Pickled Beets (an LSCDL Recipe)

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Pickled Beets (an LSCDL

Recipe)

My mom used to love pickled beets. I developed a profound

dislike for them the time she insisted that I " had to try

them. " I took a bite... and made the mistake of trying to wash the

offending food down with a swallow of milk, resulting in beets plus

instantly soured milk. I don't think I ever touched beets again until I

started doing salt-free or low-salt recipes for her. Her original recipe

called for white or wine vinegar. Using cider vinegar adds a touch of

extra sweetness without the honey overwhelming the beets.

1 bunch (4 or 5) beets

1/4 cup apple cider vinegar

1 Tablespoon honey

1 Tablespoon olive oil

1/2 teaspoon dry mustard

Salt and pepper

Remove greens from beets. These can be saved for use as a cooked greens

dish, similar to kale, collard greens, or spinach.

Cut beets to uniform sizes so they will cook evenly. Steam or boil around

30 minutes or until done, ie, a fork inserts easily. Beets can also be

roasted in a 350°F oven by wrapping them whole in foil and cooking them

for about an hour – cook a roast at the same time!) Once again, a fork

easily inserted into a beet will tell you if the beets are done or

not.

Drain the beets, then rinse in cold water. Slip the peels off with your

fingers -- they should come off easily. Discard the peels. Slice the

beets.

Combine cider vinegar, honey, olive oil, and dry mustard. Whisk

ingredients together with a fork. Dry mustard serves as an emulsifier and

flavor enhancer for the vinaigrette. Add salt and pepper to taste.

Combine beets and vinaigrette in a bowl and allow to marinate for a half

hour at room temperature.

Note: I often double the amount of marinade to allow for better coverage

of the beets.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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