Friday, March 5, 2010

Foodie Friday with Pickled Beets


Today is Foodie Friday with Michael Lee West at Designs by Gollum. After you visit with me, stop by and see what is going on there.

 I decided today that I needed to do a repeat of one of my first blogs with a little editing. I wrote this last summer at the cottage in Maine.

Too many dishes and not enough table space much less storage space! There are so many wonderful blogs out there and lots of them have gorgeous table settings. The photography is outstanding. The use of light and props is creative and I want to run to the store and find all the little decorative items they use.

The linens are crisp. Many are antique with beautiful lace. I have a lot of Gram Potter's back in Florida. Here at the cabin I only have the retro tablecloths and no ironing board!

We will have a houseful next week when my sister arrives from Atlanta. Our friends from South Portland will be here as well. Hopefully my boys will be here as well as the grandchildren. I am thinking about the menu......and the weather which has been a real issue this summer.

I have been craving pickled beets. I made them years ago. They need to be water bathed and I don't have the canning kettle or the inclination to go through all that. While looking for something else on Food Network, I saw this recipe courtesy of Alton Brown. So today I made it! They look wonderful! I had to roast my beets longer than the 40 minutes suggested in the recipe but that could be because they had been stored in the refrigerator and I doubled the amount of the pickling liquid. I will use what is left on fresh cucumbers for dinner. Two quarts is the right amount for this cottage because not everyone likes them as much as I do.

Pickled Beets

6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil
1 large purple onion, Frenched
1 cup tarragon vinegar
1 ½ teaspoons kosher salt
½ cup sugar
1 cup water

Preheat the oven to 400°. Toss the beets with the olive oil, shallots, rosemary and olive oil. Place in a foil pouch and roast in the oven for about 40 minutes or until a knife easily pierces the beets.
Remove the skin from the beets and slice thinly. Layer beets and onion in quart jar. Boil the vinegar, salt, sugar and water and pour over the beets. Seal and let stand in refrigerator for 3 to 7 days. Makes 2 quarts.

I prepared them above and this is what I have now!

Speaking of company, we had some last week.

Jack counted 29! Lovely to look at but the mess on the beach!


Yvonne @ StoneGable said...

Carol, I am a big fan of pickled beets, too. I have a great carrot and pickled beet salad. The recipe is in one of my SG Menu Plans. Yummy!
Thank you for visiting, I got my Shooter Glasses at Reading China and Glass. They were very inexpensive. I think you can get these just about anywhere that sells dishes and glassware.
Hope this helps.

Allie and Pattie said...

Carol, I love pickled beets and love to can. The problem is they look too pretty to open!
xoxo Pattie

The Quintessential Magpie said...

Carol, that sounds wonderful! Thanks for the recipe. My grandmother used to make delicious pickled beets, too, so they remind me of childhood.

I adore your sherberts with the ruby glass rims as well as the rest of the shots in your collage. You have such lovely things.

Hope all is well. I'm traveling AGAIN this weekend. Can you believe it? I'm leaving today.


Sheila :-)

SavoringTime in the Kitchen said...

I love beets in any way, shape or form! My mother used to make pickled beets. They bring back great memories ;)

Michael Lee West said...

The beets look divine! We planted beets a few years ago and want to plant them this year in the garden. I will love having your recipe.


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