beet pickling process, and since I did this myself about 3 weeks or so, I thought I’d make a little photo journal for Rebecca and share it with you as well. I received the beets in my bi-monthly delivery of produce from Full Circle Farms.

produce is beautiful

produce is beautiful

smooth polished onyx

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soup experiment

soup experiment

partially pureed and topped with yogurt and herbs

partially pureed and topped with yogurt and herbs

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beet juice on tinfoil

pickled beets under kitchen light
pickled beets under kitchen light
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pickled beets in natural light

Pickled Young Beets

These were astonishingly delicious. Just robust and tangy, and with such a layered earthiness. I wouldn’t mind having these on hand fairly regularly. They’re as beautiful to look at as they are tasty to eat.

1 bunch chiogga or red beets, 1/4 c. vinegar (I used balsamic, but cider or champagne would work, too), 1 T. sugar, 1 T. olive oil, salt and pepper, coriander or dry mustard

Wrap beets in foil and roast at 350 until fork tender; the longer you roast, the more caramelized the sugars become. I pulled mine out while they still had a decent crispness. Place beets in freezer to cool. Meanwhile, mix the rest of your ingredients. Remove the beets and peel them under cool running water; the skin will slide right off. Slice in half, then half-inch slices. Toss the beets in the vinegar mixture until well coated. Cover and refrigerate for half an hour or so, tossing the mix occasionally.

beets are beautiful

beets are beautiful

Read Rebecca’s blog-to-beets: Pickled Beets at Midnight.

2 comments to Beets are Beautiful

  • WarPig

    Wasn’t there a blurb in Ripley’s Believe it or Not about a beet? Seems I remember the beet having a heart-shape inside when cut as the red ones were, with a crucifix-shape in the heart.

    Okay for sugar, edible in a pinch, and you can make both “beer” and wine with them, but otherwise not of much account. Mom LOVES pickled beets, I’d rather eat fried dragonflies (actually pretty good, tastes a bit like sesame snaps).

  • My father hates beets, and the only thing I recall growing up is the canned stuff. I got beets in my bi-monthly delivery of produce, (I wouldn’t normally have a reason to buy beets) and just went with it…one of most pleasant surprises I’ve had in the kitchen. I ate every last bit. ;)