Grandma's Pickled Beets
Featured in October 2008 Around the Table, Nichole Fromm, co-author of the dining blog www.MadisonAtoZ.com.
Says Nichole: “When [my grandmother] in Milwaukee put on a Sunday lunch spread, these beets would be on the relish tray alongside the ever-present ham, Kaiser rolls and potato salad. Beets seem to be popping up on more and more restaurant menus, which is great for anyone who loves the earthy, sweet gems. ”
1 bay leaf
5 whole cloves
1 c. cider vinegar
2 c. sugar
1 bunch farmers’ market beets (5-6 large or 9-10 small)
Cut off beet greens, leaving some of the stem. Wash. Wrap in a foil pouch or place in a covered baking dish. Roast at 400° for 30-40 minutes, until tender. Let cool. Peel. Slice into bite-sized rounds. (Alternately, use drained, canned sliced beets and skip the roasting.)
Place bay leaf and cloves in a 1-quart glass jar with a lid; add beets on top of them. Bring vinegar and sugar to a boil in saucepan, turn off heat and stir until sugar is dissolved. Pour vinegar and sugar into the jar and let cool a bit before putting on the lid. They are ready to serve once fully chilled, though the flavor will improve over time.
Keep refrigerated. These will last several weeks. “Serve on their own, in salads, or as part of a classic relish tray with gherkins, olives and crudites,” Nichole says. “These are also a great accompaniment to liverwurst and onion sandwiches. You can get fancier by roasting the beets with rosemary, tarragon or a spice-infused vinegar.”
