With our garden growing like mad, I thought I would try a recipe that includes some of the hard earned produce...namely beets. My husband and I love beets.
Pickled Beets & Onions
adapted from: http://easteuropeanfood.about.com/od/vegetables/r/pickled-beets-onion.htm
16 baby beets, trimmed (I used about 6 larger beets, quartered)
2 medium red/purple onions, halved and sliced into half moons
2 T sugar
1/3 cup white vinegar
2 t salt
2/3 cup water
Boil beets in salted water, until tender (12-15minutes). Drain well. Cool. Slip off skin. Place in a non-reactive bowl (I guess you don't mind staining).
In a small sauce pan, add remaining ingredients and bring to a boil. Simmer 5 minutes. Pour hot marinade over beets. Cool to room temperature. Chill several hours or overnight.
Roasted Beets with Balsamic Glaze
adapted from: http://www.simplyrecipes.com/recipes/roasted_beets_with_balsamic_glaze/
2 pounds beets, scrubbed & greens removed
1/2 cup balsamic vinegar
2 t sugar
1 t grated orange zest (I used lemon)
fresh ground peppers
Preheat oven to 400. Line a roasting pan with foil. Toss beets in oil and sprinkle with salt. Cover with more foil. Roast 1-2 hour. Test doneness of beets with after an hour. Once the fork pierces easily they are done. As beets cool make the glaze. Combine vinegar and sugar in a sauce pan until reduced to a syrup-like consistency. Peel beets while still warm. Cut into bite size chunks. Place in a serving bowl. Toss with syrup. Stir in orange zest (and salt and pepper as desired).