Pickled Beets with Cumin

March 22, 2012

Pickled Beets with Cumin.  Who would have thought that such a short list of ingredients could produce a condiment with so much flavor, texture, and interest?  After making these for the first time, I have been determined to keep the refrigerator stocked with them ever since.  A huge thanks to Linda Ziedrich to introducing me to this recipe via The Joy of Pickling.

To prepare, roast the beets until just tender.  Peel and dice them into small chunks, then drown them in red wine vinegar infused with peppercorns, salt, and of course cumin.  Cap them off and keep them in the refrigerator.  Letting them sit at least a few days will allow the flavors to meld.  They will keep up to 3 weeks.

These tasty chunks of beet are fantastic on their own, but pair them with feta and you have a very tasty snack.  Toss a few in the salad along with the vinegar and finish up with a drizzle of olive oil for an easy salad dressing.  There are probably a million more ways to eat these, but the beets never stick around long enough for me to dream up new ideas.  How will you eat them?

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This has been a cleansing week.  No work for me and no school for the kids means that we had a lot (too much?) time around the house.  Complications outside our control kept us from adventuring in the way we might otherwise.  The upside is that the floors are swept, the drawers organized, and the piles of recipes are neatly filed away.  This house is clean. Most importantly, the last of the holiday cookies and sweets have happily made their way (on way or another) into a better place, out of my reach.  I mean, who really wants to be looking at a cookie on January 5th?  Not me.

Though I am not swearing on to a year of clean eating, or anything as drastically healthy as that, I do find that the foods I crave are those which lack the butter, bacon, and sugar indulgences of the holidays.  This recipe I share with you today is probably the complete opposite of the holiday foods which filled my gut (and yours?) the last couple of months.  Fresh, mostly raw, brightly colored, acidic.  This salad is exactly what I want to eat right now (which works out well since our Satsuma tree is going gangbusters and someone has to eat all that fruit!)

Orange and Beet Winter Salad pairs bright juicy orange with paper thin slices of roasted beet, creamy avocado, and crunchy toasted sunflower seeds.  The greens are an accent instead of the foundation of this dish.  Eat this now and enjoy it, I know I am.

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