Things to Do with Beets - Refrigerator Pickled and Greens in a Sauté

mood: refreshed

music: an awesome thunderstorm! (when I was making these monday evening)

Beets were cheap at this past weekend's Midtown Farmers Market, so I snagged a bunch each of red and golden to make some quick refrigerator pickles! Lots of other recipes have all sorts of spices, but personally I prefer just the taste of vinegar and the beets.
 

Refrigerator Pickled Beets

1 lb. bunch beets
1 cup vinegar
1 cup water
1 Tbsp. kosher salt

Scrub beets and trim greens (but save those for later!), then boil for 20-30 minutes until fork tender. Let beets cool, then peel and slice. I just cut them into quarters or sixths. Drop beets into a Mason jar; I find a bunch fits pretty well into a pint and a half jar.

For the brine, I use apple cider vinegar for the golden beets and 1/2 apple cider and 1/2 balsamic vinegar for the red beets. In a small saucepan, slowly bring the vinegar, water, and salt to a boil. Pour the brine over the beets, cover the jar, and place in the fridge. Try to wait a week before you try them!

 

 

Don't forget the beet greens! They're really tasty in just about anything you'd use other greens in. Their texture is somewhere in between spinach and kale. Here's a recipe I threw together in the height of Meyer lemon season that I used the beet greens in this time.

 

TIP: When Meyer lemons are abundant, freeze some of the juice in an ice cube tray to enjoy the flavor even after the fruits are gone.

 

Sautéed Chicken with Meyer Lemon, White Wine, and Greens

 

1 lb. boneless chicken breasts, cubed

3 cloves garlic, diced

1/2 cup white wine

juice from 2 Meyer lemons

1 bunch greens (beet greens, arugula, spinach, etc.)

1/2 lb. pasta (I usually use angel hair)

olive oil

black pepper

 

Boil pasta according to directions. When done, stir with some olive oil and juice of 1 Meyer lemon.

 

Heat 2 Tbsp. olive oil in a non-stick skillet on medium-high heat until shimmering. Cook garlic in oil for about a minute, being careful not to burn. Season chicken with black pepper and add to skillet. Let chicken cook for a minute or two, then add white wine and juice of 1 Meyer lemon. Continue to cook until chicken is done, 5 more minutes or so. Add greens towards the end and toss until wilted.

 

Serve over pasta, including some of the liquid.