Have you ever bought an ingredient because it was fresh and very well priced or for a specific recipe but had leftovers that you could not figure out how to use up? Many of the recipes we develop in our Chef and Steward kitchen actually came from this dilemma. How do we re-use the main ingredient in a way that brilliantly showcases it and prevents the usual dismay with eating “that again?” We really do believe that if done well, we can manage to enjoy the same star food in different ways or with other flavour combinations that are not typical but soothingly delicious. If we have not yet succeeded in making a beet lover out of you, we hope to do so over the next few posts.
This is a simple one. It starts with the tutorial on how to roast and prep the beets in our Apple and Roasted Beet Salad post. The trick is the prep so you must read that post for the details!
To transform those Allspice Roasted Beets to this recipe, you will need:
Ingredients:
3 tbsp Balsamic Vinegar for each cup of diced roasted beets
Method:
Spread beets in an even layer in a container with a wider bottom. This allows for more of the liquid to coat each piece of beet. Pour the balsamic vinegar over the beets and cover with cling wrap, foil or a lid for the container. Let it rest for at least 2 hours in the fridge, tossing occasionally. It is best if left over night, which means it is can also be made a day ahead of your dinner party. Right before serving, you can bring to room temperature or serve slightly colder, however do not serve straight from the fridge. Taste and add salt and a crack of pepper if desired. When allowed to marinate, the earthy, spicy notes of the allspice will rise to the fore for an unexpected flavour. We promise you will never buy those pickled beets in the can ever again!
Kristi Rimkus says
This one I’m sending to my mother. She loves pickled beets! Fantastic salad, and so healthy!
Chef and Steward says
Kristi, we hope your mother likes it as much as we do! We can eat loads in one go!
Jessica | Oh Cake says
I love roasted beets so I will definitely try them pickled. Love the addition of allspice.
Chef and Steward says
Jessica, the allspice adds a lovely flavour that takes it to another level 🙂
Liz says
Oh, I adore pickled beets…and even enjoy those in a can. But I know these are SO much better…thanks for sharing your beautiful photo and this delicious recipe!
Chef and Steward says
Liz, you will LOVE these, we promise 🙂
Dima's Kitchen says
Not only are beets one of my favourite vegetables, but when roasted they are the favourite vegetables! and then pickled?! that is pure goodness to me!
Like you I have found that adding Balsamic Vinegar to vegetables when roasting brings out the natural sugars and compliments the flavours of the caramel by product of roasting, this is how I prepare my winter vegetables bake! Love it Kari, thanks for sharing…
PS are your pictures for real?! Stunning!!
Chef and Steward says
Dima, you hit the nail on the head (like twice). Beets are indeed best roasted and balsamic vinegar is unto beets what salt is to pepper- a match made in heaven! Thanks about the pics… we wanted to show the oozy juiciness of the beets with balsamic.
Alyssa says
Ha! I bought beets the other day for this exact reason. I had no plans of what to make, but they were just such a great price that I couldn’t resist. Great use for them, they look really good!
Kiri W. says
Interesting! I haven’t had pickled beets since childhood, I should definitely give this a try 🙂
Chef and Steward says
I know exactly why:) but yes, with this recipe, it is worth revisting!
Chef and Steward says
Alyssa LOL! Sounds like we had you in mind huh? So now you have two recipes for those beets… the previous post has a lovely Apple and Roasted Beet Salad that you can get both recipes from the same roasted lot.
Jill @ MadAboutMacarons says
What a wonderful idea! I love beetroot but my daughter is absolutely obsessed about them and so I’m looking for different ways to use them since the French are so classic. I’ve done a spicy macaron out of them, but it’s high time I made this pickle. She would adore this! Sounds fabulous and the pic is incredible.
Chef and Steward says
Thanks Jill! We know your daughter will just be delighted if you made it!
Sandra says
Congratulations on Top 9 dear friends!!!
Chef and Steward says
Woo hoo! Thanks for your buzz!
Suzi says
Wow, I just saw these on Foodbuzz Top 9, Congrats to you, My first time here. I am definitely going to make these, love pickled beets. I eat them right from the jar. These looks and sounds so tasty. Glad I found you! Have a great week.
Chef and Steward says
Suzi, we are thrilled you have come over to visit and we will come over to your blog too. You have to make these, but don’t blame us if you cant stop eating them!
kitchenarian says
I love beets! I much prefer them fresh as opposed to the spiced beets in the jars, but it’s probably because I haven’t eaten the right ones! One of my favorite ways to eat them is in a salad with goat cheese. I can’t wait to make these and try them. Thanks for sharing this recipe.
joy says
The beets look great.