Pickled Beets with Orange and Rosemary

(From CSA shareholder Oriel Wiggins)

My daughter has decided that we shall not have beets any other way.  When I make these I have to hold her back from eating them all in one sitting. She and my husband are both adamant about having beets this way always on hand. But I have to go by what comes out of the garden, and it’s a shame I can’t keep them in the fridge since they keep eating them up the moment they are done soaking!

Preparation:

Use small beets, about the size of a golf ball, if available.  Bigger beets should be quartered or sliced after steaming (I always slice or quarter small ones too just because it gives more surface area to be absorbing the yummy juice).  This recipe can be refrigerated up to 1 month.

Ingredients:

  • 2       bunches beets , about 4 pounds, greens removed and reserved for another use, leaving a 1-inch beet top; beets washed thoroughly
  • 1/2     cup sweet vermouth (you can substitute other things for this, it’s not crucial)
  • 2/3     cup red wine
  • 1/4     cup cider vinegar
  • 1/4     cup honey or brown sugar
  • 1       teaspoon whole cloves
  • 1       stick cinnamon , about 3 inches long
  • 1       sprig fresh rosemary , medium
  • 2       orange slices , 1/4-inch thick, seeds removed
  • Table salt and ground black pepper

Method:

1. Place beets in steamer basket set in large saucepan with 1 inch of water.  Bring to boil; steam over high heat until beets can easily be pierced with thin knife, 30 to 45 minutes, depending on beet size.  Drain, cool slightly, and remove skins.  Place beets in medium bowl.
2. In a medium saucepan, bring vermouth, wine, vinegar, honey, cloves, cinnamon, rosemary, and orange slices to a boil; simmer to blend flavors, about 3 minutes; add salt and pepper to taste, then pour mixture over beets.  Cool to room temperature, cover, then refrigerate until ready to serve.

Filed under: Seasonal Food Recipes on June 23rd, 2009 |

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