beets- part one

I have to say, I don't love beets with the same passion as Kerry, but I'm learning.  The person we split our share with does not like them so we get a ton of beets.  Here's what I made for lunch.  I thought they were fine.  The kids, not so much.

Pickled Beets Recipe from Simply Recipes

  • 1 bunch (4 or 5) beets
  • 1/4 cup cider vinegar
  • 1 Tbsp sugar
  • 1 Tbsp olive oil
  • 1/2 teaspoon dry mustard
  • Salt and pepper
1 Remove greens from beets, save for future use (see beet greens recipe). Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done. (Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350°F oven for about an hour.) A fork easily inserted into the beet will tell you if the beets are done or not.
2 Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Slice the beets.
3 Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.
Serves four.


  1. Lots of yummy ideas today Sarah! I'll have to give this one a try for sure. Neal and I will have to arm wrestle for the last two beets in the fridge. Thank goodness we're getting more on Thursday!

  2. Sarah, if you have extra beets, I could take them off your hands. All I want to do is boil them and put a little butter, salt and pepper on them. Delicious!

  3. Ok then, quarter some of these slices of heaven, throw them over arrugula, add a bit of goat cheese, not much and a good vinaigrette. You will love your beets!