LOCAL FALL LOVE!!! These beauties were picked up at the Greenfield Farmer’s market from the Kitchen Garden….they taste like what a ruby would taste like if it was a beet ❤
Pickled Beets with Onions
These keep amazingly well in the fridge- even though they may not last as long as you would like because they are SO DELICIOUS! They are a great accompaniment to lunches and sandwich type meals.
2 pounds red beets, scrubbed and washed
1 small onion, sliced very thinly
2T extra virgin olive oil
1/4c apple cider vinegar
1T red wine or rice wine vinegar
1/2t salt
1/4t black pepper
1T maple syrup or raw agave or raw local honey
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4c water
1/2t salt
Trim both ends of the beet off but leave the skin on. In a large pot, place the trimmed, whole beets and cover with water. Bring to a boil and then reduce the heat to low, simmering for 30-40 minutes partially covered, until the beets are tender all the way into the center. Drain. The skin should slip off the beets, if…
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