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