Beware the Beet

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When I was young the only beet I’d ever eaten was from a can. I wasn’t a fan.
My mom was a young wife in the early 1940’s and canned goods were the modern miracle. By the time my sisters and I were cooking in our own kitchens, canned goods were taking a second place to fresh veggies. 
I don’t remember exactly when I was introduced to my first fresh beet, but it was a game changer. They taste nothing like a canned beet. The canned beet tastes like… well, can. The fresh beet has a sweet earthiness. They were a favorite around our house and still today if my adult kids request a specific meal from me, chances are it will include Harvard Beets. 

A little over a week ago I got a share from a box of fresh veggies that my daughter picked up for us. As you can see in this picture, it was bountiful. We shared out the beets and I got 3 medium and 1 large beet. 
Since I wasn’t planning to cook them right away I stored them in the veggie drawer in the refrigerator. You can store them in the pantry if you are planning to use them in a day or two, but not much longer than that. Beets should be very firm. If they start getting soft, you're running out of time. 
This morning, 10 days later, mine were still nice and firm. I got out the instant pot and put all 4 in the steamer basket. I steamed them for 30 minutes. The medium beets were cooked through and the large one was still a little firm in the middle. 
They all peeled very well under running water. If you have never done this, just take your hot beet and hold it under cool water while rubbing the skin. The side skin should slide off, leaving only the tough ends to be sliced off with a knife. 

The large beet got cut up in chunks and refrigerated. I see Harvard beets in our very near future!!
The mediums I cubed and put into a quart jar for a very simple refrigerator pickle. I boiled a brine using apple cider vinegar, sugar and water in a 1:1:1 proportion.  In this case, I used 1 cup of each along with 1 tsp of salt. I also added a tablespoon of whole allspice to the brine. 
Once the brine had boiled, I poured it over the beets and put the lid on. When it cooled all the way down, I put it in the fridge.
These pickles will be ready to eat in a few days. They will last at least a month. Probably longer, but I wouldn’t know. They never last that long!!
A small warning about fresh beets. They are very red. A persistent red. They will stain all kinds of things, like clothes and countertops. The red color will even survive your digestive tract. But not to worry, it’s really good for you. Promise! 

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