2 Responses to Beets

  1. lenoxhillcsa says:

    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:

  2. dsd says:

    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

    Thanks Alexis!!

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