It is unfortunate that in America, beets invariably conjure up loaded remarks about, uhmmm, never mind . . . I am always looking for ways to sneak them in, where they do their magic even while they totally escape detection: in smoothies, in dips, in cakes (yes cakes), or as part of an antipasto platter, in salads with some feta or blue cheese or even herring, Or pickled as in this dish. Everywhere they get all the respect they deserve and then some, as they are so good and good-for-you. No dissing beets In Morocco, Israel, Russia, and beyond, where they turn up at table almost every day. My Russian relatives simply couldn’t be without them.
It is getting increasingly easy to find beets fully cooked, peeled and vacuum-packed, shelf-stable, all-natural, well priced and kosher year round including Passover. They are not only delicious, but they mean significant savings of your oven space, as their cooking time can be lengthy.
With this recipe, your pickled beets will be ready to eat in just a couple hours, but their flavor will intensify with time, so enjoy them in the next couple days as well.
- 4 cups diced peeled cooked beets (about 3 packages of the ready roasted peeled beets)
- 1 large red onion, sliced very thin (use the food processor)
- 1 cup unfiltered apple cider vinegar (health food stores)
- 1 cup water
- 2-3 tablespoons sugar or sucanat
- 1 tablespoon black peppercorns
- 1 teaspoon cloves
- 3 sticks cinnamon
Place the beets and onion slices in alternate layers in a large wide mouth glass jar. Place all remaining ingredients in small saucepan and bring to a boil (or microwave in a glass cup for 2 minutes). Pour the mixture over the beets while hot, nudging the spices down so they get evenly distributed in the jar. Refrigerate the jar. Serve the beets with the onions, leaving the liquids and the spices in the jar.