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Beets, as a vegetable, are a challenge for me. In my quest to overcome my various childhood vegetable phobias, I’ve made it a point to have a go-to recipe for each vegetable, that makes them not just tolerable, but something that I really enjoy. But earthy beets, the poster child for vegetable terroir (which translates loosely to “of the earth”)? Well, I’m still in search of that go-to recipe. I’ve roasted them. I’ve boiled or steamed them. I’ve spiraled and shredded them raw. I’ve turned them into fritters and borscht. I’m most likely to turn them into a beet salad, married with other strong flavors such as onion, garlic, orange, sharp vinegar, a spicy fruity olive oil, feta cheese and nuts.

But my favorite way to eat beets, my go-to recipe, is pickled. Not just normal picked, but with added onion, mustard and warm baking spices. I LOVE them tossed into a dinner salad, including the bright red pickled onions also in the jar. Read the rest of this entry »