For some reason, when I planned my garden, I planted 9 square feet of beets. What was I thinking?? I have beets coming out my ears! You can only give beets away to so many neighbors. Most people are afraid of this strange looking pink potato root vegetable. So, I buckled down and spent the afternoon pickling my beets. I thought it would be much more difficult than it was. Surprisingly it went quickly and after the effort of bottling my beets I came up with an incredible salad to use all of my beets in.
Here is what I did to pickle my beets:
Cut off the leaves of the beets, leaving about an inch of stem. Cut most of the long root on the under side of the beet as well. Place the beets in a large pot and cover with water. Boil on high for 10-15 minutes or until the beets are soft and tender (but not overly cooked). Drain out the dirty water and let the beets cool.
Try this recipe idea for a delicious summer salad that uses your pickled beets. The poppyseed dressing is one of the most colorful and prettiest things I have ever eaten. The dressing turns a bright fuchsia color and the sweet and tangy flavor goes perfectly with the beets and feta. This salad is not only pretty, it is healthy and amazingly delicious!!
Summer Chicken & Beet Salad
- 2 boneless chicken breasts, grilled and seasoned with salt and pepper--diced into 1/2 inch pieces
- 8-10 c. romaine lettuce, chopped
- 1 c. croutons
- 1/2 c. feta
- 1 c. pickled beets, cut into pieces
- 1/2-2/3 c. diced cucumbers
- 1/2 c. beet juice (reserved from bottled beets)
- 1/2 c. mayonnaise
- 1/2 t. salt
- 1 T. white vinegar
- 2 t. poppyseeds
- 1/2 t. dry mustard
- 2 T. sugar
- Prepare the salad. Grill the chicken and cut into bite sized pieces. Place the salad ingredients into a serving bowl.
- For the dressing: puree or whisk until smooth and dressing is combined. Pour dressing over salad.