Tuesday, July 7, 2009

PIckled Beets

Beets aren't popular to start with, much less pickled beets. Our sister Suzanne thinks beets taste like dirt. My husband Sean thinks beets are "evil". Renee and I are fans.

Normally I like them straight up, simply roasted and tossed with salt and a bit of fine vinegar. As we happen to have a bunch of rosemary and two varieties of red onions, I decided to try something different: pickled beets.

Alton Brown has a pickled beet recipe that I adapted slightly based on the ingredients on hand.

Pickled Beets

roasted beets, see below
2 red torpedo onions, halved and sliced into "Ds"
1 c Banyuls wine vinegar
1 1/2 t salt
1/2 c sugar
1 c water

Peel beets and cut into wedges. Layer with onions in an appropriate storage container. Combine remaining ingredients and boil until sugar and salt are dissolved; pour over beets and onions. Cover and store for 1 week prior to serving.

Roasted Beets

6 beets, cleaned
8 purplette onions, trimmed and peeled
2 sprigs rosemary
2T olive oil

Toss all ingredients and wrap in foil. Roast at 400 degrees for 45 minutes to 1 hour.

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