Today’s post is 2 for 1 in goodness. An easy paleo meal idea and an awesome recipe for refrigerator pickled beets.
1) Pictured above is my lunch. Trader Joe Sausages (Gluten Free), bag of lettuce, 1/2 an avocado and a few pickled beets. I like to salt my avocado and drizzle olive oil and vinegar over my salad. Less than 5 minutes, very little prep, few ingredients. Super delicious and filling. Salad dressing is rarely paleo, try to find one with decent oils. I can’t think of any off hand. Find a vinegar that you like (ume plum is a favorite of mine) and a nice tasting olive oil and either mix it at home and take it in a small container, or take the bottles to work with you and just do it there.
2)Beets would have to be the #1 food that I am so surprised I like as an adult. I really thought they were disgusting for a long time. A few months ago, lovely friends of mine, Anthony Pasek and Hallie Trone, brought a jar of these to our house and I have been hooked ever since. It also happens to be a much easier process than most of my family uses to can or pickle their beets. Delicious and easy! It starts with a lovely recipe from Alton Brown of the Food Network. http://www.foodnetwork.com/recipes/alton-brown/pickled-beets-recipe/index.html But it gets better. Hallie let me know that she skipped the step of peeling and roasting the beets. Just washed them well and cut off any nubby parts. Geez, this recipe is the bomb! So, that is it. Wash beets, cut off nubby parts, slice thinly, cut in halves or quarters if you would like. Put in clean jars with some tarragon vinegar and stick in the fridge. Alton Brown might not agree with the method, but I love the crunchy texture!
Refrigerator Pickled Beets
- 2 Quart mason jars and lids
- 6 medium beets, scrubbed, trimmed, chopped
- 1 large onion, frenched (cut into long slices)
- 1 cup tarragon wine vinegar (Also, a simple vinegar with fresh tarragon steeped in it for a period of time will work)
- 2 -4 springs of rosemary
- 1 cup water
- 1/4 cup maple syrup
- 1 1/2 tsp salt
1. Mix vinegar, water, maple syrup and salt in a saucepan. Heat to boiling.
2. Put beets in Mason jars.
3. Pour hot mixture over beets.
4. Let cool on counter. When room temperature, seal and stick in the fridge, wait a few days and enjoy!
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