Thursday, August 8, 2013

Just Beet It

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:

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:

2 pounds beets, scrubbed & greens removed
olive oil
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).

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