Here at our house, the canning continues. The latest is this delightful pickled beet recipe that seemed like a good way to use the three big bunches of beets that have been cooling their heels in the crisper of our fridge since we picked them up from our CSA several weeks ago. We had three delicious varieties — red, chiogga and golden.
If you’re not a fan of beets, I encourage you to keep trying them. After hating beets with a passion for about 30 years, I did a complete about-face a few years back and now love them. I think it’s easier to transition to golden beets as their flavor is a little mellower and sweeter than red or purple beets. They served as the “gateway beet” for me.
Cumin and beets go so well together – the exotic savory flavor pairs really nicely with the beets’ rich sweetness. Vinegar adds a little bit and salt brings the whole thing up to a humming pitch.
These pickled beets are delicious on falafel or as part of a Middle Eastern style mezze spread with hummus, olives and stuffed grape leaves. In addition to tasting good, they also look good – I think the jars are positively jewel-like.
If you’ve ever cooked with beets before, you know that they stain – so wear gloves unless you’re okay with having pink hands for the day (the mark of a beet lover!)
Next: the recipe