One of my favorite dishes in the summer time are pickled beets. I love their sweet, earthy flavor. My favorite recipe for pickled beets is also one of the simplest. Lemon zest and lemon juice are paired with the beets to highlight their sweetness and to add a bright tangy flavor. Served cold, these pickles are a wonderful, summer afternoon treat. I like eating them plain but they also make a great topper for summer salads.
The beets that I used for this recipe are Bullseye beets. They are a cross between a Chioggia beet and a Ruby Red. Like the Chioggia, they have an internal pattern of concentric circles. The Chioggia has a red and white pattern, while the Bullseye is a red and pink pattern. This shows up clearly in the raw beets (below). Pretty, aren’t they?!
4-5 medium-sized beets peeled and boiled
1/4 cup apple cider vinegar
1 tbsp granulated sugar
1 tbsp extra-virgin olive oil
1/2 tbsp lemon zest
1 tbsp lemon juice
Cut the beets into slice or chunks and mix in a bowl with all the other ingredients. If you would like a stronger lemony flavor use a full tablespoon of lemon zest instead of a half tablespoon.
To find out more about the benefits of beets, check out my earlier post on healthy carbohydrates. This article also has a recipe for a delicious borscht, which is one of my all-time favorites. If you have any favorite beet recipes, I would love to see them. You can send them to firstname.lastname@example.org. Here’s to your health, Salute!
All images by Anthony Thompson