Monday, September 27, 2010

Savoring the Beet

Now that the boys are grown up and out of the nest, I can bring home beets and cook them up with wild abandon.  Saturday's market had both red and golden beets and I decided to mix and fix them simply and enjoy them all week--sometimes warm, sometimes chilled and anytime as a snack.


GENTLY PICKLED BEETS

1 bunch of red beets
1 bunch of orange beets
(8 good-sized beets total)
1/2 cup red wine vinegar
salt to taste
4 garlic cloves, peeled and halved
1 tablespoon sugar

Wash the beets and place, unpeeled, in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste.  Bring to a boil, reduce heat and cover.  Simmer 30-40 minutes until tender.  Remove from the heat, add the garlic to the pot and allow the beets to cool in the liquid.

Remove the beets and the garlic from the pot, reserving the liquid.  Peel the beets and cut each into wedges.

Combine the remaining 1/4 cup of red wine vinegar and the sugar.  Stir to dissolve and add 1/2 cup of the cooking liquid from the beets.  Toss with the beets and the garlic.  Refrigerate for at least two hours and up to a week. 

Serve cold or warmed.

ENJOY!