PICKLED BEETS

Beets are a sweet tasting winter vegetable, they are in in season in December.  Beets are good for you, and they are an excellent source of many vitamins and minerals.  According to Foodlife.com, there are Eight Healthy Reasons to Eat Beets.  The eight reasons are as follows:  1.  weight loss; 2.  brain and energy boost; 3.  nature’s Viagra; 4. super antioxidant; 5. anti-inflammatory benefits; 6. cancer prevention; 7. cell detoxification and cleansing and 8. improved mental health.  Please read the article. You will be amazed at the health benefits of eating beets.

PICKLED BEETS

8 small beets, 1 large red onion, 1 cup wine vinegar, 2 teaspoons salt, 3/4 cup sugar, 1 1/4 cups water, 1/2 teaspoon dry mustard, 1/2 teaspoon thyme, 1 tablespoon olive oil.

Brine: In a large, heavy pot, add the vinegar, salt, sugar, water, mustard, thyme, and olive oil. Bring to a boil, reduce heat to a simmer, stir until the sugar dissolves, continue to cook for another 5-7 minutes. Remove from the stove, set aside.

With a vegetable brush, clean the beets, cut off the greens and stems. Add the beets to a pot, cover with water and 1 tablespoon of sea salt.  Bring to a rapid boil, reduce heat to simmer, cover the pot and cook for 15-minutes or until the beets are fork tender. Remove from the stove drain and allow to cool. When the beets cool, peel off the skin.  Slice (1/2 inch thick) dump the beets into the cooled brine.  Pour into an airtight container and refrigerate for at least 4-hours before serving.  Pickled beets are a great tasty snack.  I serve these beets with slices of red onions and a sprinkle of whole cloves.  How do you fix beets?

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