Pickled Beets as Holiday Gifts

Filed under: Holiday Foods,Recipes , Tags: , — Author: Caron Golden , October 26, 2015

pickled beets2

You know what’s going to happen once the stores clear the shelves of Halloween costumes and decorations. In come all the flotsam and jetsam of the holidays. If you’re starting to plan ahead for client or vendor gifts, think pickling and preserving. These two home arts are perfect to show off your culinary creativity and they represent nothing if not affection for the recipients. (They’re not a bad marketing tool for personal chefs either.)

Personally, I love making pickles–bread and butter, dill, onions, garlic. If it grows in the ground, it’s a candidate for pickling. But I have to admit I am no beet fan and not even pickling can help me there. However, my dad adores them and asked me to make them for him. And, of course I would never say no. So after doing some research I came up with a pickling recipe for beets that resulted in a snack he loves. If you’re looking for a colorful gift to make clients for the holidays–something that will really grab their attention–this is it.

Pickling gives you a great opportunity to be creative with different flavors. Now my dad has Alzheimer’s Disease and it seems to also be affecting his palate. He just likes the basics. I scoured cookbooks and online recipes for something with simple flavors–nothing fancy or exotic. Cloves and cinnamon? Out. Tarragon? Out. The more I read, the more variations on a theme I saw. I could boil them or roast them. Put them in the refrigerator to let the brine penetrate over days or use a hot water bath to sterilize and can them. So many options.

Well, here’s what I finally decided on. Roasting root vegetables is always a good thing, so I trimmed the stems (saving the beet greens for my mom and a neighbor to enjoy), then rubbed the beets in olive oil, and roasted them with large shallots.

I made a simple brine with white wine vinegar, sugar, salt, a couple of bay leaves, and yellow mustard seeds.

I washed a couple of quart jars in very hot soapy water, filled them with cut up beets and shallots and poured the boiled brine over them. After sealing the jars with the lids and screw rings, I put the jars in the fridge for a few days.

That’s it. The toughest part–aside from red-stained fingers and living with the aroma of roasted beets–was peeling the roasted beets. The skins don’t uniformly just slip off, unlike what many recipes will tell you. Keep a paring knife on hand to deal with the pieces of skin that simply won’t budge. And, by the way, the paper towel rubbing method wasn’t effective either.

Ultimately, it was no big deal. The beets got peeled and everything else was ridiculously easy. And Dad? He was a happy guy.

Pickled beets ingredients

Pickled Beets with Shallots
Yield: 2 quarts

For Roasting Beets
4 pounds red beets
3 large shallots, peeled and quartered
3 tablespoons extra virgin olive oil

Brine
3 cups white wine vinegar
1 1/2 cups sugar
2 bay leaves
1 tablespoon yellow mustard seeds
4 tablespoons kosher salt

Roasting

Pre-heat the oven to 400°. Trim tops of beets to one inch. Save the greens for a saute, soup, or salad. Trim the root. Rub each beet and the shallots with olive oil and place in heavy duty aluminum foil. Cover with more foil and roast for 40 minutes or until the beets are easily pierced through. Remove from heat and let cool enough so you can handle them with your hands.

roasted

Remove the stem and skin. Cut into bite-size chunks. Arrange in a clean jar with the shallot pieces.

Mix together the brine ingredients in a saucepan and bring to a boil. Strain the liquid as you pour it over the beets in each jar. Place the lid on each jar and tighten the screw rings. Refrigerate three to seven days before serving.

Pickled beets

Do you enjoy pickling? What are your favorite veggies to pickle? And what kinds of culinary gifts do you give clients and vendors?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

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Caron Golden

About 

Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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