RECIPES WITH GOLDEN BEETS RECIPES

Steps:

• Option #1/Boiled Beets: Rinse and top and tail (trim but do not yet peel) the beets. Put them in a pot, cover with cold water, add 1 tablespoon of salt and simmer the beets until they are tender and easily pierced by a knife. Take the pot off the stove and remove the beets from the hot water.
• Option #2/Roasted Beets: Place beets on piece of foil, drizzle lightly with extra virgin olive oil and sprinkle of black pepper. Close foil tightly and roast at 400º for about 45 minutes. Remove from oven; set aside to cool.
• When the beets are cool, peel them and slice them thinly, about 1/8-inch thick.
• In another saucepan, heat the sugar, dry white wine, champagne vinegar and 1 tablespoon of salt. Simmer and stir until the sugar dissolves.
• Add cloves and cinnamon stick to the pickling liquid.
• Simmer for 10 minutes.
• Pour the hot pickling liquid through a sieve onto the sliced beets (I didn't use a sieve and kept the cloves and cinnamon in the pickling liquid). Allow the beets to cool with lid ajar then cover and marinate overnight.
• The beets will be pickled and ready the next day.
• Yield is estimated.

Steps:

• 1. Trim beets to remove stems and root tips. Scrub clean. Bring beets to a boil in a pot full of water and cook 20-30 minutes until tender. Strain and allow to cool slightly so that you can peel and slice the beets. The peels should slide off easily with finger pressure, no knife needed. Slice or quarter, your choice. 2. Prepare pickling liquid by boiling water, vinegar, sugar and salt. If using, add cinnamon stick and simmer 5 minutes to infuse, then discard cinnamon stick. 3. Pack cooked beets and raw onion slices into wide mouth mason jars leaving 1/2 inch headspace. This recipe should fill 4 wide mouth pint jars. Add 2 whole cloves and 4 allspice berries to each jar. 4. Ladle hot brine over beets, onions and spices leaving 1/2 inch headspace. Apply lids and bands, and process in a water bath canner for 30 minutes, adjusting for altitude.