pickled beets

NEW AND IMPROVED

roasted golden beets

I’ve written about beets from time to time, the first being April 2006, shortly after this blog was christened. There, I wrote about pickled beets, among other beety things.

Over the years, I fiddled with the recipe, the original was too sharp for my taste, too vinegary.

In September of 2011, I tried a new recipe from Mariquita Farm:

Balsamic-Pickled Roasted Beets
Adapted from Mariquita
A change o’ pace from the puckery Pickled Beets

1 bunch beets, roasted – about 2 cups
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1 tablespoon sugar
1 ounce Pastis
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Roast beets. Peel and cut as necessary to fit in a POM jar.
(Unfortunately, POM changed their packaging, so that straight sided jar only exists in my cupboard… I still have 5 of them.)
Combine all the other stuff in a small saucepan; bring to a boil, boil about a minute. Pour over beets.

Those were good; clearly enhanced, but not puckery tasting. I used it with both red beets and the golden beets. I like both, and will buy whatever looks best.

That was about two years ago. I love beets and eat them a lot. I kept tinkering. First, I substituted White Balsamic for the “regular.” Then I substituted white wine for half of the Balsamic.

Now, that’s a good recipe. Worth publishing.

Marc’s Balsamic-Pickled Roasted Beets
Adapted from Mariquita Farm and tinkered with by yours truly.

1 bunch beets, roasted – about 2 cups
1/2 cup fresh orange juice
1 ounce balsamic vinegar
1 ounce white wine
1 tablespoon sugar (I use brown sugar)
1 ounce Pastis (or anisette if you can’t find Pastis)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Roast beets. Peel and cut as necessary to fit in a POM jar or pint jar.
Combine all the other stuff in a small saucepan; bring to a boil, boil about a minute. Pour over beets.

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