Pickled Pink!

Beets! They may not look so pretty on the outside, but are gorgeous, nutritious pops of color on the inside! This recipe for quick, delicious beets could not be any more simple. They are a fabulous salad topper, a beautiful addition to any crudité or charcuterie board or great eaten on their own or dipped in hummus.

I have a confession - I love beets, but sometimes they are a pain to cook. You have to wash them, roast or boil them for ages, peel them and then slice them, all the while dying your hands and most of your kitchen a beautiful shade of magenta (or yellow depending on the type of beet). Then there's the beet green guilt. Am I a terrible person if I throw them away? Do I let them sit in my fridge until I can wash and chop them up to use in an egg scramble?

I'm always looking for an easier way to prepare foods I love and I have to say, I found a great solution to the beet dilemma! Pickled beets! Not only does this make me more likely to buy and prepare beets, but with all the time saved, I have no excuse for not using those delightful beet greens. ;) 

Raw Pickled Beets: 

Ingredients: 

  • 3-4 beets - any variety you prefer (golden, red, chioggia) - this recipe features the cool, bullseye-like chioggia beet!
  • 1 medium white onion
  • 1/2 cup rice vinegar
  • 1 cup warm water
  • 1 tsp salt

Directions: 

  1. Using a vegetable peeler, peel beets. Use a mandoline or sharp knife to slice the beets very thinly. (Pro tip: If using a knife, leave a bit of the stem on the beet so you have a bit of a handle for safety's sake!)
  2. In a small bowl, mix together rice vinegar, water and salt until salt dissolves. 
  3. Put the sliced beets and onions in a jar or sealable container, then pour the liquid over. Let the beets and onions marinate for 2-3 days in the refrigerator eating.
I was playing a little game here called How Many Pink Things Can I Add To My Salad. :D Pickled Pink beets and onions, wild salmon and radishes!

I was playing a little game here called How Many Pink Things Can I Add To My Salad. :D Pickled Pink beets and onions, wild salmon and radishes!

NOTES: 

  • If the liquid does not completely cover the beets, stir or flip the jar occasionally.
  • Some of the pink pigments from the beets will transfer into the liquid and soak into the onions, so don't be alarmed by the color changes. 
  • Many pickling recipes use some type of sugar or sweetener. I skipped it all together in this recipe because the beets are sweet enough on their own! If you do want yours a bit more sweet, try adding just 1 tablespoon of sugar.