These quick pickled beets will instantly add bursts of colour to your table. Use them to top a citrus or green salad or add to a sandwich or burger. They look so fancy, but they only take 30 minutes to make. I’m already planning more to give as gifts.
The November Recipe Redux challenge is to make a sweet or savory, naturally colored, nutritious dish. I instantly thought beautiful dark red beets would be the perfect choice for this challenge. They are in season right now and I couldn’t resist getting some different varieties. I think the mix is even prettier!
I am using beets more than I ever have before and in so many more ways than in soup. They can be added to veggie burgers, smoothies, hummus, or even juiced. Beets are also wonderful for baking. Cooked and purreed, they can be added to cakes or brownies where they add a delicious moist texture. How do you use beets?
A mandoline slicer is helpful to slice the beets evenly and cleanly. I used it to cut the golden variety. I added the julienne slicer to the mandoline to cut the red ones. For the white and red striped beets (pink) I used a spiralizer. Prepare them first by washing, trimming the ends and any blemishes off. Peeling is not necessary but I did peel the yellow ones to show off their gorgeous golden colour.
- 6 beets
- zest from 2 oranges
- 2 inch piece ginger, sliced
- 12 peppercorns, black
- 3 allspice berries
- 6 cloves, whole
- 2 cups vinegar
- 2 cups water
- 1 tbsp sugar or more for a sweeter pickle
- 1 tsp salt
Wash jars and set aside while you prepare the beets. Wash beets, trim ends and peel if you prefer. cut them as you like and pack into jars.
Prepare brine by heating water, vinegar, sugar, salt and spices. heat until boiling and simmer until salt and sugar are dissolved. Pour on top of beets and let cool to room temperature. Refridgerate at least 1 week to develop flavours. Please note that the colour will fade for the yellow beets and the pink beets over time.