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Spicy Pickled Beets

Summer is in full swing and I’m posting about beets. This was a recipe we tried closer to the beginning of summer when we were overwhelmed and overloaded with beets from he farm box. Beet salads of all kinds and roasted beets were getting boring so it was time to try something new. These pickled beets go exceptionally well with a cold glass of beer. I like to snack when I drink and I do love me some spicy flavors, so here we are.

Start with fresh beets. To remove the skins, place them in a pot with enough cold water to cover them and bring to a boil. Simmer until they are fork tender (approx 35- 45 min). Strain and let cool before peeling.

Once they are skinned, slice into bite sized cubes and set aside.

Prepare the garnish and marinade (recipe below) and add the beets. Here’s the most difficult part of the whole operation- once beets and marinade are sharing the same container, they need to sit covered overnight. It’s cruel to have to wait that long, but trust me, it’s worth it.

On a hot summer day all you need is a cold beer and these spicy pickled beets. Cheers!

Garnish & Marinade:

1/2 red onion, sliced

1 1/2 serrano chiles, sliced thin

1 1/2 T fresh oregano

Juice of 2 lemons

Juice of 1 orange

6 leaves fresh epazote, leave whole

1/4 cup white vinegar

sea salt and black pepper to taste

Combine all and let macerate for 10 minutes.

Toss beets with macerated garnish and let sit overnight in a shallow pan, covered.

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