You know what’s funny about this time of year? The days are still dark, short, and cold, but I can sense spring in the air. And for some reason, spring always makes me crave salads. So even though it’s a little early, let’s talk about salads, shall we?
If you love salads as much as I do, you should try my Roasted Fennel and Spring Vegetable Salad and I would definitely encourage you to top your salad with my Green Goddess Salad Dressing (it’s vegan!).
You know what else I love on my salads? Beets. I usually roast them, but I’ve been craving something tangy so I decided to create some quick pickled beets by marinating them overnight in apple cider vinegar with a little garlic and onions. Yum. Whether you’re a beet-lover or a beet-hater, this is the perfect way to top your salads this season!
One important thing that I do want to point out here is that these must be refrigerated, and if stored in the fridge, they can last up to a week. Enjoy!
- 1 bunch beets (any color of your choice)
- ¼ red onion, sliced
- 3 garlic cloves
- 2 bay leaves
- 5 peppercorns
- ½ cup water
- ½ cup apple cider vinegar
- Chop off the beet greens (if they are still attached).
- Place the beets in a medium saucepan, add enough water to cover, and bring to a boil.
- Simmer beets on medium heat for 45 – 60 minutes, or until the skins can be rubbed off with your fingers.
- To test one, fish one of the beets out of the pot with a pair of tongs and run it under cold water until it’s cool enough to handle.
- Remove the skins (they should rub off easily using your fingers).
- Slice beets and add to a jar, along with the onions, garlic, bay leaves, peppercorns, water, and apple cider vinegar.
- Place jar in the refrigerator, marinate overnight and then enjoy the beets!