Monday, November 2, 2009

Pickled Beets, My Way

I grabbed some beets at the store this weekend, too. After cleaning them up, I boil them until nearly tender, about an hour. When they're cool enough to handle, the peels slip right off, then I trim the greens and root ends and slice them about 1/4 inch thick. You can also add sliced onions to this. Then I cover with half vinegar/half reserved beet liquid and refrigerate overnight at least. I sprinkle a little coarse-ground sea salt on just before eating. (I recall seeing a recipe where you put boiled eggs in this same liquid, but haven't tried it. I'm not sure it sounds very appetizing, maybe someone can advise me??)


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