Being a full-time grad student and a part-time intern does not always lend itself to creativity or time in the kitchen. Fortunately, about two months ago I was in the break-room at work and noticed a flier advertising an organic and locally grown produce delivery company. Check it out: Door to Door Organics. Now, every other Monday, my boyfriend Mike and I have a medium-sized box of locally grown, organic veggies and fruits delivered to our apartment. This solution offers a few benefits: convenience, the ability to give back to the community by purchasing locally, and last but not least, variety! I don’t know about you, but if I’m not careful I can find myself buying and cooking the same things over and over again. This delivery service provides a little surprise for me every other Monday and the fun part is figuring out what to do with it!
In keeping with the recent theme of beets, I recently received some in my produce delivery box. My initial thought? “Ughh. Who likes beets?” I always think about those canned beets on a salad bar. However, when I asked Mike what I should do with beets, I found out that he in fact loves them and suggested that I pickle them.
I didn’t exactly pickle them but I definitely cured them in some cider vinegar, sugar, olive oil, mustard, and peppercorns.
Boil the beets for 30 minutes with the skins on, let cool, and peel skins off with your hands. Slice to about 4 mm thickness (just slice thinly with a knife or else pull out your handy mandoline…I just bought one!)
Salt to taste
Did you know that you can boil unpeeled beets for about half an hour and then easily remove the skins? They are so beautiful on the inside when you slice them because they have these natural rings that resemble the rings on the inside of a tree trunk. There are different colors of beets like yellow and the more traditional red beets. A tip: either serve these on a dark table setting, or don’t be afraid of a little stain or two. Beets are often used for natural dye because their coloring is so potent.