Pickled Beets...and Greens

I usually don’t think of pickled beets until mid-winter when I dig into that first jar I stored in the pantry several months before, but why wait?  Peel , halve and cut your beets into eighth inch slices then lightly boil in salted water for five minutes or so…they’re best when they still have a crunch.  When they’ve hit the desired crunchiness run them under some cold water to stop them from cooking any further.  Then it’s as easy as combining them in a Tupperware with some white vinegar for a couple of days, a thinly sliced onion or a pinch of cayenne pepper are great options.   And don’t discard those beet greens, they are so satisfying sautéed with some sliced garlic and extra virgin olive oil.