For years I’ve wondered how it’s possible that my sweet vegetarian husband, doesn’t care for beets.
I support the way he (or anyone for that matter), chooses to eat, but this I just don’t get. I mean, what’s not to love about a beet? They’re a hearty, warming, deliciously sweet, beautiful root vegetable.
Please don’t judge me, but there have been occasions I’ve tried to lure my husband into having a bite of a braised short rib, or a taste of my Braised Brisket Stew. I can’t help it — I want him to join me in the deliciousness!
I added these Pickled Beets to his salad the other night and he loved it. While they certainly weren’t hidden, I didn’t mention them. Even after eating everything on his plate, he was still unaware, and when I asked how he liked it he said, “incredibly delicious!”
The salad I featured them in is pictured below — Roasted Kale Sprout Salad with Pickled Beets, Madarin Oranges and Spicy Pecans.I was thrilled to tell him about the not-so-secret-ingredient. Success!
- Add both vinegars, water, salt and sugar to a small saucepan.
- Bring to a boil and remove from the heat.
- Stir to be sure the salt and sugar are completely dissolved.
- Place the prepared beets and shallots in a large jar or glass bowl, and pour the vinegar mixture over them. Do not cover and let this cool to room temperature.
- Then cover with the lid or seal tightly with plastic wrap.
- Place in the refrigerator for at least two days before trying them. (They should keep for up to a month in the refrigerator.)
I love the shallots with the beets -- however, if you want the beets on their own, simply leave them out.