Beets
Last night I pickled beets pulled fresh from the ground. It was so easy.
Here’s how to make them:
Boil beets with skin on until fork tender and lay on counter to cool. The skin will slide off easily leaving a perfectly peeled beet. For a dozen beets boil 1/2 cup apple cider vinegar, 1/2 cup molasses, 2 cups water and some spices if you like (a pinch of allspice, cinnamon, cloves) till the sugar dissolves. Put your beets in a container and pour the mixture over them. Let cool and refrigerate. They should keep well for a week. I like to add them to salads. These are so much better than the refined sugar, red dye, canned beets you get at the store.
By the way, I’m back in Paso and so happy to be home. I came back to find my garden had exploded! I’ll be updating Taste Buddy with more stories and restaurant experiences from our trip now that I don’t have to type on my lap in a bouncing car.
