Now here's a real pickle surprise. You can make a fabulous, summery treat with ease! If you don't consider yourself a beet person, that's probably because you've only been exposed to icky canned specimens, drained of all pizazz. Beets--or beetroot, an alternative name that acknowledges the utility of the flavorful greens--come in all sizes and jewel-like colors, and all of them are suitable for this simple alchemy. My recipe is an adaptation of that from the indispensable bible of the home cook, How to Cook Everything, by Mark Bittman.
- 1 1/2 pounds beets
- 2 small or 1 medium-to-large red onion(s), sliced in rings
- 1 1/3 c. vinegar
- 1/4 c. sugar
- 1/4 c. maple syrup
- 1 1/2 T sea salt
- 1 t cardamom seeds
- 1 t grains of paradise
- 1 t coriander seeds
- 1 t whole allspice
Remove all but an inch of the greens, if attached, and scrub the beets under running water. Boil gently for 30-60 minutes, until a paring knife pierces the beets easily. (I prefer steaming them in a pressure cooker under high pressure for about 20 minutes--it's quicker and keeps the kitchen cooler.) Allow the beets to cool, and remove the skin and any rough, knotty areas. Cut the beets in thick slices and, if you like, quarter these slices to make rustic wedges. Bring the vinegar, sugar, salt and spices to a boil in a rather large saucepan and add the beets and onions. Cook for just a minute or two, and then allow to cool. Refrigerate what's left after serving, if anything, and consume within a couple weeks--shouldn't be a problem.
