This is definitely not my Moms recipe! I was going to post a recipe for smoked beets but I don't have a smoker. For now, I'll stick to the super easy harvest recipes until I'm ready to get a bit more creative.
Today I'm giving you 2 Harvest Recipes: Ginger Pickled Beets and Roasted Beet Salad from Whole Living.
Ginger Pickled Beets
Ingredients
Makes 1 quart
5 or 6 medium red beets (about 1 1/2 pounds without greens),
tails and about 1 inch of stems left intact
1/2 cup thinly sliced, peeled fresh ginger (about 1 1/2
ounces)
1 1/2 cups rice wine vinegar
1/4 cup plus 1 tablespoon sugar
1 teaspoon coarse salt
Directions
Prepare an ice-water bath; set aside. Cover beets with cold
water by 2 inches in a large saucepan. Bring to a boil; reduce heat. Simmer
beets until tender when pierced with the tip of a knife, about 30 minutes.
Transfer beets with a slotted spoon to ice-water bath.
Discard cooking liquid. Trim beets and rub off skins with
paper towels, or peel beets with a paring knife. Cut beets into very thin
rounds; transfer to a large bowl.
Bring ginger, vinegar, sugar, and salt to a boil in a medium
saucepan, stirring until sugar is dissolved. Pour liquid over beets; stir. Let
stand until completely cool, at least 1 hour. Transfer to an airtight
container, and refrigerate up to 1 month.
Roasted Beet Salad
Ingredients
8 small beets, cleaned and trimmed (about 2 pounds)
2 teaspoons caraway seeds
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper
2 cups red oak leaf lettuce
Directions
Preheat the oven to 425 degrees.
Wrap the beets in parchment paper, place on a small baking
sheet, and roast in the oven until they yield to a paring knife, about 35 to 50
minutes.
Meanwhile, in a dry skillet over medium-low heat, toast the
caraway seeds until fragrant, about 1 minute. Whisk together the oil and
vinegar, add the toasted caraway seeds, and season with salt and pepper. Set
aside.
When the beets have cooled, peel and cut them into eighths.
Toss the beets in the dressing. Divide the lettuce among 4 salad plates and
arrange the beets on top.
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-Mary