As I continue to personally honor my commitment of contributing to A Balanced Week I would like to share with you my late spring saves from my tiny garden. Beets. We had a rare late hard freeze in central Texas this year. My beet seeds had been planted weeks before as they prefer a cool temperature. I already had a couple of dozens beautiful beets sprouting their deep green leaves when temps dropped to 16 degrees and stayed below freezing for two days. Ouch. Somehow three distressed beets decided to pull through. So I kept them in the ground until just a few weeks ago.
Harvest time and what to do with three beets. Make them count!
Life rarely goes exactly how you plan it out, so I had to make some revisions in my plans. The beets greens are just wonderful if you prepare them and saute them as you would fresh spinach, but that just was not going to happen this year as I simply did not have enough. Just three….make them COUNT!
I simply cut the tops off and rinsed them well. Then I immersed my three medium sized beets in a saucepan with water and brought them to a boil. Then I reduced the heat and let them simmer on medium low for about 30 minutes.
Beets are packed with super healthy nutrients that your heart and circulatory system just love. But they are messy root veggies and bleed red on everything so you have to prepare with care.
Once they are cooked, let them cool and gently hold them in your hands under running water and slip of the skin. Then slice on cutting board.
Before I share my simple, simple marinade for beets let me share with you what I am up to. As I am typing this, I am on a two week road trip. This is day 3 and I am currently in Colorado. Let me share a picture of day one with you.
This was truly another lesson in patience and how life just never goes exactly as planned. I had my starter replaced in my car a couple of days before the start of the trip and once on the road realized the service that I paid for did not complete their job of putting everything back together. But luckily this very nice helpful man at an automotive store at our first stop fixed it and I gladly thanked him with a very nice tip.
So here is the recipe for my SIMPLE BEET SALAD when the harvest is not abundant and you want to salvage what you have.
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup sugar
Bring all three ingredients to a boil in saucepan. Reduce heat to just a gentle boil and let cook for a few minutes until the sugar is melted. Remove from heat and let cool. Pour into a glass container or bowl and add the sliced beets. Cover with a sealed lid and let marinate in the refrigerator for at least 3 days up to 10 days.
And then enjoy over spring mix salad greens.
Until next time……Make it A Balanced Week