Carrots and Spice

Healthy Lifestyle for Busy Families

Christmas Fall Salads & Vegetables Swedish

Pickled Red Beets

I don’t know about you but in the last few years I have become a beet lover. I never used to be but if there are beets on the menu I order them. And I always have beets at home for my cravings. You will notice I will post several different beet recipes in this blog, you will be surprise all the things you can do with beets. If you have some good beet recipes please let me know, I am always up for new beet recipes.

There are many ways to prepare your beats. You can microwave them quickly, that is the easy way. You can boil them in a pot of water, 2nd easiest way. Or the best way and the tastiest way is to bake your beets, that is what I always do, unless I am in a hurry. Here is a great recipe for pickled beets, I think they go with a lot of different things as steak and meatballs.  Enjoy!

Pickled Red Beets

Yields: 4 cups

Prep Time: 15 minutes | Bake Time: 60 minutes | Pickle Time: 24 hours

Oven 350 F

2 lbs of red beets
¾ cups vinegar essence (6% acidity)
¼ cups water
5 whole cloves
½ cups sugar

First bake your beats by putting foil around your beets and put them on a platter, make sure you have something under the beets in the oven because juices will come out and you do not want to ruin your oven. Leave them in the oven for about 1 hour for medium sized beets. If your beets are larger or smaller your time may differ, it is easy to check just poke a fork in them and make sure they are soft. Take them out and let them cool. Once you have baked them in the oven the skin is really easy to peel off, just make sure you wash your hands right afterwards or they will stay red for while.

While you are waiting for your beets to cook you can prepare you marinade.

In a pot add the vinegar, water, sugar, cloves and let it boil.

Once your beets are cool enough to chop, slice them to your liking. I like my slices pretty large. Then put them in a jar or container of some sort. And then pour your liquid into the jar and place into the refrigerator. Your beets will be ready to eat the following day. These will last a few weeks in the jar.

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Comments

  1. Ewa dear! How fun to see you in blog land for REAL! So we have beets in common as well! I always order beets (when on the menu) as an appetizer and sometimes even as a main course paired w. another appetizer. Love them!

    Happy new week! And what a great blog. Love the name -Delishhhh!!!

    ox Mon

  2. Your pickled beet recipe sounds super easy and absolutely delicious. Can’t wait to see more!

    • Delishhh replied: — January 21st, 2011 @ 7:54 pm

      Tracy,

      Hope all is well. Haven’t seen you here in awhile. I have this great giveaway going on. Don’t miss out!!

  3. Did you read my mind? I needed this recipe. Americans would really like beets much better if they knew what good beets tasted like. Those canned ones from the grocery are absolutely miserable.
    Also did you see my post about the feathers on the bare branches at Easter? That is a favorite tradition of mine!

    • Delishhh replied: — April 29th, 2010 @ 7:47 pm

      I LOVE beets and have so many recipes. Are you a herring fan? Another one of those recipes i love is the beet and herring sallad. Have you tried it. In Sweden you call is “sillsalad.” I did not find your post on Easter. Can you send me your link. Did your kids dress up?

  4. Hello!
    It is really nice to ind out that you became a beet lover. I am a beet lover, too, but it is not surprising, because I come from a beet country – beet soups, beet salads…and pickled beats as well. Traditional way to pickle beats in Poland is to pickle them in salted boiled and cooled down water, not in vinegar (we do the same with cucumbers, cabbage and so on). You add a lot of garlic, sometimes a bit of ginger, maybe caraway – according to your liking. I think that beats is non-appreciated vegetable, it has bad reputation.

    • Delishhh replied: — May 5th, 2010 @ 4:44 pm

      Magdalena, Really, they sell beets in france already cooked. Are they ary good or just tasteless? OH i would love to have a Polish pickled cucumber recipe, do you have any? Mmmmm

  5. And I forgot to add that here, in France, beats are usually sold already cooked. That’s why it is not surprising they do not like them. Beats are great!
    And I love herrings, too, as they are very popular in Poland.

  6. Yes, they sell beat cooked and packed into vacuum plastic bags (usually there are 4 beats in a bag). They are not good – at least in my opinion. I moved to France 5 years ago only. Two first years I spent in Strasbourg, close to German boarder. I could not find raw beats even on a food market, but fortunately there were easy to find in Germany.
    Since I am in Paris I noticed, that beats become more and more popular and probably that is why your can buy them raw on SOME food markets (in particular organic) and SOME food stores (in particular, organic).
    I have a recipe for pickled cucumbers and I want to publish it when I will visit Poland in June; you need pickling cucumbers (bigger that a cornichon), which are not available in France 🙂
    however, as I mentioned, I can share a recipe and some instruction before publishing the post …. it is not a secret; every Polish family has its own recipe;

  9. I can’t tell you how much I’ve missed you being away! So happy to have you back and it’s nice to have you and Taylor setetld into the farm and Henry! I’m happy to hear there was not extensive damage to the farm it certainly took it’s toll on New England farms:( Happy Birthday!!! What a great way to celebrate the pizza is so colorful!

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