Yield: 3 quarts
6 medium to large fresh beets, scrubbed, tops cut off
2 c. sugar
2 c. apple cider vinegar
2 c. water
1 1/2 t. salt
2 cinnamon sticks
1 T. whole allspice
3 T. pickling spice
Put beets in a large saucepan or stockpot and add enough
cold water to cover them with 3 inches over the top. Bring
to a boil, then turn heat down to maintain a slow boil.
Cook until beets are tender when pierced with a fork,
about 40 minutes. Pour water off and let beets cool. Slip
skins off once the beets are cool enough to handle. Slice
and set aside.
Place the sugar, apple cider vinegar, water, salt, and spices
in a smaller saucepan. Bring to a boil and simmer for 15
Pour this pickling liquid into a large glass jar (1/2 gallon),
add the sliced beets, cover with a lid and refrigerate.
Let the beets sit at least a week before tasting. May keep
in the refrigerator up to 6 months. Enjoy!
-1 1/2 lb. gold or red beets, trimmed and cut into 1-inch
pieces or wedges
-4 t. extra virgin olive oil
-2 T. chopped fresh or 2 t. dried herbs, such as
marjoram, oregano and/or rosemary
-1 t. freshly grated lemon zest
-1/2 t. salt
-1/4 t. freshly ground pepper
-1 T. lemon juice, optional
Position rack in lower third of oven; preheat to 450°.
Combine olive oil, herbs, lemon zest, salt and pepper in a
Add beets; toss to coat with the seasoning mixture.
Spread the beets evenly on a rimmed baking sheet. Roast,
stirring once or twice, until the beets are tender and
browned, 20 to 25 minutes.
Toss the roasted vegetables with lemon juice, if using.
-5 c. vegetable stock
-3 T. olive oil
-1/2 c. finely diced onion
-1 1/2 c. Arborio rice
-1/2 c. dry white wine
-2 T. chopped fresh parsley
-2 T. chopped fresh basil
-2-3 medium gold beets, peeled & grated (about 2 cups)
-Beet greens washed & chopped
-2 -3 c. gold chard, finely chopped
-Salt & pepper
-1 lemon, grated zest & juice
-1 T. butter
-1/2 c. Parmesan
Bring stock to a simmer on stove. Heat the olive oil in a wide pot, add
the onion, and cook over medium heat 3 minutes, stirring frequently.
Add the rice, stir to coat it well, and cook for 1 minute. Add the wine
and simmer until it’s absorbed, then stir in the parsley, the basil, the
grated beets, and chard.
Add 2 cups of stock, cover, and cook at a fast simmer until the stock is
Begin adding the remaining stock in 1/2 cup increments, stirring
constantly until each addition is absorbed before adding the next.
When you have 1 cup of stock left, add the beet greens.
When all the liquid is absorbed and the rice is al dente, add the butter
Add salt and pepper, to taste. Stir in the lemon zest and juice, to taste.
Top with chopped parsley & a chiffonade of fresh basil. Enjoy!
From vegenista.com who adapted it from a CSA recipe of Suzie’s Farm
in San Diego County.
-3 golden beets
-1 c. diced red onion
-1/4 c. red wine vinegar
-1/4 c. vegetable broth
-3 T. Triple Sec (other orange-flavored liqueur or orange juice)
-1 T. sugar
-1/2 t. grated orange peel
-1 c. pomegranate seeds
-Salt, to taste
-2 c. arugula, butter lettuce or other salad greens, torn into pieces
-1/4 c. crumbled feta cheese
Begin by cooking the beets. Either boil them for 45 minutes or roast them at 375° for an hour. Let cool. Peel and dice into 1/2 inch cubes.
In a medium skillet over high heat, bring diced beets, onion, vinegar, broth, liqueur, sugar, and orange peel to a boil. Stir often, until liquid is reduced to 2 tablespoons, about 5 minutes. Let cool to room temperature.
Stir pomegranate seeds into the beet mixture and salt to taste.
Serve on top of salad greens on individual plates. Sprinkle with feta cheese. Enjoy!
Adapted from Elise Bauer, 11/05, on simplyrecipes.com.