One Bowl Fudgy Chia, Oat, and Espresso Brownies (GF, Refined Sugar Free, Paleo)

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Dutch Baby Pancake (GF, DF, Refined Sugar Free)

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Black Pepper Pickled Beets (GF, DF, Vegetarian, Vegan)

January 25, 2016

Where are my beet lovers at?  Actually no, where are my beet haters at?  Before this recipe, I was in the beet hater category.  Let’s be honest now.  Beets taste like dirt and you know it.  Let’s not pretend that you can’t taste the earthy taste in smoothies, on salads, or roasted alongside your other veggies.  They are nature’s dirtiest tasting vegetable.  You’ve never heard me even mention the “B” word before this post.  But today, it’s all changing!  I bring you my new favorite condiment, Pickled Beets! You may have thought I have lost my mind (if you’re in the hater category) or are rejoicing and saying, “I told you so!” (if you’re in the lover category).  I had a Chickpea Tuna Melt (click here for my version) at my favorite vegan cafe and slathered in between the sandwich were the most amazing pickled beets.  They MADE the sandwich and added the perfect sweet and tangy kick to the creamy, salty chickpea tuna.  That is when my hatred for beets ended and I knew I had to come home and create my own version.

I received a new cookbook for my birthday called “At Home in the Whole Food Kitchen, By Amy Chaplin.”  Have you ever read one of those cookbooks where you just want to make everything in them?  This is that book for me.  Inside the book, is a recipe for marinated beets.  I modified it slightly, and came up with the most AMAZING recipe.   I want to slather it on everything from sandwiches, salads, to mini toasts with goat cheese.  It would also be great turned into a salad dressing using a tablespoon of the beets, a little dijon, a little balsamic, honey, and olive oil!

Anyway, I hope this changes your hatred for beets or makes you love them even more!

Makes roughly about 1 1/2 cups

4 medium size beets (tops removed and scrubbed)

1 T apple cider vinegar

1 T balsamic vinegar

4 T olive oil (divided)

1 t coconut sugar

1 t salt

1/2 T – 1 T (if you like spicier things go for the full 1 T) black pepper (optional but it gives a nice kick)

Preheat oven to 400F.  Wash beets (do not peel), drizzle with 2 T olive oil, wrap in tin foil and cook in the oven for 45 minutes or until it they are tender when a knife is poked into center.  Let cool for 15 minutes on counter.

Once cool, rinse the skins off under cold water.  They should just peel right off.  Then grate the beets into a bowl using a hand grater or food processor (you may want to wear kitchen gloves or rub your hands with a little olive oil first because they do stain) .  Stir in the rest of the ingredients.

Store in an airtight container in the fridge for up to 7 days.  The flavors develop, the longer it sits.  So best if left for a day or so before consuming.

Pickled Beets (GF, DF, Vegetarian, Vegan, Refined Sugar Free)