A few years ago, my husband and I were in Greenville, SC, attending a bike race. We had lunch at cool wine bar there and could not stop raving over a pickled beet salad that I ordered. It was a mixture of spring lettuce with pickled beets, grilled skirt steak, goat cheese, and candied walnuts. I had not been much of a fan of beets up until this point, but completely fell in love with them in this salad. When we returned home, I went on a mission to find an easy pickled beet recipe, so that I could recreate the salad. This is the recipe I found and I have made these beets every year since then. This is also the perfect time of year to stock up on beets, because Lazy Willow Farm has plenty sans tops for easy storage. You can leave the meat off if you are veggie, but if you are so inclined both Tink’s and Savannah River Farms currently have skirt steak, flank steak will also work well. Happy pickling!
- 1 cup cider vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1/8 teaspoon pickling spice
- 1/4 teaspoon mustard seeds
- 1/4 onion, halved
- 1 small bay leaf (not California)
- 3/4 teaspoon whole black peppercorns
- 1/4 bunch fresh dill
- 3 beets (1 pound without tops)
- Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes.
- Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl.
- Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins and cut into 1/2-inch pieces.
- Stir together beets and marinade, then marinate, covered and chilled, 1 day.