Raw Pickled Beets
A few months back I tried an amazing salad that completely changed my thoughts on beets. The League Kitchen & Tavern’s mix of grilled steak, artisan greens, blue cheese, tabasco shoestring onions & pickled baby beets all tossed happily in a mustard vinaigrette was such a delicious combination, that I just had to attempt a re-create at home. This is the first way ever eating beets and actually liked beets. Love Beets! In fact, I’ve got a fever, and the only prescription is “More Beets!”. What made them so much more good? Crunchiness. They must be freshly pickled for just a short time to allow them to hold the crisp crunchy raw state. Having never pickled anything myself, I searched and sifted through the net to find a recipe. Voilà, precisely 3 minutes later and I found what I was looking for. I made a few tweaks, but this is the recipe that I started with when creating these crunchy beets you see below!
1 bunch golden beets (3-4) peeled & cut into thick match sticks
1/2 red onion, sliced
for the pickle bath
1 cup hot water from the tap
5 teaspoons raw sugar
2 teaspoons sea salt
1/2 cup Apple Cider Vinegar
1. Dissolve sugar and salt into water
2. Stir in Apple Cider Vinegar
3. Pour over glass jars filled with Beets & Onions, until full
4. Screw on lids, refrigerate at least 1 hour
makes enough bath water for 1 quart jar filled with beets & onions, although I used smaller jars and made 1 1/2 batches of bath water, which worked perfect
Pictured with crisp green leaf lettuce, cucumbers, radishes, orange bell pepper, and raw Lemon Gold dressing.