It’s spring and the beets are in bloom. I harvested most of the beets from the garden this weekend and decided to pickle and can them. You can freeze the beet greens for soup or sauté them as a side dish with olive oil, garlic, raisins and pine nuts. Pickled beets and onions are wonderful with goat cheese on a crostini, as a topping for hamburgers or hot dogs, or simply as a snack right out of the jar.
Go to Vegetarianized.com for more pictures of this recipe, nutrition and price information, plus other tasty recipes. Or, check back each Monday for a new tasty dish.
Time: 20 minutes active; About 70 minutes total
2 clean pint jars with tight-fitting lids
1 pound beets, 3–4 with 1″ stem left, unpeeled
2 1/2 onions, divided
2 garlic cloves, whole, unpeeled
1 bunch rosemary, divided
1 teaspoon extra virgin olive oil
1 cup white vinegar
1/2 tablespoon kosher or sea salt
1/4 cup sugar
1 teaspoon whole peppercorns
1/2 teaspoon mustard seeds
2 bay leaves
1. Preheat oven to 400 degrees. In a casserole dish, toss whole beets with 1/2 onion (halved/peel on), 2 garlic cloves, 8″ rosemary sprig, and extra virgin olive oil. Cover tightly with foil and roast 40 minutes. Remove from oven, uncover and let cool.
2. Meanwhile, in a small pot add vinegar, 1 cup water, salt, sugar, peppercorns, mustard seeds and bay leaves and heat over medium heat. Bring to a boil and simmer until salt and sugar are dissolved. Remove from heat.
3. Peel beets by gently sliding peel off, and cut into 1/4″ slices. Slice onions into 1/4″ rings. Layer beets and onions in one pint jar. When 3/4 filled, stuff 3-4 rosemary sprigs into sides of the jar, top with more beets and onions leaving 1″ space at the top. Pour in half the pickling juice leaving 1/2″ at the top. Repeat with other pint jar.
4. Seal with tight-fitting lid and refrigerate 3–7 days before eating. Or continue processing to seal by submerging jars in just under boiling water for 20 minutes. Remove and cool until lids pop and seal. Then you can store on a shelf for up to one year. Once opened, refrigerate and eat within a month.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty, lifestyle.