A fresh take on bok choy, this salad has a rich flavor with a clean finish.
4 small beets, trimmed with 1 inch of stem remaining
4 cloves garlic, chopped
1 tsp olive oil
3 small (baby) heads bok choy, chopped
2 tbsp peanut oil
1 1/2 tsp butter
1/3 cup crumbled feta
Last week Tana pickled beets and shared them with all as a tasting at the pickup depots. This week she shares her recipe.
Tana says this basically works for any sweet/sour pickled vegetables and that you can adjust the sweetness by adding more or less sugar or even sugar substitutes if you please. You can also adjust the added spices, perhaps some chili flakes, or add more or less onion, garlic, carrots… anything is possible! Continue reading
What do you get when you combine beets and apples with goat cheese? A mighty tasty salad! Here’s one way to prepare a scrumptious beet salad that just might turn you into a beet-lover if you’ve been beet-shy. Continue reading
- beets, 1 bunch.
- 1/2 cup white vineger
- 1 tablespoon salt
- 1 1/2 cups water
- Dill or other spices as desired.
Simmer washed beets for an hour or until tender. Cook and eat the greens separately (here’s a recipe). Let the beets cool a bit, and slide skins off (or peel before you simmer, either way.)
Mix water, vinegar, salt, and spices together in a glass container – this is your brine. Pack beets into sealable jars and pour the brine over to cover – slice beets if desired. Seal jars and put in the fridge – give the beets a couple of weeks to “pickle” before eating. These beets should last quite a while in the fridge – months, probably.