There are lots of great beet recipes in the Recipes for Health section of the New York Times:
It’s also the theme again this week, so check back at this link in a few days for more ideas:
Here’s a great recipe that was featured at our June CSA BBQ, made by Alexis Scherl:
4 lbs. beets, cooked
3 cups thinly sliced onions, about 3 medium
2 1/2 cups cider vinegar
1 1/2 cups water
1 tsp. salt
2 cups sugar (I use dark brown sugar for the extra molasses sweetness but any kind will be fine)
1 tbsp. Mustard seed
1 tsp. whole allspice
1 tsp. whole cloves
3 sticks cinnamon, broken
To cook beets: Wash and drain beets. Leave 2 inches of stems and the tap roots. Cover with boiling water and cook until tender. Drop into a bowl of ice water until they are cool. Remove peel (they should slip right off with your fingers, I recommend kitchen gloves for this or your fingers will be purple) and slice. Combine remaining ingredients in a large sauce pot. Bring to a boil. Reduce heat and simmer 5 minutes. Add beets and cook until heated. Remove cinnamon sticks. Pack hot beets and pickling juice into jars or a covered Pyrex dish, let cool and then keep in fridge. They taste delicious immediately but get even better over time. In addition to eating as a side, I like them in salads, on sandwiches (especially burgers) and with goat cheese on flat bread.
Yield: about 4 pints
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