One of my favorite ways to prepare them is pickling now that I am canning and with a little onion, mustard seed and cinnamon they are the perfect snack. One of my favorite salads is red or golden pickled beets chopped down a bit and added to an arugula or mixed green salad topped with crumbled goat cheese, candied walnuts, with a light olive oil dressing.
While making a previous version of red beets I discovered how messy they can be once they are roasted and need to be peeled. The trick is to roast them with the taproot and top of the beet (beet top) intact. This keeps the beets from bleeding everywhere. Once they cool you will be able to easily remove the skin without so much mess. The other
option I have found is to grow the golden or albino beets which are light in color but still have the great flavor.
Here is my pickled golden beets and the recipe so you can put up some great flavors in a jar.
3 pounds small (2 inch diameter) whole beets
2 cups vinegar
1 cup water
1/2 cup sugar
1/2 medium onion thickly sliced
1 1/2 inch cinnamon stick
1 T. mustard seed
Roasting Beets to pre-cook
|From Rachel Ray's site|
Remove skin and cut beets into chunks. Combine sugar, vinegar, and water into large saucepan. Boil over high heat stirring occasionally. In hot jars place 1/2 cinnamon stick and a pinch of the mustard seed to the bottom of each jar. Pack beets and onion into jars.
Pour hot liquid over beets to within 1/2" headspace. Process 30 minutes for half pints, pints, or quarts. Makes 3 pints.