April 8, 2014
My friend Julie shared a variation of these tasty beets and they’ve quickly become a staple in our house. I’ll make a batch of these beets on Monday and store in glass jar in the fridge. Throughout the week I’ll grab a couple spoonfuls as snack, serve alongside flank steak or just pile them on farro or a green salad for a tasty, veggie-packed lunch. The combo of zesty, sweet with a little crunch make these beets addicting – that jar rarely makes it to Friday. I have a friend that shall remain nameless who insisted she didn’t like horseradish, then proceeded to eat two rounds of these bad/good boys.
I have an unnatural obsession with Weck jars…
Beets are in abundance right now, but sadly not in my garden. With the change-up in my veggie beds they had a late start. Luckily, great beets are easy to find at the moment. Mesa Produce had some beautiful Chiogga beets; they have a gorgeous light color with a red swirl that is stunning. Even our local Von’s (formerly known as Ghetto Von’s) has some great smaller sized beets with the greens still attached.
You can choose whichever beets you fancy, but look for those with the leaves still attached, it’s the fresher choice. If you use smaller sized beets, double the number in the recipe. (Don’t forget that you can make green chips with those green ends — just be sure you give them a good scrubbing.)
Wherever you grab those beets, all it takes is the addition of a few pantry staples to make this tasty dish. Try ‘em out and let me know what you think. One never likes to feel alone in their addictions…
5 large beets, cooked (see below)
1 large shallot, thinly sliced
3 tablespoons horseradish
3 tablespoons red wine vinegar
4 tablespoons evoo
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 tablespoon fresh parsley leaves, rough chop
Cook your beets, choose your preferred method – I walk you through the different options in this post here.
Once you’ve cooked your beets, slice them beets in half and then into wedges – you should get 12 wedges for each large beet. You should have about 6 cups of beets. Mix the beets with shallot, horseradish, red wine vinegar, evoo, salt, pepper and parsley. Serve or store in the fridge until ready to eat. These should last about 5 days in the fridge; I’ve never made it that far so I can’t be exactly sure.
