Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Beet slices fermented in a brine with orange peel and fresh ginger. Perfect for salads, or snacking straight from the jar.
Pretty pickled pink beets. Not only do they add a bright pop of color, they don't stain like darker beets do.
Pickled beets from my first CSA share with the fresh flavors of vinegar and dill. Yes, borscht-y is a real word.
Wild fermentation produces a distinctly sour pickle flavour that matches well with the mustardy sharpness of raw turnips. The vibrant colour of pickled turnips comes from raw beets.
Gently Spiced Pickled Beets from the Food in Jars cookbook.
My recipe for Red (Beet) Horseradish, a passover staple!
Get in the mood for Passover: top all kinds of weird Eastern European food with HOTDAMNHOT horseradish. Make quick batch of beet (mild) and white (hot) horseradish out of one root, and then mix up a nice Bloody Moses to celebrate a job well done.
A Polish tradition at every holiday table.
Sweet and tangy chunks of beet with the flavor and fragrance of cumin and peppercorn. Addictive!
Spring is in the air — and in the box of fresh produce from our local greengrocer. The earthy sweetness of early beets is, we believe, a perfect complement to the bright woodsy notes found in gin.