PICKLED CURRY BEETS
Now, back to the beets! Why weren’t they my favorite? To put it simply, they just taste dirty. Lol And, I get it – it’s a root, but I refused to suffer through that taste for the health of it. After seeing a few recipes online and hearing Mama Paige talk about the joy of beets, I decided to give beets another shot…and, I am happy to say – I slayed! Lol Before I get into this recipe, let me share a few beet guidelines:
Go for gold. If you are beet adverse like I was, try the golden beets. Golden beets have become my new go-to because they have the same nutritional benefits as red beets without the earthy taste. They are also very pretty in a picture, just saying! Lol
Pickle, always. Regardless of the color, my preferred method of eating beets is pickled. Balancing the natural flavor of the beets with a little acid, sweetness and spice, elevates the flavor experience. How do you infuse beets with all these flavors? PICKLING! Not to mention, it helps your beets last longer in the fridge.
Garlic, duh! Garlic makes just about everything better! Beets are no different. So, throw in some garlic with those beets. You can thank me later!
BRING THE GOLD!
Now, let’s get into this recipe! It’s soooo good and easy! Can you tell I am really proud of this one? lol
Prepare the beets. Cut off stems and roots of the golden beets. Scrub each beet under lukewarm water to remove dirt. Add beets to a stockpot with just enough water to cover them. Boil for 15-20 minutes. Carefully, remove beets and let them sit until they are cool enough to handle.
Make the brine. While the beets are cooling, start on the brine. In a small bowl, whisk together ½ cup apple cider vinegar, 2 tablespoons of white vinegar, 3 tablespoons of curry powder, 1½ teaspoon of salt, 1 teaspoon of vegan honey. Set aside.
Get to slicing. If you can handle the beets, it’s time to get to slicing. Peel beets and slice to the desired width. I used the peeler to get thin slices this time. When I made the Brussel sprouts, I cut thicker slices. It’s up to you. Once sliced, add beets and ½ cup to a cup of whole garlic cloves to a mason jar. I probably added a little more to mine.
Pour in the jar. Pour the brine over the beets and garlic. Heat a half cup of water to a soft boil. Carefully, pour the water into the mason jar until it fills to the top. Screw mason jar lid on tightly. Give the jar a few shakes to mix the ingredients up a bit.
Let it pickle. Let the jar sit in the fridge overnight. Give the jar another shake before serving. You can use the beets after it sits in the fridge overnight, but the longer it sits the better it is!
Serve on top of a salad, in a sandwich or just eat them by themselves. They are great snack! I used them as a topping for my Basic Brussel Sprouts.
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If you are looking for more plant-based deliciousness, check out these recipes:
Pickled Curry Beets
Ingredients
- 6 golden beets
- ½ C. apple cider vinegar
- 2 Tbsp white vinegar
- 3 Tbsp curry powder
- 1½ tsp salt
- 1 tsp vegan honey. Set aside.
- ½ - 1 C. whole garlic cloves
- ½ C. water
Instructions
- Cut off stems and roots of the golden beets. Scrub each beet under lukewarm water to remove dirt. Add beets to a stockpot with just enough water to cover them. Boil for 15-20 minutes. Carefully, remove beets and let them sit until they are cool enough to handle.
- While the beets are cooling, start on the brine. In a small bowl, whisk together ½ cup apple cider vinegar, 2 tablespoons of white vinegar, 3 tablespoons of curry powder, 1½ teaspoon of salt, 1 teaspoon of vegan honey. Set aside.
- If you can handle the beets, it’s time to get to slicing. Peel beets and slice to the desired width. I used the peeler to get thin slices this time. When I made the Brussel sprouts, I cut thicker slices. It’s up to you. Once sliced, add beets and ½ cup to a cup of whole garlic cloves to a mason jar. I probably added a little more to mine.
- Pour the brine over the beets and garlic. Heat a half cup of water to a soft boil. Carefully, pour the water into the mason jar until it fills to the top. Screw mason jar lid on tightly. Give the jar a few shakes to mix the ingredients up a bit.
- Let the jar sit in the fridge overnight. Give the jar another shake before serving. You can use the beets after it sits in the fridge overnight, but the longer it sits the better it is!
- Serve on top of a salad, in a sandwich or just eat them by themselves. They are great snack! I used them as a topping for my Basic Brussel Sprouts.
