Easily make your own spiced and pickled beets for a perfect meat and cheese board or salad accompaniment.
By Chelsea Miller
Husband and I discovered our new splurge dinner which has almost replaced pizza, something we fondly call “meat and cheese dinner”. It usually consists of bread, a couple of different cured meats, a few different funky cheeses, fruit, and something pickled. Even though it’s essentially the same ingredients as pizza, you somehow feel much more grown up eating it and even hate yourself a little less if you far exceed what would be an acceptable amount of food to consume.
Do you know what this dinner does not have on pizza, though? It’s expensive. It was consistently shocking to me that the pickled vegetables were so expensive! It’s typically just spices, some kind of vinegar, and vegetables. Vinegar and veggies are plenty cheap on their own, so why does the combination amount to this cost?
Solution: pickle my own veggies! These beets were shockingly easy. I did a mix of yellow and red beets and started by peeling, slicing, and roasting them for about 30 minutes. Then I simmered apple cider vinegar, sugar, bay leaves, cloves, caraway seeds, and pepper for the pickling liquid. Add the beets and pickling liquid to a couple of mason jars and refrigerate over night! That’s it.Print
I am a Portland native, University of Oregon graduate, traveler, restaurant worker, and lover of all things food back in Portland, Oregon after an extended stay in Cape Town, South Africa.