At my house, we are blessed to enjoy three meals a day plus a few snacks in between on occasion. My Grandmother had a different way of doing food. As a farm family, she served breakfast, brunch, lunch, supper, dinner, dessert, early night snack, and if you were up late – late night snack. During most meals, you could almost always find a bowl of sliced pickled beets on the table.
Sadly, though I still make Grandma Bertha’s old-fashioned beet recipe, eating them daily is not a tradition I carried on in my family. Instead, I like to incorporate her pickled beets chopped over salads, sliced thin as a topping on sandwiches or burgers, serve with warm goat cheese for an enticing starter, and enjoyed as a side with meals. They add just the right touch of big flavor without becoming the focus of the dish. These pickled beets would be a delicious addition to my Indian Curry Chickpeas and Spinach Salad and as a side to my Sweet Orange Salmon. But you don’t have to prepare a meal to enjoy this health-packed Super-food whenever the craving calls. Grab a fork and dig in; it’s hard to resist eating them right out of the jar!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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