Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, September 7, 2012

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. 

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