The Sauce: Champagne Pickling Sauce – Briny pickling juice changes golden roasted baby beets into delicate pickled beets with three simple ingredients, champagne vinegar, sugar and kosher salt.
‘Great Sauces Transform Good Food into Gourmet’
Collapsable bag saves the day
Not long ago I stepped off Foggy Bottom metro to meet my daughter Audrey, our destination – Kennedy Center Millennial Stage concert. While meandering along the small plaza just outside the station, I discovered a luscious farmers market on Eye and 24th Streets. Just opening, the inviting produce was beautifully arranged. The attraction of fresh garden-to-market vegetables begged the question, how might I transport them home via the concert?
When Audrey arrived we discussed my dilemma and she ruled, “We can’t take beets into the concert.” Lured to the fragrant artisan bread she repositioned, “Okay wait, maybe I can fit a multi-grain into my bag.”
I expanded a small pouch tucked in my purse. Developing beet recipes that week made me drool over the rich, red beets. My eyes skipped to the golden baby beets, a rustic shade of orange. I traded crisp green bills for a couple bunches of both red and orange, then carefully nestled them into my bag with some of the green leafy tops peaking out.
When Audrey discovered my bag overflowing with beet greens, we had a short but lively discussion about how concerts and groceries aren’t compatible. “You won’t gain entry to the performance,” she insisted. Willing to take the risk I said, “If they won’t let me in I’ll ditch the beets.” She conceded. I calculated that if I couldn’t get in I’d tear off the greens so at least the red and orange beets would make it to my kitchen.
We wound our way through crowded streets on the Kennedy Center Shuttle. Passengers looked at my beet greens with sideward glances. I stowed the bag under my arm and proceeded right into the concert laying the bunches on my lap. The music was inspiring. All the better since I knew my beet cache would make it home, greens and all.
You may also enjoy Pickled Corn Coblets, Pickled Jalapeños, Pomegranate Feta Salad, Red Bliss Potato Salad, Vegetable Warfare, Roasted Rosemary Reds, Sweet Potatoes and Apples with Pecans, Beef with Three Color Peppers and Fruit Juice Gelly.
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Recipe: Champagne Pickled Golden Beets
Prep Time: 10 Minutes | Inactive Time: 7 Days | Cook Time: 55 Minutes | Yield: 1 Pint | Level: Easy
- 10 golden baby beets, washed with 1-inch stems
- 1 medium onion, cut in 8 chunks
- 2 sprigs fresh rosemary
- 1 Tbsp oil olive
- 1/2 cup champagne vinegar
- 1/2 cup water
- 1/4 cup sugar
- 3/4 tsp kosher salt
Special Equipment – 1 pint jar with lid
1 Preheat oven to 400 degrees.
2 Line a medium baking or casserole dish with foil. Place the beets, onions and rosemary in a single layer then drizzle with oil. Cover with another piece of foil.
3 Roast for 45-50 minutes until beets are tender. Cool slightly, then peel. Place the beets and the onion chunks in a pint jar.
These beets could also be sliced before placing them in the jar.
You could serve these baby golden beets warm out of the oven after they’ve been roasted.
Serve pickled beets in a salad or on a relish plate.
Add a few baby beets to an Antipasti platter.
- Exchange champagne for white wine vinegar.
Inspiration – Helen Horton
Cook with Sauces
Champagne Pickled Golden Beets
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: September 23, 2013