Growing up I spent every summer at my Nonnas house and it was the best. I have so many wonderful memories from those days. She was an amazing cook and each of my memories is always attached with what she was cooking and what we were eating.
I always loved helping her pick vegetables from her garden. She grew up on a farm in Sicily and loved to share all her knowledge in her sweet broken english way. I was very young back then, but I can still hear her telling me “eat the beets they are good for your blood”. All I know is, I ate the beets because were delicious and now I know just how good they are for you.
This recipe is how she taught me to pickle beets.
Most people boil the beets in water before pickling them, but my Nonna always roasted them. This preserves the nutrients inside the beets rather than have the nutrients go into the water.
I cut the beets in squares because they are easy to eat out of the jar (my favorite way) and to put on salads.
- 2 pound beets
- ½ of a red onion, cut into strips
- ¼ teaspoon salt
- ⅓ cup sugar
- ½ cup apple cider vinegar
- ¾ cup of water
- olive oil to coat the beets
- Preheat oven to 400 degrees
- Wash the beets and trim the stems t.
- Lightly brush the beets with olive oil and wrap each in aluminum foil and place on a baking sheet. Roast for 45 to 55 minutes (time will vary depending on the size of the beets).
- The beets are ready when a fork is inserted into the center and it comes out cleanly.
- Allow the beets to cool enough so they can be handled. Unwrap the foil and using a paper towel gently rub the beets to remove the skin.
- Cut the beets into the desired shape and set aside.
- In a sauce pan combine vinegar, salt, sugar, and water. Simmer until all the sugar is completely dissolved.
- In glass jars with tight fitting lids layer the cut beets and sliced onions.
- Pour the liquid over the beets and onions.
- Cover tightly with lid and place in the refrigerator for 5 day prior to eating. Pickled beets will keep in the refrigerator for up to 1 month.
Until Next Time…