Lucky for us, beets are darn tasty, or it might be hard to take so many. Still, you need options besides salads for your beet bounty.
I spent long enough in the midwest to enjoy a good pickled beet, and now, as we are rounding into the summer, I'm starting to crave them again. Pickled beets make a great side dish, keep forever, and are tremendously kid-friendly.
Here's how you do it:
Gather 2 shares of beets, cut off the tops, and scrub them well. Boil them until soft, about 40 minutes.
Meanwhile, mix 2 C sugar, 2 C cider vinegar, and 2 C water in a sauce pan. Bring to a boil. Add 1 1/2 tsp salt, 2 cinnamon sticks, and 3 Tbs pickling spice, and continue to boil for 15 minutes. Let cool.
Cool beets, remove skin and slice into rounds. Add beets to pickling liquid and refrigerate. For a truly midwestern kick, add peeled whole hardboiled eggs. After a couple of days, slice and serve the purple eggs.
- Christiana Thomas